Winners For

Best Pizza

Sotto's precarious installation of an imported-from-Italy Stefano Ferrara oven, an odyssey that involved a crane and a couple hundred pounds of Vesuvian dirt, was a sight to behold (and a foreshadowing of LACMA's Levitated Mass transport). When the restaurant opened last year, chefs Zach Pollack and Steve Samson were lauded for their rough-and-r...

Take a killer decor and fill it with a cracker-crisp crust and you'll have our favorite Oak Cliff pie, especially paired with a good craft beer selection. Eno's pizza would never please a New Yorker (the crust snaps when you fold it), but you can't deny the flavor that makes this place worth a trip.

Even without one of Dallas' coziest patios, the original outpost of this seven-year-old chain would be the go-to pizzeria for folks who live within craving distance of Knox-Henderson. The wood-fired pizzas have a center almost soft enough for Naples and crispy, blistered crust, and they're topped with a variety of toppings that make decision tim...

So cliché, with that portrait of a young Frank Sinatra hung beside the bar, his face gazing upward. You might wonder if the moon's in his eyes, though that's another another artist that's equally as shopworn in New York Style Pizza joints. And here that cheesy tune is playing too, ting-a-ling-a-ling -- it's almost a parody. But it’s forgiven. Co...

This place is called what it's called for a reason. Few things can kill a drunken craving and sop up exorbitant amounts of alcohol as well as a notoriously monstrous Serious Pizza slice. Open until 3 a.m. on the weekends, the lively after-hours atmosphere, HD televisions and interesting people-watching are exactly the stimulation needed for some...

When fired for power, coal has a bad rep. It's a spitter of soot, a puker of sulfur, a farter of greenhouse flatus. But when firing pizza, it transforms into fossilized sublimity. Founded in East Harlem in 1931 and spread from New York to Arizona, Nevada and Texas, Grimaldi's cooks its pizzas in a coal-fired brick oven. The Neapolitan-style pies...

Reasons we love Piggie Pies: The mozzarella cheese, the fresh mushrooms, the pepperoni, the feta cheese, the Canadian bacon, the just-right crust, the goat cheese, the fresh garlic. And that's just the regular, choose-your-own adventure pizzas. Piggie Pies also has a list of gourmet pies that are equally good. With options such as the meatball p...

Yup, it’s a Hugh Hefner kind of place, in an old-fashioned and stylish way, of course. Well, at least on the lounge side of the restaurant it is. So much so, in fact, that you could probably get away with wearing a smoking jacket to the weekly Rat Pack Wednesdays with Ricki Derek. Sfuzzi in Uptown holds beautiful, rich and red curtains, plush fu...

Jay Jerrier just may be building a dynasty if his recently expanded Deep Ellum pizza restaurant can continue its run. His traditionally topped rounds are as authentic a Neapolitan pizza as you can get in Dallas, while more aggressively topped pies resonate with the pizzas we all grew up on, and occasional special pizzas are works of real culinar...

It's lunchtime, you're in CenPho, and you need a slice. Stat. There is no shortage of choices, but if you ask us, there really is only one choice: this bustling little bistro at First Ave and Thomas, brought to you by one Pino Martnino, an Italian émigré who came to the Valley several years ago. Martnino features a nice array of signature pizzas...

Aric Mei (son of Nello's pizza scion Dan Mei) transformed a midcentury beauty parlor into a sleek, retro pizza parlor, hiring Jared Porter, who brings loads of pie-making experience from LGO, to crank them out. Knowing that he wanted pizzas with enough structure to hold up to his creative toppings and enough stability to be consistent (essential...

At his cozy Italian market-cum-restaurant, Giovanni Scorzo makes pizza on Monday, Wednesday, and Saturday nights, and his regulars keep his calendar in their heads, showing up promptly at 6:15 for Scorzo's superb pies. Fired in 90 seconds, they emerge from his fancy Italian-imported oven soft and pillowy around the edges. Insiders don't mind spl...

