Sal and Carmine Pizza

"Every neighborhood wishes they had a slice shop like Sal and Carmine, and for a classic New York slice on the Upper West Side, you really can’t get better than this. The 102nd Street spot has been a cornerstone in the neighborhood since 1959, and their slice selection is indicative of this. Expect the classics, like pepperoni, mushroom, white pizza, sausage, margherita, and old-school Sicilian squares, with none of that new school Detroit-style mumbo jumbo. Look out for the neon sign that claims the slices are “Large” and “Crispy”—generally, they fulfill their promises. " - bryan kim, willa moore, neha talreja, hannah albertine, will hartman

"Sal and Carmine is about as classic a slice shop as you can find in New York. The Upper West Side spot has been around since 1959, and you can tell in their slice selection. Expect the classics, like pepperoni, mushroom, white pizza, sausage, margherita, and old-school Sicilian squares, which are becoming harder and harder to find. They’ve got a neon sign outside their front window that says their slices are crispy and large, and they generally follow through on that promise. If you live within walking distance, Sal and Carmine should be your go-to for an easy, reliable slice that you can either eat at a few tables, or walk them to Riverside Park, just a couple blocks away. Food Rundown photo credit: Will Hartman Pepperoni As pants-staining a pepperoni slice as there ever was. Beware the orange grease here. Ask for an extra stack of napkins before eating this crispy slice, full of slightly spicy pepperoni and plenty of cheese. photo credit: Will Hartman White If anyone knows where Sal and Carmine gets their ricotta, please send us a tip at nyc@theinfatuation.com. It’s some of the creamiest ricotta we’ve ever had on a slice, and melts into a rich puddle. Load it up with garlic powder and chili flakes, and dive in. photo credit: Will Hartman Sicilian While the rest of Sal and Carmine’s slices are big, this one isn’t. But that’s OK, because Manhattan Sicilian slices are a dying breed, and this one is quite good. Nice and dense, with a thick slab of cheese on top, this should be your pick if you’re looking for a break from Detroit-style squares." - Will Hartman

"Founded in 1959, Upper West Sider Sal & Carmine is the plainest of the plain, and thus one of the city’s foremost paragons of the neighborhood slice genre. The crust is utilitarian, devoid of flashiness but totally getting the job done, while the sauce is subtly flavorful without announcing itself, and the ample good cheese mixes with the sauce so it becomes an amalgam." - Robert Sietsema

"An Upper West Side fixture since 1959, this family business has mastered the art of the textbook cheese slice, according to Robert Sietsema. Toppings are available, but with their impeccable blend of “tomato sauce and cheese that merge into a mysterious amalgam,” these pies don’t really need them. [Delivery]" - Diana Hubbell

"Pizzaiolo Sal Malanga opened this popular Upper West Side joint in 1959 and ran it until his death in 2011. His crust remains the quintessential element — "crisp on the outside and tender on the inside" as pizza fanatic Ed Levine once put it. Thereafter Sal’s grandson Lou keeps the place up and running, and the cheese slice is as good as always — great crust, with a tomato sauce and cheese that merge into a mysterious amalgam." - Robert Sietsema