Tacconelli's Pizza

Giovanni Tacconelli built the 20-by-20-foot brick oven in 1918 to bake bread, shifting after World War II to tomato pies layered with minimal cheese and plenty of sauce. Five generations in, the kitchen still runs on a one-man, one-oven format with no computers in the building. Guests settle into the BYOB atmosphere to watch pizzas emerge from the hand-tended hearth, backed by an operation that caps its daily output and takes reservations strictly person-to-person over the phone.