Totonno's Pizzeria Napolitana

Anthony 'Totonno' Pero learned to make pizza at Lombardi's in Manhattan and opened his own shop on Neptune Avenue in 1924, and his family has kept it going for more than a century. The coal-fired brick oven is one of the few the city still allows, grandfathered in as long as the business stays open. Totonno's came back from a 2009 fire and from Hurricane Sandy, which wrecked it in 2012, and it is a James Beard America's Classics honoree.

The menu is two pies, both 14 inches: the traditional, with mozzarella, tomato, grated cheese and olive oil, and the white, with mozzarella, grated cheese and oil. The shop opens on weekends for pickup and delivery, and Antoinette Balzano, one of the owners, told LovelyNYC in October 2026 that you can also eat your pie there, and the family has said publicly that it is looking for a buyer or partner who will keep the old methods. Go while it lasts: pick up a traditional pie and carry it to the boardwalk a few blocks south.