Another pizza, another margherita or pepperoni pie? It doesn’t have to be that way, not in Manhattan these days.
One place to avoid the topping rut is Kesté, where the special combos include a cod, garlic, and tomato pie—surprisingly terrific, wewwew says on Chowhound. Among Kesté’s other ‘hound-endorsed Neapolitan pies, the DavyTheFatBoy-approved Padrino: soppressata, Gaeta olives, basil, olive oil, and tomato sauce, distinguished by excellent Ragusano caciocavallo from Sicily (he finds it every bit as satisfying minus the meat).
Another Naples-style pizzeria, Motorino, is a fall and winter destination for its Brussels sprout pie with fior di latte, pecorino, and smoked pancetta (pictured). “I could eat it every day! But then I’d have to work out more,” harmony758 says. Motorino also makes a prosciutto pizza, with the same cheeses and a touch of oregano, that RebelWithaCause swears “is like butter.” RebelWithaCause (whose current cause appears to be prosciutto) also recommends Rubirosa‘s take on prosciutto pizza, which includes mushrooms, peas, and pecorino.
Otto, a part of the Mario Batali empire, is not universally beloved by ‘hounds, but it does make delicious pizzas with truffle and egg or Taleggio and mushrooms, ttoommyy reports. While clam pizza isn’t so unusual, Otto’s is unusually good, a simple pie with garlic and mozzarella, RebelWithaCause writes.
Kesté Pizza & Vino [Greenwich Village]
271 Bleecker Street (between Jones and Cornelia streets), Manhattan
Motorino [East Village]
349 E. 12th Street (between First and Second avenues), Manhattan
235 Mulberry Street (between Prince and Spring streets), Manhattan
Otto [Greenwich Village]
1 Fifth Avenue (at Eighth Street), Manhattan
Photo from Motorino / Facebook