The $1.6 billion Moynihan Train Hall, a new, natural light-filled transit hub for commuters from Long Island, Boston, Washington D.C., and elsewhere, shares one crucial feature with the windowless, subterranean Penn Station next door: It serves a damn good slice.
Sauce, the official pizzeria of the sprawling West Side terminal’s three-month-old food hall, sells what are surely some of the city’s better thin crust pies. They sport cracker-like crusts with a gentle chew — arguably a nod to a certain Staten Island style.
