What They Say:
"Like so many great foods, the success of John’s pizza comes down to the simplicity of using good ingredients. The tomato sauce is thick, rich, tastes like real tomatoes and is very good. Whole fresh basil leaves are used if you order basil, fresh chopped garlic goes on with a generous hand if you choose garlic, and because the ingredients are so solid, even the basic cheese is exceptional with no toppings at all. This is some of the finest pizza you can get in New York — or anywhere."
"Not to be confused with the chain in Times Square, John’s Pizzeria in Greenwich Village is a little time capsule of the neighborhood’s ramshackle bohemian past. The awning proudly displays a longstanding history: “since 1929,” and this brick oven joint has no plans of leaving. Sold by the pie with a focus on fresh and simple ingredients, bring a few friends..." 278 Bleecker Street
"Beyond the salty, greasy cheese and heavily charcoal-kissed crust, it's the piquancy of John's sauce that remains the most remarkable thing about the offerings at this standard-bearer in the NYC pizza pantheon. Opened in 1929, John's famously eschews the trappings of traditional pizza parlors opting for table service over a slice counter. Selling pizza exclusively by the pie coupled with the restaurant's storied history accounts for the lines, but once you're inside, it's well worth the price of admission for the pizza as much as for the atmosphere. With its faded murals and deeply worn wooden booths, the place is a museum."
-Village Voice (Voted among the 10 best Pizzas in NYC)