13 APRIL 13-19, 2023 miaminewtimes.com | browardpalmbeach.com NEW TIMES | CONTENTS | LETTERS | NEWS | NIGHT+DAY | CULTURE | CAFE | MUSIC | miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | up out of the La Latina kitchen in 2019. After dozens of recipe modifications in a quest to create the Magic City’s best artisan New York-style slice, the concept was crafted into a proper slice shop. Open Thursday through Sunday starting at 5 p.m., the lines are known to extend far past the entrance well before opening. Arrive early, and you’ll be given the option to dine in or take out. Don’t miss the chance to sit at the bar where you can watch staff shuffle massive slices in and out of ov- ens before plating them on wooden boards where they receive a final dusting of fresh- grated cheese, sauce, or add-on toppings. The menu offers five slices that can be gussied up with a choice of four “extras,” in- cluding hot honey, a red sauce, three-cheese dip, or a few dollops of creamy stracciatella. Pro tip: the stracciatella makes for an utterly sublime top-off to the “Pepperoni Proper” or mushroom-truffle slices. Mister O1 Multiple locations mistero1.com Owner and master pizzaiolo Renato Viola uses only the freshest ingredients and pre- mium-quality cheeses (vegan cheese is avail- able for an additional charge) to top Mister O1’s thin-crust pies. While there are more than 15 options, the signature pie remains the 13-inch “Star Luca,” named for its star- shaped points that form perfect little dough pockets filled with creamy ricotta cheese and a center layered center with the house Italian tomato sauce along with mozzarella and spicy salami. That star sets Mister O1 apart from other local pizzerias — and what led to the pizzeria’s expansion to Madrid, Saudi Arabia, and Naples (Florida, that is). Old Greg’s 3620 NE Second Ave., Miami 866-653-4734 oldgregspizza.com Miami pizza lovers flock to Old Greg’s for a taste of its sourdough pies. Regulars have come to expect the wait for Old Greg’s, named after the sourdough starter restaura- teur Greg Tetzner and his girlfriend, Jackie Richie, affectionately dubbed “Old Greg.” What began as a pandemic pop-up is now a brick-and-mortar shop offering Tetzner’s fa- mous pies and slices. For a crust that’s nearly an inch thick, it’s notably light, boasting a well-toasted bottom and covered with a slick of tomato and cheese that caramelizes into those extra-crisp patches that beg to be eaten first. While ordering the plain pie is never a bad idea, don’t overlook the “O.G. Roni.” The list of side dishes includes breadsticks with garlic-hollandaise dipping sauce, meatballs, and massive breaded chicken wings. Those, and desserts like the olive oil-based lemon poppyseed tres leches, gussied up with Sicil- ian pistachio, fennel pollen, and stracciatella- rich cream, make this more than your average pizza pit stop. O’Munaciello 6425 Biscayne Blvd., Miami 786-907-4000 munaciello.com With roots in Florence, Italy, O’Munaciello in Miami’s MiMo District is the stateside out- post of the original pizzeria built in an annex of the 17th-century Florentine Santo Spirito Basilica. Owner Valentina Borgogni’s goal was to re-create the feel of the Italian original. That in- cludes the restau- rant’s master pizza chef, Carmine Can- dito, who grew up working at his fami- ly’s pizza shop in Naples. Candito’s pies — nearly two dozen to choose from — arrive with crisp edges and doughy centers. Try the “Vesuvio,” a breath- taking marriage of mozzarella, cherry toma- toes, black truffle, and burrata. Pies start at $13, and any selection can be prepared with the restaurant’s signature black dough made with activated charcoal. The pizza arrives with an eye-catching charcoal hue and is said to aid digestion — and even treat hangovers. The black crust imparts a smoky taste but doesn’t overwhelm the other flavors. Square Pie City 3918 N. Miami Ave., Miami 786-408-3591 squarepiecity.com A lifelong Miami resident and former private chef for rapper Rick Ross, Miami chef Jere- miah Bullfrog has done it all — from working in some of the most exalted restaurants in the world, including El Bulli in Spain and Noma in Copenhagen, to towing one of Miami’s first food trucks, Gastropod. The chef also became known for his Miami-based food events, Duck Duck Goose and P.I.G., which brought together local and national chefs to turn out dishes focusing on fowl and pork, respec- tively. Bullfrog is creating some of the Magic City’s best pizza at Square Pie City, where he delivers his own riff on the deep-dish square pie. Pies are available in half or whole pans and prepared with Bullfrog’s 72-hour, dou- ble-fermented dough, which bakes up super crisp. Like most Detroit pies, it’s topped with cheese before being smothered in a layer of sauce. Two varieties offer takes on both red and white pies, with the option for vegan/ gluten-free substitutes. Standouts include the “All White E’rrything,” topped with mozza- rella, ricotta, Parmesan, and roasted garlic; and the “Many Magical Mushrooms,” with cremini mushrooms, porcini dust, mozza- rella, asiago, and garlic; and the “Red in the Head, Fire in the Bed,” made with spicy Cal- abrian chilies, chili-infused oil, mozzarella, and provolone. Steve’s Pizza 12101 Biscayne Blvd., North Miami 305-891-0202 For more than 40 years, this longtime North Miami staple is best known for serving up the quintessential “New York” slice, priced at $3.75. While the northern Biscayne corridor is mostly quiet during the late-night hours, Steve’s is the sole exception. Dining in is your best option, especially if you’re on the prowl for some late-night eats. The restaurant is open to 2 a.m. on the weekdays (3 a.m. on weekends), and its Formica tables riddled with graffiti are the perfect spot to tackle these large, two-plate-worthy, cheese grease-slicked slices. An extra-large 18-inch cheese pizza will arrive hot and ready in 20 minutes, with an air- tight layer of mozzarella cheese blanketing a thin crust with a red sauce bursting with to- mato flavor in between. Toppings? Totally un- necessary here — but if you insist, get the thin-sliced meatball or specialty pies like the lover’s, a sauce-free white pizza, or the veggie. [email protected] Photo by Nicole Danna BULLFROG IS CREATING SOME OF THE BEST PIZZA AT SQUARE PIE CITY, WHERE HE DELIVERS HIS OWN RIFF ON THE DEEP-DISH SQUARE PIE. Old Greg’s went from pandemic pop-up to serving one of Miami’s favorite pies. register to win at miaminewtimes.com/promos COOL STUFF go here to WIN
