Scarr's Pizza

"This revolutionary neighborhood pizzeria deep in the Lower East Side is a game changer where slices are concerned. For a traditional pizzeria, more care is taken than usual — the flour is freshly milled in the basement, for Pete’s sake. Long lines form, and slices are richer and thinner crusted than most. Sicilian slices and grandma slices are also available. This is a unique and exciting neighborhood pizzeria." - Robert Sietsema

"The three things we like most about Scarr’s are their natural wines, vegan caesar salads, and circular pies with pepperoni and/or extra cheese. Fortunately, those last two items are available for delivery from 12:00pm-8:40pm." - team infatuation

"“This is the place you come to at like 11:30 or 12 o'clock at night, and you’ll find a bunch of people there hanging out, eating, drinking, and just having a good time. It's a great slice and it’s a fun place. They’ve got old school arcade games in there. I like to have a doughy crust like theirs—I hate crackly pizza. I've been leaning more into cheese pizza lately, just because I don't like the kind of grease that pools up with the pepperoni sometimes. Your slice can't be too floppy, either, though—the New York flop or whatever it is. Scarr’s has it figured out.”" - brennan carley

"It’s almost impossible to resist the gravitational pull of Scarr’s, both because of the hypebeast-y LES crowd that lingers out front, and because a Scarr’s slice will make you want to investigate how crust can taste so flavorful. Part of the reason the pizza is so good: Scarr’s mills their own grains in-house. Browned cheese blankets the surface of the slightly yeasty crust, with a zesty tomato sauce underneath. Stick with thin-crust slices, as we’ve found the square slices to be inconsistent, and you’re in for the best pizza you can find on the LES." - bryan kim, willa moore, kenny yang, carlo mantuano, molly fitzpatrick

"Scarr’s Pizza swapped spaces, opening a new spot 35 Orchard Street, across from the original slice shop. Even though the new location is bigger than its humble beginnings at 750-square feet, customers sometimes still form lines. Owner Scarr Pimentel, who grinds his own flour, churns out what has often been described as a standard bearer for the perfect slice." - Robert Sietsema