Saraghina

Saraghina, in Bed-Stuy, jumped into the spotlight last summer, when New York Magazine picked it as one of the city's 20 best pizzerias after it had only been open a few weeks. Like our beloved Roberta's in Bushwick, Saraghina distills numerous New York restaurant trends --- open in a neighborhood off the foodie grid, emphasize authenticity and local ingredients, decorate with salvaged materials, keep prices low. Appealing as that model may be, restaurants live or die by their food, and Saraghina looks to have a long life ahead.


We had the salsiccia, which comes with sausage and black olives. We didn't love the too-crisp crust, but the pie itself was very good, sweet but not cloying. The pizza that makes us so optimistic about Saraghina's future, however, was the coppa i carciofi, a white pie whose beguiling mix of spice, salt, crunch, and cheese ranks among the best we've had.