These new places have some of the best pizza in NYC
Call it a slice of life.
Just like the post-pandemic city, dough is rising across the five boroughs with hot new pizzerias opening their ovens and their doors.
Some familiar icons are expanding, while other renowned chefs are tossing pizza for the first time.
There’s even pizza worth traveling for, with a fresh, must-try pie joint debuting smack dab in the middle of Governors Island.
Here’s where to spend your dough this summer.
Carroll Gardens, Brooklyn
This one’s a dough brainer. Mark Iacono — owner of beloved cash-only Carroll Gardens topping shop Lucali — is bringing another pizza haven to the neighborhood.
Dubbed Baby Luc’s, this is “pizzeria with a Mark twist,” management told The Post. It will start simple by rotating a selection of four Sicilian pies — a classic margherita, pepperoni, broccoli rabe and garlic, along with staff-recommended sausage and peppers — but with plans to expand its proprietary pie offerings following this weekend’s grand opening.
Collaborating with fellow restaurateur Cobi Levy, Baby Luc’s will also feature zesty drinks like a Rosaluna mezcal negroni and Italian sodas for guests to sip inside, or even better, at the pizzeria’s outdoor garden. This one shouldn’t be a toss up.
387 Court St., Carroll Gardens; BabyLucs.com
Emmett’s On Grove
It takes guts to open a deep-dish pizzeria in the heart of Manhattan, but that’s just what Chicago-born Emmett Burke did back in 2013. Sure enough, New Yorkers loved his Midwestern pies.
Now, next month, Burke will bring another classic from the Windy City to his new West Village restaurant located at 39 Grove St. — thin-crust, “party cut” pizza.
His new location, called Emmett’s On Grove, will focus on round, tavern-style pies ($20), which are cut into bite-size squares, while also introducing baby back ribs ($32), another Chi-town staple, as way of bringing the “spirit” of an intimate hangout bar to a larger location, he said.
After two years of preparation, Burke is confident that locals will take to his unique perspective on pizza.
“New Yorkers have taste and know a good thing when they see it,” Burke said.
50 MacDougal St.; 917-639-3571, EmmettsNYC.com
Lower East Side
Iconic pizza entrepreneur Scarr Pimentel signed a lease for a second Scarr’s Pizza storefront just days before the COVID-19 pandemic shut down New York.
At long last, Pimentel’s Lower East Side pizzeria is now expanding across the block to a larger storefront at 35 Orchard St.
Next month, the new spot will feature all the classics along with “a couple surprises,” Pimentel said, adding that he’ll be keeping the concept simple.
Once the new locale is open, the original pizzeria will convert to a juice bar that also offers vegan pizza along with other menu expansions.
Pimentel said he looks forward to “fun and wild times ahead.”
22 Orchard St.; 212-334-3481, ScarrsPizza.com
Earlier this year, chefs Justin Smillie and Donna Leonard added a ghost kitchen specializing in delivery pizza to the back of their Noho restaurant, il Buco Alimentari & Vineria.
Called Smillie Pizza, the take-out-only concept offers an all-new menu based on Justin’s “Cal-Italian” background. That means very crispy crust served up in the West Coast style.
Thin crust helps toppings, like fresh tomatoes and mozzarella, pop, Smillie said.
“These are great pizzas for parties at home,” he added, noting it holds up well in the box and doesn’t get soggy.
Their go-to is the classic margherita ($17) but Smillie also recommends their meat-heavy sopressata ($21) or green chorizo pies ($23). The cacio e pepe pie ($19) is also one that’s hard to resist.
53 Great Jones St.; 212-837-2622, IlBuco.com
Former ABC Kitchen chef and Loring Place luminary Dan Kluger is behind a new take-out-only spot that pays homage to classic grandma-style pies — which are reminiscent of the old-school, home-cooked pizzas nonna used to bake.
Based out of his West Village eatery, his Washington Squares (aptly named for its close proximity to the park) boasts a list of six scrumptious grandma pies, plus daily specials, salads, desserts and canned beers.
Offered on either whole wheat or gluten-free dough, the eight-slice pies range from an “o.g.” combination ($23) of tomato, ricotta, mozzarella, basil and parmesan to more unique offerings such as a “spanakopita” ($24) with spinach, dill, mint, basil, fontina and mozzarella.
Meat and mushroom lovers can also rejoice as those respective styles are also served, in addition to a “ham and cheese” pie ($24) of country ham, quince, pecorino, mozzarella, parmesan and arugula.
21 W. Eighth St.; online ordering only at WashingtonSquaresPizza.com
Looking to satisfy your hunger after a day of adventure on Governors Island? Pizza Yard is what you need.
After opening mid-pandemic, chef Massimiliano “Chicco” Nanni and crew have kept customers entertained with fun conversation and even better wood-fired pies on the getaway-for-a-day island. He also operated a location in the Brooklyn Navy Yard.
Whether you stop by the open-air eatery for a classic margherita ($13) or something more special like a capicola and artichoke ($18), or a piccante pie with spicy salami ($15), the slice is right.
While there, ask Nanni about the miracle of getting his brick oven from Baltimore to New York City in one piece while driving up I-95.
Open on Governors Island from May to Halloween, year-round at Brooklyn Navy Yard: 141 Flushing Ave.; 347-599-0901, PizzaYard.nyc