Joining Astoria’s growing bevy of brick oven destinations, Basil keeps its fiery beast cranked up to 800–900☏. In fact, they’ve made a regular of one Alec Baldwin, although possible celeb sightings have proven less of a lure than those pies. That loyalty to his former stomping grounds has more than carried over to the locals, who’ve flocked here for 54 years for gold-standard slices, and Sicilians who scoff in the face of lily-gilding by eschewing fussy toppings. But there’s still an overwhelming sense of keeping things in the family, considering owner Dennis Koines (a Fresh Meadows native) actually worked here as a delivery boy when he was 17. In defiance of its name, Brothers is currently run by a husband-and-wife team. No wonder Weiner (and others) will solemnly instruct you to order your slice well done. In a winning display of gruff Queens gravitas, the Howard Beach stalwart has stayed the same for 60 years and counting, down to its original brick oven-which, incidentally, produces an admirable char and gloriously molten cheese each time. And that’s only validated New Park’s determination not to fix what ain’t broken. Leading ’za authority Adam Kuban, Queens cuisine guru Joe DiStefano and Thrillist, The Infatuation, Daily Meal and more have all preached the gospel of its salt-crusted pies.
Weiner himself touts New Park as the purveyor of one of the absolute best slices in Queens-and he’s not the only trusted expert to lavish it with praise. Which means there’s extra incentive to order up a bevy of original, cheekily named options, such as the Superfly Snuka (jalapeño, pineapple, speck), the Van Dammer (truffle oil, Brussels sprouts, egg) and the Stunn Dunn (charred onion, garlic chives, scallions), all topped with silky orbs of housemade fior di latte-the Italian name for Milkflower-of course. And in lieu of slices, they sell modestly proportioned 12-inch rounds only, sporting elaborately blistered corniciones. The pillowy Sicilian squares, however, with their lusciously caramelized edges, are the go-to order here, as are the upside-down slices, an ode to the old-school practice of layering the sauce on top.Ī perfect fit in newly hip Astoria, this brother-run establishment proffers wood-fired Neapolitan pies in a space previously occupied by a laundromat. Using dough prepared daily on premises and top-tier ingredients (frequently imported from Italy), VIPizza keeps its eyes on the pies, only straying from its source material with garlic knots and a handful of generously stuffed calzones.
Granted, it’s changed hands a few times, but has remained in the same location, has maintained the same commitment to quality and even executes the same family recipes used back in the day. A true definition of a neighborhood spot, VIPizza has anchored the community since 1959. There’s no question, this Bayside idol serves some very important pizza. In fact, the following 10 eateries-whether totally contemporary or beloved nostalgic throwbacks-have definitely put Queens on the map as a formidable pizza epicenter.
#HOUDINI PIZZA LABORATORY PLUS#
“You have old-school slice shops like Dani’s House of Pizza, John’s Pizzeria in Elmhurst and New Park Pizza in Howard Beach, plus Greek pizza at Boston Pizza in Astoria, thin Sicilian at Rizzo’s, coal fired at Sac’s Place, Neo Neapolitan at Milkflower, Neapolitan at Levante and even bodega pizza at Los Amigos.”Īnd that’s just the tip of the iceberg when it comes to formative pies. “Because of its own diversity, Queens has some of the most interesting pizza style diversity,” said Scott Wiener, the nationally sought-out expert and author, and founder of Scott’s Pizza Tours. But does Queens have a pie-dentity all its own? And if so, why shouldn’t it be considered as much of a destination as the other, more frequently adulated boroughs? So it’s no wonder so many purveyors have achieved icon status, from Lombardi’s in Manhattan to Totonno’s in Brooklyn. MetroCards grant (relatively) affordable access to any corner of the Big Apple, at any time of day or night, while pizza provides reliable, delectable, uncomplicated and into-the-wee-hours sustenance that everyone enjoys, and anyone can afford. But the correlation speaks volumes to the fact that both-for better or worse-are utterly integral to life in the city. Have you ever noticed that, throughout the years, a slice of pizza has stayed roughly in line with the cost of a subway ride? Granted, New York City’s slew of pie parlors are infinitely more esteemed than the beleaguered MTA.
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