Plain Cheese
$4.50Low-moisture whole-milk mozzarella, San Marzano tomato, a slick of olive oil, finished with sea salt. The benchmark slice.
The Full Menu · Est. 2014
Every Pie, Slice & Plate We Fire Up
From a foldable $4 cheese slice grabbed on the run to a 24-hour cold-fermented sourdough pie finished with Calabrian chili honey — this is the whole wood-fired playbook, organized the way we eat it.
Category 01
Classic NYC Slices
Hand-stretched, blistered, and sold by the triangle. Served hot from the deck at 480°F — the way it's been done on Flatiron blocks since the '40s.
Pepperoni & Cup
$5.25Hand-sliced pepperoni that crisps into those signature oily cups at the edge. A pool of tomato, a snow of grated pecorino.
Sausage & Onion
$5.50Fennel-seed Italian sausage, slowly caramelized yellow onions, a whisper of chili flake. Cooks low-and-slow in the pan first.
White Slice (Bianca)
$5.00Ricotta, fresh mozzarella, garlic confit, rosemary, and a finishing drizzle of truffle oil. No red sauce — just pure dairy gloss.
Margherita
$5.25Buffalo mozzarella torn by hand, San Marzano tomato, fresh basil added post-fire, sea salt, single-estate olive oil.
Mushroom & Truffle
$6.00Roasted cremini, oyster, and shiitake with thyme and a generous hit of black truffle cream. Earthy, woodsy, and deeply umami.
Category 02
Specialty Wood-Fired Pies
18-inch sourdough rounds, cold-fermented for 48 hours, fired at 750°F in our Acunto oven. Sliced into 8 generous pieces. Whole pies only — and they're worth the wait.
The Flatiron Classic
$28Tomato, fior di latte, soppressata, hot honey, pickled chili, fresh oregano. Sweet, spicy, salty — a single perfect bite repeated 8 times.
Beech Hill Mushroom
$30White sauce base with five roasted mushrooms, fontina, taleggio, leeks confit, finished with chive oil. Our most-requested veg pie since 2017.
Spicy Vodka Fennel
$29Vodka sauce, smoked mozzarella, fennel sausage, Calabrian chili, crispy garlic breadcrumbs. Comfort food with a backbone.
Prosciutto & Fig
$32White base, fontina, arugula, prosciutto di Parma, black mission fig, aged balsamic, cracked pepper. Late-summer only when figs are perfect.
Quattro Formaggi
$28Mozzarella, gorgonzola, taleggio, aged pecorino, fresh black pepper, drizzle of acacia honey. Dairy-rich, deeply savory, no tomato.
Detroit Square
$26Crusty edge Wisconsin brick cheese, two stripes of sauce on top, pepperoni under the cheese so it chars against the pan. Sold by the square.
Category 03
Appetizers & Small Plates
Everything to keep the table going before the pie lands. Built for sharing — or, honestly, for not sharing at all.
Wood-Fired Wings (8 pc)
$16Jumbo wings finished in the oven, tossed in your choice of Calabrian chili glaze, smoked honey-garlic, or classic buffalo. Celery, blue cheese, lemon.
Burrata & Torn Bread
$14Whole Pugliese burrata, blistered cherry tomatoes, basil, olive oil, aged balsamic, served with a stack of warm pizza bread torn to order.
Polpette al Sugo
$15Four hand-rolled beef-pork meatballs, slow-braised in San Marzano sugo, finished with pecorino and torn basil. Bread for sopping included.
Charred Caesar
$12Whole baby gem leaves kissed in the oven until the edges char, anchovy-garlic dressing, focaccia croutons, white anchovies on top.
Garlic Knots (6)
$9Hand-tied pizza dough, brushed with fermented garlic butter, finished with parsley and pecorino. Side of warmed sugo for dipping.
Marinated Olives & Focaccia
$11Warm rosemary focaccia, served with a bowl of castelvetrano and gaeta olives warmed in citrus zest, chili, and fennel seed.
Category 04
Salads & Sides
Built to be a counterweight — acidic, fresh, and assertive next to a blistered crust. The kind of salads that actually make sense next to a slice.
Little Gem Caesar
$13Charred little gem, anchovy dressing, focaccia croutons, white anchovy fillets, lemon zest, shaved parmesan. Anchovy-free on request.
Chicories & Citrus
$14Treviso, frisée, and castelfranco radicchio, blood orange supremes, hazelnut, ricotta salata, citrus vinaigrette. Bitter, bright, beautiful.
Beet & Burrata
$16Roasted golden and red beets, whole burrata, pistachio crumble, mint, aged balsamic, sea salt. Big, cold, and generous.
Arugula, Lemon, Parmesan
$11Wild arugula, shaved 24-month parmesan, lemon juice, olive oil, cracked black pepper. The simplest thing on the menu, and arguably the most addictive.
Category 05
Beverages
Italian bottles, NYC tap lines, house lemonade, and Italian sodas. Pours sized to last through a whole pie — or three slices and a salad.
Sparkling Water
$4San Pellegrino or sparkling local tap, 12 oz bottle or 16 oz pour.
Add to OrderItalian Soda
$5House syrups — blood orange, lemon, ginger, or chinotto. Served over ice with a splash of cream on request.
Add to OrderNY State IPA
$8Rotating tap from Other Half, Five Borough, or Threes. Pints only. Ask what's pouring tonight.
Add to OrderChianti Classico
$11 / glassBy the glass or carafe. Sangiovese from Tuscany — bright cherry, soft tannin, made for red sauce.
Add to OrderHouse Lemonade
$5Fresh-squeezed, lightly sweetened, finished with rosemary or strawberry depending on the season.
Add to OrderEspresso / Drip
$4Devocion drip or Stumptown espresso, served black or with a side of steamed milk.
Add to Order
The Eddie's Standard
What Every Pie Gets
The things that don't change — the floor of the menu, applied to every slice and pie that leaves the oven.
48-Hour Sourdough
Cold-fermented dough using a 12-year-old starter from our head pizzaiolo's grandmother in Naples.
Acunto Oven
Wood-fired Neapolitan oven burning oak and cherry — floor temperature of 750°F, dome of 900°F.
San Marzano DOP
Only certified San Marzano tomatoes from the Agro Sarnese valley, imported four times a year.
No Shortcuts
Hand-stretched, hand-topped, hand-fired. No conveyor belts, no par-baked crusts, no compromises.
From the Block
What the Regulars Say
I've eaten a slice in every borough, and the pepperoni cup at Eddie's is the only one where the cheese pulls and the pepperoni snaps in the same bite. I stop in twice a week, minimum — and I live in Brooklyn.
Marco Rinaldi
Park Slope · Weekly regular since 2016
Reserve or Carry Out
Hungry Now, or Planning a Crowd?
Order a pie for pickup, book the back room for a 30-person party, or schedule catering for your next event. The oven is always on.