What's the best pizza in New York City? Just ask the News' online readers!
With Bella Via, Long Island City in Queens takes a big step up from red sauce and Frank Sinatra. It's a small neighborhood restaurant, but fresh, grilled dishes and imaginative thin-crust pizzas make it a large presence on Vernon Boulevard, which, if it is the ''beautiful street'' of the restaurant's name, proves that the owners have a rich sense of humor.
The heart and soul of Bella Via is its coal-fired brick oven, the fiery furnace that turns out a half-dozen styles of pizza, all built on a proper foundation of thin, crisp flaky dough. Two of the best are an arugula and prosciutto pie, with the arugula scattered generously, and a white pie of mozzarella, ham and Parmesan cheese. Read full story
Five years ago, when Sal Polito, the chef and an owner of Bella Via, stood admiring the view of the Manhattan skyline from the street outside his brand new Long Island City restaurant. Suddenly, he had the perfect name for his new venture: Bella Via, or "beautiful way."
Life's been beautiful ever since at this family-run restaurant – sister-in-law Vicki and her son, "Little Sal," 23, are always on hand. They toss some thin-crusted beauties that hold some of the best and most imaginative toppings around. "We use the real San Marzano tomatoes," says Polito, expertly slicing up one of his pies for a diner to sample. "This makes a big difference in the color and flavor of our sauce." Read full story