"Having grown up in Brooklyn, New York, I admit I've been rather spoiled when it comes to pizza. Even as a discerning Italian-American who takes her pizza very seriously, I often tell folks that you can walk into just about any neighborhood joint and it'll be the best slice you've ever had (at least compared to pies from outside of New York City)."
"L&B's Sicilian slices also stand out for their sauce. The rich topping is the first thing to hit your taste buds, delivering a concentrated, tomato-y taste with a distinct sweetness to it. The subtle infusion of garlic, meanwhile, supplies a dash of tang. Together, the flavors temper any lingering acid, creating a sauce you can (and will) go back for again and again."
Brooklyn upbringing fosters high standards for pizza, with L&B Spumoni Gardens prized for its Sicilian pie rather than its round slice. The Sicilian pie is square, thick, and built upside down, with sliced mozzarella on the bottom and tomato sauce on top. That construction yields a moist, fluffy interior and a crispy bottom and corners, with gooey pull from the mozzarella. The sauce delivers concentrated tomato flavor with distinct sweetness and a subtle garlic tang that tempers acidity. L&B opened in Gravesend in 1939 after Ludovico Barbati expanded a spumoni ice cart into a pizza, ice, and red-sauce restaurant with large outdoor seating.
Read at Mashed
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