Scarr Pimentel

The Path

Lombardi's gave Scarr Pimentel the fundamentals of pizza in exact terms: old-world technique, repetition, and a close read on dough. That apprenticeship established the working method behind Scarr's Pizza, where the point has always been less about polish than about consistency, control, and a slice built to be eaten and returned to. Since 2016, Scarr has carried that approach forward as founder and owner.

The Work Today

The work is organized around process long before a slice reaches the counter. Scarr Pimentel's ingredient standard is explicit: all-natural and organic ingredients, with grain milled every single day. At Scarr's, grain, flour, and dough are the central subject. Menu identity follows the same logic. The named signatures, including The Hotboi, have become part of Scarr's language and part of what regulars associate with the room. The dish name does not sit apart from the operation; it functions as one more marker of how the place is understood. Expansion is discussed in the same plain register as the rest of the business. "We don’t want to license it," Scarr Pimentel has said, signaling a preference for keeping the model rooted in its own terms rather than reproducing it loosely elsewhere. As he has put it, "I want it to be something like what we did here in New York, and be more integral."

Career - founder — Scarr's Pizza, Chinatown/Lower East Side, New York City (2016–present) - owner — Scarr's Pizza, 35 Orchard Street, New York City (2016–present) Education: Lombardi's

Signature

Scarr's signature dishes include The Hotboi and The Scarr's Pizza Cookbook.

In Their Words “I want it to be something like what we did here in New York, and be more integral.”

Acclaim

Recognition for Scarr Pimentel's work starts with the model itself: a New York-style, pizza-by-the-slice restaurant built in 2016 around daily grain milling and all-natural, organic ingredients. In a field often judged by speed and familiarity, Scarr's separates itself by making process part of the offer, not something hidden behind the counter. What holds the work together is discipline. The same logic runs from grain milling to organic flour to The Hotboi, with each part reinforcing the next. The result is a slice operation whose craft is visible in the way it is assembled, and whose identity comes from keeping that assembly close to the material.

FAQ Where did Scarr Pimentel train or study? Scarr Pimentel trained at Lombardi's. What is Scarr Pimentel known for? New York-style pizza.