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Before New York pizzas shrunk to puffy, chewy disks that come with DOC mozzarella and serve few, tastes ran toward thin crusts and meal-size slices. The Coney Island institution made its name with big, saucy Neapolitan pies and it has since expanded to three other locations in the city.
At Mario Carbone and Rich Torrisi’s Nolita hit, the first antipasto on the dinner menu is one of the few staples on the ever-changing menu, and a reason to come back: mozzarella made so recently it’s still warm, in a bowl of milk thistle–infused cream and olive oil.
Andrew Carmellini’s pastas and lamb sliders rule at night, but Karen DeMasco’s pastries own breakfast and brunch, to stay or go. In addition to classic cinnamon-sugar doughnuts, there are limited-edition flavors like blueberry in summer or apple, come fall.
Über-restaurateur Danny Meyer channeled St. Louis for his fast food empire, which specializes in the ShackBurger. The smash-griddled Black Angus patty comes in a grilled potato bun with American cheese, tomato, lettuce, and a creamy condiment mix called ShackSauce.