On weekend nights, chef-owner Justin Piazza has lines out the door to his cozy, no-frills pizzeria in downtown Glendale, and it's surely no coincidence that Guy Fieri of Diners, Drive-ins and Dives ate on this now-hallowed ground. TV stardust aside, Piazza turns out terrific pizza, deemed VPN (Verace Pizza Napoletana or Real Neapolitan Pizza) by...

This sweet neighborhood spot -- its name an acronym for first-time restaurant-owners Lindsay and Matt Pilato -- turns out brilliant pies: thin-crust Neapolitan numbers charred from a red-hot stopover in a red-tiled wood-burning oven. Don't think for a minute that these pizza parvenus don't know what they're doing. Matt attended a real-deal Itali...

Noca just jumped into the pizza-making business late last year, and already, this upscale neighborhood joint is cranking out some of the most phenomenal pies in town -- without a wood-burning oven. Chef Claudio Urciuoli uses a mix of local grains and premium flours plus lots of water, giving his dough a long fermentation time to coax out more fl...

Any restaurant busting out 450 pizzas a day (assembled by young, green guys who are Chris Bianco in their dreams) is more mainstream than artisanal in approach. Artisanal, by definition, means "small batch." But here's the thing. Craig DeMarco and Lauren Bailey of Upward Projects have set out to make great pizza for the neighborhood, pizza that'...

Back in the day, MJ Coe created the sourdough pizza dough for this hectic neighborhood hotspot as well, and lots of us have been loving those tangy-crust LGO pies ever since. Baked in a deck oven and topped with ingredients such as corn, goat cheese, broccolini and fennel, they feel a bit like the trendy California pizzas of the '90s, which mean...

Chef Guido Saccone grew up making pizza in Italy, traveling the country as a pizzaiolo before heading to the States and, eventually, Cibo. His upbringing informs his fresh, simple food and, of course, his charred and blistered wood-fired pies, topped with premium ingredients such as top-grade San Daniele prosciutto, aged Parmigiano-Reggiano and ...

Like Noca and Cibo, Davanti has an Italian heavy-hitter on board, a guy who's been knee-deep in dough for as long as he can remember. Fabio Ceschetti, a pizzaiolo from Puglia, makes the pizzas here, turning out thin-crust, wood-fired pies that possess a teeny bit of puff and the requisite chew ($11-$14). The Pizza della Terra -- topped with mush...

Talk about legit! Pomo is not only VPN-certified but also APN-certified, which means it's won approval from two very fussy Neapolitan pizza associations. And if that double-whammy weren't enough, Pomo also has two pizzaiolos to man the wood-fired brick oven brought over from Italy. Like La Piazza, Pomo uses imported organic wheat flour (OO) from...

So now we've come full circle, back to the guy who started the artisanal pizza trend in Phoenix. How do I feel about Bianco's ballyhooed product after nine days of eating my weight in pizza everywhere else? Like I've come home. I still love his thin-crust pies. They're always the perfect balance of crustiness, tenderness and chewiness, creativel...

Pizaro's became an instant classic almost the moment that Bill Hutchinson opened its doors in a Memorial-area strip mall, because there's nothing else like it in town. The Napoletana-style pizza cooks in 90 seconds in a wood-fired 900-degree oven that's the centerpiece of the small, bare-bones dining room. What emerges from the belly of the fier...

The whole idea behind Provisions, the casual side of two-in-one-restaurant The Pass & Provisions, was to offer simple food that chefs Seth Siegel-Gardner and Terrence Gallivan would want to eat themselves while relaxing: things like big bowls of pasta, meatball sandwiches and pizzas. But being the creative types, Siegel-Gardner and Gallivan coul...

This brightly-outfitted Midtown pizza place is always packed -- and its patio is especially inviting this time of year -- with good reason: The pizza has only steadily improved since it first opened, although the menu of several dozen pizzas is still (in my opinion) far too long. Piola, which is headquartered in Italy but which does a brisk busi...

