The Wire
Rooms
Every room, by desk and neighborhood. Every name opens the map.
St. Marks slice shop with rotating square-pan styles; ranked on the national slice list for a reason.
Whole pies only, Mott Street, and a proper Neapolitan-ish crust done by people who care.
Tavern-style, Midwest supper-club energy on Grove Street; the thin cracker crust is the point.
Coal oven since 1929, no slices, a clam pie worth the rule.
Thin and delicate, old-school Italian cafe energy on Ninth Avenue; the pie that quietly outlasts the trends.
Coal-fired, same crust since 1933, and the Flatiron room still serves a proper sit-down slice.
The vodka pie with the tie-dye crust; the wait is the price.
Milled flour, thin and blistered, no attitude.
