Scarr's Pizza
Pizza restaurant · Chinatown
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35 Orchard St, New York, NY 10002
Highlights
Scarr’s Pizza serves up classic New York–style slices crafted from house-milled flour with a perfectly crispy, chewy crust and a hip Lower East Side vibe.
Scarr’s Pizza serves up classic New York–style slices crafted from house-milled flour with a perfectly crispy, chewy crust and a hip Lower East Side vibe.
"One does not simply walk into Scarr’s pizzeria on a Friday night. You wait up to 30 minutes on a line (now in a new storefront as of 2023) that stretches halfway down Orchard Street. Owner Scarr Pimentel knows that slice pizza this good draws a crowd. He forges his naturally leavened dough from house-milled wheat, resulting in great cheese slices." - Emma Orlow, Eater Staff
"Scarr's Pizza is a popular pizzeria located on the Lower East Side, known for its New York style pizzas, including the fan-favorite Hotboi recipe." - Erika Adams
"It’s almost impossible to resist the gravitational pull of Scarr’s, both because of the hypebeast-y LES crowd that lingers out front, and because a Scarr’s slice will make you want to investigate how crust can taste so flavorful. Part of the reason the pizza is so good: Scarr’s mills their own grains in-house. Browned cheese blankets the surface of the slightly yeasty crust, with a zesty tomato sauce underneath. Stick with thin-crust slices, as we’ve found the square slices to be inconsistent, and you’re in for the best pizza you can find on the LES." - bryan kim, willa moore, kenny yang, carlo mantuano, molly fitzpatrick
"A one-day event hosted by LA Italian deli Ggiata at Scarr’s Pizza, serving sandwiches and a special pie to raise funds for ARC Firefighter Fund." - Emma Orlow
"Scarr’s Pizza swapped spaces, now found across from the original slice shop. Even though the new location is bigger than its humble beginnings at 750-square feet, customers sometimes still form lines. Owner Scarr Pimentel, who grinds his own flour, churns out what has often been described as a standard bearer for the perfect slice." - Robert Sietsema, Eater Staff
