Chef Concierge Anthony Bosco's Favorite Pizza Slices
New York is full of great pizza slices, but for my money, I want mouthwateringly delicious and over the top. My top five pizza slices balance outrageous toppings: buffalo chicken, fried eggplant and penne alla vodka with tried and true classic New York spots.
Prince Street specializes in the “grandma’s slice” named after what else, Italian grandmothers making pizza pies at home. The dough is a little thicker, served in a square dish and the toppings are reversed. The cheese goes down on the dough, red sauce on top. If you’ve never had a grandma’s slice, it might seem odd. One bite of the fluffy over-sized square, with its crispy edges, melty cheese and sweet, tangy tomato sauce and you’ll be sold for life. After all, grandma always did have the best cooking. Prince’s slice is extra perfect with their iconic pepperoni rounds. After cooking they twist up into perfect little cups that hold just the right amount of their spicy chili oil.
This familia joint might have its origins in Salerno, Italy—but the non-traditional buffalo chicken slice is where it’s at. Moist chunks of chicken are coated in a spicy, tangy and all-around devourable buffalo sauce. Right as the heat from the sauce hits you, their creamy blue cheese style sauce kicks in to cool everything back down before you start on the next slice—and trust me, there will be another slice.
We would all eat more veggies if they came deep fried and atop pizza. This slice is topped with copious amounts of crispy on the outside, creamy on the inside, fried eggplant. The eggplant could be a meal in itself but what sets the slice off is the slightly sweet red sauce with the needed acid to cut all that rich eggplant goodness. This veggie packed party comes in small batches and they generally run out—so make sure to get there early.
This all Kosher Pizzeria serves up amazing slices within walking distance of Archer. Their meticulous preparation assures that you’re eating the freshest and highest quality ingredients in the city. While I have yet to find a bad slice at Bravo, my favorite is their penne slice. Penne pasta bathed in delicious alla vodka tomato sauce and loaded on top of a pizza crust before being baked for a carbs-on-carbs, no shame n’ my game feast.
When people say, “New York Style Pizza” they are talking about Joe’s. No gimmicks here, just good old-fashioned pizza. Thin-ish crust, fresh tomato sauce and just enough cheese to balance it all out. Served piping hot out of a brick oven, this is the perfect spot to work on your New York fold. Push your pointer finger straight down into the center of the crust and fold up both sides. This allows excess grease to slide off the pizza, makes it easier to eat and keeps you from burning your mouth on molten cheese. Extra “local points” if you eat it off a paper plate standing in the street.
Anthony Bosco, Chef Concierge at Archer Hotel New York