PrintA Slice of Heaven: American Pizza Timeline
Here's the American Pizzeria Timeline, which includes only two non–Pizza Belt entries, Tommaso's and Uno's:
1905: Lombardi's, on Spring Street in New York City, is granted the nation's first license to sell pizza.
1910: Joe's Tomato Pies opens in the Trenton, New Jersey, Chambersburg neighborhood.
1912: Papa's Tomato Pies in Trenton opened by Papa, who learned his trade at Joe's.
1924: Anthony (Totonno) Pero leaves Lombardi's and opens Totonno's in Coney Island, New York.
1925: Frank Pepe opens on Wooster Street in New Haven, Connecticut.
1926: Pizzeria Regina opens in Boston's North End.
1929: John Sasso from Lombardi's opens John's on Bleecker Street in New York's Greenwich Village.
1929: Marra's opens in Philadelphia.
1931: Eddie's opens in New Hyde Park, Long Island (Nassau County), New York.
1932: Paul's Apizza opens in East Haven, Connecticut.
1933: Santarpio's starts serving pizza in East Boston, Massachusetts.
1933: Patsy Lancieri opens Patsy's in East Harlem, New York.
1934: State Street Apizza (now Modern Apizza) opens in New Haven.
1934: Sciortino's opens in Perth Amboy, New Jersey.
1935: Tommaso's (originally Lupo's) opens in San Francisco (not in the Pizza Belt).
1936: Reservoir Tavern opens in Boonton, New Jersey.
1936: Original DeLorenzo's opens in Trenton, New Jersey, on Hudson Street.
1938: Salvatore Consiglio, Frank Pepe's nephew, opens Sally's on Wooster Street in New Haven.
1943: Uno's opens in Chicago (not in the Pizza Belt).
1946: Tacconelli's begins serving pizza in the Port Richmond section of Philadelphia.
This entry is an excerpt from my book Pizza: A Slice of Heaven. To read more, visit the Slice of Heaven archives here on Slice or buy the book from Amazon
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3 Comments:
You needed a pizza license in 1908? Do you need one now?
www.forgotten-ny.com
Slice Kevin Walsh at 3:59PM on 02/16/06
I can't believe that my local fave is on this timeline..
The Reservoir Tavern in Boonton,NJ.
If you guys want to take a trip out this way, I'd be happy to fetch you from the bus or train anytime.
The pie is AMAZING. Like a fine wine, full of complexities.
You can't decide which is best, the crust, the sauce, the cheese/ Okay, the crust. Again, complex with this sort of coffee undertone. I can't explain it.
You know that this pie is the real deal when you see the locals picking up their take out pies. The boxes are tied with string and each patron hugs the box like it is filled with jewels.
This pie is up there with the big names from NYC. Equally as good as they are. And just minutes away.
For me that is.
Slice Dan D at 10:34PM on 03/03/06
I never heard the term Pizza Belt. I live in California but grew up watching channel 5 in the 70's. thanks "Here's the American Pizzeria Timeline, which includes only two non Pizza Belt entries,"
Slice -joe at 2:24AM on 05/14/07