You’re walking down Ascan Avenue, past the Tudor-style houses that make Forest Hills feel more like a London suburb than a chunk of Queens, and you see it. No flashy neon. No TikTok-famous line stretching three blocks. Just a green awning and a simple sign.
Nick’s Pizza.
If you grew up in this neighborhood, Nick’s isn't just a restaurant; it’s a landmark. It’s where you went after a show at Forest Hills Stadium or where your parents took you for a "fancy" dinner that wasn’t actually fancy at all. But here’s the thing: it’s 2026, the pizza landscape has changed, and Nick’s has survived everything from a kitchen fire to ownership drama.
Most people get it wrong. They think you need a coal oven or some secret 100-year-old starter to make legendary New York pizza. Nick’s proves that’s basically nonsense.
The Mystery of the Gas Oven
Seriously. Most "elite" pizzerias brag about their thousand-degree coal bunkers or artisanal wood-fired domes. Nick Angelis, who founded the place back in 1993, used a standard gas oven.
That’s it. Just gas.
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But somehow, that oven produces a crust that is impossibly thin and consistently charred. It’s got that snap. You know the one—where the tip of the slice doesn’t flop over like a sad tongue. It stays horizontal.
The secret isn’t the fuel; it’s the moisture control. They use fresh mozzarella, which usually turns a pie into a soggy lake of grease. At Nick’s, the cheese is creamy but somehow "dry" enough to let the bright tomato sauce breathe. They don’t boil the cheese; they melt it until it just starts to bubble. It’s a delicate balance.
Honestly, it shouldn’t work as well as it does. But it’s been working for over thirty years.
The "No Slices" Rule and Other Quirks
Don’t walk in here asking for a slice. You’ll get a polite (or maybe not-so-polite) "no." Nick’s is a whole-pie-only establishment.
It’s an old-school move that keeps the quality high. When you order a pie, it’s made for you. It hasn't been sitting under a heat lamp for forty minutes while a teenager in the back scrolls through their phone.
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- The Seating: Think vinyl booths and Formica tables. It’s retro because it actually is old, not because a designer tried to make it look "vintage."
- The Cash Situation: For the longest time, Nick’s was a strictly cash-only temple. While they’ve modernized a bit recently—partially due to the reopening in 2025—it’s always smart to have a few twenties on you.
- The Calzone: This is the sleeper hit. Most people ignore calzones because they’re usually just heavy bags of ricotta. At Nick’s, they’re flattened. They look more like a giant, stuffed grilled cheese than a traditional calzone. If you haven't tried one, you’re missing out on half the experience.
What Really Happened with the Reopening?
The neighborhood held its breath for a while. After a kitchen fire sidelined the restaurant, rumors flew. Would it ever come back? Was the magic gone?
When the doors finally swung open again in early 2025, the local Reddit threads were on fire. People were terrified the cheese wouldn't taste the same or the crust would lose its char.
I’ve been back. It’s the same.
The staff is largely the same crew that’s been there for years. That’s a big deal. In an industry where turnover is usually 100% every six months, seeing the same faces behind the counter means the soul of the place stayed intact.
There was some legal drama a few years back—specifically a settlement regarding back wages for workers at the Rockville Centre location. It’s a smudge on the legacy, for sure. But in terms of the Forest Hills kitchen itself, the craft remains the primary focus.
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A Menu That Doesn’t Try Too Hard
You won’t find hot honey pepperoni or truffle oil drizzles here. The menu is a time capsule.
The Grandma Pie was a "new" addition back in 2018, and it’s become a staple. It’s a 12-inch square that’s a bit thicker than the round pies but keeps that signature crunch.
And then there are the cannolis.
Forget the pre-filled, soggy shells you find at most Italian delis. At Nick’s, they’re famous for a reason. The shells are crisp, the filling isn't cloyingly sweet, and they actually taste like they were made by someone who cares. It’s the only way to end the meal.
How to Do Nick’s Right
If you're planning a visit, don't just wing it.
- Check the time: They usually open around 11:00 AM and close by 9:30 PM.
- Bring a group: Since they don't do slices, you need at least one other person if you want to try both the pizza and the calzone.
- Park elsewhere: Ascan Avenue is a nightmare for parking. Take the E, F, M, or R to 71st Ave-Forest Hills and walk the few blocks. It’s worth the stroll.
- Order the White Pie: Even if you’re a red-sauce purist, the white pie with ricotta and mozzarella is a masterclass in simplicity.
Nick’s isn't trying to be the "best in the world." It’s trying to be the best in Forest Hills. And in a neighborhood that takes its food this seriously, that’s a much harder title to keep.
Actionable Insights for Your Visit
- The Half-and-Half Move: You can order a pie that’s half red and half white. It costs a couple of bucks extra, but it’s the best way to settle an argument with a picky dining partner.
- Topping Strategy: Stick to the basics. The homemade sausage and meatballs are the standouts. Don’t bury the thin crust under too many heavy vegetables, or you’ll lose that famous "snap."
- The "Stadium" Hack: If you’re heading to a concert at Forest Hills Stadium, order your pie for pickup at least 45 minutes earlier than you think you need to. The pre-show rush is real.
- Check the Specials: Sometimes they have house-made desserts beyond the cannoli, like Junior’s cheesecake or tiramisu. They’re fine, but the cannoli is the undisputed king.
Skip the trendy spots for once. Go to the place that’s been there since '93. Buy the whole pie. Eat it while it’s hot. That’s the only way to do Queens pizza.