5 Things to Eat at Denino’s Pizzeria & Tavern

Long Islanders on a hunt for a good slice have tons of local places to choose from. But sometimes, cravings take you west. When in Manhattan, opt to try one of the creative options at Denino’s Pizzeria & Tavern. Originally opened in Staten Island in 1937 by Carlo Denino, the family-owned spot launched its first Manhattan outpost in Greenwich Village in summer 2016. It’s known for its thin-crust pizza along with a few more Italian favorites. Joseph Castellano, owner of the Manhattan spot, dished on five options Long Islanders need to try.

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Clam Pie

 Clam Pizza

image: denino’s pizzeria & tavern

Deemed the best clam pie in New York City by Eater NY, this Denino’s favorite is a must for seafood lovers. It’s topped with fresh chopped clams, garlic, mozzarella, olive oil, grated cheese and parsley. The best part? “There is clam in every bite.”

Garbage Pie

Garbage Pie

image: denino’s pizzeria & tavern

Meat lovers, dig into the garbage slice. This Denino’s creation is anything but what the name implies. It’s topped with fresh sausage out of the casing, homemade meatballs, pepperoni, mushrooms and onions. “These five toppings combined have so much flavor—it’s a must-try.”

Penne alla Vodka

Penne Vodka

image: denino’s pizzeria & tavern

What’s an Italian restaurant without a good pasta dish? One of the most popular choices, the penne alla vodka is made fresh-to-order. It’s known to be colorful and flavorful with customers calling it a “great choice.”

Carlo’s Meatballs


image: hanaa sadoqi

These popular meatballs are named after the founder of Denino’s, whose family is originally from Sicily. They are made daily using a “secret family recipe” and served in a homemade sauce with fresh ricotta and basil.

A’Salute Pie


image: denino’s pizzeria & tavern

A bit different than the other pies, the A’Salute goes heavy on a few healthy ingredients. There’s mozzarella at the base topped with baby arugula whisked in olive oil and freshly squeezed lemon juice. Fresh Parmesan Reggiano is also shredded on top to complete the pie.
anna halkidis

anna halkidis

Anna Halkidis is a senior web editor at Long Island Pulse. Feel free to reach out at anna@lipulse.com or on Twitter @annahalkidis.