You went where I grew up…Throgs Neck. It’s not a hole in the wall to us Bronxites, it’s “the pizza shop.” And this was the kind of pizza I grew up having. A lot of cheese, oregano and never sweet only savory. Tommy’s and others in Pelham Bay are some of the very best.
I plan on going to the Bronx a lot more. I was reminded of Louie and Earnie's, just a half mile away. Same type of place, round and Sicilian only, and similar tasting pizza. BTW nice to see you and Ant hanging out with J&K ! I watched that entire stream, it was so nice of you to drive them there. They, like so many New Yorkers who don't have a car seemed to be limited by the range of the Subway and they can really use a change of scenery as well as find other businesses to support of course. I love their channel very much, but it can get repetitive sometimes, always in the same neighborhoods and in the same restaurants/stores.
@@pizzareviewsonthego Good old Louie & Ernie’s. Ernie’s daughter is a friend of my family. So much history in the neighborhood. We have some many stories. 😄 James and Karla are the very best, we had so much fun!
Tommy’s pizza min 8.5-9 star rating for sure. Grew up in the bronx and i still Drive 20+ min from Westchester to buy a pie from Tommy’s. If you are into old school style pizza how pizza used to be and taste then go try Tommy’s. This pizza taste just as good as when i was a kid growing up in the bronx.
Yeah, it brought me back, this is how most pizza in the city was made, growing up in Brooklyn, I remember similar pizzas like Tommy's. Definitely worth a 20 minute drive.
It brought me back to my childhood. Round pizza and Sicilian, that’s all he sells. Tommy seemed overworked , he mentioned something about a guy not showing up. I hope he sticks around. His business is surely booming . Very busy .
Love this spot man , live in the area, def that good ol NY slice. Like you said, it is rare. Yea they open late on weekends and sometimes they will give free slices. Good ol NY Pizza place !
Antonio my bad 8.3 you did score it. I guess I was to busy salivating on the look of the pizza. Go back and review the Sicillian. Good review as always. Keep them coming.
I agree, one of the top gas fired crusts I've ever had, up there with DiFara and Joe's....and yet, all 3 are very different. Thanks Owen. If you ever make it back to the city I recommend going here.
My eyes popped when you made the comp to modern and scarr's. Have only had a tasting of pizza in the Bronx. Might need to make the trip from time to time
It wasn’t too bad of a ride, about an hour. Almost double that during the day. And yeah same here , and it reminded me of the other one I had ; Louie and Ernie’s. Exact same taste.
I had J&V last year, it didn't blow me away. The DaVinci Sicilian however, is just as I remembered it. It always helps when the pizza is made by the owner and good ingredients are prioritized, which doesn't seem to be the case at J&V, at least I never see the owners in there like you do at DaVinci.
Love the old school vibe of Tommy’s from that 7Up sign outside to the booths! Always was on the list to try but never made it. Pizza looks great - very classic
Tasted similar to Louis and Ernie's, Luigi's, DaVinci, and I find that these places all share the same thing in common; The owners are there making the pies all day long. And so it seems to count for something for sure. These places definitely still know the secrets that seem to have gotten lost for so many other pizzerias.
Thx for braving the temperature and the wind to make this fine review. That old 7-UP sign brought me back to my childhood. Great looking crust, undercarriage and cheese/sauce ratio. I would have loaded it down with some red pepper flakes. Also noticed hardly any grease on the box. It is unfortunate that places like that is starting to fade out...sign of the times. Was that a 18"?
That 7-up sign was huge, I couldn't stop filming the storefront lol. When I went home I reheated it and threw red pepper on it, as you saw in the bonus content for members. Pizza reheats very well, even the next day. Taste, crunch, all retained. There was no grease at all, given all that cheese. Places are fading out, such as these. As a matter of fact, Tommy was saying that some guy didn't show up for work that day. He seemed over worked. It's tough to stay afloat and find reliable workers, even if the pay is better than a computer job, some people would rather take a pay cut and sit on their asses all day I guess...
Great review. Great find. Your right, that pie is a throwback to the 50’s/60’s, a simpler time when great slice shops ruled the day on the East Coast. My guess, Tommy has been using Grande low-moisture mozzarella cheese for +45 yrs-back when mobster Joe Bonnano had a silent ownership piece in Grande. Absolutely loved the decor in the place-formica seating/tables and wood paneling on the walls. The place should be designated and preserved as a historical landmark. Too many of these traditional places with great pizza are closing. I grew up in the Boston area and just heard that my favorite slice shop, a place called Haymarket Pizza on the outskirts of the Italian North End, just closed after 50 years. I was actually deeply saddened when I heard the news. Keep up the great work Antonio!
