Vic’s is getting a sibling—with a little more range. Michael Longo—of Glenwood Avenue’s Vic’s Pizzeria fame—is expanding his Triangle footprint with Mikey’s Pizzeria, taking over the former Pizza & Pints space in McNeill Pointe.
“I’ve been eyeballing the location for two years,” reflects Longo, who lives nearby. “It finally popped up and I got a hold of it.”
Slated to open by July, Mikey’s arrives amid steady growth for the family-run brand: a new Triangle Town Center outpost is already in play, a Wendell location is in the works for 2027, and Longo teased another Vic’s at Six Forks and Millbrook at the hands of his brother and uncle.
But Mikey’s isn’t just another Vic’s. The concept leans lighter—blending Neapolitan and New York styles (Vic’s signature is firmly New York)out of the existing Neapolitan dome oven to turn out pies with a bit more flexibility. The menu rounds out with fried staples (mozz sticks, wings, tenders, arancini) and classic sandos (Italian and meatball subs, chicken Parm, Philly)—and, if plans progress, a future hood system that would unlock pasta dishes and more experimental pies (clam and cacciatore are already on deck).
Playing into the family-heavy pocket of town, the vibe shifts too. Mikey’s will add arcade games and a build-your-own pizza station at night—aimed at kids, groups or anyone who wants to play chef.
“It’s exciting,” says Longo of stepping outside the Vic’s name. “I can get creative and not have to follow what we’ve always been doing. That’s something I’m definitely looking forward to—putting some new flavors out there.”
That’s the play: same DNA, looser rules. And if the Triangle’s appetite for Vic’s is any indication, there’s plenty of room at the table for whatever he cooks up next.
Pizza is more than slapping sauce and cheese on a pie—it’s the ultimate connector… the slice of life, if you will: date-night flex, fam-night staple, late-night salvation. And Raleigh’s pizza boom is firing on all cylinders via NYC folds, Neapolitan blisters, deep-dish darlings and wild-card toppers. From purist pies to palate punches, the city’s serving it all. But let’s be real—not all are created equal. Only the most pillowy crusts, crispiest edges, freshest toppings and gooiest cheeses rise to the top. In crust we trust—these are the full-service Pizza Picks worth a pilgrimage.
Trophy Brewing & Pizza
There’s pizza—and then there’s Trophy pizza. The stuff legends (and late nights) are made of, the, ahem, trophied cult-classic crusts and creative combos have long held court as the city’s most craveworthy with bold toppings and seasonal spins that never phone it in. The brewery’s cred seals the deal—because what’s better than pairing your pie with a pint of Trophy’s best or a craft ’tail on the patio by the fire pits. Always in demand and rising to the occasion, the buzzy outpost doesn’t just live up to its name—it owns it. @trophybrewing
Our pick: Most Loyal with basil pesto, mozz, Roma tomatoes, pesto chicken and honey
V Pizza
Serving up a masterclass in sliced perfection, Anthony Rapillo’s V Pizza in Brier Creek and Cary hits all the right notes—rivaling Neapolitan pies that taste like a direct flight to Italy. Imported dry-aged meats, Mount Vesuvius-sent San Marzano tomatoes, Buffalo mozz straight from Campania and dough perfected over hundreds of years come together in a 60- to 90-second bake in 900-degree wood-fired ovens. The result? blistered (almost burnt), tender, flavor-packed slices that leave you wanting more, no passport required. It’s no wonder this ’za has garnered attention from the likes of BuzzFeed and Food Network.@vpizzanc
Our pick: Salsiccia with San Marzano tomato sauce, provolone, mozz, spicy Italian rope sausage, roasted bell pepper & onion mix, Calabrian pepper oil, EVOO, pecorino Romano and oregano
V Pizza
Vic’s
New York-style pizza done right—that’s what the Longo family has been slicing up since ’98. From the City Market OG and Lake Boone staple to the Glenwood South newcomer (with Wendell Falls and Triangle Town on deck), Vic’s cranks out the kind of oversize cartoon-quality cheesy pies that make your inner child—and adult craving—swoon. Golden-crisp crusts, fresh local toppings and ooey-gooey cheese turn every slice into a full-on flavor bomb—prime for laid-back family feasts, late-night slice runs or whenever you need a nostalgic hit that hits hard. Always dangerously delicious, it’s basically a license to eat like a kid again. @vicspizzerianc
Our pick: Buffalo Chicken with Buffalo sauce, chicken, onion and ranch drizzle
Ponysaurus
“The pizza pizza would eat if pizza could eat pizza…” That’s the kind of hype Ponysaurus Brewing Co. earned the moment its pies hit Raleigh Iron Works—saving locals from a trek to Durham or Wilmington to secure a slice. And when it hits, it hits—blistery, char-kissed crusts meet airy almost cracker-like bases, slightly sweet sauce, a whisper of cheese and toppers you won’t find anywhere else (clam or artichoke pie, anyone?). Pair it with one of the brewer’s crisp brews and suddenly a night out is as much about pie as the pint. It’s proof these masters really know their way around yeast—and beer and pizza remain the, ahem, dino to each other’s pony. @ponysaurusbrewingral
Our pick: Chicken Parmesan pie (Margherita base topped with breaded & fried chicken pieces)
Ponysaurus
Timber Pizza Co.
