When I lived in Boston, finding a good bagel was about as likely as bumping into a Yankee fan at Cask ‘n Flagon. I love Boston to death, but jeez, we just can’t hack it when it comes to bagels. New York rules. Now that I’ve lived in Westchester for a few years, I’m starting to feel the same way about pizza. I’ve read about the “best pizza” in Westchester, but “best” seems relative — I’m still searching for a slice that blows my mind or matches up with the best Manhattan and Brooklyn have to offer.
For example, I love the coal-brick oven pies at places like Patsy’s or Grimaldi’s: thin, crispy crust that’s blistered and blackened on the bottom, a layer of tasty sauce, fresh mozzarella and a sprinkling of basil leaves. Simple and light. So light you could eat a whole pie all by yourself. Um, not that I’ve tried.
Sal’s in Mamaroneck gets a whole lotta press as one of the best pizza joints in Westchester. I’d eaten there a few years ago, and to be honest it didn’t make much of an impression. But since so many people rave about it, I figured I’d give it another shot.
Don’t expect much atmosphere at Sal’s; it’s a casual place with a bunch of gruff guys working the counter. Not that atmosphere matters if the pizza is good. I ordered two slices: mushroom and a plain Sicilian slice.
The verdict? Ehh (shrug). Decent, but I don’t see what the fuss is about. The crust on the mushroom slice was nicely crisp and thin, and it wasn’t overloaded with cheese. But the sauce was bland — could have used more salt. Also, the mushrooms were thrown on at the last minute before the slice was re-heated; since they weren’t baked into the pizza they didn’t add or absorb any flavor. An okay slice, but nothing to write home about.
The Sicilian? I guess I’m just not a huge fan of Sicilian pizza. Sal’s is thinner than others I’ve had, and that’s a good thing. But it’s still too doughy for my taste, and without flavorful sauce, well, that’s a whole lot of dough.
Then again, the line at Sal’s is consistently long, so what do I know. You could do far worse than Sal’s, but give me Patsy’s any day.
GRADE: B-
Sal’s Pizzeria
316 Mamaroneck Ave.
Mamaroneck, NY 10543
914-381-2022
18 Comments
1 Ron in Croton wrote:
One of our favs, Forno II, just went under (at least they’ve been closed with no vacation sign for quite a while now). It’s a shame. Nice garlicy sauce and huge slices — and the proprietors were very nice. I believe the original Forno pizzaria is Peekskill … will have to check it out.
2 Doug\ wrote:
That’s too bad about Forno II. Is that a different restaurant from Capriccio II? Because I’ve heard their pizza is good too.
3 Ron in Croton wrote:
Capriccio II is going strong. I’m not a huge fan, but taste in pizza can be so individual.
Capriccio II has turned into a place where you’re likely to bump into acquaintences and neighbors, and I think that a little to do with its popularity. (Capriccio I is just yards away, believe it or not. I prefer it, but I seem to be in the minority (the ambiance is more Metro-North-worker-stopping-in-for-a-slice than upscale Capriccio II).
There are a couple of other decent pizzarias in the village, but I seems like they’ve all been obliged to raise prices so much recently! I think the price of flour really skyrocketed due to the price of fuel, etc.
4 Ron in Croton wrote:
Update:
Tracked down the Forno II people at the original Forno (duh) in Peekskill. So if anyone misses the sauce at Forno II the way I did, it’s only four miles away … Forno I is a nice, clean establishment with a pleasant picnic-table area in the front, and it’s close to the Blue Mountain Park, which is very nice and kind of under-used.
5 bean wrote:
try mamafrancesca in new rochelle for brick oven. tell them what you like thin crust thick crust, they are good. nothing fancy. Make nice whole wheat pizza too. ironically the small pizza at mamroneck diner & pizza look good have never tired since I am not a big pizza person
6 Carolina wrote:
Have you eating at Sunrise Pizzeria in Rye? Highly recommended! Thin, crispy crust and fresh ingredients. I usually get the Margarita with fresh mozzarella and basil- hmm… now I got hungry.
