Lucali
Pizza restaurant · Carroll Gardens ·
Upscale brick-oven pizzas, calzones & wine in a rustic eatery
![Lucali by Lucali [Official Photo]](https://cdn.vox-cdn.com/uploads/chorus_image/image/66695271/7451619PIZZA_LUCALI_slide_7LW4_superJumbo_v2.0.jpg "Lucali by Lucali [Official Photo]")
Upscale brick-oven pizzas, calzones & wine in a rustic eatery
"I’ll gladly wait up to two hours for Lucali’s intentionally simple, ultra-thin, charred pies at their tiny Carroll Gardens spot because the bright tomato sauce, melty mozzarella, fresh basil, and chosen toppings are outstanding; the menu has only two things — pizza and calzones — and the pies are rolled out with a wine bottle and baked in a wood-burning oven." - Amelia Schwartz
"In Carroll Gardens, Lucali has achieved near-mythic status since 2006 under self-taught pizzaiolo Mark Iacono; the famously short menu boils down to pizza or calzone (with occasional off-menu specials like fusilli with spicy vodka sauce), and Swift and Travis Kelce were spotted here on a Friday night — note that Lucali is BYOB, cash only, and doesn’t take reservations." - Derin Yilmaz
"A Carroll Gardens institution where securing a table takes effort—patrons often line up around 3:30 p.m. to get on a waitlist that the host begins taking names for at 5 p.m. The pizzas are simple and customizable (no preset options), baked in a wood-fired brick oven to produce a crisp, chewy Neapolitan-style crust; the no-frills, cash-only, BYOB approach relies on the perfection of humble pizzas to draw celebrities, travelers, and locals alike." - Merlyn Miller
"Lucali makes some of the best pizza in New York City. Naturally, you’ll need to show up hours before they open to get a table—and wait hours more before you can actually eat at this legendary BYOB spot. Even though it opened in 2006, Lucali feels like a holdover from old-school south Brooklyn, with well-used taper candles and hand-labeled jars of tomato sauce. There are only two things on the menu: pizza and calzones. You can choose from a handful of toppings, but we recommend keeping the pizza simple, and adding hot peppers and pepperoni to the calzone." - neha talreja, bryan kim, willa moore, will hartman
"Mark Iacono’s thin-crust pizzas, made with a three-cheese blend of fresh and imported mozzarella and Grana Padano, plus fresh basil, consistently draw long lines, and it’s impossible to make a reservation. The move is to show up before 5 p.m., add your name to the list, and grab a drink in the neighborhood while you wait. Cash only, BYOB. And yes, it expanded into Miami. Good to know: This is a great place for people-watching and you’ll be glad you went, but whether it’s the best pizza has caused some debate." - Eater Staff