John's of Bleecker Street
Pizza restaurant · West Village ·
Coal-fired whole pies since 1929; thin, crisp crusts with quality toppings.
Coal-fired whole pies since 1929; thin, crisp crusts with quality toppings.
"I head to John’s of Bleecker Street for thin-crust pizza from a local favorite that’s been around since 1929; it’s fun to pass time looking at the wall of celebrity photos in the window." - Matt Ortile
"A classic pizza destination that attracts such sustained demand that visitors often face very long queues, sometimes requiring half a day of waiting to secure a slice or a table." - David Farley
"An iconic Bleecker Street pizzeria that has been serving only whole pies since 1929, baked in a long-standing coal-fired oven. The traditional New York–style pizzas feature a thinner crust around the edge, a crisp bottom, and a medium chewiness—classic, no-frills slices prized for their authentic coal-oven character." - Merlyn Miller
"John’s is one of the city’s oldest pizza operations, and it has retained much of its original New York character. Founded in 1929, the restaurant churns out very thin, coal-oven-fired pizzas judiciously topped with sauce and cheese. Pizzas here are sold strictly by the pie (the awning says, “No slices”), with additional toppings like sliced meatballs, onions, ricotta, black olives, crushed garlic, pepperoni, ground sausage, and double mozzarella. Good to know: Unlike many newer pizzerias, this one feels like a sit-down restaurant and offers beer and giant pours of wine. Even with that, the place is kid-friendly." - Eater Staff
"A West Village institution founded in 1929 that still draws lines for whole pies baked in coal-fired brick ovens, producing thin, foldable, classic NYC-style pizzas best enjoyed seated in scratched wooden booths; the menu skews old-school—purists stick to plain cheese (or pepperoni)—and the atmosphere is decidedly traditional (don’t expect ranch)." - Becky Duffett