Among aficionados of pizza in this country, there are two main camps. There are people who believe New York-style pies are the best, and there are those who feel Chicago “deep-dish” are superior.
One of the best pizza restaurants in New York by many accounts is Paulie Gee’s, which recently opened its seventh location in the space briefly occupied by Roman-style pizza restaurant Bonci.
Paulie Gee’s has a small menu of New York-style pizza as slices or whole pies, with standard toppings such as mozzarella, pepperoni and sweet Italian sausage, but a couple of the restaurant’s specialty pizzas add Mike’s Hot Honey, a chili-infused product that got its start at the original Paulie Gee’s in Brooklyn. It’s perfect if you like a little sweetness with your spicy, savory food.
The pizzas are cooked in a blisteringly hot oven, with thin crusts that char in places around the edges and on the underside. The restaurant is managed by Aubrey Stallard, who is from New Orleans and whose father owns Dos Jefes cigar bar on Tchoupitoulas Street.
