Old Fashioned Pizza

Known across the city for its exceptional Neapolitan-style pies, this small pizza lair with low ceilings, vintage light fixtures, and a tiled floor is often on NY's “Best Pizza” lists. I have been here on a number of occasions and never been disappointed with the simple but perfect Margherita pie. Others have opted for the Sopressatta Picante, the Brussels sprouts, and the Stracciatella with basil and sea salt. No matter what goes on top, though, the thin crisp crust is extraordinary. And for anyone who wants a unique brunch experience, Motorino tops their pizza dough with a fried egg, succulent bits of pancetta generously scattered across the silky bed of white fior de latte (mozzarella) and a spicy drizzle of chili oil. Who needs to order the well decorated omelets or French toast that crowd the city’s endless brunch menus when all of the best brunch components are conveniently located right here on a thin-crust pizza?

Joe's, a welcome addition to 14th Street, is a classic family-run pizza place that started in Greenwich Village in 1975, and one that many of us have frequented. Hanging on the ceiling are Tiffany lamps taken from their original shop that was on the corner of Bleecker and Carmine for thirty years. When they moved down a few doors, Joe kept the ovens, tiles, and lamps, many of which are now being used on 14th Street. Sal, Joe's grandson, assured us that the pizza is his grandpa's original recipe - traditional pizza that is charred a bit on the bottom and topped with homemade tomato sauce and fresh slices of mozzarella. "Simple is key, it's all in the pie, " is how Sal described his philosophy to us. We are so glad that the two men have decided to make this side street the new home of their first expansion in almost forty years.

I was obsessed with this place well before they expanded in several directions around Manhattan. I was introduced to Artichoke Pizza here on 14th Street a number of years ago, and I have not stopped raving. I have brought friends and family members here many times, as well as carried pies home. I was probably one of the first customers when cousins Francis and Sal decided to open their next endeavor on 17th Street and 10th Avenue, and then again in the Village. What a gastronomic delight. There are just a few choices to make when ordering pizza - Margherita, Sicilian, Vodka, Crab, and, of course, the Artichoke. This pizza has the finest spinach, artichoke and cheese dip as its base. Add that to a thick, perfectly cooked crust with a little more cheese and creaminess and... voila! A star is born! My husband, who was afraid to step into any place with artichoke in the name, was quickly won over by the Sicilian, which has just the right amount of crunch thanks to a twice baked crust. Recently, at this original location, the owners converted the space next door to allow for seating. So the good news is that one no longer has to sit on the sidewalk to enjoy their pizza, although many of us still choose to do it the old-fashioned way.

“The finest street pizza in New York…There’s something about the crust, no one else can duplicate it, ” said a loyal customer that we happened to bump into in Stromboli Pizza. Owner Zef Curanaj was happy to hear the words of praise, and quick to agree, claiming that top of the line ingredients add to the quality and great flavor of his slices. Making pies for forty years, Stromboli Pizza was first opened by Zef’s father and uncle. This spot is home to Zef – all he has known since he moved from Montenegro, Albania to the United States at age nineteen. Since then, he has been offering New Yorkers a classic, savory pie that he learned to make from his father decades ago.

Posto might win the prize for rolling out the absolutely thinnest dough we have encountered on the side streets or, perhaps, anywhere. Several of us stopped by late one afternoon and ordered the crowd-pleasing, fungi-laden "Shroomtown" pie and a few of the "Classica" slices. Surrounding us was a "Chickpotle" and a pepperoni pie, but the list of options is endless... and excellent.

The Arabic name of this Mediterranean cafe translates to welcome and peace, and its colorful, wordly decor effectively brings this atmosphere to life. Its owner, Bassam Omary, left his home of Damascus in the 1980s and came to New York, where he worked at his cousin’s Greenwich Avenue Syrian restaurant. When his relative was ready to hand over the reins, Bassam bought the business with his wife, Joan, and relocated to 13th Street. “We always had a good feeling about this place, ” Joan explained. The space is adorned with pillows, pictures, and tapestries from Syria and mosaic-patterned Moroccan tables. A small, private dining area allows groups to experience the Middle Eastern custom of sitting on cushions on the floor. Loyal patrons visit time and again for the succulent tagines, grilled kebabs, and what Joan says is the undisputed customer favorite: uzis — crispy phyllo dough stuffed with rice, raisins, and the protein of one’s choice. As the only chef, Bassam is constantly experimenting, returning to the traditional dishes his mother taught him how to prepare while freely exploring the spices, ingredients, and flavors he is passionate about.

