The Legend of Bleecker Street
In 1929, on a narrow cobblestone stretch of Bleecker Street in Greenwich Village, a young immigrant named John Sasso struck coal to brick and lit the fire that would burn without interruption for the next century.
The rules were simple from the first day and have never changed: whole pies only. No slices, no exceptions. The coal oven, fired to temperatures exceeding 800 degrees Fahrenheit, produces a crust that cannot be replicated by any gas-fired alternative — blistered, thin, slightly charred at the edges, with a chew that haunts you for days.
— The New York Times
Today the restaurant occupies the same brownstone it always has. The wooden booths are the same booths. The oven is the same oven. The only thing that has changed is the line outside — which, on any given evening, stretches half a block down Bleecker Street.
What We Serve
John's menu is deliberate in its brevity. A restaurant that has perfected one thing does not see the need to complicate matters.
Sausage · Mushrooms · Onions
Peppers · Olives · Anchovies
Garlic · Fresh Tomato · Bacon
Cash and major credit cards. No reservations. First-come, first-served since 1929.
