c/o Emmy Squared Pizza
Emmy Squared Pizza will be having its official grand opening at 200 West 60th Street (on Amsterdam Ave) on Thursday, December 1.
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The Detroit-style pizza place – part of the Pizza Loves Emily group – will be replacing Olympic Flame Diner, which shut down in May after serving the neighborhood for over 30 years.
We spoke to a restaurant representative who tells us this will be one of their largest locations yet. Other NYC outposts can be found on the Upper East Side, in the East Village, Park Slope, Hell’s Kitchen, and in Williamsburg, where the popular pizzeria got its start in 2016.
The Upper West Side menu will be the same as those at Emmy Squared’s other locations (though we’re told they may be switching up a beer or two).
Emmy’s squares (and pies) are distinguished for their “…crispy bottom, fluffy dough, cheesy “frico” crust, and signature sauce stripes,” reads the website’s ‘about us’ section.
You can also get a gluten-free version of every pizza, like “The Emmy,” which comes with banana peppers, red onion, and ranch.
Emmy Squared Pizza is also popular for its burger – Le Big Matt ($26) – which is served on a pretzel bun and comes with a side of waffle fries. This double-patty whopper has won a ton of press attention, making it onto best-of lists by Gothamist, The Infatuation and The Tennessean.
c/o Emmy Squared Pizza
Hours at the soon-to-open location are currently set for weekdays from 4 – 10 p.m. and weekends from 11 a.m. – 12 a.m.
The thin, oily NYC slice with the cheese and sauce that polls up and drips off after you fold it is dying. All these transplants come to NYC with their non-NYC Detroit stuff and the places that try to make a real slice produce dry midtown deli-style pizza. If nothing drips off your pizza when you raise it up, it’s not a good pizza. Take Emmy and Jets and Famiglia and all that dry stuff with fat crusts out of here.
Copy that. fake ‘pizza cheese’ contains little or no oil. and yes, there is such a thing a ‘pizza cheese’, and it’s not ‘cheese’.
Literally processed or “chemical” mozzarella has replaced real mozzarella in about 75% of the pizza chains and sadly, to cut rising costs, in most Italian restaurants that serve pizza, lasagna, baked ziti, et al. It’s almost totally ersatz, with artificial coloring and ingredients and no, it isn’t good for you….and yet look how much yellow dye we tolerate in American cheese and cheddar instead of only purchasing white American or white cheddar. 50 years ago Ralph Nader warned that these chemical additives and artificial ingredients would cause an uptick in digestive cancers, i.e. pancreatic, stomach, and colon cancers, and that’s exactly what happened…all so the agro-chemical corporations and factories can earn more money at the cost of our lives. What a world!