#pizzeria-lola

#pizzeria-lola

The highly anticipated opening will be Prince St. Pizza's first new NYC location since its 2012 debut in Nolita, exciting local residents in Brooklyn.

Coal ovens are great for creating the architecturally sound pizza triangle, with textural chew and bursts of char that might be familiar from your neighborhood slice shop.

Italian Fiesta Pizzeria has an impressive history, serving pies for over 75 years. The Obamas are vocal about their fandom, mentioning Italian Fiesta in their memoirs and television interviews.

"A lot of people have used the [description] that they feel they're being transported to Spain," said Nick Dixon, executive chef at Dalia and culinary director at Broadway Restaurant Group.

Minneapolis has a 200-year history of embracing newly arrived immigrants, leading to a remarkably diverse food scene that utilizes the region's agricultural bounty.

North Italia will plant its flag in downtown Walnut Creek, with a March 25 opening scheduled. The 8,500-square-foot dining room and alfresco bar will offer seating for 200. For starters, brunch every weekend and lunch every weekday, with hours from 11 a.m. to 4 p.m., at which point the dinner menu kicks in.

The dough is what really makes a Sodo pizza stand out - the sourdough base is made using flour from heritage grains and is fermented for 72 hours to make it light and digestible. But the toppings are no afterthought, with the team sourcing ingredients from local producers, including mozzarella and burrata made in Acton, pepperoni and nduja cured in Islington, honey from Walthamstow and leaves from a salad farm in Dagenham.

Enter Di Fara Pizza, a legendary Brooklyn pizzeria now bringing its iconic, handcrafted Brooklyn-style pies straight from the supermarket freezer to your home oven. As someone born and raised in northern New Jersey/New York City, I've tried most, if not all, of the iconic and delicious slices around. So when I caught wind of the famous Brooklyn pizzeria's entry into the world of frozen food last year, I knew I had to check it out for myself.

The space shifts depending on where you sit: There's a dim, modern barroom that's ideal for after-work drinks and casual dates; a second dining room that leans nostalgic with booths and old-school Italian restaurant touches like paisley walls bedecked in clusters of family photos; and an intriguing downstairs cocktail lounge that would make Frank Sinatra proud. But the draw here is the crackly, light tavern-style pies that feel dangerously easy to finish solo.

One donut shop in Saint Anthony, northeast Minneapolis, is delighting donut lovers with creative approaches to classic recipes. Opened in 2025 by Seneca Little, Waddup Dough's signature style serves scoops of ice cream inside a sliced donut before the creation is quickly pressed together in a warm panini press. The result is a brightly colored and super sweet ice cream sandwich.

Sitting in one of the inside window seats at Flour + Water, we watched the Vespr lobby's giant mobile shimmer in the sunlight. Directly in front of us on the ground level, we could see what the diners on the patio outside had ordered. In turn, three women passing by on the street were so entranced by the sight of our pizzas they decided to come inside to snoop around.