This small pizza joint has been in operation since 1945, bought by current owner (and Greek immigrant) John Kambouris in 1985. Kambouris chose to stick to the original owner’s recipe and even buys the ingredients from the same vendor to make his doughy and cheesy slices. The neighborhood favorite boasts slices that are so large many patrons end up using utensils to eat. And at $2.50 a pop, that’s quite a deal.
- Cash Only