Best Pizza - 2008
Sometimes you're not in the mood for fancy, exquisite, artisanal pizza made with organic flour, topped with bufala mozzarella, baked in a wood-burning oven. Sometimes what you crave is a cheap, down-and-dirty N.Y.-style slice, or maybe two, slapped down on waxed paper hot and greasy-good from the oven, that you fold up and shovel down, enjoying the sweet tomato sauce, the melty cheese, and whatever toppings you've requested. Maybe you're a little drunk. Maybe you're just hungry. Anyway, Arinell, a bare-bones, hole-in-the-wall, grungy N.Y.-kinda place (cash only, pizza and soda only, take it or leave it), hits that particular spot. Big slices are $2.50. Toppings, 50 cents each. Open until midnight Friday and Saturday, 10 p.m. the rest of the week.