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Stillwell Ave (D, F, N, Q)
Oh! Oh! Totonno,
The first truly authentic
Pizza of my life.
(Part of Best NY PIzza: The Haiku Series)
The best. The best. The best.
First and foremost, their pizza is not like any other "authentic" NYC pizza. It's a true old school Margherita pie. But made big enough for slices. Imagine a fresh mozzarella slice from the corner shop, but much better.
All freshly made and 100% delicious. No slices, but if you are going to make the trip, it's worth it to get a pie and eat the rest of it later on.
Decor is also great. A genuine old-school place that is a non-ironic throwback to Coney Island's past.
Be careful as far as hours go. Depending on the day, season or anything they can be open or closed. Don't expect to just show up on a weekday and have them open. Always call.
But past that, near perfection.
No longer living in New York, and having heard recently that this memorable joint was gutted by a nasty fire, I decided that perhaps now was the time to finally write a Yelp review of my most favorite of pizza places, Totonno's.
Totonno's is typically about an hour by subway from Midtown, so if you go make sure to budget your time accordingly. Additionally, the crowds are much more manageable between the fall and early spring. I rarely find myself here in summer.
The decor is very old school, with simple tables and chairs lying underneath photos of famous visitors and newspaper clippings that are plastered on the walls. I doubt they've done much in the way of renovating since they first opened. Service is minimal: you may find yourself giving your order directly to the pizziaolo himself, despite the fact that there is usually someone waiting the tables. This isn't Daniel or Nobu: people come here for one reason, and one reason only, and it isn't the service. But if they're not busy you'll have your pie 5 minutes after ordering.
At the front, clearly visible to all who dine, lies the secret to Totonno's success, their well-aged coal-fired oven. The pizza that's been churned out of that oven since the 1920s can't be matched. The inner crust is thin and crispy with a light char. The rim is crispy on the outside but soft and chewy within. Totonno's primarily uses fresh mozzarella (frequently with a dash of pecorino), which is placed on the dough first followed by a splashing of sauce (and any toppings) before entering the oven. To be honest I've only had their margherita and white pies (the latter being what they're famous for), but I've heard that their pepperoni pie ain't half bad either.
Hopefully they'll be back for business by October. For those that live in the city but have never been, GO. You won't regret it. And for visitors, you can learn more about New York by paying a visit to Totonno's than any trip to the Statue of Liberty or Ellis Island.
I have eaten here many years ago.I was not impressed then and I wont go there now even if they give it to me for free. The owner was nasty. I ordered a pie with extra cheese. I paid for it and when it came i wondered where the extra cheese was. I dont mind paying, but i want to get what i paid for! This guy must think the cheese is coming out of his pocket after i gave him the money for it. No wonder he's still in business he robs everyone!
How can anyone put one star on this one!
Best pizza in town, period!!!
OMG...the best pizza I have EVER had. sauce was amazing - I hear they import the tomatoes. Cheese was amazing, crust was amazing. God, I so long for this pizza. The only bad part is having to go to Coney Island to get it.
Not sure if this Yelp Review is a legit one but it's way informational. I wanted to eat at this pizza joint after having been recommended to go, but now I can't!! Guess I'll have to go elsewhere when I visit NYC/Brooklyn....
Totonno's Pizzeria Shuttered By Fire
Monday March 16, 2009
While no cause has yet been found for the fire that destroyed Totonno's Pizzeria early Saturday morning, Totonno's owner, Louise Ciminieri, promises to rebuild and reopen Coney Island's most famous pizzeria.
My favorite round pie in the city. (Or is it DiFara's? I can never decide!) Waiting impatiently for the re-opening (July?)--it's an essential part of any Coney Island day and I can't bear to go down there when I know they're not gonna be open!
Love the skeevy location, the million layers of paint, the crusty old photos on the wall, the curt ladies who wait tables, the fine Sutter Home vintages available by the airplane bottle, and oh man is the pizza fine. It does get a little slidey when you add wet toppings like mushrooms, since the crust is so thin. I would stick to plain for that reason, but I'll probably give anchovies a shot next time too. Delicious char, delicious sauce and cheese.
