Patsy Grimaldi, who died last week, was a crucial link between the early days of brick oven pizza and the pies that we eat ...

You may have heard of Cuts & Slices, owned by Randy and Ashlee McLaren, and the long lines that wrapped around the pizzeria ...

Paulie Gee’s Hampden, a franchise of a Brooklyn, N.Y. pizzeria, is closing its doors Thursday after eight years.

Lulla’s, the first Venezuelan bakery in NYC, opened in Brooklyn in February. Founder and Chef Ivo Diaz talks about his ...

Paulie Gee's Hampden, a local offshoot of the Brooklyn, New York, restaurant chain, will shutter after service Thursday, ...

Grimaldi was considered a pizza visionary, and tributes have poured in from fellow pizza chefs, competitors and aficionados.

A Chicago restaurant group behind one of the city’s fanciest steakhouses, Maple & Ash, is opening a New York City restaurant ...

A pizzeria that made headlines for being one of the only unionized shops in New York City will close at the end of February.

Culture-combining craft pizzerias used to be outliers. Now, thanks to new tools, free-spirited experimentation, and a swell ...

From Neapolitan-style pies with Mexican flavors to New York slices loaded with oxtails, chefs are reshaping pizza to ...

John Bisceglie couldn’t sleep. He had spent his life savings renovating a six-decade-old Bryn Mawr pizzeria into his own place — Johnny’s Pizza — and worked the previous 13 hours painting the blue ...

Growing up 90 minutes north of Chicago, I first discovered deep dish pizza as a teenager. It was thick, rich, ooey gooey, and ...