When Paulie Gee’s opened in 2010, it was the hottest pizza-related event in New York since, well, Roberta’s opened in 2008. Together, they made the city a wood-fired pie destination. Since then, Paulie Gee’s has done a lot—birthed the hot honey trend, opened a casual slice shop down the block in Greenpoint, and expanded to Chicago, Baltimore, and Columbus. It’s no less delicious than it was in 2010, but the New York pizza landscape’s changed a lot. There are more exciting places—like Ops in Bushwick with a penchant for sourdough pies—and Una Pizza, which took the crown for perfectly charred Neapolitan. And Paulie Gee’s has stayed Paulie Gee’s. But that’s not a bad thing. More than the cross-town draw it was before, the restaurant is now more of a neighborhood spot with easy-to-get tables and good pizza. The massive, dark wood-lined space works for a casual weeknight catch-up, and it's also big and bustling enough for an eight-person birthday dinner. Getting a reservation is refreshingly effortless, except for weekends when this place ends up being a lot of people’s back-up plan. The best seats in the house are those facing the white-tiled pizza oven that reads “Napoli.” That oven is constantly surrounded by a beanie-clad pizzaiolos, who shuffle pies around until they emerge expertly singed. Your order should always go heavy on pizza (obviously), and always include at least one signature Hellboy, which comes with hot honey. Call it overrated, but in the house that hot honey built, the Hellboy is a requirement.