Hey nice hearing from you U.M.A and yes, I totally agree that these private businesses should be preserved somehow, just like landmarked buildings. This place reminded me of Louie and Earnie's, which is a half mile away, both in pizza similarity as well as the type of establishment. Nothing inside has changed, letterboard menus, the benches, the wooden walls, etc. Nothing gourmet, no fresh mozzarella pies, nothing but the old stuff. When I went I hung out inside for a bit and asked to film, and overheard Tommy saying that some guy didn't show up for work. They seemed overworked in there and it's hard for these places to operate because no one wants to break their ass anymore even if the job pays slightly better than a computer job, etc.
@@pizzareviewsonthego Thanks for the reply Antonio. I plan on visiting Tommy’s and Louie and Ernie’s another legendary pizzeria I have never tried this summer when I visit NYC. Until such time, still have to eat sub-par pizza (vs the NYC/East Coast gold standard) out here in the San Francisco Bay Area. Thanks again for your outstanding content!
@@UMAmherst1 Great Chinese food in S.F. though, if you like that cuisine. Here in NYC we are known for Cantonese food. There's must as many of them as Pizzerias. Thanks U.M.A for the continuous support and insightful feedback.
A really good neighborhood pizza place If they are open when I am headed back over Throggs Neck or Whitestone Bridge, I will pick up a pie. There are a few spots when I have to be on the Belt pkwy as well
Great review but one of my favorite spots growing up to answer when you said I don't know what brand cheese that is Grande Cheese the best mozzarella in the East Coast minus the ones that are made with buffalo cheese added to the mix
Sams in Kingsbridge is even better. Also Anthonys Italian Restaurant which was just a small pizza shop in City Island. Those two also make fantastic Sicilian.
WOW they have a 212 number I remember 212 was just for Manhattan. I can just look at that pizza and I know it's good, I agree a ton of cheese but I can still see the sauce and I'm glad you said the sauce was good and not sweet. You forgot to score the pizza me 8.1 those slices are a rare find and a no find in AZ.
Excellent review! I could smell and taste that pizza from my phone in the hinterlands of NJ. I grew up and lived most of my life in Bklyn. Our “go to” place on Nostrand Ave was Connie’s (this was back in the ‘60s and ‘70s). Like most pizza places in the 5 boroughs, it was great until it wasn’t anymore. I “discovered” Totonno’s in the early ‘80s (practically in my backyard but I was unaware) and DiFara’s in the early ‘90s (I passed it on my way to the subway after a guitar lesson. The place was totally empty except for Dom and me). It almost seemed like the decline in regular NY pizzerias coincided with the rediscovery of the classics and the rise of the artisanal places. Good to see an old school neighborhood joint producing great pies!
Wow, another great story. I'm 46 years old. There was a place in Bensonhurst called Sylvio's, that was my first pizzeria ever visited. The slices cost 90 cents. Most places were selling them for a dollar. This was around 1985 or so. Tommy's reminded me of the old pizzas, before all the mass production. He was working hard, he seemed a bit stressed because he was understaffed. I told him I loved the pizza and that I would do a video for him and it seemed to brighten his mood. The guy is such a nice guy, I still dream of this pizza, it's truly one of the best classic NY pies.
@@pizzareviewsonthego Antonio, I have a few years on you. Born in 1954. I remember when a slice was 15 cents. Seriously. It soon went to a quarter, and then gradually up from there. I had cousins who lived in Jackson Heights, and there was a place there that maintained the 15 cent a slice prices even as the rest of the city jumped to a quarter. Those were the days!
Also open early as I know a few firemen in the Bronx who order pies for 1030 am. Haven't been in a few years because I'm usually up that way at 430 and the traffic is impossible.
It wasn’t too bad of a ride only took an hour from Staten Island. And yeah when I walked in there there was a bunch of sanitation workers and cops as you can see the van behind me during the video.
@@kirkdavis2881 I’m fortunate to be able to go up through Jersey from Staten and it saves some time. But I think most of my Bronx reviews will be late at night. I hate traffic.
Tri-color flag, Italian pizza maker… im in! That’s the kind of pizza I’m looking for but we are kind of lacking down South on even mediocre pizza unless you hit NOLA/Metarie… Good review…
You can tell when the sauce goes to the back of the pie, the "edge of the cliff" so to speak, it's gonna get a good score! A guy said play some Sinatra or Dean Martin in the opening music one time, maybe. "They can't take that away from me." 2 minutes long, it showcases why he is considered the greatest pop music singer of all time.
Well the reason the pizza changed was because it's just much more rushed. A lot more demand, etc. And people are hired to make pizza on a weekly basis, trained in 2 days or less...lots of variables.
My Grandfather made Pizza for 30 years in South Orange NJ was the same No Toppings just Plain his Italian Hot Dogs were the best better than Jimmy Buffs.
