Best Pizza by the Slice - 2003
Two ways to enjoy a slice of New York-style pizza -- fresh out of the oven the first time around, and fresh out of the oven the second time. Many of us who grew up near that venerable town prefer it the latter way, as reheating tends to give the crust a firmer edge and bottom and the tomato sauce more chance to meld with the cheese. The Primantis have the method as down-pat as a Soprano frisking a rival Mafia gang member. Any time of day or night, bunches of pies hang out in the shop, waiting for customers to point out the perfectly aged piece for another embrace of wood-fired heat. And if you don't believe the results are as good as we say, we've got blisters on the roofs of our mouths that prove it.