Restaurant of the Week: New York Pizzeria

New York Pizzeria, 12431 Central Ave. (at the 60), Chino

You can’t find Chicago pizza in the Inland Valley, so far as I know, but people who like New York pizza have a handful of places to choose from. No spot is more established than New York Pizzeria, which opened in Chino in 1984.

After a recommendation from reader Ron Scott, I met a couple of friends there for lunch. Not much to look at from the outside, as it’s housed in a stucco cube on the outskirts of the Superior Market center just below the 60 Freeway, but New York Pizzeria becomes interesting the moment you step inside. There’s NYC photos, posters and memorabilia in the entryway, as well as a few seats from the original (1923-2006) Yankee Stadium, in which you can wait for takeout and think about Phil Rizzuto.

Closer to home, the arch-shaped windows into the kitchen for ordering remind me of Pizza Royale in Rancho Cucamonga. NYP has grinders, a few pastas and a couple of salads, but clearly the main event is the pizza. They make the dough fresh daily, make their own sauces, grate their own cheese and bake their pizzas in a stone oven.

We got two medium pizzas, one with sausage and mushroom, the other cheeseless with vegetables (accommodating the table’s wannabe vegan). This would have cost us $30, but they have a deal, two medium pizzas, two toppings each, for $19, so we went for it. (I had suggested we get a straight cheese pizza, but if the toppings are free…)

We liked the results. I appreciated the chunks of sausage and fresh mushrooms but thought the crust, which kept collapsing, was too thin to support two toppings. Still, it was a good pizza and my meat-eating friend thought so too. As for the cheeseless pizza, “the veggies were plentiful and fresh,” said the wannabe vegan. The meat-eating friend said agreeably, “It turned out not to be a mockery of what a pizza is supposed to be.” I’ll second that. The crust was thicker on the veggie pizza.

Although we gave the edge to San Biagio’s NY Pizza in Upland for its sauce, we all said we’d be willing to return here. In fact, a couple of weeks later, I did, going there for a solo weekday lunch. You can get an 8-inch pizza with two toppings, a salad and a soda for $6.49. I did that but skipped the toppings because I wanted to try a straight cheese pizza. Pretty good, and the salad beats San Biagio’s.

The dining room at New York Pizzeria is wallpapered in youth sports plaques, and the day of our Saturday lunch several of the picnic-style tables were reserved for young players, who showed up in force, and hungry. Not a place for an intimate evening, but fun. Service was exceedingly friendly at this family-owned restaurant. Probably friendlier than you’d get in New York.

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  • http://www.facebook.com/theodore.melendez Theodore Melendez

    I tried to get into New York Pizzeria a couple of times but everytime I’ve eaten there it always seems like way too much marinara Maybe the recipe changed, still have Round Table as my no.1 followed by 2. Straw Hat 3. Mountain Mikes