Hello Antonio! Great looking pizza brother. I just started working in a pisseria and looking forward to slinging some good pies. Maybe not as nice as Tommy's
Antonio I really hope that the health situation works itself out because I honestly feel like when it comes to editing and your ability to take picturesque views is the best in the game that’s why I have always been a fan I’m rooting for you I honestly hope you get back in the game because you’re the best and I think time will prove that and I can get back to the pizza reviews and the engine gonna blow up
Thanks for the encouraging words Robert. I will absolutely continue to produce content for the channel in form or another. Perhaps I'll mix it up a little bit and just do interviews, and showcase pizzerias, interview staff, owners, etc. I'll eventually mix up some reviews in but probably start off slow at first. I won't do pies, but just slices, take a few bites, etc. We'll see. I still have some lost episodes/footage to publish. I don't want to let all of that footage go to waste. Thanks brother.
@@pizzareviewsonthego I’m telling your brother I know it’s a grind but I know quality when I see it I love watching pizza reviews I do admit it all started with Portnoy but I’m telling you you’re the best in the game gotta keep grinding whatever you Gotta do what you want photography work you’re editing your music placement I’m telling you it’s only a matter of time before you’re over the hump and shit blows up
Great video. I could tell you were really enjoying that one, but I did think you might give it more like an 8.5 rating. From the look of the interior on the outer rim I’m guessing that’s probably made with a bleached flour due to the extreme whiteness. The evenness of that color is quite impressive, and I really love all the goosebumps and the crackliness of the surface. As you mentioned, it certainly looked like it had no shortage of cheese on it. I don’t know if it’s a common thing in New York City, but I find that some sharp provolone in the mix can add some of that sharp funkiness that really enhances the cheese flavor. I’ve been using that lately myself. You didn’t say a whole lot about the sauce, and I thought maybe that was why you didn’t rate it a little higher than you did. It looked like there might’ve been at least a touch of paste in it, but that’s not really a big deal if it’s made well. I wasn’t really clear on what you meant about the particular style of the pizza, but I guess you just meant New York style as it was made in earlier times, as opposed to newer examples made more cheaply. Anyway, I’m really glad to see another pizza review. Incidentally, I’m sure you’re aware that Andrew Bellucci’s new place is open now and I was wondering if you were planning on visiting it soon? He’s been active on the forum again lately somewhat, and has posted some pictures and videos from his new place.
Hey Dirk, thanks again for the comment. I hope your day was a good one in the pizza shop. I didn't finish work myself until about 1AM today. Anyhow, as for your thoughts on the matter; indeed, likely a bromated flour, which is the norm. I'd say very low hydration. And yes, it's why I didn't rate it higher. The same can be said for all NY style cheese pizza, it's always cheese first, sauce 2nd, even on the ones with a good ratio. I've never rated this style a pizza past 8.5. Taste however was strong, I liken these pizzas to thick cut bacon or brisket; sure not the most expensive cuts of meat, but we still love how they taste. The same can be said for this style of pizza. I fear that they will disappear someday and that would be tragic for me; in that this is the pizza I grew up on and only knew. Ah yes, Andrew's new place! I'm itching to try it! He sent me a personal invitation in which I had to decline due to work. He told me that I'm welcome anytime and he would accommodate me. I also thought I'd wait a little because he still seems to be tinkering with it. But I also feel I should avoid reviewing pizzas from people I know. If I do go, I may merely ask Andrew to simply promote his place, without the whole review process. Moreover, if his pizza is indeed "9" material, which is certainly looks like, I'd be sure to let everyone know!
@@j.du6 I've never seen that one. I'll keep my eyes open for it. I'm not generally a huge fan of their stuff, but they do put out some good quality product sometimes. I like their American Grana quite a bit.
Finally took the plunge and treated myself to Joey's House of Pizza near downtown Nashville.. Best around and family straight from NYC. If you should travel to town , indulge with anything on their menu. I recommend spinach calzone .
Nashville? Before I ever go to Nashville I will go to Boston, Chicago and Rhode Island, etc. I don't like to fly and so it's got to be a train ride or a car trip. If I do fly I'm going to California and Italy before anywhere else.
@@pizzareviewsonthego I grew up spoiled on delicious Connecticut Italian grinders and pizza and regional gourmet from my home state. That is sort of my biased opinion, but once in awhile I get surprised when I experience a hidden jewel apart from typical spots. 😎 🇮🇹
I also live in Nashville (Murfreesboro). Joey's is the king of pizza in Nashville, IMO. Nothing on the menu is below a 8. Five Points and Manny's House of Pizza (Joey's older brother) is also very good.
My family used to order from Tommy's all the time when I was growing up I lived with grandmother in silver Beach on sunset trail and the second choice obviously was Frank's in the area great pizza that's all I'm going to say I know it's a perfect for some people I actually like the pizza I like Nick's on gun Hill road Emilio's off of Morris Park Anthony's off of Morris Park near White plains road used to be good haven't had them in years
I don't think I can hold out to review that pie, I would have just kept eating instead! Much appreciated that they don't have bbq chicken pizza. Stay old school!
