The Incredible Pizza Shops of Hot Springs, Arkansas | Eater
"Opened about a decade ago by Anthony Valinoti after years in Brooklyn and stints in Vegas, Miami, and California, this pizzeria was created to replicate New York–style pizza. Dough is made in-house in limited quantities each day and the kitchen closes when it runs out, so patrons are advised to "reserve" their dough. Pies are New York–style, baked in a high-temperature brick oven for a light crust with desirable charred flecks; a standout pie was half "Sarah Meadows" (garlic, chile flakes, oregano, and basil) and half a seasonal-vegetable pie topped with arugula, peppadews, and jalapeños. After moving to a larger adjacent space, the restaurant added a maximalist corner bar—Elizabeth Taylor and Eddie Fisher’s bar—gifted by James Beard Award–winning chef John Currence, which creates a lively spot to grab a beer, cocktail, or even a whole pie amid the town’s unexpectedly glamorous history." - Courtney E. Smith
