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
hubroberts8/7/22, 3:01 a.m.
A good combination of crust, cheese and sauce. A little bit of a thicker crust, each bite was pretty money
pizza_420_697/20/22, 12:39 a.m.
Cheese is soooo good A little low on sauce but the cheese and bread make up for it
eli.carter10/30/21, 1:26 a.m.
Need to try not delivery. Everything great but crust not crunchy. This is ricotta pepperoni garlic
jtm27279/17/21, 12:46 p.m.
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.
ryan.rutherford8/26/21, 4:39 p.m.
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.
jimmy.villari2/28/21, 12:55 a.m.
Very unique, thin skewed but great crisp and good coal fire char
james.d2310/27/20, 3:02 a.m.
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.
mike.margarella6/29/20, 12:06 a.m.
Perfect thin/thick ratio, awesome taste, cheese not memorable
jared.petrassi3/12/20, 2:14 a.m.
This was just not what I expected opened at a weird time got right in..pie came out I know it’s been around forever just not what I expected . Just something missing
diarmaidbhk1/11/20, 11:27 p.m.
Located in the heart of the village with not much parking nearby but plenty of public transportation options. The front room has a tiny 10 seat bar which is great for conversation and a larger dining room connected. The slice had a but more flop than I was expecting but the crust had a nice chewiness to it and it never got soggy. Nice flavor from the cheese and the sauce has some rich, robust tomato flavor. The place gets packed early in Saturday night so you’ll probably want to get here close to their 4pm open.
jope12/21/19, 8:58 p.m.
Holy moly this is some of the best sauce you’ll ever. Nice crisp, great flop. Highly recommended
billy.ohara12/21/19, 6:55 p.m.
This is good pizza Frankie. Sauce tasted like it was made by an Italian God. Highly recommend going here if you’re in New York City.
john.affuso10/5/19, 4:06 a.m.
Ok pizza lovers, I’m gonna let you in on a little secret. The pizza at Arturo’s is up there with the best in NYC. This place flies so far under the radar that pizza aficionados, including myself, often pass it over. That was before this evening. Nestled equidistant between the giants John’s and Lombardi’s, it’s no wonder many miss it. What you see is a plain pie, and a Bianca (sausage and onions without sauce). What my camera failed to capture is the the sausage, onion, and mushroom pie which was magical. Coal fired pizza at it’s finest. Shame on you Adam Richman and Dave Portnoy. I lost a lot of respect for your culinary judgement after tonight. How could you give this place anything less than a 9. The crust was both crispy and chewy at the same time with the perfectly burnt portions that can only be achieved in a coal oven. The sauce was savory, not sweet. The cheese was a dry fresh mozzarella layered in slices. The ratio was on point. The vibe in this place is something I’ve not experienced any any other pizza joint. Old school Italian restaurant with live jazz that is not loud. Pictures of old movie stars on the walls. It’s obvious that this is where the locals go and not a tourist trap. The plain pie was a 9.2 all day long. Do yourself a favor and go there next time you’re in the city.
the-reverend9/5/19, 1:26 p.m.
Nice little burn to it, very flavorful. Little flop. Great slice.
greg.sal8/27/19, 8:54 p.m.
Not as thin as I usually prefer but very very good. Get the bacon pie for something different.
gometro8/2/19, 12:02 p.m.
I have had perhaps 100 pies from here over 30 years and many danced in the 9’s. This effort a little less spectacular so scoring with history bias. Plus I’d had Santillo’s a couple days before. Anyhow a gem. Fantastic pizza and great place - places like this make NYC unique pizza-wise.