"Luigi’s opened in 1973 in the same well-worn premises near Green-Wood Cemetery. and is now run by Gio Lanzo, whose father-founder Luigi died a few years ago. Pizza has been made there the same way for the last 50 years. Get a grandma-slice broccoli rabe pizza, a white pie, a soppressata slice flecked with green onion, or a regular pizza with fresh mozzarella or vodka sauce." - Robert Sietsema