The perfect distillation of a New York slice. The crust is the star—light, airy, and flavorful due to the freshly milled flour. It's thin with a proper 'fold,' topped with a bright tomato sauce and a high-quality mozzarella that doesn't feel greasy. Reviewers often note that despite the premium ingredients, it stays true to the 'workday lunch' soul of a NYC slice.
Tips from diners
Don't overcomplicate it. The plain slice is the best way to taste the quality of the dough. It's the most reliable slice in the LES.
A thick, airy square slice with a crispy, almost fried bottom. It's loaded with 'cup and char' pepperoni that forms little grease bowls, then finished with a generous drizzle of Mike's Hot Honey. The combination of spicy, sweet, and salty on a chewy dough has made this one of the most popular items on the menu.
Tips from diners
Ask for an extra drizzle of honey if you like it sweet. The corners of the square are the best parts—extra crispy.
Scarr Pimentel opened his namesake shop in 2016 with a focus on high-quality ingredients often ignored in the slice-joint world. They mill their own flour in the basement—a rarity for a pizza shop—and use high-end tomatoes and cheese. The result is a slice that looks like a standard New York slice but tastes remarkably more complex. The retro interior, complete with wood paneling and orange booths, feels like stepping back in time.
The line for the counter can get long, but it moves fast. If you want to sit in the back room, tell the host—it's often a shorter wait for a booth than for a slice at the counter during peak hours.
They are famous for their vegan pizza. Many non-vegans order it because the house-made vegan cheese is remarkably good and doesn't have that artificial aftertaste.
Page last updated: