Sal's Pizzeria

"This antediluvian Bushwick pizzeria that resides above the Dekalb stop on the L dates back to the days when this was an Italian neighborhood and its sausage roll was fabled. In terms of pizza, go for the Sicilian slice. It's thick and square and brown as a beetle, with little rivulets of sauce and cheese and a generous sprinkling of dried Romano for extra saltiness and flavor. It's worth traveling from another borough to try!" - Robert Sietsema

"This Williamsburg mainstay, open since 1967, is one of Brooklyn’s more elegant pizzerias, and you’d never hesitate to take a date here. The place is decorated with lots of marble, and the slices are fastidiously turned out, with a “bone” (the circumferential hump of dough) thinner than most and dough more bouncy than crisp. My favorite here is an eggplant slice with little hillocks of ricotta." - Robert Sietsema