THE BEST SIDE OF 24 DINER NYC

The new quintessential New York slice is neither traditional nor made by somebody who was born in New York. L’Industrie’s operator, a native of Tuscany, subjects his dough to A 3-working day chilly fermentation, causing a crust that’s airy, crisp, skinny for a saltine, and stiff more than enough to assist dots of ricotta and strips of bacon.