A study in traditional fundamentals. The crust has a perfect snap and a light, airy quality, topped with a bright, well-balanced tomato sauce and a layer of mozzarella that is browned to perfection. It is a favorite for purists who want to judge the kitchen by its basic skills. Reviewers praise the lack of 'grease-soak' despite the thinness of the dough.
Tips from diners
The sauce-to-cheese ratio is perfect here. It's a very 'sturdy' pizza—you can hold a slice straight out without it drooping at all.
Arguably the most famous vodka pizza in New York City. The crust is paper-thin and remarkably crisp, serving as a sturdy base for a creamy, savory-sweet vodka sauce. It's topped with high-quality mozzarella and finished with fresh basil leaves. The combination of the crispy 'bar pie' texture and the rich sauce is a brilliant example of Staten Island pizza tradition. Reviewers consistently name it as the must-order item.
Tips from diners
This is the best thin-crust in the city. The vodka sauce has a great peppery depth that separates it from standard red pies. It's so thin you can easily eat half a pie on your own.
A textbook execution of the Italian-American classic. The squid is remarkably fresh and the breading is thin and crispy, avoiding the heavy 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 favorite for regulars during the evening hours. Plump, fresh clams are topped with a savory mixture of toasted breadcrumbs, garlic, and fresh herbs, then baked until golden and bubbling. They are salty, briny, and flavor-dense, acting as the ideal palate opener for a thin-crust pizza meal.
Founded by Joe Pappalardo, Joe & Pat's is a foundational pillar of Staten Island pizza culture. It is world-famous for its 'wafer-thin' crust, which is uniquely crispy and sturdy enough to hold its own against their signature sauces. While it has expanded to Manhattan, the original Castleton Avenue location remains a pilgrimage site, celebrated for its traditional recipes and its status as a quintessential New York family restaurant.
It's worth the trip from Manhattan. Take the Staten Island Ferry and then a quick bus or car ride—it's a true 'only in New York' food pilgrimage.
They are much busier on weekends and they don't take reservations for small groups. Weekday lunch or an early dinner at 5 PM is the best way to walk right in without a wait.
Like most legendary Staten Island 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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