Some New Yorkers will ride the train, sit in traffic, or drive in from Long Island for a pizza they could easily replace with something closer to home. They just refuse to.
In a quiet corner of Forest Hills, Queens, there is a small pizzeria where the crust is thin, the menu is short, and nobody seems to want it any other way. You will not find a slice counter, a flashy sign, or a long list of trendy extras.
You will find whole pies, a vintage dining room, and a staff that greets regulars like old friends. Some people have been coming since they were kids, and others order takeout long after moving out of the neighborhood.
Keep reading to learn where it is, what to order, when to go, and why this modest spot still earns so much loyalty.
1. A Short Block Off Austin Street
The address to remember is 108-26 Ascan Ave, Forest Hills, NY 11375, in the borough of Queens. The pizzeria at that address is Nick’s Pizza, and it has become a neighborhood fixture for thin-crust pies.
Forest Hills is known for its tree-lined streets and its tennis history. This restaurant fits into that setting quietly, without trying to steal attention from anything around it.
The storefront is modest. There is no giant mascot or neon light show pulling people in from across the street.
That low-key approach is part of the appeal. The place describes itself as a cozy mainstay, and the word mainstay matters here.
It suggests something that has stayed while plenty of other businesses came and went. In a city where corners change faster than subway schedules, that kind of staying power is worth noticing.
The restaurant serves thin-crust pies in a vintage dining room, with a small menu built around pizza. It is a sit-down spot, but it also does steady takeout business.
For borough-hoppers planning a trip, the location is easy to reach by train or car. The trip is short, but the list of reasons to make it keeps growing.
2. The Comeback Neighbors Cheered For
Few things unite a neighborhood like a favorite pizzeria returning after time away. Nick’s reportedly went through a closure, and its reopening was treated by many locals as very good news.
Longtime fans describe being glad the doors opened again. Some say they have been eating there since childhood, which gives the place a family-album feel for an entire block.
After the reopening, lines and wait times reportedly became part of the routine. Regulars say they did not mind, because the pizza was the reason they came.
That kind of patience says a lot about a restaurant. People in Queens have plenty of pizza choices within walking distance, so waiting in line is a real vote of confidence.
Not every change since then has pleased everyone. Some longtime fans have noted rising prices and small shifts in the sauce, and they speak up because they care.
That mix of devotion and honest feedback is what a true neighborhood spot looks like. People only argue about places they consider their own.
The comeback story is still being written, one pie at a time. And the dining room itself plays a big part in why people keep returning.
3. Old-School Room, Zero Pretense
Nothing about the dining room is trying to impress a camera. The space is described as cozy and vintage, with simple tables and a setup that feels built for eating rather than posing.
Regulars call it no-frills, and they mean that as praise. The focus stays on the food, the company, and a relaxed pace.
The room is often described as clean and family-friendly. It works for a casual weeknight dinner as much as a weekend gathering.
Conversation is easy here, which is rarer than it should be. People note that the noise level lets a table talk without raising voices.
On busy nights the room fills with diners while servers move between tables and takeout orders. That steady activity gives the place a lived-in neighborhood energy.
There is also an old-school espresso machine behind the scenes, a small detail that fits the retro mood. It is the kind of fixture that suggests nobody here is chasing trends.
The vintage setting is not a theme or a gimmick. It feels more like a room that simply never saw a reason to change, and the pizza follows that same thinking.
4. Thin, Light and Charred at the Edges
Thin crust is the headline act, and the brick oven is the stage. Brick oven pizza is one of the things people mention most about this spot.
The crust is consistently described as thin and light. Many people say the pies feel easy to eat, even after a full meal.
Charred edges and a crisp finish come up often. That bit of char is a signature of oven-baked pies done the classic way.
The crust also leans a little salty, according to some regulars. Fans of that style love it, though it may not suit every preference.
Honesty matters here, so it is fair to mention that consistency can vary. On some visits the dough reportedly comes out a bit thicker or less cooked than usual.
Most people, however, describe a pie that lands right most of the time. The general agreement is that the crust is the reason this place stands out in a crowded borough.
One European diner reportedly described the pizza as a mix between a local New York pie and an Italian one. That middle ground might explain why both old-timers and newcomers find something to like, starting with one very popular pie.
