Steve Dolinsky

"The crust is at the almost perfect height, which is a tad shorter than a focaccia-like Sicilian. The undercarriage has a few tiny craters of tan and white, providing nice little cruchy respites from the chewy interior. Tiny cups of pepperoni, no larger a quarter, are curled up and crispy from the heat of the oven."

Fodor's Travel

"Father-and-son team Harry and Peter Poulakakos's square (also known as Grandma) pies are worth the trek."

Adam Kuban

"The airy, puffy parts of the dough are crisp yet soft and pillowy. The thinner parts that didn't rise as much are crisper and dense and get a little more oily and almost fried in the pan. The regular "aged" mozzarella in spots chars a bit and takes on that crunchy texture that I love in Detroit-style pan pizzas. This rectangular, thin-crust, sort-of grandmaesque pie is worth traveling for."

Gayot

"Worth the trek to the Financial District, just for a grandma slice."

MTV UK

"Head down for lunch and sit outside or in – weather permitting, of course – and sip a Peroni (or a pitcher of Margarita) while you wait to be served the best square pie you’ve ever tasted."

Michael Berman

"With sweet and chunky tomatoes, a sufficient but not oozy amount of cheese, and a crust that is pliant but crispy near the edges, the Grandma is a style of pizza that, until Adrienne's, had not been afforded the full-service restaurant status it deserves. Adrienne's Grandma pie, because it is made with especially high quality fresh ingredients, ranks several notches above other Grandma pizzas that I've tried."

Pete Dombrosky

"From square to round to thin crust to "grandma" style, Adrienne's puts pies in their proper place."

In NYC

"Adrienne’s Pizzabar serves a killer brick-oven Grandma-style pizza."