As another Yelper said, it's a great third course after some dogs at Nathan's and a few trips on the Cyclone. May they reopen gloriously, and SOON.
A true classic. Cannot beat the Garlic pie. Love it so much with root beer and some good company. WOW!
Next time my friends decide to over-hype a venue I hope that it will be closer to civilization.
Good pizza though, it rivals Grimaldi's just as any pizza in New York rivals any other pizza someone likes.
My favorite of the big four with similar styles (here, Grimaldi's, Patsy's, Lombardi's). Not by a big margin, but by enough of one that I always choose Totonno's.
They're also in the best location of the four. The subway ride to Coney Island is above ground for the second half of Brooklyn, and pretty enjoyable. My girlfriend and I have established a decent routine as well, Nathan's for the first course, walk over to Totonno's for the main, and then stare at the whales at the aquarium to make ourselves feel better.
I just talked to a employee at the 2nd Avenue Location and was told MID SEPT is when they will re-open! So no FANTASTIC Pizza at the Coney Island location this summer BUMMER!
Delicious crust. When they burn it they are unrepentant. No need - that's what gives it its goodness. The cheese and sauce have a great, fresh taste, but the crust stands out the most to me. I was so happy when my friends didn't eat theirs.
A slice isn't that much food at all. Great for a snack though. The substance is about half a normal slice. This is not a complaint. You aren't here for a normal slice. You won't get a normal slice.
To me, unless you get sausage or meatball, a topping isnt even worth the price. The slices are great on their own. My vegetarian friends chose red onion and we were congratulated on our order with about 8 slices of an onion for $2.50.
Lines move quickly, but I wouldnt recommend standing in line past the residential door unless you're a tourist (hey, it's okay). The people next door should come up with a business to take advantage of the foot traffic. Limonada? Iced tea? Cutco knives? Slices?
Look at the walls. EVERYONE's reviewed this place. Will they take a yelp printout soon?
Here's a difference in Brooklyn's Greats: Grimaldi's is the type of place vulnerable to corporate takeover. Tottonno's will never be. It's Brooklyn's own. It's untouchable.
Dine or Ditch?
Dine, everyday of the week you should dine here.
To start let me say the service was poor, our waitress didn't even come to our table to take our order, she was cleaning another table and said "what do you want?". I was somewhat turned off by this since I like good service, but the pizza was so amazing I didn't care how the service was, it was still a 5 star.
Let me say it again...AMAZING PIZZA!!! In a city known for its pizza, Totonnos is king. Grimaldis has nothing on Totonnos and the fact that people compare the two is somewhat mind blowing. The first time I went was with a friend; I had never been and he had so he orders 2 large pies for us to spilt (you can only order by pies, not slices). I figured maybe they were personal sized and one with peperoni and one regular would be fine. Well they were regular size pies. I was shocked to see we had 2 for 2 people and thought we would never finish it. I was wrong, the coal made the pizza so light and so delicious I could have eaten even more after I was done with my 8 slices. I just wanted to keep eating because it was too amazing.
Go to Totonnos, I know I will be heading over there when it reopens.
Went here today right before the rains came.. It was around 2 pm and there was no wait.. We sat right down and were "greated" by our server.. Service in this place is brusk, brisk, or just overly not super welcoming.. When asked what kind of pizza we could order, the lady looked at me and said large or small.. With a little more pressing we were told that meatball, sausage, onion, pepper, garlic and extra cheese were some of the options as well.. Large pies were 18 bucks.. We got two glasses of red for 4.95 each.
We went with a plain pie:
The sauce is San Marzano I believe.. Its a simple fresh sauce that is fantastic..
The crust is very much of the Neopolitan Style.. Crispy with a really nice chew..
The cheese is a really creamy mozzarella and there is also some hard cheese sprinkled on.. I really like how the hard cheese melts and crisps along the edge of the crust.. The slice itself is really easy to manage.. You can fold a slice fresh out of the oven and not have the contents pour out in a molten state.. The cheese stays put and doesn't all come off with the first bite..
