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NY Axe Throwing - Williamsburg

5.0 (3 reviews)
Closed • 5:00 pm - 11:00 PM

NY Axe Throwing - Williamsburg Photos

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NY AXE THROWING - WILLIAMSBURG ATMOSPHERE

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Live Axe - pretzel, flatbreads, chicken skewers

Live Axe

4.7(179 reviews)
2.3 mi•Chinatown
•$$$

I had a great time at Live Axe! I was a bit nervous about handling the axe at first, but Cade, our…read morecoach, did a great job demonstrating and explaining everything and made me feel very comfortable. He also gave great feedback and tips throughout the experience. Once I got started it was much more intuitive than I expected. I was def better with 2 hands than 1 (pretty sure I didn't land a single axe with 1 hand), but it seems I found my calling with the underhand throw. Apparently that's usually the technique people take a longer time to get the hang of, but it came much more natural to me than the other 2. Officially dubbed The Underhand Queen . The food was a nice bonus too. The flatbread pizza was good and I enjoyed my cocktail. The lamb sandwich was also nice, with warm spices that really came through. Our server Karen was super sweet and helpful. Overall the axe throwing was genuinely a lot of fun. Truly a great date night...even as our competitive natures took over. I think there was a bachelorette party there at the same time and it looked like they had a blast. I could see it being an awesome birthday activity or group night out if you're looking for something fun and different. They also have a rage room, so you better believe we'll be back to smash something!

Second time coming for a birthday celebration and a few observations: 1) Def book early and come…read moreearly. You'll essentially have the place to yourself and you can really enjoy the space without hustle bustle, 2) Your cage instructor is really the make-or-break. Both times we were super lucky to have a great instructor and it really made the games fun and the time fun. Drinks are decent and the food is ok, but not anything crazy. You'll be busy chatting and playing more than eating, but it's good for nibbles. Staff is great and the place is super clean and well organized.

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Live Axe - Pretzel

Pretzel

Live Axe
Live Axe

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L'industrie Pizzeria - Spicy Salami | Instagram: GaoGirlsGrubbin

L'industrie Pizzeria

4.6(1.9k reviews)
0.7 mi•Williamsburg - South Side
•$$

Review #1,127 Posted on 10.12.26…read more We came here to grab a pie while doing a trolley bus pizza tour for my wife's 40th on Friday afternoon the 18th. This was our 1st stop of 3. Narrowing down all the options is insane, nobody can beat NY when it comes to how many very good pizza spots there are. We'd heard & read a lot about this spot so for sure needed to have it on the list of stops for us to go to. The employees at L'industrie were extremely helpful in getting us information on how to order ahead to make our time effective on the tour. Then when I called in the order earlier that morning they were once again super nice & helpful. L'industrie is right on the corner there when you come into the Williamsburg area, right across the street from a quickie mart/liquor store type of spot. There was tons of people waiting outside to get their slices, and the inside was wall to wall packed. Luckily they've got an order pickup window too. This spot ended up being my favorite of the ones we tried. The flavoring of the ingredients here was to me what set them apart, also the undercarriage of the pizza was firm, not floppy which I'm also a fan of too. We got a slice with burrata too, so good. 100% would come back here and highly recommend, you're not going to find better pizza in NY in my opinion, that's saying something.

L'Industrie Pizzeria is a highly celebrated, contemporary slice shop located in the Williamsburg…read moreneighborhood of Brooklyn. Founded in 2017 by Massimo Laveglia, a native of Pistoia in Tuscany, it successfully bridges the gap between classic New York City slice shop culture and traditional Italian artisan craftsmanship. The pizzeria has transitioned from a neighborhood hidden gem into a massive viral sensation, earning the prestigious title of Pizza Today's 2026 Pizzeria of the Year. They open at 12:00, and in anticipation of a long line like we witnessed on our pizza day #1, we showed up at 11:15, and no one was there. (The workers were bustling inside, but no customers lining up yet.) We walked around the neighborhood, which was quiet with gorgeous weather - sunny, 60's, and breezy, - with Spanish banter between neighbors, and a few leaves blowing around. We got back at 11:30 and there were three people in line, then us, and 15 minutes later, it was around the block. The doors open, you order, pay, and wait for your name to be called. Then you go to pizza heaven. This was some of the best pizza we ever had! (It is right up there with Uncle Rico's Pizza in Fort Myers, who always comes in 1st, 2nd, or 3rd at the national competition.) We got four slices - New Yorker - A bold, meaty combination of savory pepperoni and spicy sausage, balanced by the creamy richness of ricotta and the tangy sweetness of the tomato sauce. The crisp, lightly charred crust provides a satisfying crunch beneath the generous, gooey layer of cheese and toppings. L'Industrie - The salty, delicate prosciutto di Parma contrasts beautifully with the cool, buttery creaminess of the burrata, creating a rich yet refined balance of flavors. The thin, crisp crust provides a delicate crunch that offsets the silky cheese and tender, almost melt-in-your-mouth prosciutto. Pork Pepperoni - A classic, deeply savory slice with rich tomato sauce, melted mozzarella, and pepperoni delivering a concentrated pork flavor with a pleasantly salty, spiced finish. The pepperoni adds a slightly crisp, oily bite against the stretchy cheese and thin, crisp-bottomed crust. Spicy Salami - The soppressata brings a robust, peppery heat and a rich, cured-meat savoriness, while the mozzarella softens the spice and the Parmigiano adds a sharp, nutty depth. Fresh basil lends an aromatic lift, contrasting with the crisp crust and the slightly chewy, oily salami. For the pizza geeks - L'Industrie first cold ferments the dough for 72 hours. Instead of using a single commercial flour, they blend seven to eight different flours. This hybrid mix combines premium Italian imported Caputo "00" flour for tenderness and extensibility, mixed with high-protein American bread flour (like King Arthur) and local whole wheat flours for texture, strength, and flavor depth. They use live wild yeast for a complex, slightly nutty flavor profile and visual micro-blistering that you don't get from standard commercial yeast. After a long, cold cure in the refrigerator, the dough is brought to room temperature, and shaped carefully by hand. In pure Italian fashion, the sauce is incredibly simple and completely uncooked before hitting the pie. It is made strictly from Bianco DiNapoli Whole Peeled Tomatoes. These organic California-grown heritage tomatoes are highly prized by top chefs for their natural sweetness and low acidity. There is just a bit of sea salt to brighten the tomato flavor. L'Industrie does not use dried oregano, garlic powder, black pepper, sugar, or heavy spices in their base sauce. They allow the natural, bright sweetness of the crushed tomato to cut through the rich fats of the cheese and toppings. The shop relies on restraint and high-caliber, locally sourced or imported ingredients. They utilize high-quality, low-moisture mozzarella shredded in-house, but they apply it with extreme restraint. This prevents the slice from becoming greasy or weighed down, maintaining a pristine ratio of dough, sauce, and cheese.

Photos
L'industrie Pizzeria - Olive Oil Cake | Instagram: GaoGirlsGrubbin

Olive Oil Cake | Instagram: GaoGirlsGrubbin

L'industrie Pizzeria - Gelato al pistacchio

Gelato al pistacchio

L'industrie Pizzeria - Cantaloupe sorbet mixed with pistachio gelato and topped with olive oil drizzle

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Cantaloupe sorbet mixed with pistachio gelato and topped with olive oil drizzle

NY Axe Throwing - Williamsburg - axethrowing - Updated October 2026

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