#24 Domenica, New Orleans (Margherita) from 101 Best Pizzas in America 2013 (Slideshow)

101 Best Pizzas in America 2013 (Slideshow)

Flickr/Tiger Girl

Slide 77 of 101
#25 John’s of Bleecker, New York City (Bruschetta)

Yes, John's of Bleecker is on the tourist rotation, but there's a reason this place has become an institution. Pizza is cooked in a coal-fired brick oven the same way it's been done there since 1929. You can choose from their available toppings (pepperoni, sausage, sliced meatball, garlic, onions, peppers, mushrooms, ricotta, sliced tomato, anchovies, olives, and roasted tomatoes), and you can scratch your name into the walls like the droves before you, but what you can't do is order a slice. Pies only, bud. And in this case, you’re going with the Bruschetta: mozzarella, diced Roma tomatoes marinated in olive oil, fresh garlic, and basil (no sauce).

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