A Manhattan Pizza Crawl From Trattorias to Slices
A pizza crawl through Manhattan, from brick-oven pies and lamb gnocchi on Warren Street and a trattoria from 1994 on Greenwich Street to thin-crust slices and a late counter on Chambers Street.
House-made pastas, including lamb gnocchi and a sweet sausage dish in vodka sauce, share the menu with brick-oven pizzas at this airy Tribeca room at 22 Warren St. Fresh focaccia, meatballs and a baby lettuce and radish salad open the meal. Dinner starts at 4 PM on weekdays and 5 PM on weekends.
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Brick-oven pizzas and house-made pasta come out of this warm Tribeca trattoria at 323 Greenwich St, open from August 1994 and the setting of the film Dinner Rush. Executive Chef Luigi Celentano runs the kitchen. It opens at noon Tuesday to Sunday and at 4:30 PM on Monday.
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Thin-crust slices with a crackle then chew texture and organic tomatoes are the point at this casual shop at 146 Chambers St, founded by friends Jason and Sal. Order the New Yorker or the Calabrese with fresh basil, and ask for grated parmesan, as the cheese runs light. It is open daily from 11 AM to 9 PM.
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Cheesy slices with a crispy crust and whole pies come from this tiny counter at 98 Chambers St, set up strictly to eat and go. The line moves fast even with a crowd. It opens daily at 9:30 AM and stays open until 5 AM, or 4:30 AM on Sunday.
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