5. The Margherita That Earns Repeat Orders
Ask around Forest Hills about what to order, and the Margherita answer comes quickly. It is one of the most talked-about pies on the menu.
The pie features fresh mozzarella and fresh basil on that thin crust. It is a simple formula, which means every part has to hold up on its own.
People call it excellent, amazing, and a reason to stop by. Some order it every single time and never feel the need to branch out.
A few diners say they would like a little more mozzarella on top. That is a matter of taste, and it shows how closely people pay attention to this pie.
The Margherita also works as a base for extras. One popular order pairs a plain Margherita with a second one topped with sausage, onions and peppers.
There is something very New York about a classic that refuses to be complicated. The pie does one job and does it well.
Newcomers who feel unsure about the menu can start here safely. The rest of the lineup has a few surprises too, including one pie with a grandmotherly name.
6. Grandma Pies and Half-and-Half Habits
Grandma pie gets plenty of attention on the menu, and the name alone makes people curious. It is one of the frequently mentioned options beyond the classic round pies.
Opinions split in a friendly way. Some diners end up preferring the regular round pie over the grandma, while others make it part of their usual order.
The red and white pie is another favorite among loyal fans. It lands on several personal lists of best things on the menu.
Half-and-half orders are popular too. One common move is splitting a pie between white and Margherita, so the table gets two styles at once.
That flexibility helps when a group cannot agree. Instead of a debate, everyone gets a side.
The menu is small, and that seems intentional. Pizza is the specialty, with only a few other items like salads supporting it.
A short menu can feel limiting in some restaurants. Here it reads more like confidence, since the kitchen sticks to what it knows best.
Still, choosing the pie is only half the strategy. The other half involves toppings and some quick table math.
7. Topping Math for Hungry Tables
Ordering at a whole-pie restaurant takes a bit of planning. Regulars have worked out some useful rules of thumb.
Two people often share one large pie with three or four toppings. Many say that amount is just right for a pair.
For a group of four at lunch, two pies is reportedly a solid amount. That gives everyone a fair share without leftovers piling up.
Toppings can add up on the bill. People note that extras feel a little pricey, though they are also described as generous.
That generosity matters. Nobody here seems to complain about a pie that looks bare.
Staff can help with choices too. Servers are known for giving good recommendations when a table feels stuck.
A smart approach is to pick one classic pie and one loaded with toppings. That way the table gets a taste of both the simple style and the heartier side of the menu.
Of course, all this planning exists for one reason. There is a house rule that surprises some first-timers, and it changes how everyone orders.
8. The Whole-Pie Rule
Here is a twist for anyone expecting a quick counter grab. Nick’s does not sell pizza by the slice.
Every order is a full pie. That rule shapes the whole experience, from the size of the group to the length of the meal.
Some people find it unusual at first. Most quickly decide the pies are worth it.
The whole-pie approach turns a meal into a sit-down occasion. It nudges diners to slow down, share, and talk.
It also explains why the menu feels so focused. The kitchen builds each pie from start to finish rather than reheating slices throughout the day.
For solo diners, takeout is a handy option. A pie can travel home and stretch into another meal.
In a city full of dollar-slice shortcuts, this policy feels almost old-fashioned. That may be exactly why it resonates with people who miss sit-down neighborhood pizzerias.
So the title of this story bends the truth a bit. Locals cross boroughs for another thin-crust pie, not a slice, and the people serving it are a big part of the draw.
9. Servers Who Remember the Neighborhood
Good pizza brings people in once. Warm service is what turns them into regulars.
The staff at Nick’s gets steady praise for being friendly, attentive and fast. Diners often mention that food arrives quickly, even on busy nights.
Servers are described as welcoming and accommodating. Families with small children say the team went out of its way to make the meal easy.
There is humor in the mix too. Some people describe the service as great and a little funny, which suits the relaxed room.
Several fans say they feel at home there. That comfort is hard to fake and easy to notice.
Hospitality like this is a big part of why the restaurant feels like a neighborhood staple. People return for the pies, but they also return for the way they are treated.
Many diners take the time to thank the whole staff. That kind of gratitude says the team has earned real loyalty.
Friendly service also explains why the place works so well for different kinds of groups. Families and friends both seem to find their spot here.
10. Built for Families and Small Crews
Some restaurants feel made for date nights or business lunches. Nick’s feels made for family dinners and small groups of friends.
