Irvington Pizza Brings A Pleasant Pizzazz

Don’t blink now, Rip Van Winkle. Since my last pizza trip to Irvington, StoneFire became IBP Bistro and Pizza (but kept the hybrid wood/gas oven with rotating stone), Village Brickoven became Tony’s, Uncle Silvio’s went on an extended vacation (perhaps a nap?), and Romeo’s met a Shakespearean demise.

Nick’s Pizzeria

Nick’s Pizzeria (on Main Street, across from the famous Rip Van Winkle statue) makes a regular slice not too heavy or light on anything, and an airy, crisp Sicilian slice somewhat light on cheese; the specialty slices I tried were overcooked.

But look out, party animals: they also make a 28-inch pizza, about the size of a small table, baked on a special round tray and cut into cubes. The boxes this behemoth is delivered in must be bought out of state.

Regular slice: 3.5/5

Sicilian slice: 3.5/5

IBP Bistro and Pizza

Suave pizza fans kick back with a glass of wine at the bar at IBP Bistro and Pizza (also on Main Street) and gaze directly into the oven to see wood burning on one side, gas flames on the other, as 10-inch pizzas bake on a rotating stone (it even goes in reverse!).

The thin crust is gently charred and chewy—it seems almost a shame to order it Traditional New York Pizza style when more nuanced choices beckon, such as wild mushroom with truffle oil and shaved Parmesan, or white pizza with shrimp, scallops, and clams. While you wait fill up on the focaccia, baked in that same oven.

Regular (thin crust): 4/5

Sicilian slice: N/A

Tony’s Pizzeria

Tony’s Pizzeria (a hole in the wall on Broadway) says Sicilian isn’t popular in the area (and I’ve never seen it at their counter)—people are more into Grandma pie (also square). And the thin-crusted, basil-strewn Grandma slice is what to get, handily (but oddly) sliced into triangular quarters. Steer clear of the brownish regular slice, whose undercarriage veers from charred to burnt. Be there and get square—and end with Landmark Ice Cream. 

Regular slice: 2.5/5

Grandma slice: 3.5/5