Do potato chips belong in a salad? Is green goddess dressing a good match for garlic bread? Should egg yolk be the main topping on a pizza? Those are questions you’ll ask yourself at Stretch Pizza (and the answer to all of them is yes)—but don’t get too in-the-weeds with your philosophizing here. Unlike the chef’s previous restaurant, the now-closed wd~50, this casual Flatiron spot isn’t a culinary experiment. It just wants to make you happy. The bright space has a pastel palette, a long bar, and a row of cushioned booths, and the menu is full of fun twists on pizza parlor classics. Be sure to get the chickpea fries, and don’t skip the mushroom pie with garlic cream and muenster. The crust is light, blistered, slightly chewy, and perfectly crisp. Stretch Pizza is featured in an episode of our podcast, Restaurant People, where we discuss martinis.