"You see, the Upper West Side and West Village pizzeria from Frank Tuttolomondo doesn't necessarily adhere to any labels. Sure, the triangle slice is close to a New York slice, it has the ability to fold with ease yet still retains that telltale crispness. The square versions easily draw similarities to Detroit slices, with their sharp caramelized edges that encase a puffed-up center of dough."
"But, however you want to slice it (see what we did there?), we call it he Angry Nonna is a solid trifecta of hot soppressata, Calabrian chili oil and hot hone y. But on e bite of the Cacio E Pepe with its creamy base of seriously good. Because what seals the deal for us is how Tuttolomondo tops his pies. T marscapone , aged mozz and a literal shower of Pecorino Romano and Parmigiano Reggiano ranked in the life-changing category."
New Yorkers' devotion to pizza led to tasting slice shops, sit-down pizzerias, and enduring long waits at popular spots. Mama's Too on the Upper West Side and West Village blends foldable New York–style triangles with square, caramelized-edge pies reminiscent of Detroit. Signature pies include the Angry Nonna with hot soppressata, Calabrian chili oil and hot honey, and a creamy Cacio e Pepe. Toppings feature mascarpone, aged mozzarella and generous Pecorino Romano and Parmigiano Reggiano. L'Industrie Pizzeria earns steady lines for long-fermented dough, a crispy shattery crust and Tuscan-inspired toppings like prosciutto, fig jam and burrata.
Read at Time Out New York
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