New restaurant in Long Island City serves up thin crust pizza from a renowned chef

Beebe’s_Stracciatella, Margherita and ‘Roni pizzas – Liz Clayman
Photos by Liz Clayman

A new restaurant in Long Island City offers wood-fired pizza from Chef Lou Tomczak who has a long history of slinging pies in New York.

Beebe’s opened earlier this month inside of the Boro Hotel at 38-28 27th St. Tomczak helped open Emmy Squared, a Brooklyn restaurant that sold Detroit-style square pizzas. He was also part of the team at Paulie Gee’s, which has locations around the country.

At Beebe’s, Tomczak is cooking up his wood-fired thin crust pizzas with nine varieties of pies to choose from. There are classic options such as Margherita and vodka pies and offerings such as Jimmy Forager with tomato, mozzarella, pecorino, sweet fennel sausage, mushrooms, shallots and Calabrian chili oil.

Beebe's_Interior 03 - Heidi's Bridge

But the restaurant doesn’t only serve pies. Small plates include wings with Calabrian chili, gorgonzola and radish, fried calamari and mussels. Beebe’s also serves pasta dishes, large plates like wild black bass and hangar steak and a variety of salads by Chef George Mandakas.

Beebe's_Mussels - Liz Clayman

Beebe’s also features a large breakfast menu with options such as steak and eggs, smoked salmon toast, pancakes, French toast, warm farro cereal and a Greek yogurt parfait.

Signature cocktails include the Honeymoon with rye, roots, rakomelo, sweet vermouth and angostura bitters and the Miramar with rum, maraschino, grapefruit, lime and simple syrup.

Beebe’s is open for breakfast from 7 to 11 a.m. and for lunch and dinner from 11 a.m. to 11 p.m.

Beebe's_Frida cocktail 02 - Liz Clayman