If pizza is religion, Timber is the temple. There’s a reason Raleigh has been pie-eyed ever since the DC-bred Michelin-starred joint rolled its ’67 Chevy pickup truck-born dough dreams into town. Slinging swoonworthy ’zas that balance elevated technique with neighborhood-joint soul, the wood-fired wonder slices up the Whitaker crowd on the reg with its craveworthy char-kissed rustic crusts, locally sourced flair and those cheeky “fresh flavas” that put it on the map. Cozy, communal and always worth it, Timber makes every night feel like pizza night at its holiest. @timberpizzaco
Our pick: The Westbrook with provolone and mozz, smoked feta, bacon, red onion jam and micro cilantro
La Terrazza/Mulino
Serving up a triple threat of pizza, prosecco and panoramic (or poolside) views, what Samad Hachby is slicing up at La Terrazza and Mulino is a straight taste of Tuscany. The inventive pies range from classic (albeit transcendent) Margheritas to signature Mulino or Terrazza creations—all perfectly stone-baked in state-of-the-art Italian ovens. Think moisture-rich artisan Roman-style dough slathered in San Marzano or bechamel sauces and topped with the likes of fior di latte, gorgonzola agrodolce and market-fresh veggies, plus premium proteins like prosciutto, merguez sausage and grilled pesto chicken. At once posh and comforting—with primo vantage points to boot—these pies always deliver a slice of la dolce vita. It’s not just dinner—it’s a whole mood. @laterrazzaraleigh; @mulinoitaliankitchen
Our pick: Terrazza/Mulino with prosciutto, arugula, organic egg, fior di latte and San Marzano sauce
Mulino | Photo by JME Photography
Peri Brothers
No matter how you slice it, this family-owned pizza joint consistently delivers no-frills, flavor-packed pies that hit every craving. Thin-crust, handtossed, New York-style and cheat-day approved—they’re simple yet oh-so-satisfying, with just the right amount of flop-meets-structure (perfect for folding—IYKYK), stretchy cheese and robust sauce—complete with fresh veggies and meats galore. And now with Peri Brothers’ second modern Italian sister location just next door, it’s a two-in-one pizza playground, ideal for lingering over a sit-down meal or casual takeaway moment. Doughy, cheesy and endlessly satisfying—and zero regrets.@peribrotherspizza
Our pick: Margherita with mozzarella, fresh basil, tomatoes and sun-dried tomatoes
Oakwood Pizza Box
Box may be in the name—but these pies are anything but basic. Long a go-to for Raleighites, the casual brick-clad OG eatery spins out cult-fave New York-style ’zas flaunting golden-crisp crusts, inventive toppings and seasonal spins that make every slice feel like the main event. Soul-filling enough for a weeknight bite and bold enough to steal the Saturday-night spotlight—it’s the kind of pizza that turns casual meals into full-on feasts. And now with the pizza purveyor’s saucy second locale, thinking outside the box has never tasted so good. @oakwoodpizzabox.nc
Our pick: Choose from classic, white or square—then load up on toppings to your stomach‘s content.
