Totonno Pizzeria Napolitano

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danmarinophoto

Joined 3 years ago

You are going for food and atmosphere. Don't forget that this is the 2nd pizza place in NYC! When you arrive, you get all that goes with that if you just stop and take it all in- look on the walls, look in the window.... everything will remind you of the past. Embrace it as you enjoy some very good pizza.

Here is a photo session I did in Feb 2009 to document it. I have been going for 30 years and I am only 34 years old! I would like to be visiting for many many many more years to come!

Come back Totonno's! It looks like the reopen is sometime in January / February -board are off the the front doors.

www (dot) danmarinophoto (dot) com/pizza

- Dan Marino

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aquagirl26

Joined 4 years ago

Top Notch Pizza. Ah, Totonno's, when are you going to reopen? Pizza has not been the same since you closed....there's nothing like this pizza. Nothing.

Doesn't Recommend

mattbklyn

Joined 5 years ago

Not good at all. Being a native new yorker, you are critical of pizza. I went here because it was always top rated. I was extremely disappointed. The pizza is highly overrated. Floppy, the sauce had no taste. And the one's making the pizza, that's another story. Anyone with a brick oven can make this pizza. It was pretty much dough, canned sauce, and a few chunks of polly'o cheese. Go to DiFara's instead.

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kennedye

Joined 7 years ago

Le sublime sur le sublime produit malaisement un contraste, et l'on a besoin de se reposer de tout, meme du beau. Maybe.. Technical perfection. Worth any and every effort. The margherita and white pies are untoppable. Marry into the Cimineri family. Rent on Neptune Avenue. Name your son Anthony. Write Totonno's into your will.

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st2047

Joined 9 years ago

Excellet pizza. My husband and I enjoy pizza, and are frequent customers at John's, Grimaldi's, Di Farra's, and Lombardi's. This was our first time at Totonno's, mainly because it is about 1.5 hour subway trip from the Upper West Side. We regret now not trying this place earlier: their pizza is fabulous, perhaps the best in New York. The crust is thin and chewy, nicely charred, but not burnt.. The sauce is just the right consistency and sweetness. I particularly enjoyed their homemade mozzarella, which was there in the right amount.

Regarding the service, it was quite slow, but who cares, we were not at a 5* restaurant. Considering that there was no wait for a table, we actually saved some time despite the long subway ride.

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brooklyn66

Joined 11 years ago

Not all that. As a native Brooklynite, somehow after 41 years, I've missed eating at Tontonno's. So when I was invited for a pre-Cyclones game, I was looking forward to a trancendent pizza experience. Sadly, it was not to be.

Bottom line: It's just not that good. Not even in my top 10 pizza joints in NYC.

Try: Loucali (Carroll Gardens), Franny's (Park Slope), Di Fara (of course), Gramaldi's (despite the tourists), John's of Bleeker, Sam's (Cobble Hill), and upstate in the Catskills, Brios in Phoenicia. All are trancendent.

Tontonno's was not.

The crust was excellent, but it was downhill from there. The sauce: pedestrian. The cheese: Tasteless.

Nice old school atmosphere.

Ding.

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Chapaev

Joined 10 years ago

One of the Best NYC Pizzas. Forget Lombardi's, Grimbaldi's..overrated and overpriced. This is the real deal- delicious crust, great toppings..just perfect pizza.

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jde1065

Joined 8 years ago

Pizza doesn't get any better. This is the best pizza in Brooklyn by far. The crust is perfect and just slightly charred from the coal oven the sauce and cheese are excuisitely blended. If this was in a different section of Brooklyn you'd never be able to get in.

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cjlars1399

Joined 8 years ago

Artistry. The Best Pizza in New York - Period.

Thin crust, great sauce, fresh cheese. You cannot top this. Run to Coney Island - Now!

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Erin Behan

Joined 10 years ago

A Coney Island landmark in serious contention for the city's best pizza.. As the city's oldest continually operating pizza parlor opened in 1924, Totonno feels lived in and well loved. Awards, photos of sports stars and presidents, and newspaper clippings line the walls. The crowd's a mix of families, old-timers and curious city slickers. The coal-fired brick oven makes a world of difference, charring the slightly salty, airy-on-the-inside, crisp-on-the-outside crust and lightly browning the toppings on the paper-thin pie. Slices of rich mozzarella dot the pizza, with a sweet tomato sauce drizzled on top to avoid sullying the crust. The white pizza with pecorino Romano cheese is a house specialty.