"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
Jutharat Pinyodoonyachet
