John’s of Bleecker Street serves iconic, thin-crust, coal-fired pizzas with crisp edges and fresh, modest toppings in a timeless West Village setting.
"John’s of Bleecker Street was founded by John Sasso in 1929, making it one of the city’s oldest pizzerias, and one of the originators of the city’s original coal-oven style. The pies come in two sizes, smoking hot and dappled with char, with modest strews of ingredients that can be ordered individually, like black olives, ricotta, pepperoni, Italian sausage, crushed garlic, and sliced onions, in addition to very fresh mozzarella." - Eater Staff
"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." - Robert Sietsema, Eater Staff
"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." - Robert Sietsema
"What kid doesn’t love pizza? Or for that matter, what adult? This venerable coal-oven pizzeria, filled with wooden booths and murals of Naples, has been entertaining families for a century. The pies cook in just a minute or two and are whisked to the table. While you wait, there’s a rudimentary salad dressed with olive oil and red wine vinegar. The pizza crusts are thin, the tomato sauce plain, and toppings not overly profuse. This place offers some of the best New York-style pies in the city." - Eater Staff
"John’s — a coal-oven pizzeria founded by a veteran of Lombardi’s — opened in 1929 and today serves a pie that 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." - Eater Staff