Marco Wiles's pizza joint is, to some, a blatant rip-off of Mario Batali's Otto in New York City -- but who cares? The fact of the matter is that it brought better pizza to Houston and showed the city that there's more to pizza than just the oversauced, overcheesed pies served at sleepovers and Little League games. These Italian-style pizzas fea...

Finding a great pizza wasn't even on our mind when we first visited Arturo Boada's Tanglewood-area restaurant. we expected good pasta from Boada (who was previously at Arturo's Uptown Italiano), and we expected his signature dish -- camarones henesy en hamaca -- to be smashing. But we were also wowed by two totally different pizzas: one a tradit...

We were as surprised as anyone to find ourselves loving the pizzas at this Austin import on Washington Avenue -- as surprised as we were to find that we liked the loungey bar as a whole. You'd never guess this was the airplane hangar-like Phil's in a previous life; J. Black's has transformed the long building into a warm and inviting space. And ...

Coppa has been drawing rave reviews for its thin-crust pizzas, including the clever ham and eggs pizza seen above. Each slice contains dusky slices of coppa -- its signature cured pork product -- and a perfectly poached quail egg that douses the pizza with its buttery yolk when punctured. The pizzas are a little pricey, so those on a budget will...

Frank's features superb hand-tossed pizzas, each topped with a homemade sauce. Traditional toppings are a cut above those of the chains, but no pizzeria comes close to Frank's specialties such as pesto spinach or chicken fiesta. For those not pining for pies (there's always one sourpuss in the group), Frank's packs a punch with Philly cheese ste...

What could be more Houston than an amalgamation of Italian, American and Indian concepts into one fantastic dish? At Bombay Pizza, located on the ground floor of the Commerce Towers downtown, owner Viral Patel has combined his Indian background with an affinity for making great pies, and the result is dazzling. The Saag Paneer is exactly what it...

You can get two entirely different kinds of slices at this rolling pizza place: drunk food of the highest order or impeccably crafted gourmet pizza. Or, if you're packing a big appetite, both. The former category includes slices topped with chili-cheese Fritos, barbecue sauce, mac 'n' cheese and spicy nacho cheese Doritos (and should you be more...

It's been screamed from the corner booths, the mountaintops and even these very pages, so it bears repeating: Nick's Pizza (not to be confused with worthy contender Nick's Pizza D'Oro) serves the best pizza in Orange County. Zip it with that it's-not-real-pizza-unless-it's-thin-crust-like-in-New-Yawk crap: The kitchen will deliver a thin crust a...

Giordano's Restaurant Restaurant Review: There is as much controversy in Chicago over who originated stuffed pizza as there is about the latest political brouhaha. Suffice it to say, Giordano's got rolling back in 1974, and for a long time the only pizza it made (and some say brought to perfection) was stuffed. Today, the chain with more than 40...

Home Run Inn Restaurant Review: Home Run Inn’s thin-crust pizza (actually, it's more of a medium-thick crust) is as good today as it was in 1947 when the late Nick Perrino started the whole thing. The size of the place has expanded since then and the next generation is at the helm, but on any given evening its wide customer base is enjoying pies...

Coalfire Restaurant Review: Based on the classic Neapolitan, thin-crust pizza (with an East Coast spin), the 14-inch pies at Coalfire can almost be called “light.” In other words, you won’t need a napkin to soak up any excess grease, and you won’t walk away feeling overly stuffed. There’s nothing fancy about the décor of this BYOB West Town eate...

Lou Malnati's Pizzeria Restaurant Review: Lou Malnati started his pizza operation in 1971 in the suburbs, and his sons, Marc and Rick, opened this location in the trendy River North area in 1986 to carry on the family tradition. Burnished wood, comfortable booths, high tables with stools and tile floors give the century-old building a traditiona...

Piece Restaurant Review: There’s nothing fancy about Piece; it just offers straightforward thin-crust pies in three sizes and three styles with interesting toppings like barbecue sauce, banana peppers, mashed potatoes and artichoke hearts. The menu also includes a few salads, some appetizers and sandwiches, but that’s about it. Our advice: stick...

