Coming in Hot: Best Pizza x Double Standard

Best Pizza. Straight from Brooklyn.
New York's cult-favourite slice shop lands at Double Standard for one month only.

Brooklyn institution Best Pizza takes over the ovens at Double Standard, bringing its legendary New York pies to King's Cross. Founded by Frank Pinello and celebrated for perfectly blistered crusts, top-quality ingredients and no-nonsense slices, this is the closest you'll get to a Brooklyn corner pizzeria without booking a flight.

Expect a limited menu of Best Pizza classics alongside cold beers, cocktails and the laid-back energy Double Standard does best.

Available daily from XXX

What's on the Menu

A curated selection of Best Pizza favourites will be available throughout the residency, including signature whole pies and slices, with a handful of exclusive specials created for London.

Where to find it

Double Standard | 7 August - X September | 12pm-10pm | BOOK NOW

About Best Pizza

Tucked away in Williamsburg, Brooklyn, Best Pizza has built a devoted following for doing one thing exceptionally well: pizza. Opened in 2010 by Frank Pinello, the neighbourhood pizzeria is known for its wood-fired, New York-style pies made with carefully sourced ingredients, naturally fermented dough and just the right amount of char.

Part old-school slice shop, part neighbourhood institution, Best Pizza has become a destination for locals and visitors alike, earning acclaim from everyone from food critics to late-night pizza pilgrims. It's uncomplicated, unapologetic and exactly what great pizza should be.

About Frank Pinello

More than a pizzaiolo, Frank Pinello has become one of the most recognisable faces in modern pizza culture. Raised in Brooklyn, he learned the craft from his family before opening Best Pizza in Williamsburg, where his respect for tradition meets an instinct for keeping things refreshingly simple.

Beyond the restaurant, Frank is known as the host of The Pizza Show, travelling the world in search of great slices and celebrating pizza culture in all its forms. Whether behind the oven or behind the camera, his approach remains the same: great ingredients, good people and pizza worth travelling for.