Scarr Pimentel worked the ovens at several of New York's famous slice shops before opening his own on Orchard Street, where he did something almost no pizzeria in the country does: he started milling his own grain in the basement. The result is a slice with genuine flavor in the crust — nutty, a little sweet — under a bright, balanced sauce.
The room is styled like a 1970s corner shop, all wood paneling and vinyl booths, with natural wine in the fridge and hip-hop on the speakers. The plain slice is the benchmark, the Sicilian is a sleeper hit, and the caesar salad has its own fan club. Lines run long at prime hours, but they move; a fresh pie is always seconds away.
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