Pizzeria Uno Restaurant Review: Back in 1943, the business of serving pizza took a giant leap forward thanks to the opening of Pizzeria Uno. Not surprisingly, this place attracts locals, tourists and celebrities. There’s good reason: deep-dish pies don't get much better. And in this setting --- which is pure Chicago pizzeria, from the checkered ...

Bacino's Restaurant Review: You can stuff yourself silly at Bacino's, where the highlight is stuffed pizza, spinach in particular. The spinach supreme (spinach and four types of cheeses), Bacino's special (sausage, mushrooms, green peppers, onions), vegetarian and broccoli pizzas rise high and wide. Those who think pizza is swell but are concern...

Coco Pazzo Restaurant Review: Coco Pazzo is one of Chicago's finest Italian restaurants; its seasonal cuisine a sight (and taste) to behold. There is a great awareness of the scope and import of Italian cooking --- classic, traditional and modern --- and that makes this place both special and endearing. And then, there is the attention to detail...

We all know pizza is regional, and the battle over Chicago-style vs. or New York-style isn’t likely to be settled in our lifetime. In Kansas City, though, we’re going to have to give the award to a New York pizza. Grinders' pies are hand-tossed with delicious sauce and their standards are must-haves, but we love the gourmet stuff too. The Bengal...

In a city that is absolutely full of great pizzas, picking the best one shouldn’t be so easy. Except that it is when it’s this pizza-a perfectly balanced mix of sweet sauce, salty prosciutto, beautifully peppery arugula, and fontina and fresh mozzarella. Not just the best, but a best among bests.

Famous Luigi's Restaurant Review: This is one DC restaurant that attracts young and old alike with its comfortable surroundings and abundant foods. Fine pizza is a big part of the draw. There are 42 choices of toppings. Even so, the plain pizza with Italian sausage is just about as good as it gets, but check out the regular menu, too. It’s a mad...

Il Canale Restaurant Review: Located on the canal, hence the name, Il Canale is an upscale eatery with a sleekly modern design accented by vibrant blues. Although the menu offers a selection of antipasti, soups, salads, pastas, and the typical hearty meat and seafood entrées, the main draw are the restaurant’s wood-fired, oven-baked pizzas. In f...

Matchbox Restaurant Review: If the MCI Center can boast of something besides sports events, it would be its ability to attract interesting eateries to a once-seedy part of town. And in the collection of great little restaurants comes Matchbox, noted for its diminutive size, funky attitude, and wood-grilled pizzas. That it sits next door to a Chi...

2 Amys Restaurant Review: Two women, both named Amy, have turned a commonplace neighborhood street into a mecca for top-flight pizza with their small and cheery, white-tiled restaurant. They've even gone to the trouble of making several of their pies, those marked with the D.O.C. (Denominazione di Origine Controllata) status, the old-fashioned w...

Pizzeria Paradiso Restaurant Review: The second location of Pizzeria Paradiso is perhaps three times larger than the original, has an up-front liquor bar, two dining rooms, and a downstairs private room called Birreria Paradiso---yet finding seating is just as much of a challenge. There's something potent about the PP appeal: first-rate toppings...

Comet Ping Pong Restaurant Review: A stepsister to adjacent Buck’s Fishing & Camping restaurant, the Comet in its come-as-you-are attitude specializes in dreamy designer pizzas---actually, pizzas that are amazingly offbeat and even a bit edgy, like the Softie signature pie with soft-shell crabs and melted leeks or the Slam, a white pizza with fr...

Pete’s New Haven Style Apizza Restaurant Review: For DCers, the shorthand name for this pizzeria is simply “Pete’s,” but everyone knows that this corner eatery has a lock on the pizza business on upper Wisconsin. Not only that, there are hefty sandwiches and abundant pasta plates to round out the casual menu. Clearly, though, pies are the menu i...

We, the Pizza Restaurant Review: Who can forget chef Spike Mendelsohn on Top Chef, he with the rakish fedora and the out-there cooking personality? He has now doubled his image on Capitol Hill with the opening of We, the Pizza, the next-door sister restaurant to his Good Stuff Eatery. Serving freshly made pizzas, plus a select number of pastas, ...

