- Worcestershire sauce introduced (1937)
John's of Bleecker Street
Yes, John's of Bleecker is on the tourist rotation, but there's a reason it’s become a New York City institution. Pizza is cooked in a coal-fired brick oven the same way it's been done there since 1929. Choose from their available toppings (pepperoni, sausage, sliced meatball, garlic, onions, peppers, mushrooms, ricotta, sliced tomatoes, anchovies, black olives, basil, and roasted tomatoes), and you can scratch your name into the walls like the droves before you.
What can't you do? Order a slice. Pies only. And in this case, you’re going with either a Margherita or what the guys at John's like to call the "Boom Pie" (according to a manager, they say "Boom!" to themselves right before they serve it): oven-roasted tomatoes, garlic, and basil.
— Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015