Arturo's

Arturo's since 1957. This is coal fired pizza old school New York style. Don't expect a New Haven apizza type crust going in. It takes after Totonno's and maybe John's of Bleecker. It's a sauce on top, cheese on the bottom pie. But fresh creamy mozzarella. Really well balanced sauce, tangy, umami but neither acidic or sweet and seasoned well with oregano at the least. Well done, especially on the bottom it stayed pliable the next day, no flop then either. Just a bit thicker than John's at the cornicione. I see I like it far more than more reviews do.

Great vibe! Crust and cheese awesome, sauce average.

Great service. Great crust. Sauce is good.

I actually come back for this pizza 3 times a month. Amazing!

Great pizza.

Easily one the of the tastiest, crispiest, best tasting pies I’ve had in the city. Sauce-fresh, tangy Cheese- evenly spread, creamy. Salty Crust- crispy, perfect. No chat or burnt taste but a perfect amount of crunch!

Taste was a bit bland. Crust was the redeeming factor. Thicker style - not my normal go-to

I’m not sure what pizza they served Dave but they served us Chuck E Cheese Pizza. Lousy sauce, thick stiff crust. The cheese was alright though.

A good combination of crust, cheese and sauce. A little bit of a thicker crust, each bite was pretty money

Cheese is soooo good A little low on sauce but the cheese and bread make up for it

Chefs kiss

Need to try not delivery. Everything great but crust not crunchy. This is ricotta pepperoni garlic

Old school, coal oven joint with the vibe of a red sauce Italian restaurant (complete with live piano!). Great pizza, sauce was perfectly sweet, crust was well charred. Not my absolute favorite place - was a bit bready for my taste - but definitely one of the places I recommend to tourists, due to its central location and quality.

Just like the pizza giants of New Haven, they use an old school coal-fired oven to cook their pies; however, this pizza isn’t close to the legendary New Haven styles. The edges straddle the line of charred and burnt; despite a very firm undercarriage, the dough is a bit spongy. This also appears to be an “upside down” pie with the cheese on the bottom and sauce atop. The quality and quantity of sauce can make or break a pie; providing more color than substance, there is a dearth in quantity. The splotches of sauce do not suffice, as the cheese is very tight and overwhelms the flavor of the sauce, while also rendering the pie arid and dry. The dough might as well be made of sand on this “Sahara pie.” There’s no doubt this pizza looks a lot better than it tastes, but it certainly has potential to improve. Either add more sauce and spread evenly or hide some sauce underneath the cheese. Something as simple as that could bolster the overall score into the 8s and match the cool vibe this joint gives off.

Delicious coal oven pizza on par w John’s although a little more cheese and grease (that I like). Crispy bite, no flop, tangy sauce. Also good jazz vibes and people

Very unique, thin skewed but great crisp and good coal fire char

Excellent crust. Sauce is delicious. Not too thick but a little thicker than deninos. Love the sauce on top of the cheese. It’s a great pie. And this place is a true New York gem. Old school vibe.

Perfect thin/thick ratio, awesome taste, cheese not memorable