Moroni & Brother’s Restaurant Restaurant Review: Just when you think that the local pizza wars couldn’t be more competitive, along comes this little eatery in the Shaw district way up Georgia Ave. But don’t let the name fool you: this restaurant offers much more than pizza, though theirs ranks high among the pizza movers in town. Take the Capric...

Sorriso Bar, Pizzeria & Ristorante Restaurant Review: It’s Cleveland Park’s hot nightspot, a gathering place for neighbors craving pizzas and edgy pastas made to traditional standards. Family-owned and -operated, Sorriso’s claim to fame is its authentic cooking as displayed in a rather lengthy menu. If you are baffled by all the choices, ask you...

Emma's Restaurant Review: Cantabrigians frequent Emma's for its pizzas where the secret is in the crust: wafer thin, super crunchy and faintly sweet. Cheeses include Gorgonzola, feta, smoked mozzarella and goat, while the toppings --- think Kalamata olives, sun-dried tomatoes, dried cranberries --- number in the dozens. There is also a listing o...

Picco Restaurant Review: Picco is about as gourmet as a neighborhood pizza joint can get before becoming an all-out dining destination. The name stands for Pizza and Ice Cream Company, and that's just what Rick Katz, former executive pastry chef for Legal Sea Foods, and his crew make from scratch daily---along with sandwiches, inventive desserts...

Santarpio's Pizza Restaurant Review: For going on eighty years, members of the Santarpio family have been firing up pies so simple, thin and garlicky that generations of slice-centric Bostonians---not just in the neighborhood but citywide---have kept it on their radar. Forget gourmet goodies; forget stemmed wine glasses; forget everything but ex...

Boston has some of the finest universities in the world, but it sure has some ghastly pizza joints. Most corner pizza shops are the dive-bar equivalent of Italian restaurants — workers look sallow, nothing is served at the right temperature, and things that shouldn't be soggy are. Not so at Santarpio's. Nestled in the shadows of Logan, this inst...

Antico Forno Restaurant Review: The wood-burning oven is the focal point of this casual North End spot. Every dish, be it pizza, pasta or meat, is cooked in the beehive brick oven. Thin-crust crispy pizzas include the Napoletana topped with tangy plum tomato sauce, aromatic oregano and roasted garlic. Fusilli al tegamino, brick oven baked fusill...

Regina Pizzeria Restaurant Review: Stay away from the mall franchises --- the original Regina Pizzeria, wedged into a corner on a residential side-street away from the bustle of the commercial North End, is home to some of the best pizza in greater Boston, if not all of New England. At 86 years and counting, it's a genuinely old-school joint, fi...

Figs Restaurant Review: Todd English's chic pizzeria attracts foodies, families and tourists alike. The pies of style and substance are certainly something to behold: thin, crisp, almost brittle slabs of dough topped with options galore, from figs, sweet onions, and fig and balsamic jam to sliced eggplant, whipped ricotta, spicy shrimp and caram...

Nebo Restaurant Review: Like the name---an acronym for North End Boston---this pizzeria and wine bar is indicative of the decidedly modern edges that have formed on its once old-school Italian neighborhood. Actually, Nebo is itself on the neighborhood’s periphery, not two blocks from the TD Banknorth Garden, which means it lures as many sports f...

Crazy Dough's Restaurant Review: This casual pizza parlor, nestled just two blocks from downtown Back Bay on the heavily trafficked Boylston Street, is popular with the business lunch crowd as well as local students looking for a quick bite. The greaseless pizzas vary from a personal size to a 12 inch to the 18 inch for larger groups. Choose you...

There's nothing fancy about this beloved pizza palace. The foyer is festooned with a garland of empty Chianti bottles, an indicator of the good time to come. Tiny plastic-covered tables are shoved together, so conversation flows among the diners, mostly families looking for a night out. The menu is full of reasonably priced Italian favorites, bu...