You see how that cheese is really melted on the actual dough.. It really keeps every bite perfect..
Cooked in a charcoal oven this is among the best "Plain" pizza's I have had.. With this quality of pizza, its really personal preference as to what's the best pizza in NY.. This just might be my pick..
In short, just like some girls I've met, the pizza looked pretty on the outside, but was ultimately unsatisfying. I might have expecting too much, or perhaps it was just an off day, but I think there are better pizzas in the City.
I went one Saturday with some friends on an excursion to Brooklyn, which IMO, has better pizza in general than Manhattan. The shop was a short walking distance from the subway stop, so it's not that hard to get to at all. We ordered a traditional margherita. As much as I wanted it to be, the cheese, crust and sauce, all just seemed okay to me, nothing spectacular.
I'd probably go back only if I happened to be in the area again.
Please don't yell at me.
But I don't think this is the best pizza in Brooklyn. Don't get me wrong... It's good (very good, in fact), and the place has billions of reviews (from every publication you can imagine... the NYT, New York Mag, Vogue, etc.) slapped all over its walls to testify to its deliciousness.
I don't mind waiting in line for great food (we waited for about 45 minutes to get inside this tiny place), and I don't mind getting my own water from the bathroom sink (which is what the waitress at Totonno's encouraged me to do when I ordered tap).
But I love fresh basil on my pie, and that Totonno's didn't deliver. I'd 100% go with (here comes the yelling, I know) basil-loving Grimaldi's over Totonno's.
There. I said it.
Eep.
AMAZING PIZZA --- but
STYROFOAM PLATES? As soon as you sit down, everyone is promptly given an Earth killing plate and paper cups. What a senseless waste, as Styrofoam is the worst of all disposable goods.
This is just lazy and irresponsible - especially when a small pizza with one topping comes out to about $20. There's no excuse for this.
Even Pepe's in New Haven gives you a glass plate. At least use paper.
I went to Brighton Beach this past weekend and after searching the reviews here for area eats Totonno's was on my list.
So, thank you, Yelper's for the most incredible pizza I've ever had! My girlfriend and I shared a small cheese with garlic and nearly devoured the entire pie (and she is not typically a pizza eater)! Everything had flavor - the dough, the sauce, and the cheese. And, the roasted-tasting garlic added a sweetness. Don't underestimate your hunger, the slices are thin and you will surprise yourself with your eating ability.
We went on Saturday during prime lunch time so had to wait outside for about 20 minutes but we met some nice regulars in line and the wait only added to our experience.
And, the one piece left over made for a tasty breakfast the next morning :)
divine pizza pies.
the chef cooks until the dough runs out, then that's that.
it's worth the trip if pizza is your grail.
nothing fancy: pressed-tin walls, antique mirrors + photographs... but it really does feel like brooklyn 1925.
i do think grimaldi's (previously patsy's, before the court injunction that awarded the name to a different relative....) under the brooklyn bridge is near superlative.
but in the case of both grimaldi's, and lombardi's on spring in little italy, it's best to go when the oven is hot, else the center of the pizza is like soup. something that is counter-tasty.
overall, stellar neopolitan pies.
this is a serious pizza joint, so service ain't at the front of the plate.
I have been to all the great pizzerias in NYC and i have to say by far this place is the best. I went with my boyfriend to share a medium pie at totonnos and usually we would have that heavy full feeling when we are done eating pizza, but after eating totonnos pizza we were full but didnt feel heavy or guilty about eating half a pie each! the pizza was so good and fresh. i cant wait to go back! Its definatley an NYC treasure!
My top 5 pizza list
Totonno's
Difara's
Lombardi's
Patsy's
Grimaldi's
Nine for the pies. Zero for the service.
My wife and I made a special trip from Chicago over the July 4 weekend to experience the pizza here. Boy were we disappointed!
First of all the actual food product is first-rate. My wife pronounced it the best pizza she's ever had. We had the fresh garlic and anchovy pie. I have to admit that it was superb. Good tomato sauce combined with a very fine, un-floppy crust.
