June 24, 2004

Slice Pizza Club at John's Pizzeria

POST #    1121

Last night was the first meeting of the Slice Pizza Club that took place on a weekday, at night, and in Manhattan. All this for a trip to John's Pizzeria on Bleecker St. Adam and his crew at Slice hoped turnout would be better because of the location, but it looks like there are only a few dedicated pizza eaters out there - three slice correspondants, and two Slice friends, myself included (for the record, Astrid showed up a little late and I hear that Janelle has been busy). For shame on the rest of you, for shame!

As is the norm for John's, the quality was rather "eh" and disappointing. Everyone who comes to New York breaks out their guide books and proclaim, "Let's get the best pizza in New York!" Then they head to John's, which, in my opinion, might not even be the best pizza on the block anymore. Sure, you can't compare a brick oven to a regular slice, but if you factor in expectations, John's isn't even close to the pizza places that bookend that stretch of Bleecker St - Joe's and the new Bleecker Street Pizza (pictured above in the 2nd picture and dubbed by the apparent authorities on pizza, the WB11, as "The Best Thin Crust Pizza"). Honestly, John's barely makes my top-3 brick/coal oven pizza places in Manhattan. Sad, but true.

I have to say that the pizza at John's used to be my favorite. I was young, the product was better, and I'm not sure what has changed. Is it the oven staff? Is it the ingredients? Or is it that I've just become more discerning when it comes to my pizza tastes? John's was one of the three pizza places that I grew up on, Joe's on Bleecker and Michelangelo's on Hudson St. being the other two. John's and Joe's are both excellent places to cut your pizza teeth on, but John's has fallen a long way.

The pizza at John's was dry and inconsistent. I can't put my finger on exactly why I didn't like it, but maybe it's because there were so many things wrong that I need more fingers - the solid cheese plastered to the crust or the sour tomato sauce are two that come to mind. So if you're a tourist and you're reading about John's, don't go there. While it's the best in the tour books, those people don't really know what they are talking about. Dollar for dollar, the pizza at Joe's or Bleecker Street Pizza is probably better.

More information:
- The Tien/Audrey or Audrey/Tien review of John's
- The Tien/Audrey or Audrey/Tien review of Joe's
- Citysearch listing for John's (clearly, voters on the site are crackheads)
- Citysearch listing for Joe's
- Citysearch listing for Bleecker Street Pizza
- All entries on the Slice Pizza Club
- Astrid on "Slice Club Outing #4"

Posted by tien mao in Food/Drink at 9:20 AM



What constitutes a good slice to you, Tien? For me it's the 50/50 ratio of fresh sauce and cheese coupled with non–flash-frozen toppings.

Posted by: josé at June 24, 2004 9:47 AM

i love johns for pies, and joes for slices.. but probably more bc they were both like 2 blocks from my apt than for quality

Posted by: rachelle at June 24, 2004 10:56 AM

it's hard to say exactly what constitutes a good slice. it's one of those things that you know when you eat it. but generally, i don't think the sauce or cheese can be too overwhelming and for me, the crust has to be thin, but not necessarily paper thin.

Posted by: tien at June 24, 2004 11:22 AM

where's the next slice club destination? we should go to the manhattan totonno's!

Posted by: jeannette at June 24, 2004 2:15 PM

I've lost track of how many times I've gotten a slice at Joe's just because I happened to be walking by. Double digits for sure. Never been to Bleecker St. Pizza.

Posted by: joe s at June 24, 2004 2:50 PM

duh...pizza is one of the many items that i did not get to sample in my feeding frenzy this past weekend...good pizza is hard to find. keep up the work, i'll be sure to refer to your site if i have another rendevous in nyc

Posted by: stam at June 24, 2004 11:45 PM

I have heard that John's had closed the new half of his location on Bleeker street for what seamed to be a refurbishment. Any of you knows more about this?


Posted by: Marco at February 18, 2006 7:27 AM

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