It was a close race, with Supino’s falling just a little short of edging out this reigning champ. There’s a slew of locations throughout metro Detroit, and they all rock that patented thick crust, crisp edges of melted cheese and rows of rich dark tomato sauce spooned across the top. This Detroit location is the original.

Operating since 1997, the one and only Bronx Pizza has achieved iconic status in San Diego for its New York style thin crust pizza. We commonly offer up to 18 different kinds of sliced pies for your dining pleasure. You can also have us bake a whole pie for you to dine in, or we'll box you one to take home.

It’s been that way since 2007, when Italy-born, Brooklyn-raised brothers Lenny, Marco, and Joe first fired up their coal-buring oven. The foundation of the menu is the four traditional pies—margherita, marinara, bianca, and quattro formaggi, which can be customized with a selection of add-on items. There are loads of non-’za options, including p...

Baltimore seems to be experiencing a welcome pizza renaissance these days, and siblings Josh and Stephanie Hershkovitz earn top honors for bringing speakeasy cool to the wood-fired pizzeria. Along with a crust that offers an expert balance of crispy and chewy, the Hershkovitzes top their pies with housemade mozzarella and sausage, and novel comb...

When Bagby Pizza introduced its brick-oven pies in 2009, it apparently lit a fire of desire in its patrons. At press time, the restaurant’s website claimed to have sold 40,205 pizzas since then. And we’ve probably devoured quite a few of that number ourselves. Our go-to is the “Sweet and Spicy Pizza” for its melange of flavors: spicy tomato sauc...

Apizza Scholls Restaurant Review: The craftspeople manning the pizzas at Apizza Scholls adhere to the old-school rules of Italian pizzaiolos, and the results come piping hot from the 900-degree oven. The dough has just four ingredients---flour, water, salt and yeast---fermented for 24 hours and made fresh every day. The toppings are high quality...

Ken's Artisan Pizza Restaurant Review: You almost certainly will wait for a table at Ken's Artisan Pizza, as it doesn't take reservations. But if it’s ever worth standing in line for pizza, it’s worth it here. Plus the turnover is usually fairly fast --- the wood-fired oven is blisteringly hot and the pies cook in just a couple of minutes. The r...

Nostrana Restaurant Review: Nostrana is known for the thin, chewy pizzas that emerge in rapid succession from the wood-fired oven, topped with everything from Manila clams to lemon oil. Pair one with the eponymous salad, a bowl of radicchio tossed in a Caesar-style dressing, for a satisfying meal. The menu changes frequently but always offers te...

Flying Pie Pizzeria Restaurant Review: Located in the thick of trendy Montavilla, this charming pizzeria manages to make even first-timers feel like regulars. Aiming to satisfy every sort of pizza lover, Flying Pie offers both standard and whole-wheat crusts as well as extra thick, thick, thin and extra-thin preparations. Choose from the many sp...

Escape from New York Pizza Restaurant Review: Anyone who complains how much Portland has changed should drop into this tribute to Big Apple-style pizza-by-the-slice. If anything has been altered since 1983, it’s hard to spot it. They don’t do delivery, credit cards or ranch dressing, and pity the poor soul who asks for “gluten-free crust.” But b...

Old Town Pizza Restaurant Review: A classic Portland pizza parlor with plenty of old-fashioned charm, this longstanding restaurant even has a legendary ghost. Housed in an 1890s building in Old Town, there’s plenty to explore in the warren-like space that's full of many cozy nooks and crannies. Indulge in pizza with your choice of fresh toppings...

American Dream Pizza Restaurant Review: This Laurelhurst mainstay satisfies pizza cravings for diners of all ages. A dozen pies are named after a quirky assortment of celebrities and cultural icons, such as W.C. Fields and the Fifth Beatle. The Lucy I'm Home special features spicy beef, green chilies and chipotle sauce. Whole pizzas range in siz...

Oasis Cafe Restaurant Review: The Hawthorne District may have changed dramatically over the last 20 years, but this pizza joint has remained pretty much unchanged, offering chewy, fresh slices and pies in an unusually wide array of options. Tomato, pesto, or white cream sauce? Mozzarella, cheddar, feta or Gorgonzola? The choice is yours. There a...

