Chowhound Presents: Table Talk with Yotam Ottolenghi and Helen Goh of Sweet: Desserts from London's Ottolenghi | Ask Your Questions Now ›

Restaurants & Bars


Sal and Carmine's still rocks


Restaurants & Bars 17

Sal and Carmine's still rocks

Dan Sonenberg | May 9, 2002 10:39 PM

Every couple of years I need to post about Sal and Carmine's, which for my money is the best by-the-slice pizza in Manhattan, and maybe all of New York. I'm surprised, actually, that the place doesn't have more of a die-hard following here on Chowhound. They're SO consistent - I never get a bad slice there, and when it's hot out of the oven (as it often is) it's just otherworldly. One of the positive reviews they have posted on the window proclaims that the secret to their pizza magic is all in the cheese. That's a lot of huey. The cheese is fine, the sauce is really good, but the crust is where it all goes down - yeasty, chewy, delicious crust. Not that thin cardboard crap you seem to get absolutely everywhere.

The saddest thing is, I sense these two guys are perched on the precipice of retirement. Every time I go (I no longer live in the neighborhood), I fear I'll see a sign that says "closing in 2 weeks." What a dark day that would be. It's hard to imagine that on the chain-store strip that is the upper west side, 2 brothers who don't deliver, make their pizza one pie at a time, have a charmingly cranky disposition (Carmine anyway - but I love him) and resort to no gimmicks could still be turning out such wonderful, wonderful food.

So that's my hommage. In case you don't know, Sal and Carmine's is on Broadway between 101st and 102nd streets.

Want to stay up to date with this post?

Recommended From Chowhound