THE BEST PIZZERIAS IN AMERICA
Thrillist: Kevin Alexander and Liz Childers
This is now our fourth edition of the Best Pizzerias in America, and this time around, we tried as much as possible to celebrate old-school places that we might not have given love to before, plus some of the newer shops that are pushing forward their own ideas of what the long-timer shops started. For reasons we can't understand, this has meant a rather large celebration of OG Jersey, alongside the newfangled trend of dousing pies in hot honey (sometimes in Jersey!).
As with all of these lists, we will have left off your favorite place and you will not agree with our definition of a tomato pie, which is why God (or possibly the devil?) gave our stories a comments section. But enough with the formalities: here are some great pizzas. Go eat them now.
New Orleans, LA
When you're the kid-sister spot of Alon Shaya's Domenica and Shaya -- which has earned so many awards in its 15-month life that it should get a pair of Nike shoes named after it -- you could easily rest on your figurative, flour-covered laurels and reap the benefits. Thankfully, PIZZA domenica does nothing like that.
Take, for example, the muffuletta pizza, an ode to the meat-stacked New Orleans sandwich, which ended up on my table during my last visit. What could easily be a tourist-friendly gimmick is a remarkably inventive pie, and the myriad toppings -- mortadella, spicy salami, biting olives, provolone cheese, and a spiral of garlic aioli -- are as balanced as the original sandwich, yet so much better. Another favorite is the roasted carrot, which utilizes the surprising combination of thin red onion, crispy Brussels, beets, earthy hazelnuts, and the bright pop of goat cheese. But whatever pie you grab, start with the hulking, house-smoked chicken wings, which are coated in a glorious mess of Calabrian chile-infused sauce and served with pickled slivers of celery and a Gorgonzola fonduta, and are likely to turn you off ever eating another spot's wings. -- LC