In the ever-competitive world of New York City pizza, few spots have generated as much buzz in recent years as Ceres Pizza. Opened in late January 2025 on Mott Street in the Lower East Side (164 Mott Street, Manhattan), this tiny pizzeria has quickly become the city’s most talked-about slice destination. Featured prominently in a viral Bon Appétit “On The Line” video titled “This is NYC’s Most Hyped Pizza” in July 2025, Ceres has drawn long lines, glowing reviews, and endless social media posts—even into early 2026.
What sets Ceres apart is its pedigree. The shop is run by co-owners Jacob Serebnick and Julian Geldmacher, two former chefs from Eleven Madison Park, the renowned fine-dining establishment once ranked among the world’s best. After years in high-end kitchens, they channeled that precision and obsession with quality into pizza. They built Ceres from the ground up with no outside investors, focusing on handcrafted pies made with a sourdough crust, premium ingredients, and meticulous technique. The result is an elevated take on a classic New York staple: thin, crispy, and flavorful.
The menu keeps things focused but luxurious. Signature options include a classic cheese pie (around $40), a tomato pie, mushroom pie, ‘nduja pie, and a white pie, with toppings pushing whole pies up to $60+ in some cases. Slices are more accessible, starting at about $5 for a simple San Marzano tomato slice and $6 for cheese (using a blend of fresh mozzarella and aged scamorza). The sourdough base brings a tangy depth and exceptional crispiness, while the fine-dining rigor shines through in balanced flavors and perfect execution.
The hype reached fever pitch thanks to several key endorsements. In a widely discussed review, Dave Portnoy of Barstool Sports’ “One Bite” series awarded Ceres a rare 9.2 score—one of the highest in recent memory and the first 9+ rating in years for many observers. Social media exploded with clips of people waiting hours in line, only for pies to sell out early. Instagram reels and posts dubbed it “the most hyped pizzeria in NYC right now,” with influencers and locals alike praising its unique profile.
Of course, not everyone is convinced. Some critics note the high prices, calling the pies occasionally dry or questioning if they justify the cost compared to established favorites like Lucali or L’Industrie. Others argue the wait times and premium feel make it more of a special-occasion spot than an everyday slice. Yet even detractors acknowledge the technical excellence and the precision that sets it apart in a city flooded with pizza options.
By early 2026, the frenzy has cooled slightly—cold weather has shortened lines at times, creating rare opportunities for walk-ins without epic queues. Food writers and reviewers continue to highlight it as one of the best in the city, with Yelp and other platforms reflecting strong overall praise alongside honest mixed opinions.
Ceres represents a broader trend in NYC’s pizza scene: a shift toward artisanal, chef-driven approaches that blend fine-dining sensibilities with street-food accessibility. Whether the hype fully endures or settles into steady acclaim, it has already carved out a memorable spot in the city’s pizza lore. For pizza lovers visiting Manhattan, it’s worth the trip—go early, brace for potential crowds, and judge the legendary crust for yourself. In a town where pizza is religion, Ceres has earned its place at the altar.
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