We are a family owned business and your dining experience is important to us. We have created a unique full service, relaxed and fun environment. Please feel free to walk around and look at the pictures, visit the arcade, watch TV, or just simply relax.

Angelo's of Lakewood has been the region's go-to pizza for nearly three decades. And why not? Crafted from homemade dough, fresh sauces, and scores of toppings, with combinations and specialties ranging from Stouffer's macaroni and cheese to fresh basil and buffalo mozzarella, Angelo's pies have earned their place in Cleveland's heart.

Due Forni Restaurant Review: Due Forni translates to "two ovens." One, fired at 900 degrees, cooks a Neapolitan-style chewy crust pizza in a mere 90 seconds; the other, at 500 degrees, bakes a Roman-style cracker-like crust in three minutes. The décor establishes a relaxed environment, with white-brick walls, wood tables, Edison-bulb lighting, l...

Settebello Pizzeria Napoletana Restaurant Review: A cozy neighborhood gem, Settebello aims to “adhere to the standards set forth by the Vera Pizza Napoletana (VPN) organization (which) promotes the art of pizza making as it has been done in Napoli for over 200 years.” The thin-crust pizzas are individual size, about 12 inches. Among choices we l...

Spago Restaurant Review: Among the first wave of nationwide fine-dining imports to come to Las Vegas, Wolfgang Puck's Spago remains among the very best. Executive chef Eric Klein, a native of Alsace, rejoined Wolfgang Puck as executive chef, replicating the sophisticated and daily changing fare in the Puck tradition and creating innovative taste...

Metro Pizza Restaurant Review: This is not your traditional pizza place, but a bright and cheerful 232-seat, full-service restaurant owned by cousins, The Pizza Guy and The Other Pizza Guy. John presides over the pizza oven and open kitchen, while Sam runs the dining room and massive bar. Garlic-Romano fries are among tasty appetizers. Lunch fav...

Otto Enoteca Pizzeria Restaurant Review: Located in the faux outdoors of Piazza San Marco in the Grand Canal Shoppes, Otto Enoteca Pizzeria’s “sidewalk” patio seating is a perfect spot to perch and people-watch---take in the occasional performances by wandering minstrels, musicians and opera singers while you dine. Forget about Vegas and pretend...

Pizza by the slice is a rare commodity in Nashville but pizza by the slice that actually gets the approval of former New Yorkers is even more rare – unless you're at Five Points Pizza.

Thin crust, of course, soaked with olive oil, carefully charred over char-coal, piled high with ingredients while on the grill. Smoky, sumptuous, sinful. The mushroom version has three wild varieties. The Great White with optional chopped clams is popular. There's even a lasagna pizza, for those who were considering having pasta. A calzone inste...

If you're one of those types who search out the latest and greatest and then move on, you might have overlooked Marco's Coal-Fired Pizzeria, which opened on Larimer Street when this stretch of Larimer wasn't cool. Even those who do settle into one of the two-tone booths and gape into the fiery mouths of the wood-burning ovens might be swayed by ...

Top a pizza any way you wish, but the basis of a great pie is a flavorful crust. Pizzeria Lola could pile just about anything atop its crust and the world would still clamor for table space. The exterior arrives crispy, crunchy, and slightly blistered before collapsing into a satisfying chew. A few traces of toasted flour leave a pleasantly chal...

In the eerie room wood-oven burns, candles glow pizza chefs wear white green basil bouquetscrown sauce of red tomato "plain pie" ($24), no menu blistered Brooklyn crusts gooey cheese, craft beer, good eats Lucali South Beach.

No category is more hotly contested than Best Pizza. Everyone has an opinion, and with so many former New Yorkers living in our midst, most of those opinions are negative. (We get it. New York has the best pizza.) But Annie's Pizza & Subs meets all the requirements for a perfect pie: Slices are bigger than your face. There's a good sauce-to-chee...