Oakwood Pizza Box | Photo by Baxter Miller
Amedeo’s
When people have been posting up for your pizza since the ’60s you know you’re doing something right. A Raleigh classic through and through, Amedeo’s slings a perfectly charred blend of flavors that at once satiates your appetite for tradition and taste. Red-sauce nostalgia meets game-day energy in this always ~packed~ pie haven where every slice feels like a piece of local lore—and every bite tastes like coming home. Because some cravings never go out of style. @amedeos_restaurant
Our pick: Wolfgang White with mozz, ricotta, roasted garlic pecorino Romano, EVOO and oregano
Giorgio Pizza Bar
A pizza is only as good as its dough—and Giorgios Bakatsias delivers a flawless foundation. Sourdough-based, handtossed and beautifully balanced, each crust hits that rare trifecta: crisp, airy and so soft it could moonlight as memory foam (or just savor it in your dreams). What’ll hook you first, though, are the pie’s aromas—garlic, tomato, herbs and spices, and seasonal toppers from asparagus and artichokes to smoked mushrooms and clams—all layered with that signature Giorgios Group finesse. Elegant yet inviting, it’s pizza elevated to art form—crafted with just the right kiss of indulgence. @giorgiopizzabar
Our pick: Fungi with smoked mushroom, pesto and mozz
Giorgio Pizza Bar | Photo by Forrest Mason
Piccola Italia
Don’t let the name fool you—there’s nothing “small” about Piccola’s pies, from flavor to finish. Delivering a dose of nostalgia for over four decades through every slice of NY-style ’za slung from its nook in Village District, these rounds rely on legacy over trend cycle: scratch-made dough and in-house sauces crafted from late owner Frank Amato’s personal playbook. Translation: Every pie hits like a home run. Recently reno’d while still holding onto the charm that made it a staple, Piccola is where you post up for tradition with a little bite of character. @ncpiccolaitalia
Our pick: The Gladiator with pepperoni, ham, sausage, hamburger and bacon
Farina Neighborhood Italian
If you know, you know—and if you don’t, it’s time you do. A longtime staple of Lafayette Village, Farina has mastered the art of making every meal feel like an Italian love affair—those saucy slices very much the modern romance we crave. Here, authentic wood-fired pies are pure poetry: igniting a mod-fusion menu with golden-blistered yet tender crusts cradling top-tier local and imported ingredients—from creamy burrata and housemade sausage to punchy sauces that sing with every bite. Equal parts cozy trattoria and buzzy haunt, it’s the kind of place where a quick pizza dinner somehow turns into a long, wine-soaked linger—proving serious slice game that promises to keep you smitten.@farinaraleigh
Our pick: Spicy Soppressata with hot Calabrian honey, soppressata, Roma tomatoes, mozz and Parm
Farina
Milton’s Pizza & Pasta
It’s a best-of-both-worlds pizza paradise at Milton’s, a trusted locally owned neighborhood mainstay dishing buttery-soft Greek-style pan pies or cracker-thin ’zas for over 40 years. A love letter to co-founder Jeff Janik’s pizza mentor Milton Papadopolous, it’s built on the values that stick: kindness, gratitude and respect—and a relentless devotion to old-world, made-from-scratch pizza. Handstretched, deck-oven baked and always balanced, the crust hits right every time: never too thick—or too thin. Pro tip: A side of ranch is mandatory—herby, creamy and dangerously dunkable (no judgment for double-dunking your leftover crusts). @miltonspizza
Our pick: Milton’s Special with pepperoni, sausage, ground beef, salami, ham, black olives, green peppers, mushrooms, onions and extra cheese
Glenwood South’s Italian food game is on the comeup.
Italian food is clearly having a moment—so much so that even Raleigh’s party district, long energized by bumping bars, has recently seen a handful of such concepts open.
In a matter of months—and within mere blocks—already popular Flour & Barrel, Anthony’s La Piazza and Pierro’s Italian Bistro have delivered gusto onto the Glenwood South scene, with yet another, La Cucina Italiana, on the way in Smoky Hollow. Not to mention recently bowed fast-casual Vic’s Pizzeria, dishing its family-famous New York-style pies a la its City Market Vic’s Italian Restaurant.
