"Don’t confuse Bellucci’s Pizzeria with Bellucci’s Pizza just a few blocks down the road. Chef Andrew Bellucci left the latter to start his own shop on his own terms, and he took his famous hand-shucked clam pie with him. You’ll have to order 48 hours in advance to try the clam pie, but you can get other pizzas—with dense, fluffy beds of dough sitting atop crispy bottoms—anytime. Belluci’s nails the crust, but their signature sauces earn them our loyalty. The rich tomato sauce gets some smokiness from a generous amount of black pepper, and we’d dip anything in that silky vodka sauce just to airlift more of it into our mouths." - Bryan Kim, Neha Talreja, Kenny Yang
@TheInfatuation
