Prova. Grand Central Station Dining Concourse. NYC 

2015 saw the closure of Donatella Arpaia’s Prova in Chelsea, but this Prova Pizzabar is more popular for its counter selling pizza by the slice, far quicker than getting a Shake Shack burger a few yards away. The dining space is small, but insulated from the bustle of the Grand Central; there is also a bar space which works well in the small setting. The classic eggplant Parmesan is excellent – hearty and belly-warning; however, the Tartufata with truffle cream, Porcini Mushrooms, Mozzarella and Speck ($8 slice, $42 pie) might be NYC’s best white pie after Juliana’s No.1, but such a different beast: a bready crust with real bite. This is apparently Detroit-style, and it pulls off slices but definitely not for that price. A small selection of wine and beers is available and service is below-average but the  atmosphere is a little better than you’d expect from a restaurant – other than the Oyster bar – in a terminus station.  

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