When I lived in Boston, a good bagel was hard to find. 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 to me, “best” is relative. I’ve yet to find a slice that compares to the best Manhattan or Brooklyn has to offer.
For example, I love the coal-oven pies you get at a place in the city like Patsy’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. Umm, not that I’ve tried.
Sal’s in Mamaroneck gets a lot of 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: a slice of 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
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Tags: mamaroneck, patsy's, pizza, sal's
June 10th, 2008 at 4:04 pm
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.
June 10th, 2008 at 11:06 pm
That’s too bad about Forno II. Is that a different restaurant from Capriccio II? Because I’ve heard their pizza is good too.
June 11th, 2008 at 11:28 am
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.
June 16th, 2008 at 2:51 pm
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.
September 14th, 2008 at 10:21 am
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
September 15th, 2008 at 11:33 pm
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.
September 17th, 2008 at 9:53 am
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.
September 18th, 2008 at 9:02 pm
I agree- it was essentially a slice of cheese with some mushy mushrooms randomly thrown on top. That’s not a real mushroom slice.
September 30th, 2008 at 1:02 pm
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.