You should try Joey’s Pizza in Queens off the Van Wyck Expressway they have really tasty pizza too but they do sesame seeds on their crust and it is open til 2 in the morning
I actually went! I also went to Emilias but they wound up closing. It took me a long time to film this because I was hanging out inside with Tommy and the cold forced me to take breaks inside my car. And so my plan to try Cestras didn't work out.
@@user-or6yn8pm3c would not put it up with Amore in Whitestone/Flushing Certainly wouldn't put it up with John's, Original Patsy's in Manhattan, Lucali, The Best, DiFAra, Luigi in Brooklyn....those are top tier places
@@pizzareviewsonthego With all the time it takes to wait at Lucali I would do a road trip to New Haven. Mark himself has pointed at several places he loves.
@@pizzareviewsonthego Mark is a fan of Zuppardis. He said himself that he is puzzled at his pizzerias popularity. The ordeal you have to go through to eat at the Brooklyn location is too much. If it was like his Florida location I would go more often. Lucali Miami is same pizza as the one in Brooklyn.
New park pizza cross bay blvd Howard beach …..get off the belt at cross bay make a right go down 7 blocks on the left side is new park get a pie tell them we’ll done…best tasting slice hands down ..in business over 60 years…
@@Thecarexchangepodcast I was gonna go photo the Joker stairs again but it got late and that neighborhood is seedy. I then got Chinese food in Manhattan on the way back. But my main motive was Tommy’s lol
Buddy you seem like a nice guy eat the pizza but don’t put it on Camera all those bites man nobody wants to watch a chubby guy and I’m going light with the word chubby take about 12 bites of a pizza 😂👍👍👍👍
@@robertlicul3731 pally, the eating of the pie is such an essential part of why Antonio's reviews are so genuinely good. His reactions communicate so much.
Great review! I love how you go into detail on what you like and dislike about the pies. I've learned a lot from you in these so far!
Thanks for the feedback, glad to hear!
Need to go Ssl's in Woodhaven Queens 85st Jamica ave, owner just passed away family still holding it down.
That 7-up sign on the front would’ve been enough to get my foot in the door.
Oh yeah, I took many photos of the place.
And best in the city
So hungry watching this
This is one of those vids that makes me really miss NYC after moving to FL 10 yrs ago but I got my list and favs whenever I visit
Special place. The owner makes all the pies, he's a nice guy.
@@pizzareviewsonthego I def have heard of Tommy's. I'm from Brooklyn and then long island. Never was in the bronx much.
Tommy's the Best pizza in the world
You went where I grew up…Throgs Neck. It’s not a hole in the wall to us Bronxites, it’s “the pizza shop.” And this was the kind of pizza I grew up having. A lot of cheese, oregano and never sweet only savory. Tommy’s and others in Pelham Bay are some of the very best.
I plan on going to the Bronx a lot more. I was reminded of Louie and Earnie's, just a half mile away. Same type of place, round and Sicilian only, and similar tasting pizza. BTW nice to see you and Ant hanging out with J&K ! I watched that entire stream, it was so nice of you to drive them there. They, like so many New Yorkers who don't have a car seemed to be limited by the range of the Subway and they can really use a change of scenery as well as find other businesses to support of course. I love their channel very much, but it can get repetitive sometimes, always in the same neighborhoods and in the same restaurants/stores.
@@pizzareviewsonthego Good old Louie & Ernie’s. Ernie’s daughter is a friend of my family. So much history in the neighborhood. We have some many stories. 😄 James and Karla are the very best, we had so much fun!
@@pizzareviewsonthegoyou gotta try Joey’s Pizza in Queens very good pizza down there
Wow! Practically identical to pizza served on this side of the Bronx (west)…Classic is right!…again Bravo!
Reminded me of Louis and Ernie's, which I also loved.
Tommy’s pizza min 8.5-9 star rating for sure. Grew up in the bronx and i still Drive 20+ min from Westchester to buy a pie from Tommy’s. If you are into old school style pizza how pizza used to be and taste then go try Tommy’s. This pizza taste just as good as when i was a kid growing up in the bronx.
Yeah, it brought me back, this is how most pizza in the city was made, growing up in Brooklyn, I remember similar pizzas like Tommy's. Definitely worth a 20 minute drive.
Great review. I can see you were very nostalgic. I better go grab a pie there while Tommy and his place is still around.
It brought me back to my childhood. Round pizza and Sicilian, that’s all he sells. Tommy seemed overworked , he mentioned something about a guy not showing up. I hope he sticks around. His business is surely booming . Very busy .
This is my spot!! Always going here!
I can't wait to go back.
Love this spot man , live in the area, def that good ol NY slice. Like you said, it is rare. Yea they open late on weekends and sometimes they will give free slices. Good ol NY Pizza place !
@@bx-maze I’d drive there from Staten Island all over again
Antonio my bad 8.3 you did score it. I guess I was to busy salivating on the look of the pizza. Go back and review the Sicillian. Good review as always. Keep them coming.
I will absolutely go back to this place.
Great review. My style of pizza classics never go out of style
Indeed.Thanks.
