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Our ultimate goal is to serve the best pizza possible. We are challenging the common practices of pizza-making in the hope of influencing the industry and elevating the overall quality of pizza in America. It’s a lofty goal that means constantly searching for better ingredients while continuously honing our techniques with each and every pizza we make. We have defined what great pizza is to us, and painstakingly worked backwards to create it. At Razza, we aspire to the Italian way of cooking and eating, where location and seasonality dictate your ingredients. You eat the vegetables that are grown near you and stray from the ones that are not. The seasons and your land will tell you which ingredients to prepare. That process is carried through every decision we make because it is the ingredients we use that help us create the best possible food. The flour we use is milled in Clifton. We make our own bread and our own butter. Each ingredient is hand-picked, down to the salt that goes on the pizza. We have grown our own yeast culture that we believe makes a better pie. Our beer and wine list has been selected specifically to pair with our food, even if it means a brand or label almost completely unknown. If it’s the best, that’s what we want. We are not saying we have the perfect pizza, but that is our goal, and it informs everything we do. Everything is about the product and making it better every single day. If that means learning a new cooking technique, then we do it. If it means trying a new farm for vegetables, then we do it. Every day, our commitment is to provide the best product and the best process to give you the best food, and ultimately, the best pizza.
New York's best pizza is actually in Jersey City---flavorful dough and local, seasonal toppings.
Best pizza in nyc according to New York Times; we agree! Worth the trip over to jersey city. Take the path, cab or Lyft parking will be impossible. They don’t take reservations; be prepared to wait but you won’t have to wait long.
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“Charleston was the inspiration for this light and bright — and very on-trend — restaurant and bar. There are obviously Southern dishes like deviled eggs and sweet corn fritters on the menu, but there’s also a firmly updated take, such as with the vegan coconut Carolina rice. Owner Mat Kopec (White Star Bar) recruited One if by Land, Two if by Sea chef John Mecca to help execute what is admittedly a concept inspired by “the theater of a Keith McNally restaurant” and “Danny Meyer hospitality.””
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“Stylish Italian joint specializing in Neapolitan-style pizza, wine & cocktails.”
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“Delicious and funky French Bistro with live music some nights. Just down the hill, so an easy walk. It is in the lower level of the building and outdoor seating when weather permits. Good for Brunch, Dinner, or Crepe Deserts and cocktails.”
- 59 íbúar mæla með
“French Bakery. Say no more :-). Go get your dose of battery Croissants and baguette to go with that Exquisite￼selection of cheeses from Van Hook cheese. ”
- 36 íbúar mæla með
“NYC chef Dale Talde transplanted his Brooklyn hit across the Hudson River, bringing his laidback Asian fusion style to downtown JC. The menu combines flavors from the Philippines (Talde’s heritage), Korea, Thailand, China, Japan, and more on a menu that comes together to make sense. This 144-seat location is much more sprawling than the original, with industrial touches that hark back to its police station days, and plenty of loud hip hop to fill the space. Don’t miss Miss Wong’s, the “secret” speakeasy downstairs that often turns into a dance party on weekends.”
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