Frico
on 2nd

On the Upper East Side, crust is the name of the game at Frico on 2nd, named for the caramelized cheese ring that borders every Detroit-style pie. The shop is helmed by owner and head pizzaiolo Jamie Culliton, a four-time World Champion Master Pizzaiolo, and it shows in the details: thick, square slices baked in traditional steel pans for crispy, cheddar-crusted edges and an airy, well-developed crumb inside. Toppings lean bold and gourmet — think meatballs, peppadew peppers, and piped-on ricotta — alongside a rotating weekly special slice that keeps regulars coming back. In a city built on thin-crust tradition, Frico on 2nd stands out for doing Detroit-style with real technique and no shortcuts.