Great review and super looking pie... Especially the base. One of the best looking bases if seen. 🍕🍕🍕
I agree, one of the top gas fired crusts I've ever had, up there with DiFara and Joe's....and yet, all 3 are very different. Thanks Owen. If you ever make it back to the city I recommend going here.
My eyes popped when you made the comp to modern and scarr's. Have only had a tasting of pizza in the Bronx. Might need to make the trip from time to time
It wasn’t too bad of a ride, about an hour. Almost double that during the day. And yeah same here , and it reminded me of the other one I had ; Louie and Ernie’s. Exact same taste.
Great looking pie, really old school, like they used to have at J&V and DaVinci (round slices)
I had J&V last year, it didn't blow me away. The DaVinci Sicilian however, is just as I remembered it. It always helps when the pizza is made by the owner and good ingredients are prioritized, which doesn't seem to be the case at J&V, at least I never see the owners in there like you do at DaVinci.
Love the old school vibe of Tommy’s from that 7Up sign outside to the booths! Always was on the list to try but never made it. Pizza looks great - very classic
Tasted similar to Louis and Ernie's, Luigi's, DaVinci, and I find that these places all share the same thing in common; The owners are there making the pies all day long. And so it seems to count for something for sure. These places definitely still know the secrets that seem to have gotten lost for so many other pizzerias.
Non gentrified and real neighborhood pizza.
@@pizzareviewsonthego Agreed. It does have a similar look to Louie & Ernie’s, which we love
Brothers in Fresh Meadows Queens is similar to Tommys. Super old school pizzeria.
Best I've ever had in the BX for sure.
Thx for braving the temperature and the wind to make this fine review. That old 7-UP sign brought me back to my childhood. Great looking crust, undercarriage and cheese/sauce ratio. I would have loaded it down with some red pepper flakes. Also noticed hardly any grease on the box. It is unfortunate that places like that is starting to fade out...sign of the times. Was that a 18"?
That 7-up sign was huge, I couldn't stop filming the storefront lol. When I went home I reheated it and threw red pepper on it, as you saw in the bonus content for members. Pizza reheats very well, even the next day. Taste, crunch, all retained. There was no grease at all, given all that cheese. Places are fading out, such as these. As a matter of fact, Tommy was saying that some guy didn't show up for work that day. He seemed over worked. It's tough to stay afloat and find reliable workers, even if the pay is better than a computer job, some people would rather take a pay cut and sit on their asses all day I guess...
I was at Tommy’s Pizza on Thursday I love their pizza
Great review. Great find. Your right, that pie is a throwback to the 50’s/60’s, a simpler time when great slice shops ruled the day on the East Coast. My guess, Tommy has been using Grande low-moisture mozzarella cheese for +45 yrs-back when mobster Joe Bonnano had a silent ownership piece in Grande. Absolutely loved the decor in the place-formica seating/tables and wood paneling on the walls. The place should be designated and preserved as a historical landmark. Too many of these traditional places with great pizza are closing. I grew up in the Boston area and just heard that my favorite slice shop, a place called Haymarket Pizza on the outskirts of the Italian North End, just closed after 50 years. I was actually deeply saddened when I heard the news. Keep up the great work Antonio!
Hey nice hearing from you U.M.A and yes, I totally agree that these private businesses should be preserved somehow, just like landmarked buildings. This place reminded me of Louie and Earnie's, which is a half mile away, both in pizza similarity as well as the type of establishment. Nothing inside has changed, letterboard menus, the benches, the wooden walls, etc. Nothing gourmet, no fresh mozzarella pies, nothing but the old stuff. When I went I hung out inside for a bit and asked to film, and overheard Tommy saying that some guy didn't show up for work. They seemed overworked in there and it's hard for these places to operate because no one wants to break their ass anymore even if the job pays slightly better than a computer job, etc.
@@pizzareviewsonthego Thanks for the reply Antonio. I plan on visiting Tommy’s and Louie and Ernie’s another legendary pizzeria I have never tried this summer when I visit NYC. Until such time, still have to eat sub-par pizza (vs the NYC/East Coast gold standard) out here in the San Francisco Bay Area. Thanks again for your outstanding content!
@@UMAmherst1 Great Chinese food in S.F. though, if you like that cuisine. Here in NYC we are known for Cantonese food. There's must as many of them as Pizzerias. Thanks U.M.A for the continuous support and insightful feedback.
Rockaway Pizzeria is now my new favorite pizza restaurant in Pittsburgh. They sell New York style pizzas.
You changed the music 🎶on the opening nice get some Frankie and DEAN L O L.
Sinatra's "They can't take that away from me." Two minutes long, his smoothest, greatest vocal performance.
A really good neighborhood pizza place
If they are open when I am headed back over Throggs Neck or Whitestone Bridge, I will pick up a pie. There are a few spots when I have to be on the Belt pkwy as well
I'll be back in the Bronx in a few weeks. Maybe try Luna.
