Mano's Pizzeria
Pizza restaurant · Ridgewood ·
Upside Down Sicilian, tangy sauce, crispy crust, pizza perfection
Upside Down Sicilian, tangy sauce, crispy crust, pizza perfection
"Mano’s is not just a classic New York slice, but a classic New York slice shop as well. There are no servers. There’s no natural wine. If you pop in for lunch, there won’t be a tour group clogging the entrance. The Ridgewood establishment sports a standard-issue Italian flag awning, and it’s home to a perfect cheese pie with a thin layer of mozz that commingles with a simple tomato sauce, becoming one. There are, however, some fancy elements at work. The dough is fermented for days—resulting in a thin, crunchy crust—and the toppings range from garlic aioli and cracked black pepper to sweet caramelized onions swimming in provolone." - bryan kim, willa moore, kenny yang, carlo mantuano, molly fitzpatrick
"Ridgewood has many solid slice shops and sit-down pizza joints. Eat at all of them, but start at Mano’s. The counter-service spot on the north end of Forest Ave. has only been open since 2021, but it’s already established itself as one of NYC’s best. Fermented for days, the crust on their pies is thin and crackly, with big pockets of air. Try the Fulgheri with provolone and sweet caramelized onions, or the Manopella with vodka sauce and swirls of pesto. Both are named after relatives of the owner, whose parents used to live down the street." - bryan kim, neha talreja, willa moore, will hartman
"Ridgewood has many solid slice shops and sit-down pizza joints. Eat at all of them, but start at Mano’s. The counter-service spot on the north end of Forest Ave. has only been open since 2021, but it’s already established itself as one of NYC’s best. Fermented for days, the crust on their pies is thin and crackly, with big pockets of air. Try the Fulgheri with provolone and sweet caramelized onions, or the Manopella with vodka sauce and swirls of pesto. Both are named after relatives of the owner, whose parents used to live down the street." - bryan kim, neha talreja, willa moore, will hartman
"Every neighborhood needs a slice shop with paper plates, fluorescent lights, and, preferably, a big awning that pays homage to the Italian flag. Ridgewood has a few, but our top pick is Mano’s, where you can get a thin-crust pizza that holds its own against the city’s best. At this counter-service spot on Forest Ave., the few tables inside are covered in red checkered tablecloths (with matching napkin dispensers), and the walls are decorated with photos of the owner’s family members, who lend their names to several of the pies. Try the Fulgieri with caramelized onions, or the Minucci with sausage, pepperoni, and calabrian chilis. The toppings are great, but the magic is in the chewy crust with charred bubbles that crackle and flake. photo credit: Kate Previte Food Rundown Cheese Similar to L’Industrie, Mano’s does a slightly fancy take on classic NY-style pizza. The setup is straightforward: a simple sauce, covered with a layer of mozzarella that’s just thin enough to let some tomato seep through. Where it gets fancy is the dough, which is fermented for five days, resulting in big pockets of air and a stiff, crackery crust that has the texture of a baguette. photo credit: Kate Previte Pepperoni The cheese slice is perfect, but you might as well get some pepperoni sprinkled on top. photo credit: Kate Previte Fulgieri When you need something beyond the basic pepperoni, this is the pizza you should go for. There’s no tomato sauce on top—instead, you get your sweet acidity in the form of caramelized onions, which are baked into a layer of pecorino and provolone. photo credit: Kate Previte" - Bryan Kim
Upside down Sicilian forever. Crispiest crust, fluffy interior, tomato sauce perfectly tangy. NY slices and grandma are solid, but the Sicilian is heaven
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