After moving from Lake Worth to Boca Raton, Nick's New Haven has moved right on up -- our list, that is. The restaurant opened its new 4,600-square-foot space in 2011, a far cry from the original, tiny Lake Worth Nick's. The only thing that hasn't changed: the pizza. It's still amazing. The real secret, according to its owners, is in the sauce: A 20-year-old homemade recipe. We're willing to bet the hand-built coal pizza ovens have something to do with it, too. Affectionately referred to as "the Dragons," these giant, tile-faced ovens are heated to about 750-degrees and pump out hundreds of New Haven-style "apizza" (pronounced a-beets) each day. That means a thin-crusted pie delivered blistered around the edges with your choice of gourmet toppings. Enjoy!
The Brooklyn Boy pie in Boca Raton is what some say is South Florida's closest find for a New York slice. Interesting, however, seeing as the place is now owned by a pizza-cooking Latino. Although it was Italian-owned for years, the recipe -- as well as the taste and quality -- remain. The thin crust is baked up just right for those who don't like super-floppy or extra-crispy. It's not too thin, and not too thick, either. Despite a good plain pie slice, a "must" here is the white pizza. A mix of ricotta, mozzarella and pecarino romano cheeses and no sauce make this a house specialty worth trying.
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