Anthony 'Totonno' Pero baked at Lombardi's — America's first pizzeria — before opening his own shop on Coney Island in 1924. A century later his descendants still run it, the coal oven still burns, and the pizza still comes out the way it did when Neptune Avenue was the edge of the world.
There's no slice, no delivery app, no marketing: just whole pies with fresh mozzarella laid under the sauce, baked until the thin crust picks up its signature char. Hours are short and weekend-centered, so check before you ride the F train out. Pair it with a boardwalk walk and you've assembled one of New York's perfect afternoons.
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