The Cloverleaf has been a tavern on Sixth Avenue since the 1950s and has made pizza since 1961. The pies are thin-crust, built on shells made a day ahead and pressed by hand, then dressed with red sauce and meat and veggie toppings that go on uncooked. A large pizza with a lot of toppings can take up to 45 minutes.
The front section is a bar for guests 21 and over, and a family dining room was added in 2004. Takeout and delivery are available, and the kitchen puts together party platters and family-style salads for catering.
