Lucali

"We'll always be able to brag to New Yorkers about Lucali. It's not that they don't have one. They do (and it makes exceptional pizza). But their Lucali requires a wait that could exceed five hours. At ours in Sunset Harbour, you may be able to walk right in if you get there before 6pm. But whether you waltz right in or have to kill some time at the bar next door, your reward will be a pie that defies comparison. Unlike most pizza, which tends to neatly follow some sort of regional style, Lucali’s is a perfect hybrid between a classic New York paper-plate slice and a crispy thin-crust pie. The dough is soft towards the middle and starts to get crispier and crunchier the closer you get to the crust. " - ryan pfeffer, virginia otazo

"Lucali is a place with a very big reputation thanks to its original location in Brooklyn, where people spend an entire day waiting for a table. The wait for the South Beach location is considerably less miserable (there may not even be a wait on a slow weekday), but the pizza is still incredible. They serve only one size pie here—which should be plenty for two—and it tastes like a thin-crust pizza and a classic New York slice had a baby, and then that baby got its master’s degree in tasting good. If you just hate waiting any amount of time for your pizza, you can usually walk right in at noon when they open for lunch." - ryan pfeffer, mariana trabanino

"Lucali’s pizza size (there's only one option) is tricky. One pizza is too large for two people, but two pizzas (or one pizza plus two pastas) are kind of perfect for four. Don’t get too caught up on the pizza math. Just know that this is where you should have your next pizza double date. Lucali is a pizzeria that still feels like a special occasion. The food is always outstanding, the cocktails are good, and the only downside is that you might have to wait a bit for your table (they don’t take reservations and get busy on weekends). But there is a bar connected to Lucali where you can kill time much less awkwardly than spending 45 minutes on the sidewalk with all eight of your hands in your pockets.  " - mariana trabanino, ryan pfeffer

"Though a little pricier than most pizzas, Lucali has a way of making those extra bucks worthwhile. The dough is wheeled into thin sheets by empty wine bottles before it enters the wooden oven, which creates crispy bubbles around the layered center of the cheese. Simplicity is key here, but there is nothing plain about the cheese pie, a combination of mozzarella, buffalo mozzarella, and parmigiano-reggiano cheese. As for the toppings, go all out: pile up and enjoy." - Olee Fowler

"As one of the first New York City imports in South Florida, Lucali has been a hit in Miami since it opened nearly a decade ago. The pizzas and calzones are made with handmade dough and wheeled into thin sheets by empty wine bottles before they enter the wooden oven. Simplicity is key at this Sunset Harbour restaurant, but the devil is in the details, as the restaurant uses some of the best ingredients. As for the toppings, pile up and enjoy." - Amber Love Bond, Olee Fowler