"The institution has been around since 1929, so don’t expect the staff to be bubbly. But do count on them to be efficient: lines always form in front of John's, but they move quickly. The slices can be messy (by no means scant on cheese and sauce), and it doesn't make a big deal about new-wave ingredients, but there's an old-school satisfaction to John’s no-nonsense pies." - Andrea Whittle, Jessica Kelly
Diane Sooyeon Kang
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