HOWEVER, there is a waitress there, an older, dark-haired Italian woman, who made our visit quite an unhappy one. It was obvious from the start that we had done something to irritate her. Maybe we didn't know the Brooklyn pizza handshake or something. But she proceeded to ignore us for the remainder of our stay. Quite pointedly.
My message to you, dear waitress, is to grow up! If you're unhappy slinging pies get another job, for cripe's sake. Don't take out your disappointments in life upon unsuspecting tourists.
Message to fellow Yelpers: do not tip this woman! She needs a hand making a career transition elsewhere, so let's all help her. OK?
Located on a block of auto repair shops and other random businesses, Totonno stands out because, if you get there even a bit after opening time, there's a line. It's worth the wait. I'd say Totonno is absolutely comparable to John's on Bleecker as well as Lombardi's, if not better. It's classic coal oven pizza. I just order the basic pie, no toppings beyond fresh mozzarella, and devour it instantly.
I come from a long line of Italians, which means a tradition of homemade and (if I may be so bold to add) truly delicious pizza. This small fact makes me a bit of a pizza connoisseur. When my brother came to visit shortly after I moved to New York, we went on the quest for that notorious New York pizza. We overloaded on pizza but never found the grail. Sure, you can pick up "a slice" on just about any corner in the city, but they are almost invariably nothing special, unless, that is, you choose one piled with toppings (at a whopping $1 per extra). But that is not a true pizza -- give me a plain but impeccable cheese pizza any day.
All this is a long way of saying my quest ended on Coney Island. I went out there looking forward to Nathan's, so when my friend suggested pizza I was definitely reluctant, but not for long. The tiny, a one room pizzeria that seats about 40 max, at small formica tables and booths. They've been turning out perfect pies there since 1924. The white tin walls are embellished with designs and wallpapered with photos of famous visitors from years past, including Babe Ruth and, oddly, Conni Chung.
We decided to simply trust the waitress, who must've been part of the family and seemed to be a pizza expert, a basic marinara and a white pie with peppers and onions. Then our waitress went and made our "pie" herself. I have to say, watching there is something about watching your pizza being made and then slid into the huge oven behind the counter that must make the pizza taste better.
The group of men near us were all from Brooklyn and visiting Totonno's on the whim of one of their group who had since relocated to Mississippi. It was clear this was a piece of home to be sorely missed. When the pizza arrive any "pizza snob" inclinations I might have had went right out the window. This wasn't just a pizza but a work of art: colorful and oozing gooey cheese, and taste-wise, well, don't tell my father, but Totonno's might have just narrowly beat him out. The crust was thin and crispy throughout, the cheese was gooey, and the combination of garlic and sweet onions was fantastic.
One thing to note: the traditional marinara was good, definitely good, but the white pie is the way to go. There is something about that combination of garlic and perfectly melted cheese and peppers that makes you a little crazy (in a good way). So I did it, I finally found the great New York pizza.
(Note, there is also a Totonno's outpost in Manhattan. I have yet to try, but fear it won't have quite the same appeal as the original.)
In past generations, Totonno's was awesome, so I hear. As a neighborhood resident for the past 20 years who's been here many times, I can safely say that Totonno's is relatively pricey and its quality is a bit inconsistent. Die-hards would disagree, of course. Nevertheless, it remains a good spot run by old-school Italians for thin-crust pizza with good sauce and real mozarella. It's just that in this era of artisanal Italian cuisine, Totonno's no longer merits 5 stars for me.
Pizza is such an important component of American food culture that I feel honored to live in close proximity to one of it's founding outposts. Many of you are familiar with the story. Pizza came to the US by way of Gennaro Lombardi's store in Little Italy, but those in the know say that Lombardi's employee Antonio Totonno Pero was the man who started making the Pizza for the store to sell. He left his former boss and opened up this shop in Brooklyn in 1924.