Great review but one of my favorite spots growing up to answer when you said I don't know what brand cheese that is Grande Cheese the best mozzarella in the East Coast minus the ones that are made with buffalo cheese added to the mix
TY for the feedback. I wish more places would use it. Many do but not all.
Sams in Kingsbridge is even better. Also Anthonys Italian Restaurant which was just a small pizza shop in City Island. Those two also make fantastic Sicilian.
Love your reviews, I am 65 and always looking for the perfect pizza.
Thanks for the comment. I hear ya.
WOW they have a 212 number I remember 212 was just for Manhattan. I can just look at that pizza and I know it's good, I agree a ton of cheese but I can still see the sauce and I'm glad you said the sauce was good and not sweet. You forgot to score the pizza me 8.1 those slices are a rare find and a no find in AZ.
I forgot to score it? I absolutely scored it ! I know, 212 area code!
Excellent review! I could smell and taste that pizza from my phone in the hinterlands of NJ. I grew up and lived most of my life in Bklyn. Our “go to” place on Nostrand Ave was Connie’s (this was back in the ‘60s and ‘70s). Like most pizza places in the 5 boroughs, it was great until it wasn’t anymore. I “discovered” Totonno’s in the early ‘80s (practically in my backyard but I was unaware) and DiFara’s in the early ‘90s (I passed it on my way to the subway after a guitar lesson. The place was totally empty except for Dom and me). It almost seemed like the decline in regular NY pizzerias coincided with the rediscovery of the classics and the rise of the artisanal places. Good to see an old school neighborhood joint producing great pies!
Wow, another great story. I'm 46 years old. There was a place in Bensonhurst called Sylvio's, that was my first pizzeria ever visited. The slices cost 90 cents. Most places were selling them for a dollar. This was around 1985 or so. Tommy's reminded me of the old pizzas, before all the mass production. He was working hard, he seemed a bit stressed because he was understaffed. I told him I loved the pizza and that I would do a video for him and it seemed to brighten his mood. The guy is such a nice guy, I still dream of this pizza, it's truly one of the best classic NY pies.
@@pizzareviewsonthego Antonio, I have a few years on you. Born in 1954. I remember when a slice was 15 cents. Seriously. It soon went to a quarter, and then gradually up from there. I had cousins who lived in Jackson Heights, and there was a place there that maintained the 15 cent a slice prices even as the rest of the city jumped to a quarter. Those were the days!
Also open early as I know a few firemen in the Bronx who order pies for 1030 am. Haven't been in a few years because I'm usually up that way at 430 and the traffic is impossible.
It wasn’t too bad of a ride only took an hour from Staten Island. And yeah when I walked in there there was a bunch of sanitation workers and cops as you can see the van behind me during the video.
@@pizzareviewsonthego around 430 it takes almost 2 hrs to go from New Rochelle to the GWB.
@@kirkdavis2881 I’m fortunate to be able to go up through Jersey from Staten and it saves some time. But I think most of my Bronx reviews will be late at night. I hate traffic.
@@pizzareviewsonthego Also not as many good pizza spots compared to Brooklyn, Manhattan, or Staten Island.
Antonio liked the way that pizza 🍕😋looked when you first showed it also 😋the crust.
I gotta have it now
You should try Margherita Pizza in Jamaica Queens, NY. The cheese is the best I’ve ever had.
Used to live right by Tommy’s was the best food you could ever have 10/10
Rookie score
Tri-color flag, Italian pizza maker… im in!
That’s the kind of pizza I’m looking for but we are kind of lacking down South on even mediocre pizza unless you hit NOLA/Metarie…
Good review…
Beautiful looking pie 🥧
Tommy’s is a gem!! Great pizza.
Looks amazing. Real old school joint. Great tunes to boot.
Glad you like it!
I can tell it was good!
You can tell when the sauce goes to the back of the pie, the "edge of the cliff" so to speak, it's gonna get a good score! A guy said play some Sinatra or Dean Martin in the opening music one time, maybe. "They can't take that away from me." 2 minutes long, it showcases why he is considered the greatest pop music singer of all time.
Yeah, I can't seem to find those guys on the royalty free music list! I can't play copyrighted music.
To Be Honest your Absolutely rite. Its a Dying Art to make Quality Pizza. Its not broke don't Fix it.
Well the reason the pizza changed was because it's just much more rushed. A lot more demand, etc. And people are hired to make pizza on a weekly basis, trained in 2 days or less...lots of variables.
My Grandfather made Pizza for 30 years in South Orange NJ was the same No Toppings just Plain his Italian Hot Dogs were the best better than Jimmy Buffs.
Hello Antonio! Great looking pizza brother. I just started working in a pisseria and looking forward to slinging some good pies. Maybe not as nice as Tommy's
Oh good luck with the new job Budu!! I bet it's still great pizza!
