New York is renown for its pizza, but what many New Yorkers don’t realize is that New Jersey’s pizzas are just as good — if not better than — Manhattan’s most famous pies.
That’s what the New York Times’ Pete Wells argues in his latest review where he names Jersey City’s Razza the best pizza in New York and awards the Grove street restaurant a three-star review.
Wells, who had visited Razza on a few occasions before, appears to have ordered the Fico and another pie with zucchini and ricotta (the latter isn’t found on the online menu).
He writes: “Like every pie I’ve eaten at Razza, these two had been put together with exquisite sensitivity to the needs of the dough. The crust had no soggy or underbaked patches, and the bottom surface was crisp all the way from the puffy outer lip to the inner tip, which would jut straight out, or nearly straight, when I picked up a slice. When I tore open the outer rim, the crust crackled and the white interior steamed, soft, somewhat springy, with a slow-building, many-layered, lively flavor underlined by sea salt.”
Another interesting tidbit is this: “When he [owner Dan Richer] came back, he had placed one half of each margherita variant together to make a full circle. He hadn’t invented this 50-50 format for us, he said; he’d been experimenting with it for an idea he plans to spring on the public shortly: a pizza tasting menu.”
Pizza tasting menu launching at Razza? We can’t wait to try it!
