Totonno's

The story

Totonno Pero timed his exit from Lombardi's perfectly — shortly after the subway started running out to the hinterlands of Coney Island, he opened his own place there. That was 1924, and the pizza has been made the same way ever since. He had learned the craft selling tomato pies cooked in a coal oven, wrapped in paper and tied with string. Now owned by Louise Ciminieri, Totonno's is known for lines out the door and what Saveur's editor-in-chief calls a quintessential New York City flavor profile.