Dee’s new hours of business are:
After work, on a date, in the midst of running errands in the neighborhood—whatever your day looks like, you’ll find the great meal you were looking for at DEE’S.
Growing up in Forest Hills, Chef Dee Arabian watched and learned from every aspect of his family’s Greek-Armenian restaurant. He loved hearing stories from his grandfathers—one who opened a pizzeria across the street from Bloomingdales and the other who served as the chef at the Grand Bretagne in Athens.
After growing up as a busboy, runner, expeditor and prep cook, Dee knew he wanted to create his own restaurant in the neighborhood too, and to further that goal, he attended the French Culinary Institute in New York. There he trained under three of the most renowned chefs today: Jacques Pépin, André Soltner of Lutece and Alain Sailhac of Le Cirque.
Today, Dee owns and runs DEE’S from the same building where he got his start as a busboy.
The journey to the perfect pizza starts when we fire up our custom-crafted brick oven. To make pizza with a smoky, full flavor, we feed our oven with wood rather than coal.
Skilled hands shape our homemade dough into a shell, and then we ladle on just the right amount of sauce. Our secret formula is simple: imported plum tomatoes, hand-milled for an Old-World texture. Next, we lay on the handmade Brooklyn mozzarella. Then, we add whatever toppings you want—from kalamata olives to pepperoni to roasted red Holland peppers.
Once it’s loaded up, it’s almost ready. The oven reaches 800 degrees, so your pizza bakes into a crusty, saucy, cheesy delicious pie. In only 4 minutes. Enjoy!
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