NY Pizza Suprema
Pizza restaurant · Chelsea ·
Classic NY slices, Sicilian, and unique options like fig & hot honey
Classic NY slices, Sicilian, and unique options like fig & hot honey
"NY Pizza Suprema has been around since before the city erected MSG in front of it. They serve about 20 varieties of pizza at any given time, including breaded chicken bacon ranch slices, a few vegan options, and a white spinach dip slice that’s just creamy enough without being over-the-top. Suprema has a lot more seating than most slice shops, and there’s always a line, but as long as you aren’t coming directly after an event at MSG, you’ll move through it pretty quickly." - bryan kim, will hartman, willa moore, neha talreja, molly fitzpatrick
"NY Pizza Suprema has been the go-to near Penn Station since 1964, a spot with its wood booth charms despite so much changeover in the neighborhood, now increasingly being rebranded as “the Penn District.” The Sicilian sausage slice is an Eater favorite." - Emma Orlow
"A beloved pizzeria celebrated for authentic New York-style slices—famously appreciated by Anthony Bourdain—with offerings such as an upside-down slice among other classic options." - Lauren Dana Ellman Lauren Dana Ellman Lauren Dana Ellman is a New York-based writer and editor who specializes in travel, lifestyle, food, and shopping content. Travel + Leisure Editorial Guidelines
"If there were a sub-genre of New York City pizza called “train pizza,” this place would be its foremost purveyor. Passengers scrambling on and off trains stop here for a quick bite, or a full pie to take along, to be eaten under the jealous eyes of fellow passengers. The slices are larger than usual, and represent a vast range of toppings, all of which can be examined behind the glass sneeze guard as you enter." - Eater Staff
"I see NY Pizza Suprema in Midtown as a shop that has kept its cheese pizza made the same way since 1965—liberally seasoned with pecorino Romano—and, while Joe Riggio later added Sicilian pies and calzones in 1988 and now sells more than 20 different pies, the classic cheese remains the top seller because the quality has endured." - Mahira Rivers