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"John’s — a coal-oven pizzeria founded by a veteran of Lombardi’s — opened in 1929 and today serves a pie that former Eater critic Robert Sietsema found to be more lush than its coal-oven peers. That means a little bit more cheese and a top-notch crust. Prepare to wait in line to enter." - Melissa McCart

Coal-fired whole pies since 1929; thin, crisp crusts with quality toppings.