I never really understand why Time Out NY, Zagat's and New York Magazine consistently fail to mention Sam's, especially in the ""Best of"" NYC Pizza articles, even though they seem to go out of their way to mention outer borough spots. While they are so busy focusing on ""new"" Italian and ""gourmet"" pizza spots opening up in re-named Brooklyn neighborhoods, they are missing one of the best pies in NYC. Mature dough, tasty sauce and creamy mozzarella charred in a classic pizza oven built by hand by the family in 1930. All varieties are delicious, and for a change order a garlic ricotta pie its to die for.\r
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Also do yourself a favor try some real brooklyn ""old"" Italian for a change - the veal pizzaiola, chicken rollatine, chicken cacciatore and steak will taste like your Nonna's did and the decor just might bring you back to memories of her table in the basement kitchen on a sunday afternoon.\r
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And of course, say to hi to Lou the waiter and his father Mario (who has been making pies for 59 years there) for some good neighborhood stories.
Pros: Pizza, Italian-American meat dishes, the Family
Cons: Not open late at night
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