Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
Baker's Pizza Is A New York Slice Destination In The East Village
By
Nell Casey
Published May 12, 2016
Modified May 12, 2016
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
Jen Senn
View all 7
By
Nell Casey
Published May 12, 2016
Modified May 12, 2016
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
The slice joint is a time-honored New York City tradition that's often been swept aside by the rush of Neapolitan pies, which may soon be ending their reign as the city's preeminent pizza style. Unless they're doing something truly outrageous, neighborhood pizzerias get most of their foot traffic from locals or passersby looking for a quick carb fix. But Baker's Pizza, which opened on Avenue A a few months back, is betting on the power of the New York-style pie to become a destination stop on any pizza journeyman's map.
The bakers here are twofold. There's the eponymous owner Jordan Baker, who's joined by pizza chef Jamie Cacace to turn out the hearty pies, focaccia-based sandwiches and other pizzeria staples. Your average slice joint doesn't offer toppings like brussels sprouts, bacon and white truffle oil (the B&B) or speck, broccoli rabe, roasted red peppers and parmesan (the Speck-tacular), ingredients that set Baker's apart from Muzzarella Pizza down the block, a perfectly respectable and delicious slice joint in its own right.
Unlike their dainty Neapolitan cousins, the pies at Baker's are enormous and generously weighted down with their toppings. Their 18" inch speciality creations are $20 per pie and can easily feed four people with big appetites. Like any classic "corner" pizzeria—Baker's is between 12th and 13th—they'll have pies ready to reheat for slices, with speciality slices going for $4 each and plain cheese slices for $2.75.
They're also making their own homemade focaccia to use on their two sandwich offerings, a Meatball Parm with fresh mozzarella, mint and lemon zest and a Speck & Broccoli Rabe with herbed ricotta spread, both $8. Pesto knots, their twist on the garlic knot, run $2.50 for four and their zeppolis, drenched in sugar and drizzles of Nutella, are $3 for four.
Since the space is large enough to accommodate some hightops and other tables, Baker installed a white, upright piano, which he encourages guests to play—regardless of their skill level. For what's traditionally a grab-and-go kind of model, Baker's encourages lingering.
201 Avenue A, (212) 777-7477; website
Tagged
baker's pizza
east village
new restaurant and bar radar
pizza
slice joint
original
Nell Casey
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
Frozen yogurt is back in New York City. So are the super long lines.
Is it worth the high price and ridiculous wait? Gothamist needed to find out.
By
Sonia Rao
Published Aug 20, 2026
5 NYC banana puddings as good as Magnolia's
Here are several borough-based bakeries where you can indulge in the delicious dessert.
By
Hannah Frishberg
Food
5 NYC banana puddings as good as Magnolia's
Here are several borough-based bakeries where you can indulge in the delicious dessert.
By
Hannah Frishberg
Where to eat in Greenpoint, Brooklyn right now, from Polish to Sichuan to Iberian
By
Robert Sietsema
Can a congressional candidate's dumpling diplomacy win over Queens’ immigrant communities?
By
Caroline Shin
Gourmet pizza is all the rage in NYC. Are the towers of toppings worth the high price?
By
Walter Wuthmann
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .