The foundation of the Denino's legend. The crust is remarkably thin and has a unique 'sturdy' crunch that sets it apart from standard New York slices. It is topped with a rich, savory tomato sauce and high-quality aged mozzarella that is browned to perfection. It is widely cited as the best value for a whole pie in Greenwich Village. Reviewers consistently praise its consistency and the perfect ratio of sauce to cheese.
Tips from diners
This is one of the few pizzas in NYC that doesn't 'flop.' The crust is remarkably crisp. It's the best way to taste the quality of their traditional 1930s recipe.
The restaurant's 'maximalist' masterpiece. A classic cheese pie is piled high with house-made Italian sausage, savory meatballs, spicy pepperoni, earthy mushrooms, and sweet onions. Despite the heavy toppings, the signature thin crust maintains its structural integrity and crunch. It is a favorite for groups and has become a cult item since the original Staten Island opening.
Tips from diners
One Garbage Pie can easily feed 3-4 people. The sausage is made in-house and is remarkably flavor-dense. Make sure to get a slice with all the toppings to experience the full savory-salty combination.
A textbook execution of the Italian-American tavern classic. The squid is remarkably fresh and the breading is thin and crispy, avoiding the greasiness of lesser versions. It's served with a side of their savory house-made marinara sauce. Reviewers often mention it's the best appetizer to share while waiting for your pie.
A refined seafood-focused option. Fresh, sweet chopped clams are paired with plenty of toasted garlic and creamy mozzarella on the signature thin crust. It's a favorite for those looking for a lighter, briny alternative to the meat pies. Reviewers highlight the abunbalance of clams and the perfect balance of garlic.
Originally opened in 1937 on Staten Island, Denino's expanded to Greenwich Village to bring its legendary thin-crust pizza to a wider audience. The restaurant is a multi-generational family business known for its 'no-nonsense' approach to pizza. The crust is uniquely crisp and sturdy, and the kitchen maintains the same high-quality sourcing standards that have made the original location a pilgrimage site for nearly 90 years.
The Manhattan location is much more accessible than the original Staten Island spot, but it still gets busy on weekends. Arrive before 6:30 PM to walk right into a table without a wait.
It's a cozy, bustling space that can get quite loud. Great for a casual group dinner or a food-centric date, but not the place for a quiet business meeting. The booths are the best seats in the house.
Like many of the city's top pizzerias, they focus on whole pies. Don't go there expecting slices—it's a sit-down experience designed for sharing a full pie among friends.
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