• The Daily Meal Names Razza in Jersey City in ‘Top 50 Italian Restaurants in the U.S.’

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    Mamma mia — this is worth writing home about. The Daily Meal has named Jersey City restaurant Razza Pizza Artigianale one of its top 50 Italian restaurants nationwide. Razza — a beloved pizzeria located at 275 Grove Street in Jersey City — came in at #23 and recognized for its “locally renowned” wood-fired pizzas.

    Established in Jersey City in 2012, this isn’t the first time Razza has been recognized for its outstanding Italian food. Just last year, Razza came in at #2 in The Daily Meal’s 2018 ranking of America’s 101 Best Pizzas. Also last year, chef-slash-owner Dan Richer was named a semifinalist for the James Beard Rising Star Award. And the New York Times also has mentioned it as “the best pizza in New York” {a la NJ}, NBD.

    As you can see, Razza pizza is kind of a big deal. Keep reading to learn all about Razza in Jersey City being named one of the top 50 Italian restaurants by The Daily Meal.

    The Best Italian Restaurants

    In the full list of 50 best Italian restaurants in the U.S., Razza was the only New Jersey eatery to make the cut. Plenty of New York establishments made the list, however: Marea came in at #18, Babbo at #7, and in the highly-coveted #1 spot, Manhattan’s own Del Posto.

    With New York eateries in some of the top spots on The Daily Meal‘s list, it makes New York Times critic Pete Wells’ review of Razza pizza all the more meaningful: “[It’s] the best pizza in New York.”

    See More: The Best Hoboken Pizza Spots {According to Your Cravings}

    It’s a review The Daily Meal is unable to forget, even bringing it up in their 2019 write-up of Razza: “But it wasn’t until New York Times critic Pete Wells showed up last year that pizza lovers across the river really took notice. Wells gave it about as glowing a review as possible, even going so far as to deem it ‘the best pizza in New York.'”

    razza dan richer

    Owner and chef Dan Richer {right} with Daniele Uditi {left} of Pizzana LA

    What Makes A Great Pizza 

    {Photo credit: @razzanj}

    There’s a lot to making pizza that’s deemed this good. Richer is known for being incredibly meticulous, which is why his crusts are consistently made to perfection. By sourcing his cheese locally, Richer is able to ensure that he’ll make the most flavorful pie possible. Take his bufala pie, for example, which The Daily Meal also points out. Richer sources the cheese from water buffalo in Sussex County, NJ.

    “He had to wait years for the herd to grow large enough to ensure a steady supply of the notoriously difficult-to-perfect cheese,” The Daily Meal writes.

    But Richer knows well that it’s not just about the cheese; the sauce plays an equally important role, which is why Richer settles for nothing less than the best.

    {Photo credit: @razzanj}

    The sauce for Razza’s pizzas comes from the latest vintage tomatoes in California, New Jersey, and even Italy. They’re canned each January, then Richer blind-tastes and grades each of them. The next step is to blend, blend, and blend.

    Read More:  Roman Nose Jersey City: Quality Italian on Newark Ave

    Knowing all that goes into it, it totally makes sense that Razza is getting all this attention. Locally-sourced cheese, a baked to perfection crust, and sauce sourced from Italian tomatoes  — it’s no wonder Razza is killing the pizza game.

    What’s your favorite pizzeria in Jersey City? Tell us in the comments below!


    Written by:

    Steph Osmanski is a freelance writer and social media consultant who specializes in health and wellness content. Her words have appeared in Seventeen, Life & Style, Darling Magazine, and more. She is currently pursuing an MFA in Creative Writing at Stony Brook Southampton and writing a memoir.


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