Upside Pizza
Pizza restaurant · Midtown West ·
Sourdough crust pizza, Detroit-style, with crispy pepperoni
Sourdough crust pizza, Detroit-style, with crispy pepperoni
"Following reports of a man setting off a grenade and opening fire at the 36th Street subway station, I note that José Andrés’s World Central Kitchen appears to have teamed up with Upside Pizza to bring pies to first responders, according to a tweet from the organization." - Emma Orlow
"After trying Upside’s cheese slice from their new Soho location that’s made with sourdough, we might be ready to say goodbye to Joe’s as our de facto NYC slice recommendation. The dough from Upside is noticeably tangy, the cheese stays put, and there are patches of bubbly caramelized cheese that make us thankful for fire. The square slices shouldn’t be missed, especially their cheese-less Sicilian that’s covered in thin slices of garlic, crisped up basil leaves, and perfectly seasoned tomato sauce that’s zesty and not too sweet." - Carlo Mantuano
"In midtown, Upside Pizza (598 Eighth Ave.)—one of the more ambitious, slightly pricier projects from the brothers behind 2 Bros.—has an interior that subtly evokes the eighties and nineties (a touch of Memphis) and serves slices on red-and-white checked wax paper; they emphasize “responsibly sourced produce” and make their own fresh mozzarella, but their use of natural leavening and extended fermentation makes the crust a bit too one-dimensionally tangy for my taste." - Hannah Goldfield
"At the Port Authority corner stall I enjoy Detroit-style/rectangular deep-dish pies by the square ($5 per square) with faddish cupping pepperoni and a profoundly crunchy, fatty crust — fast lunchtime pizza with a Roberta’s pedigree and a range of agreeable pie styles." - Eater Staff
"Upside Pizza is a new Midtown pizzeria whose design nods to the 1990s with lots of pink and red; famed pizza consultant Anthony Falco advised on the concept, and it serves slices." - Kayla Kumari Upadhyaya
