NYC Restaurants

Five-to-six dollars for a slice of pizza is still pretty much unheard of in New York City, where a good slice can easily run less than half that amount. But there's something about Filaga at Chelsea Market, which calls itself the city's first authentic "Sicilian pizzeria," that had us wanting to take a bite. These are not your ordinary Sicilian pies. They measure close to two feet long and about a foot wide. Unlike most square slices which tend to be on the thick side, these are thin with a thick bubbly crust around the edges. Pies range from a traditional Margherita with fresh basil and mozzarella to the "Cavolo Nero" topped with sauteed Tuscan Kale, Italian sausage, smoked cheese and mozzarella. We tried one topped with proscuitto, mushrooms and artichokes on a layer of mozzarella "fiore di latte" that was excellent. Filaga also sells arancine (rice balls) with a meat ragu and peas, panelles made with chickpea flour, calzones stuffed with prosciutto cotto and zeppoles dusted with powdered sugar. Now that's Italian!

- Thomas Rafael