Whoah… John’s of Bleecker Street Now Delivers For Real

Wait… what!? John’s of Bleecker Street, the no-nonsense, West Village, pie-only stalwart known for scratched tables, initialed walls, and one of the city’s most iconic thin-crust pizzas announced some big news for pizza nerds late Tuesday afternoon on Instagram: They now deliver.

“EXTRA EXTRA! You’ve waited and waited, and now… we are officially ready to deliver John’s of Bleecker Street pie to your doorstep! You’ve heard that right – our very own service is up and running. GO to our website: johnsbrickovenpizza.com and click ‘delivery!’ 🍕🍕🍕💕💕💕”

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First Look: Pulino’s Bar And Pizzeria On Bowery

Funny how things work. Frank Pepe opened its first New York location in Yonkers last November. Last week, Eddie’s of New Hyde Park announced it would soon make its first inroads into Manhattan since they opened in 1941. Now both styles of pizza have met on Bowery and Houston in Pulino’s Bar and Pizzeria, Keith McNally and Nate Appleman’s much-awaited pizzeria. The kicker? As Eater has well-documented with its first looks at the decor, the place looks like it has been there on the corner forever.

Of course, Neapolitan-style was a New York staple long before Frank Pepe left the confines of New Haven. But Pulino’s combines the crust texture and taste of Pepe with an even thinner pie, one that’s just about two-and-a-half times the thickness of what you’d expect from Eddie’s. Not to say it’s cracker-like — it’s not at all. But it is not a doughy pie. Do not think KestéCo., or Motorino. Nor are pizzas as charred as the ones pictured by Zagat. What we have here folks, as was the intention – is an idiosyncratic style of pizza. A standardized amoeba shape, a thin crust, and square cuts.

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