Though no three people will agree on what can make a pizza dynamic - crust consistency, cheese, how the toppings work together, how the toppings work independently, source of heating, foldable or knife-and-forkable, and so on - Lazzara's definitely turns out some of the most unique pies in town. The square, Sicilian pies have a thin, chewy crust. And those who contend that it's sauce that makes (or breaks) pizza are in for a treat, as this tomato sauce comes with quite a kick and a touch of basil. Founded in 1985 by brothers Sebastian and Tony Lazzara, this small second-story café in the Garment District sports a casually elegant look, with exposed brick, high ceilings, white tablecloths and mirrors. Lunch hours can be busy, and the dining room is narrow, so you may end up elbow to elbow with your neighbor at one of the long tables. Pizza comes in whole pies, half pies and even by the slice (refreshing for a sit-down pizza place), and the toppings list is extensive, with everything from sun-dried tomatoes and salami to sautéed broccoli, clams and shrimp. A number of heros, pastas and dinner entrées round out the menu. There's a second location in Hell's Kitchen.
"More than a dozen signature pies are on offer, like Lazzara's Special, topped with salty slices of prosciutto, earthy black olives, and sweet sun-dried tomatoes, or Sebastian's Seafood, with garlic-drenched baby shrimp, clams, and calamari."
- Michael Anstendig,
New York magazine
New York magazine: Critics' Pick
Zagat 2012:23 food rating (very good to excellent)
Beer and wine available. Serving lunch Mon-Fri, dinner Tue-Sat. Closed Sun.
Though no three people will agree on what can make a pizza dynamic - crust consistency, cheese, how the toppings work together, how the toppings work independently, source of heating, foldable or knife-and-forkable, and so on - Lazzara's definitely turns out some of the most unique pies in town. The square, Sicilian pies have a thin, chewy crust. And those who contend that it's sauce that makes (or breaks) pizza are in for a treat, as this tomato sauce comes with quite a kick and a touch of basil. Founded in 1985 by brothers Sebastian and Tony Lazzara, this small second-story café in the Garment District sports a casually elegant look, with exposed brick, high ceilings, white tablecloths and mirrors. Lunch hours can be busy, and the dining room is narrow, so you may end up elbow to elbow with your neighbor at one of the long tables. Pizza comes in whole pies, half pies and even by the slice (refreshing for a sit-down pizza place), and the toppings list is extensive, with everything from sun-dried tomatoes and salami to sautéed broccoli, clams and shrimp. A number of heros, pastas and dinner entrées round out the menu. There's a second location in Hell's Kitchen.
"More than a dozen signature pies are on offer, like Lazzara's Special, topped with salty slices of prosciutto, earthy black olives, and sweet sun-dried tomatoes, or Sebastian's Seafood, with garlic-drenched baby shrimp, clams, and calamari."
- Michael Anstendig,
New York magazine
New York magazine: Critics' Pick
Zagat 2012:23 food rating (very good to excellent)
Beer and wine available. Serving lunch Mon-Fri, dinner Tue-Sat. Closed Sun.