Blistered crust from an 800° coal oven, our family's Sunday sauce, and cheese pulled fresh every morning. No shortcuts. Never have.
Tony Salerno lit the coal oven on Court Street in 1978 with a recipe his mother carried from Naples. Same oven, same sauce, same family behind the counter — his grandkids run it now.
We still stretch every crust by hand and close when the dough runs out. It's slower. It's also the whole point.
Blistered, smoky, and crisp — the way New York pizza was meant to taste.
San Marzano tomatoes and a recipe we've never written down.
Fresh mozzarella made every morning — never pre-shredded, never frozen.
| Monday | Closed |
| Tue – Thu | 11:30a – 10p |
| Fri – Sat | 11:30a – 12a |
| Sunday | 12p – 9p |