"PQR New York's name—a play on the ancient Roman acronym "SPQR" that you see engraved in stone walls all over the city—is short for "Pizza Quadrata Romana," which means "Roman Square Pizza." That description is about as straightforward as the place itself, which feels like a slightly elevated, Euro-fied version of a fast-casual-meets-slice joint. Pies are displayed in a glass case, and there are a couple of small tables in the back room. Roman "pizza al taglio" is fluffy, crispy, and meant to be eaten by the slice and on-the-go. Chef Angelo Lezzi is a bit of a pizza celebrity, and he's developed a scientific fermentation method for high-quality dough that's purportedly easier to digest and higher in protein than the usual stuff." - Andrea Whittle, Jessica Kelly
