Best of New York: John’s Pizzeria

John’s Pizzeria
(Greenwich Village)

My second cousin took me to John’s Pizzeria. I had to double-check the address with him, because there are tons of variations on the name in Greenwich Village. He impressed upon me that we weren’t just going for the best pizza in New York; we were going for The Best Pizza in New York.

To be fair, he didn’t give me a chance to try any of the impersonators in the neighbourhood, so I have no idea what the competitors were offering.

But John’s pizza is delicious. The thin crust is simultaneously crispy yet chewy. More amazingly, the crust actually tastes like something: like flour, yeast, and salt. We had a margherita pizza, with brightly fresh tomato sauce and basil. It was perfect. The tomato sauce is rich and full, just salty enough, and complements the crust beautifully.

We also had one with pepperoni and garlic, and another with anchovy and black olives. Both were good, but neither came close to the plain old tomato sauce and basil pizza.

Also, the Murray Cheese Company is just down the street at 254 Bleeker Street. They have a beautiful selection of cheese, meat and other goodies. Like chocolate. Lots of chocolate.

John’s Pizzeria
278 Bleecker Street, between Seventh Avenue and Jones Street
New York, NY
212-243-1680
John's Pizzeria on Urbanspoon

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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