His descendants still own the place today and it maintains its place at the top of the pantheon of the ever increasingly competitive pizza circuit. The cheese is very fresh, and is perfectly balanced with the sauce. Crust is perfectly charred. The final product is light, cripy, and goes down very fast. I understand the apathetic service, but I'll take off a star for being ignored
Still, it is definitely worth a trip down to Coney Island to the experience the original Totonno's
That afternoon on the train I felt the sudden impulse to travel all the way to the last stop. It was autumn and a faint sun had begun to fall on the windowpanes of the subway car, as it emerged from the darkness of the tunnel into the elevated tracks of Brooklyn. The clock was just striking five. I don't suffer much from nostalgia, but a feeling struck me: what if I could suddenly walk into my childhood?
Coney Island. I got off the almost empty train as soon as it came to a halt. Making my way down the stairs of the station, I came outside to the bright, shining lights of Nathan's Famous. Images of early youth dates and sounds of laughter from friends pulling a prank brought me to a time and place that seemed vaguely familiar. However, as I walked around the corner of the street, the quiet and deserted blocks reminded me of the reality that the busy season of summer was long over.
This was no quest for self-knowledge. Instead, this was a search for clarity and reconciliation. At every step of my pizza journey, I had confronted evidence of the inadequacies of understanding and the realization that certitude was for fools. What better place then, to reconcile the mysteries of great pizza, than at the doorstep of that old faithful, Totonno's. As I turned the door handle, I wondered whether I would enter the world of childhood all over again.
There was near complete stillness. People dining on the solitary occupied table looked up from their conversation in my direction. A flash of recognition came before their eyes - a fellow pizza aficionado. They continued with their chatter as I took a seat. "Margherita" was the only word that escaped my lips as the hostess came to ask me for my order. She nodded and as she turned around I smiled and added, "Coca Cola bottle", without looking ahead at the menu on the wall.
No sooner had she left that I glanced at the accolades and reminders of its glorious history on the surrounding walls. Newsreels about the Brooklyn Dodgers and the wars were next to bombard the senses. These were replaced with affectionate portraits of childhood friends and relatives as soon as the pizza was served. I bit into the crust that was nicely blistered from the coal fired hearth, and was as thin, crispy and pliant as that in my recollection. The cheese was also excellent, and fresh, but the tomato sauce was a disappointment. "You're utterly ruthless and listen to no one but yourself" was the discordant voice over the reel rebuking the old owner hard at work. Could it be that Jerry Pero ran such a totalitarian shop that no one could replicate his creations after him? Images of the modern day Maestro of Midwood, immersed in concentration at the task of singly crafting masterpieces seemed to answer this in the affirmative.
As I turn the door knob to leave the pizzeria, and step outside, signs of the proliferating auto repair shops remind me that while our ties have snapped so that we have slipped apart innumerable times, our memories will always draw us together again.
(Homage to the Wild Strawberries by Ingmar Bergman)
Quaint Store front and restaurant.
Pizza is distinctive and caters to a Brooklyn taste bud (I have noticed Brooklynites perfer a very crispy burnt bottom)
Pizza has a very light airy texture.
Would place it in the top three best pizza but not the best
Totonno's has the BEST REAL BRICK OVEN PIZZA IN BROOKLYN.
They have no competition whatsoever. You may think i am crazy but it is true there are thousands of pizzeria's in brooklyn but none of them have real brick ovens. You will see pizzeria's with bricks around their oven but no bricks inside the oven. Totonno's has a real brick oven that is the secret to the amazing taste of a Totonno's pizza.
I highly recommend visiting Totonno's if you are in New York. Even if you are staying out in Manhattan i highly recommend coming out to this spot in brooklyn to pick up a pie. These guys make real deal brick oven pizza.
