Joe's Pizza

"Pizza delivery and takeout available - call to order." - hannah albertine, nikko duren, bryan kim, arden shore, matt tervooren

"The tip of a Joe’s slice never droops. Some people call this "tip integrity," which is of course important but not the be-all-end-all of determining pizza merits. When it's 2am at Joe's, though, tip integrity will be only the thing that matters. You'll stumble onto Carmine Street needing cheese and sauce on bread, and that plain slice won't lose its dignity and spill hot grease onto a shirt you paid too much money for. Joe's is perfect in that moment, even if the pizza isn't. The New York institution upholds one of our city’s greatest traditions at five different locations. The original West Village spot usually has long lines, but Joe's slices still come out piping hot every single time. When you reach the counter, with four dollars in hand, a paper plate will appear within seconds. Sure, the glistening grease is a bit much and the red sauce tastes slightly undercooked. None of that matters. Joe's doesn't need to make the best pizza in the five boroughs to be great, because they make the best pizza if you're standing right in front of it. Food Rundown Plain Joe’s is famous for their no-bullshit slices, which have that beloved grease-related orange sheen, and yet are light enough to eat two or three in one sitting. If you want sauce made from artisanal Italian tomatoes or a storied coal oven haunted by someone’s great grandmother, look for pizza elsewhere. Fresh Mozzarella The plain slice’s fresher and slightly less greasy counterpart. If you’re getting two slices and a soda, order one plain slice and one fresh mozzarella. Sicilian Joe’s half-inch-thick Sicilian slice is classic. Each one overflows with cheese and tomato sauce, and though it’s not better than the plain or the fresh mozzarella, this slice hits the spot if you’re in the mood for something more substantial." - Willa Moore

"Joe’s is touristy. It’s in guidebooks, it’s a stop on pizza tours, and it now has several locations around town, including one in Times Square. But locals like this place too. It’s a great representation of the sort of classic, straightforward, supremely foldable NY-style pizza often imitated in malls and airports. The slices are big and floppy, the sauce is sweet, and the cheese is abundant and greasy." - bryan kim, will hartman, willa moore, sonal shah, neha talreja

"There are better slices of pizza in New York City, but are any as famous as Joe’s? The original slice shop opened on Carmine Street in 1975 and customers still crowd the small storefront for greasy slices of pizza with simple toppings like sausage and pepperoni. The restaurant now has five locations in Manhattan and Brooklyn, and two more in Michigan and Florida." - Eater Staff

"Joe’s and classic New York slices are like Steve Jobs and black turtlenecks. You can’t mention one without the other, and for good reason. Whether you want a half-plain, half-broccoli pie at lunch or a meatlovers pie at 1am, order delivery directly from any of their five locations around Manhattan and Williamsburg." - team infatuation