Time Out says
For many Brooklyn pizzerias, the red-sauce slice is the standard, from the Sicilian squares at Di Fara to the Neapolitan rounds at Patsy’s. But at Totonno’s—a Coney Island beacon since Anthony Pero opened its doors in 1924—the pizza de résistance is the top-notch white pie. Sand-dusted pizza lovers make the trek from the beach for the off-menu garlicky round: It’s covered in gleaming white house-made mozzarella and pecorino romano, leopard-spotted with crispy char marks. It’s the best thing on the menu, and given delicious alternatives, like the purist Margherita pie, that’s saying something. Dinnerware is no-nonsense—Styrofoam plates and Dixie cups—as is its notoriously salty owner, Pero’s granddaughter Louise “Cookie” Ciminieri, whose formidability has kept this seashore haunt a pizza force to be reckoned with all these years.
1524 Neptune Ave
|Cross street:||between 15th and 16th Sts|
|Transport:||Subway: F to Ave X|
|Price:||Large plain pie: $19|
|Opening hours:||Wed-Sun noon-8pm|
|Do you own this business?|
Users say (4)
Average User Rating
4.2 / 5
- 5 star:4
- 4 star:0
- 3 star:0
- 2 star:0
- 1 star:1
I grew up on this Pizza. It is the best Brick oven pizza bar none. If you want to experience the fresh ingredients doing a dance in your mouth then visit Totonno's. You won't be disappointed.
Get off your high horse Antoinette, The pizza is great. Foam is recyclable and it's manufacture is less carbon intensive than paper. If you want to complain, complain to NYC as to why they don't recycle styrofoam
It probably tastes very good, but if you're serving on Styrofoam, you don't care about the earth or the future generations, so I don't care about your pizza. If you change your mind and enter the 21st century, ditch the styrofoam and consider something more sustainable and ecofriendly, I will certainly patronise.