So why now? “Italian food is the most popular food in the U.S.,” maintains Pierro’s co-owner/executive chef Daniel Fair. “When you [think of what’s] going to be successful, Italian comes to the forefront.”
Fair notes they’ve been eyeing Raleigh for quite some time after realizing there “weren’t many Italian restaurants in the area.” Clearly, they weren’t the only savvy restaurateurs with a hunch. Fast-forward to a proliferation of pasta and pies extending delizioso concepts across DTR via the likes of 2024’s Figulina and La Terrazza.
But more Italian doesn’t dilute the dish, it drives it—and forces you to define your craving. “Competition is always a good thing because it pushes businesses to do better,” says Rome native and Rocco’s GM/co-owner Pietro Luca. “It’s just a matter of what people look for. But we have a specific niche type of cuisine—which is the original Italian cuisine.”
Photo courtesy of Pierro’s Italian Bistro
Leaning authentic in concept and conception, Rocco’s menu spotlights homecooked dishes straight from Luca and co-owner Gianni Cinelli’s nonna and madre, while neighbor Anthony’s La Piazza serves up a mom-and-pop vibe that’s at once “trendy and elegant,” says owner Anthony Scafidi, who also runs La Piazza JoCo locales.
Meanwhile, a few blocks away, Flour & Barrel has carved out a less traditional take on its chef-curated menu thanks to executive chef Katsuji Tanabe’s experimentation with such unorthodox ingredients as squid ink in spaghetti.
And offering a high-end take on classics, Fayetteville-founded and family-owned and -operated Pierro’s features upscale Italian in addition to chophouse selects like high-end steaks, apps, flatbreads, pizzas and the like—in addition to an extensive bar. Scafidi and Pierro’s co-owner Michael Laurenceau agree that with Raleigh’s explosion in growth—coupled with an ever-growing number of people moving here—the population will be able to support all these new concepts.
“We’re honored to be a part of the Italian food explosion in DTR and are excited to see where this leads,” emphasizes Flour & Barrel’s Anthony Rapillo. “Glenwood South is more than college bars. We knew that when we envisioned Flour & Barrel in early 2023, and we’re happy other business owners saw that too.” Buon appetito!
» WHERE WE DRINK NOW Country: Whiskey Rose, Tin Roof NCSU: The Village Brewery: Trophy Dive: The Cardinal Party place: Cornerstone Tavern Irish: Hibernian Neighborhood: The Blind Barbour Local live-music dive: Lincoln Theatre
Finch’s courtesy of the News & Observer, NC Archives
» PLACES WE EAT NOW
Diner: Mecca Oysters: St. Roch Pizza: Trophy Italian: Vic’s New American: Crawford and Son Burgers: MoJoe’s Nostalgic: Poole’s Breakfast: Big Ed’s Sushi: Sono Chinese: Five Star Not local but loved: Barcelona Wine Bar 24 hours: Waffle House
Image by Jessica Crawford, courtesy of Crawford and Son
The anticipation has been building for Vic’s Pizzeria since signage was spotted for the space’s Bloc[83] location over a year ago. Now, the long-awaited slice spot is (finally) open, offering the perf perch for a midday/evening bite—or some grub after a few libations at Dram or Incendiary (bring a pie over to the bar or scan the QR at the brewery to have ’za delivered.)
During the day, Vic’s third local iteration will be both a convenient pit stop for white-collar workers (think nearby Citrix and Pendo) and on-the-go locals with a grab-and-go cooler and counter-style service feat. a condensed menu—pizzas, calzones, stromboli, wings, sandwiches, salads and desserts—and patio dining. NTM the concept will commence smooth day-to-night transitions, with dinnertime hours and late-night bites (read: until 3am!) on Friday and Saturday nights.
“I am looking forward to serving [the area] during lunch, dinner and late nights with great pizza specials,” says owner Michael Longo. “We can’t wait to invite guests to enjoy our delicious food and welcoming hospitality.” vicsitalianrestaurant.com
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