Time Out

"Coal-fired blisters, spotted pools of house-made mozzarella and just the right amount of sauce (read: not much at all) keep us coming back to this 91-year-old Coney Island joint. Anthony “Totonno” Pero’s main attraction is a thing of beauty—perfectly served on a Styrofoam plate."

Thrillist

"Totonno’s stands strong today and is still making one of the city’s best margherita pies with a thin, charred crust, a sweet but not too-sweet tomato sauce, and slices of melty, fresh mozzarella."

Arthur Bovino

"This is Totonno's. And this, is how you make pizza."

Robert Sietsema

"This place is simply the best pizzeria in the world. The crust is tender, but not too tender, charred in places, the tomato sauce plain, and the cheese tasting as if it had been made moments before."

Zagat

"This 1924-vintage Coney Island pizzeria is renowned for its terrific coal-oven pies lovingly made with the freshest ingredients."

Serious Eats

"Don't expect crazy toppings or frills here, just a perfectly charred, thin, crisp crust that bubbles and buckles in the heat of the coal oven, topped with bright tomato sauce, and sparingly applied dabs of creamy fresh mozzarella."

Arthur Bovino

"Coal-fired blisters, spotted pools of house-made mozzarella and just the right amount of sauce (read: not much at all) keep us coming back to this 91-year-old Coney Island joint."

Brian Hoffman

"The pizza here is great and a true New York classic – thin chewy charred crust and a sweet tomato sauce tamed by a rich buttery tang from the globs of cheese."

Adam Sachs

"Have a drink served by the tuxedoed barman while you people-watch. It's a nice prelude for the meal you'd actually drive to Coney twice a week to eat: the thin, char-crusted, sweet-sauced margherita pie at Totonno's pizzeria. One bite and it's clear that the nine decades of hype have been justified."

Greg Morabito

"New York City's 25 Most Iconic Pizzerias: Totonno's Pizzeria Napolitana - The crust has a char that may surprise diners who have never tasted real coal oven pizza before, and the toppings are delicately applied."