Sal's Pizzeria • 1967

In a neighborhood that's seen waves of change, this family-run corner spot has kept the formula simple since 1967: thin-crust pies blistered in a hot oven, hefty Sicilian slices, and Italian heroes built the old-school way. Sal's doesn't chase trends or reinvent the wheel—it just turns out the kind of New York pizza that regulars still call an edible time capsule. The dough gets stretched by hand, the oven stays cranked, and every pie that slides across the counter is one they'll stand behind.