NYC West Village Pizza: John’s Of Bleecker Satisfies In That Perfectly Greasy Bar Pizza Way You Want (And Goes Great With Cheap Beer)
November 13, 2013
I’m not much for food and wine pairings. I like to save my space for food and then drink after. But sometimes I get really sophisticated and have an epiphany, like at John’s of Bleecker last week. I realized that this may be the perfect pizza to pair with cheap beer. It’s super crispy because of the coal oven, super cheesy because the cheese is laid down onto the dough under the sauce and baked right in, and perfectly greasy from the milky little squares of fresh mozzarella and puddles of oily tomato sauce. Would I wait on line at this place for a seat inside? No. Is it the best old school pizza in Manhattan? No, that’s Totonno’s in Coney Island or Patsy’s up in Harlem. It has history on its side as it was born in 1920 and was one of the first pizza restaurants in NYC after Lombardi’s (the first in the US), where the original John of Bleecker, John Sasso, used to work. And it’s also one of the few remaining coal oven pizza restaurants in Manhattan. But that’s not why I wrote about it. I wrote about it for two reasons: First off, because I ate it and took a picture. And second, because you’re sitting at your desk at work and you want to pass the time reading about pizza and imagining the the moment when the steam whistle blows and you can leave the factory and eat pizza and drink beer. Now this blog post seems pretty inventive, doesn’t it?
John’s of Bleecker 278 Bleecker St (b/t 6th and 7th) New York, NY 10014 212.243.1680
No Reservations, Cash Only