"The crust is thicker, stiffer, and more browned at this Lower East Side stalwart founded in 1963. For the meat lover, there’s a slice with pepperoni and Italian sausage, buoyed by plenty of mozzarella. In fact, the pizzeria describes this slice and several others as deep dish, referencing a Chicago-style pizza rarely seen in New York, especially among neighborhood pizza parlors. We're lucky to be able to buy it by the slice." - Robert Sietsema