Best Date Night Pizza Restaurants in Williamsburg
4 hand-picked restaurants, critic-reviewed and ranked
Last Updated: February 2026
Our Top Pick
Roberta's Domino Park
Domino Park outpost of Roberta’s where wood-fired pies meet river views and a broader menu.
Notable Picks
8.7
The Domino Park outpost of Roberta’s runs wood-fired pies like the Bee Sting and Famous Original alongside pastas and a full bar in a polished, river-adjacent room. It’s where locals fold destination-level pizza into a broader night out on the Williamsburg waterfront.
Must-Try Dishes:
Bee Sting pizza, Famous Original pizza, Margherita pizza
What Makes it Special: Domino Park outpost of Roberta’s where wood-fired pies meet river views and a broader menu.
Macchina runs in the back of The Bedford as a wood-fired pizza room, turning out burrata-topped pies and wine-friendly combinations until around midnight. It’s a sit-down option for people who want real service and cocktails but still plan their night around pizza.
Must-Try Dishes:
Burrata Pizza, Marinated Cherry Tomato Pizza, Garlic knots
What Makes it Special: A late-running, wood-fired pizza program hidden inside a neighborhood bar-restaurant.
8.1
Roman pinsa, the multigrain ancestor of pizza, arrives with a puffy interior and crisp edges from imported flour blends. The greenhouse dining room with retractable roof offers year-round outdoor vibes, while traditional cacio e pepe and seasonal specials round out the menu.
Must-Try Dishes:
Maranella Pinsa, Margherita Pinsa, Cacio e Pepe
What Makes it Special: NYC's only Roman pinseria with an enclosed garden and retractable glass roof
8
Chef Mathieu Palombino's acclaimed Neapolitan pizzeria features wood-fired pies in an airy space near the Williamsburg Bridge. The brussels sprouts pizza originated here, and the careful attention to quality ingredients distinguishes each charred, blistered pie.
Must-Try Dishes:
Brussels Sprouts Pizza, Margherita DOC, Soppressata Piccante
What Makes it Special: The original brussels sprouts pizza and authentic Neapolitan technique since 2006