Matches in DBpedia 2014 for { ?s ?p Totonno's is a pizzeria located at 1524 Neptune Avenue (between West 15th Street and West 16th Street) in Coney Island in Brooklyn, New York. It was established by Antonio "Totonno" Pero. He was an employee at the Lombardi's pizzeria on Spring Street in New York's Little Italy that was established in 1905 when he began selling tomato pies cooked in a coal oven and wrapped in paper and tied with a string. In 1924, Totonno left Lombardi's to open his own pizzeria on Coney Island called Totonno's. It is owned by Louise Ciminieri and known for its lines out the door, longevity, and delicious food. Pero can be seen in a photograph with Lombardi, whose employ he left in 1924, "shortly after the subway started running out to the hinterlands of Coney Island, and opened his own place there".Totonno's pizza has been made the same way since 1924 "along with its Brooklyn pizza brethren Di Fara Pizza, Grimaldi's and Franny's", and "is considered among the best in the country by people who have dedicated their lives to the subject". James Oseland, editor-in-chief of Saveur magazine, attributes a "quintessential New York City flavor profile" to Totonno's.Totonno's is one af a handful of pizzerias that use a coal fired brick oven, which gives the pizza a flavor that can not be duplicated. New coal ovens do not pass current environmental laws in New York, and the old ovens are grandfathered in as long as the business remains open.The original location was damaged by fire in 2009, but reopened. In October 2012, Totonno's was among several landmark New York restaurants devastated by Hurricane Sandy. Although they had planned to open by the end of the year, they re-opened in mid-January 2013.. }
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- Totonno's abstract "Totonno's is a pizzeria located at 1524 Neptune Avenue (between West 15th Street and West 16th Street) in Coney Island in Brooklyn, New York. It was established by Antonio "Totonno" Pero. He was an employee at the Lombardi's pizzeria on Spring Street in New York's Little Italy that was established in 1905 when he began selling tomato pies cooked in a coal oven and wrapped in paper and tied with a string. In 1924, Totonno left Lombardi's to open his own pizzeria on Coney Island called Totonno's. It is owned by Louise Ciminieri and known for its lines out the door, longevity, and delicious food. Pero can be seen in a photograph with Lombardi, whose employ he left in 1924, "shortly after the subway started running out to the hinterlands of Coney Island, and opened his own place there".Totonno's pizza has been made the same way since 1924 "along with its Brooklyn pizza brethren Di Fara Pizza, Grimaldi's and Franny's", and "is considered among the best in the country by people who have dedicated their lives to the subject". James Oseland, editor-in-chief of Saveur magazine, attributes a "quintessential New York City flavor profile" to Totonno's.Totonno's is one af a handful of pizzerias that use a coal fired brick oven, which gives the pizza a flavor that can not be duplicated. New coal ovens do not pass current environmental laws in New York, and the old ovens are grandfathered in as long as the business remains open.The original location was damaged by fire in 2009, but reopened. In October 2012, Totonno's was among several landmark New York restaurants devastated by Hurricane Sandy. Although they had planned to open by the end of the year, they re-opened in mid-January 2013.".