Many regulars argue the calzone is actually better than the pizza. It's filled with a remarkably light and creamy ricotta and herb mixture, then folded and baked until the exterior is golden and blistered. It's finished with a ladle of the house tomato sauce and a mountain of freshly shaved Grana Padano. It's large enough to share between 2-3 people.
Tips from diners
Even if you're a party of two, order a small calzone with your pizza. You will regret not trying it. It is the best ricotta you'll ever have.
The benchmark for New York pizza. The crust is paper-thin and remarkably crispy, with a slight char from the wood-fired oven. It's topped with a balanced tomato sauce, fresh basil, and a specific blend of buffalo mozzarella, low-moisture mozzarella, and Grana Padano shaved over the top after cooking. Reviewers describe the crust as having the texture of a 'sturdy cracker' that holds its own against the toppings.
Tips from diners
Add garlic and hot peppers—they're free and they're kept in little jars on the table. The fresh garlic takes the pie to another level.
Mark Iacono opened Lucali in 2006 in a former candy store as a tribute to the neighborhood. It has since become a global pilgrimage site for pizza lovers. The menu is minimal—just pizza and calzones—and the atmosphere is rustic and romantic. The 'no-reservations, no-phone' policy means you must show up in person hours before they open to put your name on a list.
The line starts forming around 3 PM or 4 PM. A host comes out at 5 PM to take names and give you a return time. If you show up at 6 PM, they are usually booked for the night.
It's cash only and BYOB. There is a liquor store around the corner on Henry Street that does a brisk business in wine for Lucali diners. Bring your own glasses if you want something nicer than the juice glasses they provide.
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