Stop #2: Adrienne's Pizzabar, Manhattan

August 22nd 2009, 1:00pm
Just off the ferry and around a few bends lies a quaint old-fashioned cobble stone street and the tastiness of Adrienne's Pizzabar.
The group scores were as follows:
Cheese to Sauce Ratio: 3.4 out of 5
Crust: 4.1 out of 5
Taste Per Price: 3.9 out of 5 ($18 for a large)
Assorted Comments: "Yummy. Square is the new circle." -Naomi Huth "Great rich taste." -Andrea Waters

Rated #14 by New York Magazine: Adrienne's Pizzabar, 54 Stone St., nr. William St.
In this pizza town, there are good round-pie men and there are good square-pie men. Rare is the switch-hitting pizzaiolo who does well by both. This is thin-crust pan pizza called “old-fashioned” on the menu. Long Islanders will recognize it as Grandma style, a native permutation, and, if they can bring themselves to admit it, declare the delicately crunchy stuff superior to anything they can get in Nassau County. Besides a good crust, what elevates it above the norm is fastidious ingredient sourcing, including top-notch mozzarella that gets deliciously browned on top as Grandma pies often do. The fact that you can eat it outside the restaurant on a beautiful cobblestone street closed to traffic is another rare treat.