When we first visited the Walker Hotel, it was known as the Jade. The 1920's speakeasy theme became obvious to us immediately as we entered the hotel and walked through the lobby, but it was quite fun to see that it was carried through to the guest rooms with their antique-looking rotary telephones by the side of the bed. The comment from the young people with me that day was that it immediately reminded them of "Boardwalk Empire. " This pleased the woman showing us around tremendously. Built from the ground up - the land was a vacant lot when Gemini Hospitality bought it in the early 2010s - the goal for the hotel is for guests to feel welcomed from the moment they step inside. There is a warm and embracing atmosphere with a fireplace and library as the focal points. We appreciated that the collection of books on the shelves will be by well-known favorite authors who once lived in the vicinity. This boutique hotel has 113 rooms on eighteen floors. We had the pleasure of previewing some of them all the way up. Besides the standard queen being perfectly lovely with all of the amenities one would need, it also sports an amazing view - with no obstructions. From the north, we could see the Empire State Building, and from the South we looked downtown to the Freedom Towers. Just spectacular. We certainly applaud the concept of the hotel, which is to introduce guests to the wonderful places, people and atmosphere that surrounds 13th Street. Rather than encouraging visitors to leave the area to explore the popular tourist spots around the city, they are providing guests with lists of things to do right in Greenwich Village and Union Square. A philosophy that matches ours completely. In 2016, the Jade became the Walker Hotel Greenwich Village. We were happy to hear that it is still spearheaded by the same management.

Originally, an offshoot of David Chang’s award-winning restaurant group Momofuku, 13th is one of the fortunate streets to have one of his well-loved milk bars open. Today, acclaimed pastry chef Christina Tosi takes the combination of baked goods and milk to a whole new level at each of her locations – yes, I have had many a treat. Soft serve “cereal milk” or jugs of this tasty milk to go, the infamous crack pie, cornflake or compost cookies... and then there are the packages of cake truffles – these are slices of cake that are condensed into supremely dense balls of sugary goodness. Definitely worth a bite or two... or three. Milk Bar also donates a portion of every dairy sale to various independent and family dairy farmers in need. All in all, Milk Bar is a dessert lover’s heaven.

Peridance Capezio Center is a mecca for dance in NYC, fostering the arts in the local and international dance communities, for over 30 years. Peridance offers multiple platforms for dancers and non-dancers alike, including more than 250 weekly open classes, a Professional Training Programs, an F-1 Visa Program for International Students, and The School at Peridance - a comprehensive children and teen program. Their adult open classes are offered in all styles and levels, from Absolute Beginner to Advanced. Peridance Capezio Center is also home to the professional dance company, Peridance Contemporary Dance Company and its affiliated Peridance Youth Ensemble. In conjunction with their renowned faculty and partners (Capezio, Djoniba Dance Centre, Limón Dance Company, Baila Society, and Dance Informa), Peridance has gained an international reputation for the programs it offers. The Center is housed in a beautiful landmark building featuring six spacious studios, The Salvatore Capezio Theater, the Peridance Coffee Shop, and the Capezio dance-wear Boutique. One afternoon, I had the privilege of stopping by the Peridance Capezio Center to observe their students training. I witnessed the explosive athleticism and technical discipline at play in Shannon Gillen’s Advanced Contemporary class, as students tested the strength of their bodies in an array of conditioning and floor exercises. Later, in the large upstairs Studio 1, bathed in the sun’s rays from the skylights above, I watched as dancers chasséd and pirouetted across the room in Breton Tyner-Bryan’s Advanced-Intermediate Ballet class. I would not be surprised to find any one of these talented performers on stage someday.