Back in 2010, a middle-aged software developer named Paul Giannone reinvented himself as a pizzaiolo and opened a rustic Greenpoint restaurant serving creative Neapolitan-style pies. Combinations like the Hell Boy, with soppressata piccante and chilli-infused honey, as well as vegan options, were a hit, and outposts in other US cities such as Chicago and Miami followed. Eight years on, the focus shifted back to Greenpoint with a counter-service offshoot. Paulie Gee’s Slice Shop convincingly recreates a 1970s pizza joint with plywood panelling, Tang-orange and lime-green seating and vintage sports posters, plus a soul and disco soundtrack. Only the wall-mounted flat-screen TVs and the absence of grimy patina break the illusion. Light and crispy, not soggy or greasy, the super-thin pizzas are far superior to the by-the-slice prototype. The pared-down menu includes less than a dozen simple options, including the Hell Boy and a vegan version of pepperoni that was a convincing facsimile (to a long-time vegetarian at least). Plus, you can pair your slice with a glass of wine or local craft beer.
Paulie Gee's Slice ShopFilm-set-perfect retro pizza parlour with superior slices – and beer
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