NYCReview

Naming a pizzeria after one of the most enigmatic figures of beauty in art history can put a lot of pressure on a place, but Mona Lisa Pizzeria & Ristorante lives up to its name. Owner Lenny Giordano treats each and every step of the process with care - from the dough made fresh every morning to the layers of herbaceous tomato sauce and creamy mozzarella layered on top. While the classic cheese pie is excellent, the Gold Medal, a decadent creation topped with mushroom cognac cream sauce and truffle oil, is another good place to start. If you’re split between red sauce and white sauce, or don’t want to limit yourself to just one pizza experience, they also do a half-white (dripping in mozz and ricotta), half-regular pie. And please, don’t forget to grab a Cannoli in a Cup for the trip home. Yes, it’s just as great as it sounds.

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