Michelin Guide

"The classic pie balances a crispy, cracker-thin crust with tart tomato sauce and oven-browned spots of salty, melting mozzarella."

Food & Wine

"Hard to believe, but it can be tough to find good Italian food in and around Little Italy. No more: Rubirosa specializes in a thin-crusted pie that dates back to a 51-year-old family recipe from Staten Island."

The Daily Meal

"The meatballs at Rubirosa are tender, flavorful, and loaded with Parmigiano-Reggiano. But at this New York favorite, they’re served with fresh-made spaghetti alla chitarra and tossed with a chunky homemade sauce."

Nicole Fung

"Don’t even get me started with the pizza! The crust was über thin and crispy with the perfect balance of salty prosciutto shavings, halved sweet figs and reduced balsamic drizzle."

J. Kenji López-Alt

"Crisp and charred with a pleasant chew like all great pizza, it's got a creamy vodka sauce that is just rich enough that you know you're not eating regular pizza, but not so rich that you feel like your stomach may fall out or involuntarily empty itself in protest by the time you're done."

Zagat

"Amazing thin-crust pizzas are the fortes of this charming NoLita Italian done up."

Serious Eats

"Rubirosa brings iconic Staten Island style pizza to Nolita, serving great, cheese-light slices during lunch and whole pies for dinner."

Arthur Bovino

"The Best New York Pizzas: Rubirosa Pizza - The crisp throwback crusts, crowned with subtly sweet marinara and fresh mozzarella, are barely thicker than the paper plates your usual dollar slices are served on—but don’t write this pie off because it’s so damn pliable."

Serious Eats

"The meatballs are killer—tender and meaty with plenty of parmigiano in the mix. Just as good, though, is the incredible Spaghetti alla Chitarra."

OpenTable

"Try the mozzarella sticks to start out your meal at Rubirosa."