"The only thing stronger than the “old-school slice-joint vibe” at Scarr’s is the pizza itself. Flour is milled in-house, and pies are baked to perfection in two small ovens in the front of the shop. Sit in the faux wood–paneled back room—either at the bar with a glass of pét-nat, or at one of the four molded plywood booths with a pitcher of Presidente—and dig into a Sicilian slice with pepperoni or a classic slice with mushrooms. Then try convincing yourself that you’re as cool as the trendy Lower East Side ensembles surrounding you. Do it on a weeknight, though. Fridays and Saturdays are truly swamped." - ByThe Bon Appétit Staff
