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Food fights · New York
New York's best pizza
Slices against whole pies, Manhattan against Brooklyn. Sixteen places, one round a day, and you decide who goes through.
Round 1 opens Thursday, October 29The opening matchups. Voting opens Thursday, October 29, one round a day, champion Monday, November 2.
Lucali: Candlelit, cash-and-BYOB, and the pie New Yorkers wait hours to get a name on the list for. Lucky Charlie: The newcomer on the national best-pizza lists: a coal-oven pie in a tiny Bushwick room.
Totonno's: Coal oven, since 1924, and a pie that tastes the way New York pizza did before anyone wrote about it. John's of Bleecker Street: Coal-fired whole pies only, carved-up wooden booths, and no slices, ever.
Una Pizza Napoletana: Anthony Mangieri's Neapolitan pies, a few toppings and a blistered crust that critics put among the best in the world. Patsy's Pizzeria: Open since 1933 on First Avenue, one of the last coal ovens selling slices.
Di Fara Pizza: Dom DeMarco's shop, where the slow pies, the hand-grated cheese and the basil snipped on top made it a pilgrimage. Mama's Too: Frank Tuttolomondo's crisp-bottomed squares turned an Upper West Side corner into a destination.
Scarr's Pizza: Old-school looks, flour milled in-house, and a slice that tastes like the 1990s done better. Prince Street Pizza: The square with the cupped pepperoni and the line around the corner.
Joe's Pizza: The textbook New York slice since 1975, the one every other slice gets measured against. Paulie Gee's: The Greenpoint pizzeria that put hot honey on every pizza menu in the country.
Rubirosa: Family recipe thin crust, a Mulberry Street room that's always full, and the tie-dye pie everyone orders. Joe & Pat's: The Staten Island thin crust that made the borough's case, now in the East Village too.
L'Industrie Pizzeria: The slice that made a line out the door on both sides of the river: thin, crackly and finished with good olive oil. Roberta's: The Bushwick restaurant that started the Brooklyn pizza wave, still pulling wood-fired pies out of the oven.
Tell me when it starts
Round 1 of New York's best pizza opens Thursday, October 29. We'll email you that morning with the matchups.
This also opens a free Chef Amazing account: keep the places you love, the lists friends send you and your next trip. Your address is never shared or sold. Votes count without an account.The bracket
Round of 16 Thu, Oct 29
- 1Lucali vs 16Lucky Charlie
- 8Totonno's vs 9John's of Bleecker Street
- 5Una Pizza Napoletana vs 12Patsy's Pizzeria
- 4Di Fara Pizza vs 13Mama's Too
- 6Scarr's Pizza vs 11Prince Street Pizza
- 3Joe's Pizza vs 14Paulie Gee's
- 7Rubirosa vs 10Joe & Pat's
- 2L'Industrie Pizzeria vs 15Roberta's
Still to come: Quarterfinals (Fri, Oct 30), Semifinals (Sat, Oct 31), The final (Sun, Nov 1).
The 16
How it works
Sixteen places, picked by Chef from our lists, the critics and the lines out the door, seeded by Chef's read. One round a day on the New York clock: the Round of 16, the quarterfinals, the semifinals, then the final, and the champion the morning after. Anyone can vote, no account needed, one vote per matchup, and you can change it until midnight. Most votes goes through; a tie goes to the better seed.
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Photos marked "a photo like it" are not of that place: PastaFazzulla, CC BY-SA 4.0; Dario Alvarez from Orense, España, CC BY 2.0; Gunnar Creutz, CC BY-SA 3.0; cyclonebill from Copenhagen, Denmark, CC BY-SA 2.0; Rjcastillo, CC BY-SA 4.0; gamene, CC BY 2.0, via Wikimedia Commons. Votes are counted once per browser per matchup; places don't pay to be here.
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