"Mark Iacono’s thin-crust pizzas, made with a three-cheese blend of fresh and imported mozzarella and Grana Padano, plus fresh basil, consistently draw long lines, and it’s impossible to make a reservation. The move is to show up before 5 p.m., add your name to the list, and grab a drink in the neighborhood while you wait. Cash only, BYOB. And yes, it expanded into Miami." - Robert Sietsema, Eater Staff
Stephanie Tuder/Eater NY