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New York is known for having some of the best pizza in the world. From Totonno's in Coney Island to Grimaldi's and Di Fara's, also of Brooklyn, New Yorkers know a good pie when they taste it. While some of the best pizzas come out of brick or coal-fired ovens, I'm about to recommend one that comes off a conveyor belt.Review By: Sam Sayegh
You'll find it at the Pizza Bar in the Meatpacking District. After hearing that celebs were lining up for their lobster pizza, we rush over to find out what all the excitement was about.
It's actually pretty inventive. First off, the crust is paper thin and crisp, yet holds together firmly. It's topped with mozarella over a thin layer of ricotta and topped with large chunks of lobster, thick pieces of bacon and tart slices of cherry tomatoes. It's definitely not for someone watching their weight or cholesterol.
The individual pizzas are good for one person. Ours arrived piping hot. Four slices cut into rather small triangles (think sandwich size). The combination does wonders in your mouth. We savored every bite, although the bacon tends to overpower the lobster, so you may want to eat that separately. The pizza here may not be traditional, but it sure is delicious. The lobster pie, the most expensive item on the menu, came in at $12.
Pizza Bar, which is owned by the same folks that brought you "POP" burger, serves up ten different types of pizza, including mini meatball, white clam and french onion short rib. Prices range from $5-$12.
You can eat in or take out. Or, as the name suggests, you can also have a drink at the bar.
Neighborhood: Meatpacking District
Entree Price: <$10
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