You can get from LGA to Bar Six in under an hour. There’s no way NWK is faster than that.
Depends on when you land. If you land in EWR between 3 and 7 pm when they change the tunnel to outbound lanes from Manhattan you can get stuck on the roundabout. One time it took me 2 hours to get from EWR and through the tunnel.
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On public transit Newark is much preferred imo. Air Train to NJ Transit to Penn or Path is nicer than JFK to the subway or LIRR. Of course if you’re going to Brooklyn different story.
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RIP Patsy Grimaldi
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Wasn’t there issues with adapting to live fire ovens on their last go around?
Once was enough.
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Has anybody been to Jonny’s on Orchard? Hearing some good things.
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Heard ceres is new best slice shop according to my friend and actually better than L’industries. Anyone went there and tried?
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Added to my list. Going in April. Gonna try to hit up L’Industrie, Mama Too, Jonny’s, Cellos and Lucia. Only going to hit up Manhattan.
Jonny’s Lucia and Ceres are relatively close in SoHo Chinatown area.
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Ceres is from 11MP Chefs! Probably the fanciest pizza in NYC right now. Big sticker shock for a whole pie. Ain’t your father’s regular slice shop growing up!
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That is an absolute incredible list of the next gen NYC pizza
L’industrie
Mama’s TOO
Cellos
Jonny’s
Ceres
Lucia’s
Of course John’s, Scarr’s, Upside, Nolita, Rubirosa.
Didn’t even mention Brooklyn yet!
For a small concentrated area in Manhattan, (south of 14th) no where else like it.
I need to make a trip soon!
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I’m going end of the June hopefully ceres give me good experience.
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I would go early.
Barstool just gave them a 9.2 they are going to blow up even more
I hope this doesn’t sound bad but you want the 2 chefs to be making your pie still.
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dang.. that does look great. planned!
Heard the Ceres lines are crazy and they are running out of dough in the early afternoon.
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Going to start line up at 9am 
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Everytime I come here dough is always different. Fortunately today was good.
I can see this guys trying to be more Roman pizza but NY slice now compare to three years ago.
Technique on dough making and flour use very reminds me dough at Rome.
Kinda hybrid of pizza al forno and tonda romana. Which is thin, airy, and crispy which I like to refer as wafer crisp but not chewy like other NY slices since they use lot of Italian flours in their recipe.
But still think only small part of it. So it has tiny bit of chew.
Weaker flour higher side hydration for New York style, good amount of whole wheat and oil so you can over bake and still be not dry inside and feel airy. Definitely high level dough.
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Ceres is crazy good slice shop. Probably best in nyc. L’industries owners know how to make insane dough but now their operation is not small as before.
Anyway ceres’ dough is more pleasantly chewy and crusty sourdough bread kinda dough than L’industries but both owners are alum of EMP so flavors are just next level.
Especially nduja pizza is incredible. I always don’t like New York slice because flavor is pretty mild and cooked flavor but this pizza has amazing teppanyaki ddeokbboki flavor (like caramelized gochujang in super duper good way) and quality of topping they are using from gustiamo which is super expensive purveyor in New York City.
Most of all chefs are super nice and welcoming even thought they were really busy. (I skipped line because I’m industry but if you get there 12pm you might end up getting pie around 1 hour to 2 hours later.
Also you can only whole pie but they gave me re heated slice for me. It was more crispier than any pizza in nyc. Wish they can find good workers so they can re open slice options
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