John's of Bleecker Street

"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

"Some people will tell you that John’s of Bleecker Street makes the best pizza in NYC. Those people are wrong, but we get where they're coming from. This whole-pies-only West Village restaurant (around since 1929) isn’t as quality-obsessed or detail-oriented as new-school spots like L’Industrie and Mama’s Too. They pound out their dough, dump on some toppings, and call it a day. Yet, thanks to one very old oven and a heap of nostalgia, John’s still qualifies as a (second-tier) NYC classic. It’s easy to love this place, with its scuffed checkered floors and walls of celebrity photos, and it’s just as easy to see all the tourists lined up outside and vow to never set foot here. Don’t stand in that line, but do stop by at lunch, when it’s relatively quiet. Once seated, carve your name into your wooden booth, listen to the Four Tops, and try one of the city’s crispiest pies. photo credit: Bryan Kim photo credit: Bryan Kim photo credit: Bryan Kim The crust is exceptionally chewy, and the seasoning on the century-old coal-fired oven provides a deep, charred flavor that lingers on the palate like a vintage Bordeaux. Other than that, the pizza is generic, with heavy-handed toppings and Polly-O cheese. It’s good, but don't expect to be wowed by the ingredients. Entrees, like spaghetti and chicken parm, are best left undiscussed. John’s is no Lucali. It’s also no Katz’s, L&B, or Keens. Unlike many of the city’s oldest restaurants, this place isn’t a must-visit. But if you’ve already hit the top pizza spots or need to placate a friend who receives all their intel from a 20-year-old copy of the Fodor’s guide to NYC, go forth and enjoy a crunchy pie. Food Rundown photo credit: Bryan Kim The Sasso John’s serves a bunch of different specialty pies, some of which are aggressive with the toppings. Keep it simple with The Sasso, a plain pie with the subtle addition of black pepper. The Chubby Vesce We’re fans of the Chubby Vesce—piled with sausage, garlic, and onions—but you need to eat it fast, before it gets soggy enough to qualify as a soup. photo credit: Bryan Kim Chicken Parmigiana What? Why? Are you OK? Don’t get anything that isn’t pizza at John’s." - Bryan Kim

"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