If this Brooklyn style pizza, then it was very good. i actually loved the pizza, is it the best ? i am not sure.
we came here on a thursday afternoon to start of my b'day. the location was my choice, i came here with Guri s. and my wife pam.
we entered and just stood there for a while till the grumpy/busy lady with glasses( seemed the reason she was grumpy was cause she had been workin there all her life) and old us to sit anywhere.
we ordered a large pie with onions and peppers. it was really good, i think it is better than Grimaldi's which sucked bad.
the cheese was very fresh and yummy. so was the sauce and the toppings
the ambience is ok. cause it is an old pizzeria. the wallas were full of pictures, awards, reviews. all sorts of stuff. we had a good time, we were not full but it was good for 3 people. we watered our food down with beer.
mmm chilled beer on a hot day = life saver
i will definitely go back.
-1 star for the lady bein on the phone and talkin loud, if she is readin this .... you should get a head piece lady , keep the volume down and keep the phone away while takin the order.
If I lived in Brooklyn
and had a small pocket allowance for lunch
I would save and save
to have a whole pizza pie at Totonno Pizzeria Napolitano
They only sell whole pies and they are made to order.
The lady who probably is related to Walter Mathaw is funny in an old grumpy lady kind of way. No!, you cannot take Soda yourself, she will kick your ARSE out of there for breaking that rule. And NO! she is not afraid of your size either. Park yourself on a table and let her take the order.
The Pizza was one of the best I have had, done just right.
We (Karan S, and Pam) had the Pepper Onion Pie.
and
I had Coke (no!, I did not ;-)
So why the 4 STARS, One STAR deducted for giving me the Mafia Treatment, I am not used to that nor will I ever be.
Recommend: Hell Yes, It is 2-3 blocks away from the Train Station.
Will I go back: You BET, but in disguise.
Romantic: Hell I was eating pizza and was on the conference call for most of the time, was not thinking romanticul E at all.
The pepperoni was the best I have ever tasted. The pizza was super fresh and it was delish to have mozz on the pizza that was made that morning. Absolutely get yourself a pepperoni pie.
I loved that they had little single serve wine bottles. Wine with pizza is sublime. Wine with Brooklyn lager is a close second.
The first bite was ecstasy. The second and third, not quite so good. That didn't stop me from eating two slices, which for me, is quite a lot.
The Totonno lady actually smiled a big grin at us when she let us in and showed us to a booth. That was the last one we saw while we were there and we were there for a long while. She had probably reached her allotment for the day.
Definitely worth a stop when you're in Coney. Save some room for later so you can hit up Nathan's
I kept hearing about this famous pizza place at Coney Island. Christy V jumps for joy over it. I know people have raved on the Talk boards. So, finding myself at Coney Island the other day I convinced my companion that we should try this famous pizza.
Totonnos puts on no airs. It's a room with tables and a brick oven in the back. The menu is on the wall and the cups are Dixie. Absolutely none of this detracts from the fabulousness of the place. It is what it is - a place to get amazing pizza.
Yes, Virginia, the pizza is pretty damn awesome. Thin, crunchy, real quality mozzarella, yummy pepperoni, fantastic sauce. It was definitely worth coming out to Coney Island to try.
No bones about it, this place deserves the praise and the hype. Better come out and try some before the season begins. I have a feeling the place is packed just when the beach is.
Excellente! If I said this was my favorite part of my trip to Coney Island I'd be lying (because the Freak Show was pretty hilarious -- so they are tied for first place) but the pizza is excellent and that's the truth. It's a bit of a shlep to get out here from Manhattan or inner Brooklyn but it is totally, totally, worth it.
The absolute best pizza that you will ever have is found only here.
When my wife and I lived in Brighton Beach we would hit Totonno's once a month, if friends or family came to visit, we took them here. The best is when you are there and they run out of dough and they turn people away and put the sign up and close the door. It is attitude but family, NY attitude that is required for this joint. I am a pizza nut and have had it from all over the globe and originally from NY. This is the best pizza you will ever taste. The mozz (mutz), sauce, pepperoni, crust everything perfecto! I only wish I could get to it more often now that I moved out of Brooklyn. No, it isn't the best part of town but you don't always have to go there at night to enjoy it.
