Mani in Pasta

Known across the city for its exceptional Neapolitan-style pies, this small pizza lair with low ceilings, vintage light fixtures, and a tiled floor is often on NY's “Best Pizza” lists. I have been here on a number of occasions and never been disappointed with the simple but perfect Margherita pie. Others have opted for the Sopressatta Picante, the Brussels sprouts, and the Stracciatella with basil and sea salt. No matter what goes on top, though, the thin crisp crust is extraordinary. And for anyone who wants a unique brunch experience, Motorino tops their pizza dough with a fried egg, succulent bits of pancetta generously scattered across the silky bed of white fior de latte (mozzarella) and a spicy drizzle of chili oil. Who needs to order the well decorated omelets or French toast that crowd the city’s endless brunch menus when all of the best brunch components are conveniently located right here on a thin-crust pizza?

Joe's, a welcome addition to 14th Street, is a classic family-run pizza place that started in Greenwich Village in 1975, and one that many of us have frequented. Hanging on the ceiling are Tiffany lamps taken from their original shop that was on the corner of Bleecker and Carmine for thirty years. When they moved down a few doors, Joe kept the ovens, tiles, and lamps, many of which are now being used on 14th Street. Sal, Joe's grandson, assured us that the pizza is his grandpa's original recipe - traditional pizza that is charred a bit on the bottom and topped with homemade tomato sauce and fresh slices of mozzarella. "Simple is key, it's all in the pie, " is how Sal described his philosophy to us. We are so glad that the two men have decided to make this side street the new home of their first expansion in almost forty years.

I was obsessed with this place well before they expanded in several directions around Manhattan. I was introduced to Artichoke Pizza here on 14th Street a number of years ago, and I have not stopped raving. I have brought friends and family members here many times, as well as carried pies home. I was probably one of the first customers when cousins Francis and Sal decided to open their next endeavor on 17th Street and 10th Avenue, and then again in the Village. What a gastronomic delight. There are just a few choices to make when ordering pizza - Margherita, Sicilian, Vodka, Crab, and, of course, the Artichoke. This pizza has the finest spinach, artichoke and cheese dip as its base. Add that to a thick, perfectly cooked crust with a little more cheese and creaminess and... voila! A star is born! My husband, who was afraid to step into any place with artichoke in the name, was quickly won over by the Sicilian, which has just the right amount of crunch thanks to a twice baked crust. Recently, at this original location, the owners converted the space next door to allow for seating. So the good news is that one no longer has to sit on the sidewalk to enjoy their pizza, although many of us still choose to do it the old-fashioned way.

Posto might win the prize for rolling out the absolutely thinnest dough we have encountered on the side streets or, perhaps, anywhere. Several of us stopped by late one afternoon and ordered the crowd-pleasing, fungi-laden "Shroomtown" pie and a few of the "Classica" slices. Surrounding us was a "Chickpotle" and a pepperoni pie, but the list of options is endless... and excellent.

Beneath the Spanish Benevolent Society lies La Nacional, one of Manhattan’s most authentic Spanish restaurants and the most easily accessible part of the society. Just by walking down the steps into the dimly lit basement lounge, we felt the bustle of 14th street quickly recede and we were transported across the ocean. La Nacional has the same relaxed, no frills atmosphere as most tapas bars in Spain. We gazed at the old photographs from the society’s earlier years on the walls and then had the option of sipping a drink at the bar, sampling some classic simple Spanish tapas such as tortilla de patatas, croquetas or chorizo, or dining on a full meal of paella. Perhaps the most authentic option, though, was to simply have a seat by the television to watch the fútbol game - it is always on. For visitors from Spain who want a taste of home, those of us pining for the Spanish travels of our past, or New Yorkers simply curious about a new culture, La Nacional is the place to go.

I would have to say that John's is about as old world Italian as one can get here in the East Village. The décor, the menu, and the service all take me back to my youth when I adored going out to eat with my family and ordering spaghetti and meatballs, lasagna, or veal parmigiana. I do still appreciate all that they have to offer, but now I, personally, prefer their eggplant or pizza. John's opened its doors in 1908 and is considered one of the oldest speakeasies in the city. It was downstairs in the basement where they made their wine and whiskey. Over the years, John's has been a popular film location for filming many TV shows and movies including Boardwalk Empire.

The Azzollini family has been at the heart of Paul & Jimmy’s since Cosmo Azzollini waited tables at its 1950 incarnation on Irving Place. Back in 1968, when Cosmo purchased the restaurant, the Azzollini’s made it their own slice of southern Italy. Even today, Louis and his son, Greg, keep the focus on home: homemade cuisine, a home-style atmosphere, and the homey touches of Italian hospitality. Paul & Jimmy’s is truly a family-run, neighborhood business. Louise and Greg emphasized that “one of us is always here - we are the only ones with the keys. We open and close every night. ” Greg has worked in the restaurant since 2005, and - after culinary school at the Institute of Culinary Education, working at Mario Batali’s Lupa Osteria in Manhattan, and furthering his culinary studies in Italy - is currently the head chef. Linda, Louis’s wife, is in charge of the accounting. Together, the whole Azzollini family works hard to ensure that everyone who walks through their doors feels like part of the family. They are proud that the majority of their customers are local, and are particularly pleased that they have “a lot of customers who have been coming forty, fifty, sixty years, and also a lot that come three, four, five times a week. ” As for Paul & Jimmy’s younger clientele, they are often surprised when Louise is able to tell them what their parents or grandparents used to eat. Their secret is that their “food is phenomenal… we have great waitstaff, we have reasonable prices, a cozy atmosphere, and are extremely accommodating. ” They try their best to fulfill non-menu food requests or change the dish to suit their customers’ needs, which is generally “very easy” since “everything is cooked to order. ” Louise told us it does not surprise him that many of their customers come so often, since they have “fifty or sixty different dishes on their menu - not including specials. ” With an emphasis on freshness, they are proud that they source their fish, produce, and meat from well-established New York businesses. Gregg makes their own mozzarella fresh every day, as well as many of their pastas, and Paul & Jimmy's offers their own line of sauces, both in the restaurant and at a few local shops in the city.

Known across the city for its exceptional Neapolitan-style pies, this small pizza lair with low ceilings, vintage light fixtures, and a tiled floor is often on NY's “Best Pizza” lists. I have been here on a number of occasions and never been disappointed with the simple but perfect Margherita pie. Others have opted for the Sopressatta Picante, the Brussels sprouts, and the Stracciatella with basil and sea salt. No matter what goes on top, though, the thin crisp crust is extraordinary. And for anyone who wants a unique brunch experience, Motorino tops their pizza dough with a fried egg, succulent bits of pancetta generously scattered across the silky bed of white fior de latte (mozzarella) and a spicy drizzle of chili oil. Who needs to order the well decorated omelets or French toast that crowd the city’s endless brunch menus when all of the best brunch components are conveniently located right here on a thin-crust pizza?