Antonio I really hope that the health situation works itself out because I honestly feel like when it comes to editing and your ability to take picturesque views is the best in the game that’s why I have always been a fan I’m rooting for you I honestly hope you get back in the game because you’re the best and I think time will prove that and I can get back to the pizza reviews and the engine gonna blow up
Thanks for the encouraging words Robert. I will absolutely continue to produce content for the channel in form or another. Perhaps I'll mix it up a little bit and just do interviews, and showcase pizzerias, interview staff, owners, etc. I'll eventually mix up some reviews in but probably start off slow at first. I won't do pies, but just slices, take a few bites, etc. We'll see. I still have some lost episodes/footage to publish. I don't want to let all of that footage go to waste. Thanks brother.
@@pizzareviewsonthego I’m telling your brother I know it’s a grind but I know quality when I see it I love watching pizza reviews I do admit it all started with Portnoy but I’m telling you you’re the best in the game gotta keep grinding whatever you Gotta do what you want photography work you’re editing your music placement I’m telling you it’s only a matter of time before you’re over the hump and shit blows up
When I head back home to Rhode Island, I want to meet up and do a few reviews with you.
Great video. I could tell you were really enjoying that one, but I did think you might give it more like an 8.5 rating. From the look of the interior on the outer rim I’m guessing that’s probably made with a bleached flour due to the extreme whiteness. The evenness of that color is quite impressive, and I really love all the goosebumps and the crackliness of the surface. As you mentioned, it certainly looked like it had no shortage of cheese on it. I don’t know if it’s a common thing in New York City, but I find that some sharp provolone in the mix can add some of that sharp funkiness that really enhances the cheese flavor. I’ve been using that lately myself. You didn’t say a whole lot about the sauce, and I thought maybe that was why you didn’t rate it a little higher than you did. It looked like there might’ve been at least a touch of paste in it, but that’s not really a big deal if it’s made well. I wasn’t really clear on what you meant about the particular style of the pizza, but I guess you just meant New York style as it was made in earlier times, as opposed to newer examples made more cheaply. Anyway, I’m really glad to see another pizza review. Incidentally, I’m sure you’re aware that Andrew Bellucci’s new place is open now and I was wondering if you were planning on visiting it soon? He’s been active on the forum again lately somewhat, and has posted some pictures and videos from his new place.
Hey Dirk, thanks again for the comment. I hope your day was a good one in the pizza shop. I didn't finish work myself until about 1AM today. Anyhow, as for your thoughts on the matter; indeed, likely a bromated flour, which is the norm. I'd say very low hydration. And yes, it's why I didn't rate it higher. The same can be said for all NY style cheese pizza, it's always cheese first, sauce 2nd, even on the ones with a good ratio. I've never rated this style a pizza past 8.5. Taste however was strong, I liken these pizzas to thick cut bacon or brisket; sure not the most expensive cuts of meat, but we still love how they taste. The same can be said for this style of pizza. I fear that they will disappear someday and that would be tragic for me; in that this is the pizza I grew up on and only knew. Ah yes, Andrew's new place! I'm itching to try it! He sent me a personal invitation in which I had to decline due to work. He told me that I'm welcome anytime and he would accommodate me. I also thought I'd wait a little because he still seems to be tinkering with it. But I also feel I should avoid reviewing pizzas from people I know. If I do go, I may merely ask Andrew to simply promote his place, without the whole review process. Moreover, if his pizza is indeed "9" material, which is certainly looks like, I'd be sure to let everyone know!
I'm really digging the BelGioioso "Four Cheeses" blend, for funk, fwiw
@@j.du6 I've never seen that one. I'll keep my eyes open for it. I'm not generally a huge fan of their stuff, but they do put out some good quality product sometimes. I like their American Grana quite a bit.
Tommy’s is the best! Great review!
It really is!
Finally took the plunge and treated myself to Joey's House of Pizza near downtown Nashville.. Best around and family straight from NYC. If you should travel to town , indulge with anything on their menu. I recommend spinach calzone
.
Nashville? Before I ever go to Nashville I will go to Boston, Chicago and Rhode Island, etc. I don't like to fly and so it's got to be a train ride or a car trip. If I do fly I'm going to California and Italy before anywhere else.
@@pizzareviewsonthego I grew up spoiled on delicious Connecticut Italian grinders and pizza and regional gourmet from my home state. That is sort of my biased opinion, but once in awhile I get surprised when I experience a hidden jewel apart from typical spots. 😎 🇮🇹
@@roccodelnegro3658 Indeed Rocco, this one is a classic, dying gem.
I also live in Nashville (Murfreesboro). Joey's is the king of pizza in Nashville, IMO. Nothing on the menu is below a 8. Five Points and Manny's House of Pizza (Joey's older brother) is also very good.
@@pizzareviewsonthego Just buy a first class Amtrak ticket and I'll come down to Atlanta or Birmingham and pick you up! :-)
Ah ha the bronx Tommy’s all day ! My neck of the woods !!!!!
