Grana, the North Fork’s first eatery to offer Neopolitan wood-fired pizzas, serves up one of the best specialty pies on Long Island, according to Newsday.
The Jamesport eatery, which opened in 2010, was noted for its rosa bianca pizza in a recent roundup of 10 pies “worth the drive” on Long Island.
“It’s the custom out here to use as many local ingredients as possible, and Grana in Jamesport does not disappoint,” wrote Newsday’s Erica Marcus. “The supernal rosa bianca is made with thinly sliced local potatoes, local red onions and rosemary (when they’re in season) and Parmesan cheese. A locavore-pizzavore dream.”
We also find the fig pie (topped with caramelized onions, gorgonzola, mozzarella and fig) and the sliced meatball pie to be equally worthy options when dining at this Main Road spot.
The only other East End pizza to make the list was the vongole bianca from Pizzetteria Brunetti in Westhampton Beach. If you want to visit other spots on the list, you will have to make a trek to towns from Port Jefferson to Glen Cove.
