Joe Pozzuoli opened his corner shop in 1975, and it has since become the reference point for the New York slice — the one visiting chefs name, the one filmmakers put in movies, the one expats describe from abroad with genuine longing. Fame hasn't changed the operation: it's still a counter, an oven, and a line that moves fast.
There's no wrong order, but the plain cheese slice is the point: thin, foldable, perfectly proportioned, eaten standing up within a minute of leaving the oven. The fresh mozzarella slice is the connoisseur's upgrade. Open late into the night, Joe's is where every good New York evening seems to end up eventually.
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