New York Magazine

"Go for a heaping red-onion-and-pancetta Sicilian pie, which is wonderfully thick."

Scott Lynch

"My favorite is Scarr's Sicilian slice, the thick crust surprisingly airy, the cheese (a "secret mix" of three types of mozzarella, with a sprinkling of parmesan for bite) charred to a magnificent chewiness, the fresh (not canned) tomato sauce ladled on in just the right measure. Scarr's Sicilian is right up there with best."

Lance Roberts

"And though Scarr Pimentel nails regular slices and individual pan pies, the Sicilian hits the sweet spot for me."

Mike Bodayle

"Both traditional and square slices had an enticing dark crisp look from the rich color of the tomato sauce and spots of blackened crust. The square came with a colorful complimentary basil leaf. I must say that this one had the most char I have ever seen on a square. Square-lovers will be quite pleased."

Tom Vellner

"Trust us, the Sicilian is mandatory. Its thick crust is crunchy but airy and topped with a few basil leaves, a dusting of parmesan, and mozzarella that won’t burn your tongue and lets the star ingredient shine: a rich tomato sauce with a zesty bite."