Thick Crust: NYC’s First Local Deep-Dish Pizza at Emmett’s

I’m writing pizzeria reviews as Examiner.com’s Manhattan Pizza Examiner. I know it shows that I have the palate of a 5-year-old, but pizza’s easily my favourite food, so you can count on me for plenty of fangirling over crust and sauce in these articles.

The wait for NYC’s first real deep-dish pizza at Emmett’s in SoHo is as long as the crust is tall. If you arrive right at 5:30 p.m. when it opens, the friendly bartender will casually mention you to a server, who will casually push together some of the eight or ten tables for two to accommodate your group. But if you arrive any time after that, the bar is buzzing, there’s nowhere to wait, your name goes on a list that grows by the minute, and there’s not a chance you’re sitting down any time within the hour. It’s partly because this place is tiny (you’d never find a restaurant this small in the part of the country where its pizza comes from), partly because the bready pies take 45 minutes to bake, and partly because the early word on Emmett’s is that NYC has never seen anything like it. Read the rest here.