Back when the kids lived at home and we seemed to be addicted to Foreign Exchange Students - both times a young person came to live with us (two times!!!! we had two foreign exchange students - I am counting on my place in heaven) we would pick them up at the airport, drive down to Coney Island, put them on the roller coaster and take them to Totono's. We figured any kid who could take that coaster and then respond well to REAL PIZZA and REAL ATTITUDE could make it in NYC. We were right - 1 did extremely well and one folded like a cot.
The country that sent us an honorary New Yorker? New Zealand of course
The country that sent us a less than sturdy one, frought with anxiety and other what-not? I'll never tell....poor little thing.
They have a spot in Manhattan, not nearly as good and not so close to the coaster....if you count out the FDR.
Just got back from this place. I don't care what was written before, it is NOT the best. It is good- YES, but certainly not worthy of the "best."
The best Pizza in Brooklyn is a tie between L&B's and Grimaldi's. L&B has amazing sauce with the inside out squares, and Grimaldi's crust is thinner and less burnt than Totonno's.
Totonno's, while a great family run original with coal ovens and family memorabilia all over the walls, simply does not compare. No doubt you will enjoy eating here in spite of the long lines, but where taste is concerned--- there are better.
Then again...if you like your crust a bit more toasty than usual and extra Parmesan on your pie, maybe you'll think differently....
Yes, it is excellent pizza. Crust - great char, thin and tasty. Sauce - perfect combination of whatever is in it that works nicely with the cheese. Definitely a top whatever, 10, 20 and a place I would revisit, but here is my gripe - its not worth the wait.
We went during a slow time - saturday just before the dinner rush. We walked in, although the sign outside is confusing - "Please wait outside to be called in" which leads me to believe that you at least need to walk in to leave your name. There was a table for us so we were able to sit down immediately but I watched as the waitress turned everyone else around back out the door. Seems like the sign isn't as effective as they need it to be. Perhaps they need someone outside or more clarity in their signage.
Also the most important part - We had to wait over an hour for a pizza. This usually isn't a problem. I've waited up to two hours for a DiFara's Pizza, but then again it is Difrara's, this is not! The thing about DIfara's is there is no organization. Its just a small room full of people standing at a counter waiting to order and one man making the pies. I can forgive that - there is an art to DIFara's that I can appreciate. Totonno's just churns out pizzas - its a pizza factory, in my mind.
Totonno's has the appearance of organization. First they have table service with waitresses. Second they have a staff. If it had just been about the time, I'd have been ok, but I watched as several pick-ups went out the door, people(apparent regulars) who walked in AFTER us got served before us and no attention was paid to us outside of taking an initial drink or pizza order. Obviously someone screwed up but no one came to explain. I give them three stars for a good pizza but nothing more for the rotten service and the preferential treatment of regulars.
Elegant in its simplicity, I feel like this is the quintessential New York pizza experience. I'm almost certain you'd be able to count on your fingers all of the ingredients in this pizza, and somehow it's still the best.
From the apathetic service to the dumpy Coney Island locale to the glass bottles of Coke to the big hair of the owners, this is what NYC pizza should be.
This place is amazing. It's relatively small, so seating can be scarce, and you might have to wait outside. But they've got pizza making down to a science. Six minutes at 800-plus degrees, and you're set. They don't sell slices, just whole pies.
After stomping around Coney Island, Rick, C., and I stopped by for a white pizza. It was amazing. The pie and three sodas (Stewart's root beer, a Dr. Pepper, and a Snapple) cost about $20.
We irritated the woman who runs the place a little because our waitress brought us the wrong pie. Not thinking anything of the fact that it had sauce on it -- we ordered a white pie -- we all grabbed slices before she came back to straighten things out. They couldn't very well give it to the other table -- who fixed us with a glare as we left -- so they put it in back for the staff. When we left, there were only two slices left, so they must enjoy their own cooking just fine.
Bring friends and family. It's enough out of the way that they'll be hella impressed you even know Totonno exists. And the pizza is awesome.
Neighborhood: Midwood
Category: Pizza
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Category: Pizza
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Some of my favorite dining destinations in the…
Pizza is my favorite food. I could live off it.…
Still a work in progress.. but I will rank my…
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