Similar to Louis and Ernie's! Which I also loved.
Pizza looks absolutely delicious great review man!
I appreciate it!
My family used to order from Tommy's all the time when I was growing up I lived with grandmother in silver Beach on sunset trail and the second choice obviously was Frank's in the area great pizza that's all I'm going to say I know it's a perfect for some people I actually like the pizza I like Nick's on gun Hill road Emilio's off of Morris Park Anthony's off of Morris Park near White plains road used to be good haven't had them in years
I loved Louie and Ernie's too. They taste similar to Tommy's IMO...crust is thinner.
@@pizzareviewsonthego I been there a few times good pizza
Best pizza in the BX
Absolutely.
I don't think I can hold out to review that pie, I would have just kept eating instead! Much appreciated that they don't have bbq chicken pizza. Stay old school!
Oh hell yes
You should try Joey’s Pizza in Queens off the Van Wyck Expressway they have really tasty pizza too but they do sesame seeds on their crust and it is open til 2 in the morning
Thanks for the recommendation. Looks like a cool place. I hope to get there someday. I'm currently taking a break from the channel.
You know it's good just by the way it looks and sounds
Indeed.
It’s throgs neck section I live block away I like cestras bettrt
I actually went! I also went to Emilias but they wound up closing. It took me a long time to film this because I was hanging out inside with Tommy and the cold forced me to take breaks inside my car. And so my plan to try Cestras didn't work out.
@@pizzareviewsonthego think I saw you at one point were you like on side block on miles ave I walked by and saw guy in a car eating pizza
Another great review!!!
I was thinking a classic NY pie before you even said it
That pie looks good.
I dream about it everyday.
I enjoyed the video!
I was waiting for you to say that John...and also because of all that cheese.
Looks like Grande mozzarella
Tommys is the best! Not really Bronx though...Throngs neck
Great looking pie,it looks like Luigi's
Similar taste to Luigi’s, Louie and Earnie’s, perhaps not as thin. All these places still know the secrets , which so many do not.
Or they would need to do it more upside down style.
They still operate like a 1960s shop. 2 types of pizza, that's it.
No original person from The Bronx calls it boogie down that's what the yoyos call it
Brothers in Fresh Meadows is just like Tommys with the stools but they also got Mets memoribilia too.
Brothers is excellent, used to be better years ago
@@iec7587 Its still top tier
@@user-or6yn8pm3c would not put it up with Amore in Whitestone/Flushing
Certainly wouldn't put it up with John's, Original Patsy's in Manhattan, Lucali, The Best, DiFAra, Luigi in Brooklyn....those are top tier places
@@iec7587 Brothers and Luigis similar
@@iec7587 Lucali is John's of Bleecker for hipsters
Cestras try that one few blocks awsy
Joints like Tommys are the real NY pizza not that fro fro stuff you get at Lucali.
Yes I can understand why you say that but remember, that traditional NY pizza used to be coal fired and charred up like a Lucali Pie.
@@pizzareviewsonthego With all the time it takes to wait at Lucali I would do a road trip to New Haven. Mark himself has pointed at several places he loves.
@@user-or6yn8pm3c my two trips to New Haven did not disappoint.
@@pizzareviewsonthego Mark is a fan of Zuppardis. He said himself that he is puzzled at his pizzerias popularity. The ordeal you have to go through to eat at the Brooklyn location is too much. If it was like his Florida location I would go more often. Lucali Miami is same pizza as the one in Brooklyn.
New park pizza cross bay blvd Howard beach …..get off the belt at cross bay make a right go down 7 blocks on the left side is new park get a pie tell them we’ll done…best tasting slice hands down ..in business over 60 years…
What’s with all the burned pizza I see from there on Yelp
I’ve had this pizza nothing wow about it and after waiting in line to eat the slice it wasn’t worth the wait. Tommy’s doesn’t disappointment
They use grande mozz
What the hell u doing in the Bronx ?
I don't understand the question. Reviewing pizza, what else.
@@pizzareviewsonthego cmon Moe I know you ain’t driving all the way up to the Bronx to some random pizza joint without an ulterior motive
@@Thecarexchangepodcast I was gonna go photo the Joker stairs again but it got late and that neighborhood is seedy. I then got Chinese food in Manhattan on the way back. But my main motive was Tommy’s lol
Tu si lu megghiu cugi
Grazie fratte mio
Buddy you seem like a nice guy eat the pizza but don’t put it on Camera all those bites man nobody wants to watch a chubby guy and I’m going light with the word chubby take about 12 bites of a pizza 😂👍👍👍👍
Hey it looks like you watched so I’ll stick with it 😁
Have a great day man iam far as well and love pizza all iam saying is who wants to see us devour a slice 😂
@@robertlicul3731 pally, the eating of the pie is such an essential part of why Antonio's reviews are so genuinely good. His reactions communicate so much.
OK fine you guys win if you wanna watch the guy Chomp on Pizza Then God bless all you guys