7 Cheryl wrote:
Looking at that pic of slices from Sal’s, I just find it so offensive that in this day and age they still use canned/jarred mushrooms.
8 Doug\ wrote:
I agree- it was essentially a slice of cheese with some mushy mushrooms randomly thrown on top. That’s not a real mushroom slice.
9 Steve wrote:
DO NOT EAT PIZZA AT SUNRISE!! The head guy is a slimey, cheap bastard. I know it’s common for pizza employee’s to be grisly, and probably a bit of an asshole, but when you find a 2″ piece of string in your slice of Sicilian, and are given dirty looks, for wanting to exchange it somethings not right. I’ve lived in Rye for the majority of my life, and there are MUCH better places to get pizza from the Sunrise guys. Goto Al’Dente(expensive but big slices), Piazza(starting to raise prices for an OK slice) or Antonio’s (up’d the price of their speciality slices, but are still great) in Port Chester. I’m pretty sure the guy at Sunrise overcharges too. I’ve had him charge me different prices for the same stuff. a lot.
10 Deborah Skolnik wrote:
It’s a hole in the wall, but I’m partial to Happy Days Pizza on Post Road in Eastchester.
11 Bill Fonte wrote:
Frank Pepe’s Pizzeria Napoletana is coming to Yonkers in Summer 2009 ! Frank Pepe’s utilizes all natural ingredients combined with old world aristian skills to create a fablous thin crust pizza pie. They only serve Pizza, salad, soda, beer, and wine and cook their pizza in a giantic coal oven to perfection! Some of the favorite pizza’s are the Original tomato pie, or the white clam pizza. The wait for GREAT pizza is almost over !!!!!
12 YB wrote:
My shrine of pizza has got to be Johnny’s in Mount Vernon. A staple for decades, it’s in a hard to find mini-mall just south of the traffic circle on Gramatan Avenue. Super thin crisp crust with just the right amount of cheese and sauce.
Two other good pizza places: The Pizza Place in downtown Yonkers near the train station and Dom & Vinnie’s on Saw Mill River Road, also in Yonkers.
13 Jeanne wrote:
As a long time Mamaroneck resident and pizza fan, Sal’s isn’t what it used to be. My current favorite is Pizza Gourmet on Boston Post Road in Mamaroneck, who makes excellent pizza, and if you go for a meal instead (also excellent), be prepared to enjoy fresh made rolls made from pizza dough (you can always take the food home, the rolls are to die for!) For something a little different, try Jimmy’s Pizza on Mamaroneck Ave., across from the A&P. Jimmy makes Greek pizza, which is very good, and he offers specials on Tuesdays and Wednesdays.
14 Guadalupe wrote:
mmmm i like pppppppppppppppppppppppppppppppppppppppppppppiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiizzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzaaaaaaaaaaaaaaaaaaaaaaaaaaaaa veryvery very veryveryvery
15 phg wrote:
Johnny’s in Mt. Vernon, don’t take my word for it go to this site:
http://www.varasanos.com/PizzaRecipe.htm
This guy is a pizza maniac and rates Johnny’s the best in the world!!
16 TTown14 wrote:
Johnny’s in Mt. Vernon is outstanding. I also stumbled upon the Jeff Varsano website, mentioned above. It’s a great site! He actually ranks Sabatino’s too. He gives Johnny’s a 9.8 and Sabatino’s a 6.5. The fact that he ranks this place at all means I definately have to try it…maybe tonight!
17 Jen wrote:
Since Sal’s is always busy, you’re sure to get a fresh slice there. I agree with you about the toppings, which is why I always order a plain slice. I personally like Roma’s pizza in Tuckahoe over Sal’s. I suggest you try Frankie and Fanucci’s, which recently opened in Hartsdale. They serve the wood fired-oven pizza with fresh mozzarella and basil.
18 Betty wrote:
Try Planet Pizza in White Plains, that’s some of the best pizza I’ve ever had.
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