Few places can top the New York-style pizzas turned out by talented pizzaiolo Scarr Pimentel at this Lower East Side trailblazer. Lines down the block form daily for slices of the exceptional pizza dough that's made with flour Pimentel mills himself—but those with reservations can slide right in. Get your pies with toppings like cremini mushrooms, cured anchovies, and hot honey for a meal that has captured the praise of The New Yorker, Eater, The New York Times, and more.