Anthony Bourdain

"The best of the best."

Adam Goldberg

"The crust is fairly spongy like a crisp, airy focaccia. Thanks to the deep, heavy pan in which it is baked, the underside is always on the fine border of crispy brown and burnt black, with just a hint of charred flavor adding complexity to the flavor. Sauce tastes slightly of pork fat and ground bits of pancetta, a blend that contributes to a meaty tomato sauce. Between the cheese and olive oil, this pizza packs just as much flavor as calories. And my, is it worth it."

Andrew Carmellini

"The pizza is good no question. The platonic ideal of a NYC pie, but it’s the shrouded mystery surrounding Dom snipping the basil over the top that makes the destination. Go with the pepperoni pizza".

J. Kenji López-Alt

"Dom occasionally burns a pie or two, but when it's at its best, I'll be damned if this isn't the finest slice in NYC."

Serious Eats

"With plenty of heft, a crisp, fried bottom, fresh tomato sauce oozing over the edges and wonderfully crisp bits of cheese around the sides, this is the square pie that all others aspire to."

Arthur Bovino

"Bow down, ladies and gentlemen. The king is an exquisite blend of bright plum-tomato sauce, puddles of rich buffalo mozzarella, zesty sausage, peppers and onions, all topped with drizzled olive oil from a copper pot and snipped basil leaves."

Carey Jones

"The crust had real heft, with a dense, nutty bottom crust. The tomato sauce oozing over the edge developed an almost caramelized quality. And though I doubt it had any less oil than the round pizzas, the balance was better; it seeped into the crust, rather than pooling on top."

Brendan Spiegel

"We devoured the lauded Sicilian. The square–nice, golden-brown puffy edges, tangy sauce, good fresh basil."

Rob Patronite

"The flavor of the sauce and cheese is big and bold; the basil snipped à la minute; the crust extra-crunchy."

Jason Concepcion

"Dripping with olive oil, just the right amount of cheese and sauce, the crust thin and blackened to a crisp, dotted with dime-size slices of pepperoni. It’s freaking incredible."