NYCReview
Totonno Pizzeria Napolitana
Totonno’s is temporarily closed.
In 1924, Calvin Coolidge won a presidential election, Marlon Brando was born, and Totonno’s opened in Coney Island. And, after 90+ years, they still make an extremely good coal-oven pizza. The spot was originally opened by someone who worked at NYC’s first-ever pizza place, Lombardi’s, in Nolita. His family (mainly his granddaughters Cookie and Antoinette) still runs the show with just two menu items: small and large pies. The crust leans on the thinner side, and each pizza comes covered in equal parts cheese and tomato sauce, almost like a red-and-white leopard print. Just be sure to eat your pizza quickly, because the crust won’t stay crispy forever. This is, of course, a metaphor for life, and it’s yet another thing this old-school place in Coney Island has to offer.
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Food Rundown
Pizza
It’s all about the crust out here. Thin, crispy, and charred in all the right places. Pies don’t come cheap ($21 for an eight-slice large) but the homemade mozzarella and fresh dough are well worth the splurge. We’re partial to the plain, but you also can’t go wrong by adding a few toppings here.
