I may have discovered what I call “pizza nirvana.”
When something reaches nirvana, it feels like perfection — the ultimate example of its kind. After two visits, the pizzas I tried at this Brooklyn spot left a lasting impression on me and everyone I was with.
We were still talking about those pies three days later.
Paulie Gee’s, located in the gentrified neighborhood of Greenpoint, Brooklyn, is the place that took my taste buds on that journey. This review focuses on my experience there rather than trying to crown a single best pizza in New York.
There are many notable pizzerias in the city that deserve praise, and I plan to try other famous spots on future visits. For now, though, this is all about Paulie Gee’s.
So what made these pizzas so memorable? Several things came together: the crust, the toppings, the oven, the atmosphere and a few surprises on the menu.
The restaurant has a busy, lively vibe. Arrive early to secure a table, or be prepared to wait — which isn’t a bad thing, since the bar lets you sample local boutique-style Brooklyn beers while you wait. The interior feels like a rustic barn: exposed beams, reclaimed wood and a nostalgic Coca‑Cola fridge stocked with real Mexican Coke made with cane sugar.
Lighting is dim and, depending on your group size, you may share a table with strangers. On my first visit, we ended up chatting with locals who were delighted by our Australian accents, which made the meal even more enjoyable.
At the back of the space there’s a large wood-fired oven with “NAPOLI” written over it where the pizzas are baked. The oven area is clearly the heart of the operation and the pizzaiolo works quickly to keep up with demand.
We enjoyed a bottle of Argentinian Malbec that complemented the food without overpowering it. The wine choice was modestly priced and well matched to the menu.
The menu features a handful of salads and a single soup in addition to the pizzas. The salads are straightforward, often reflecting ingredients used on the pies. The soup is a Parmesan-based broth with pasta and escarole — rich, warming and salty in a way that primes the palate for pizza.
Pizzas range from about $12 to $20, and there is a dedicated vegan menu to accommodate different diets. The selection offers something for classicists and adventurous eaters alike.
The crust is a standout: pillowy and slightly charred, perfectly balanced between thick and thin. It holds toppings without sagging, and is excellent for folding if that’s your preference.
Many pies feature Fior di Latte, Berkshire soppressata and guanciale, along with fennel sausage, arugula, Parmigiano Reggiano, fresh ricotta and other high-quality ingredients. Two attention-grabbing additions are chili-infused hot honey and a bacon marmalade — both used sparingly on certain pizzas to add sweet and savory contrast.
My favorite was the Daniela Spinaci: shaved Parmigiano Reggiano, Fior di Latte, sliced fresh garlic, baby spinach and olive oil. It’s a vegetarian pizza that delivers bold flavor — the garlic is pronounced but it’s exactly what makes the pie special.
It’s easy to see why many other reviews recommend this place. I was initially skeptical, but the food lives up to the buzz. I don’t write about restaurants unless they impress me, and Paulie Gee’s certainly did.
If you’re visiting New York, consider heading to Brooklyn to try Paulie Gee’s. The combination of wood-fired crust, quality toppings and thoughtful finishing touches makes it a memorable pizza experience.
PAULIE GEES
60 Greenpoint Avenue
Brooklyn, NY 11222
