Earlier this year, the pizza at Razza in Jersey City was named one of the Top 10 Pizzas in New Jersey. As if that wasn’t enough in the accolade department, this past week, New York Times food writer Pete Wells named Razza’s pizza the best in NYC. Yes, you read that correctly — the best pizza in all five boroughs is actually in Jersey City. If you’ve ever been to Razza {located at 275 Grove Street downtown}, you probably aren’t shocked to hear this news. But for those who haven’t, we figured it’s time to give you the scoop {or should we say slice? #punny}. Here’s a peek inside this must-visit restaurant:
About the Owner
First things first: owner Dan Richer, the Rutgers grad-turned-James Beard semi-finalist for best Mid-Atlantic chef + James Beard nominee , started Razza in 2012. He’s made it his mission to use only the freshest local ingredients, with a menu that rotates seasonally due to its locally sourced toppings.
What’s on the Menu
The buffalo mozzarella comes from a water buffalo farm in NJ {side note: did you know NJ had water buffalos?}, the cream used to churn his own butter comes from PA and NY, and the vegetables are all sourced from local farms around the area. Even the wheat is milled locally and then placed in the same wood-fired oven that is churning out drool-worthy pizza. This guy is a perfectionist, clearly, and it shows in every dish that comes out of the kitchen. Not complaining.
Read More: Bread and Salt in Jersey City: Pizza Dough for the Soul
If you’re looking for something on the lighter side {or an app to get you started}, opt for the beet salad or the farmer’s salad — and of course the ricotta crostini made on their homemade bread and topped with black salt is a must. Obviously, you can’t go wrong with any of the cheeses, but for a simple yet unique app twist, order the chickpeas. TRUST.
A few of our faves IRL:
^Field salad
^Summer melon and burrata
^Ricotta crostini
^Chickpeas for daysssss
When you’ve moved past the small plates, you’ll find that the pizza has a perfectly crisp bottom but still just enough doughiness to give you that wood oven-fired taste. Since Razza’s pizzas rotate with the seasons, however, we can’t promise you’ll get exactly what we’re sharing about Word to the wise: leave room for the Panna Cotta {if it’s on the menu when you visit}. It’s creamy and delicious — and topped with salted caramel or seasonal fruit.
See More: 27 Hudson County Restaurants That Have Been Nationally Recognized
^Zucchini and ricotta pie
^Salted caramel panna cotta
As far as ambiance, this Grove Street spot, just a quick walk from the PATH, has an industrial, dare we say Brooklyn-esque, feel.
For couples or BFFs wanting to switch up a regular routine and grab some ‘za, it’s a great mid-week date night spot, but know that you’ll wait for a table on a weekend night {and with all the recent press you may even wait on a weeknight}, but it’s worth it. FYI, they don’t take reservations and the largest table seats six so this is not your birthday party destination unless it’s a small party.
They are open daily from 5:00PM-10:00PM.
So, after all the hype from NJ.com and NYTimes — and a closer look into this DTJC spot, we’re going to leave the decision up to you: IS Razza the best pizza in NJ {and NYC}? Is it hype? You be the judge, and feel free to comment below.
Have you been to Razza yet? Let us know in the comments!
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