The room is often described as family-friendly. Parents with little kids mention quick, accommodating service that keeps the meal stress-free.
Small groups of friends also find it comfortable. The conversation-friendly noise level helps everyone stay in the chat.
Whole pies make sharing natural. Tables split pies, swap halves, and argue happily about which style wins.
Dessert gets a nod too. Diners often say it holds up just as well as the pizza.
The relaxed pace suits everyone from grandparents to teenagers. Nobody feels rushed out the door.
For larger groups, weekend crowds are worth keeping in mind. It can get busy, though tables often open up without much of a wait.
That family feel connects to the bigger story of the place. Kids who grew up eating here now return as adults, sometimes with their own families.
The neighborhood around the restaurant adds one more layer of charm. A passing train is part of the show.
11. Passing Trains and Stadium Nights
Dinner with a view of passing trains is not something most restaurants can offer. At Nick’s, the nearby subway line becomes part of the backdrop.
Some guests from abroad say watching the trains go by while eating felt like a classic New York moment. It is a small detail that adds plenty of local character.
The location has another perk. The restaurant sits conveniently close to Forest Hills Stadium.
Concertgoers often stop by before a show. Many call it a perfect place for dinner ahead of an evening at the stadium.
That makes planning simple. A pie, a quick check of the time, and then a short trip to the venue.
Show nights can bring extra crowds, so arriving early is a smart move. The doors open at 4 PM on weekdays, which gives some breathing room.
Out-of-town guests seem to enjoy the setting as much as locals do. The combination of trains, stadium traffic and a vintage dining room captures a slice of Queens life.
Not everyone needs to sit down to enjoy it, though. Some fans take their pies much farther than the stadium.
12. Takeout That Travels to Long Island
Moving away from Forest Hills does not always mean saying goodbye. Some former residents reportedly still order from Nick’s all the way out on Long Island.
That kind of loyalty is the heart of this story. People leave the neighborhood but keep the pizza.
Takeout is a steady part of the business. On busy evenings, staff juggle dine-in tables while orders head out the door.
Fans describe the takeout as consistently great. Many say the pies hold up well at home.
Still, dining in has its own reward. Some longtime takeout customers say the pizza tasted even better fresh at the table.
That gives a good reason to make the trip at least once. The pie straight from the oven, in the room where it was made, is the full experience.
For locals, takeout is an easy weeknight solution. For those farther away, it can be worth the drive.
Either way, timing matters before ordering or heading over. The hours and prices deserve a quick look first.
13. Hours, Costs and Crowd Timing
Planning ahead saves a hungry trip to a closed door. Nick’s opens at 4 PM Monday through Thursday and closes at 9 PM.
On Friday, Saturday and Sunday, the doors open earlier, at noon. Weekend hours also run until 9 PM.
Weekends tend to bring the biggest crowds. Even so, diners often say tables free up without a long wait.
Prices have reportedly climbed. One recent order of two large pies, including one with sausage, onions and peppers, came to about 74 dollars.
That works out to roughly 37 dollars a pie with toppings. Some longtime fans have voiced concern about rising costs.
Others point out that toppings are generous and drinks are fairly affordable compared to other places. It helps to budget for a full pie per two people.
Lunch on weekends can be a calmer choice. Weekday evenings near opening time may also be quieter.
Show nights at the stadium can change the rhythm, so arriving early is wise. With the practical details sorted, there is only one question left: is it worth the trip.
14. Worth the Ride Across Town
Some places earn loyalty with gimmicks. Nick’s earns it with thin crust, a vintage room, and a staff that makes people feel at home.
The pizzeria is not perfect, and its fans are the first to say so. Prices have gone up, and some regulars want the old sauce back.
Yet those same people keep coming. That tells you how deep the attachment runs.
Kids who grew up here now return as adults. Former neighbors still order from miles away.
Concertgoers stop by before shows, and families settle in for easy dinners. The room manages to hold all of them without losing its character.
The menu stays small and focused on pizza. The pies arrive whole, and the pace stays relaxed.
In a city that keeps speeding up, a place like this feels reassuring. It proves that a simple neighborhood pizzeria can still matter to a whole community.
For anyone in Queens, Brooklyn or beyond, the trip to Ascan Avenue is short. Grab a few friends, plan for a whole pie, and see why this corner of Forest Hills keeps pulling people back for one more round.
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