Guiseppe and Adaline Papa, The Founders of Papas Tomato Pies
in 1912. It is the second oldest Pizza Place in the United
States and still going strong at the corner of Roebling
Avenue and Chambers Street in the Burg:
UPDATE
JoeZ adds...
Always had a great pie from Papa's, they delivered many a
time to us.
Thank You JoeZ...and they still make great pies today:)
4 comments:
HI MAC....I CAN REMEMBER WHEN MY GIRL FRIEND OFFERED TO GET A TOMATO PIE AT PAPA'S FOR 25 CENTS IN THE 30'S. AT THAT TIME SHE WAS WORKING AT BAYER'S FOR ABOUT 25 CENTS AN HOUR AND I WAS NOT WORKING. PAPA'S WAS ON BUTLER ST. AND ONE OF THE FEW TOMATO PIE PLACES AROUND. I BELIEVE THE ONLY TOPPING AVAILABLE THEN WAS ANCHOVIES. ALSO, ON OCCASIONS, PAPA'S HAD MUSSELS AVAILABLE. BEST REGARDS.
Hi Ralph:)
Over the years I have had tomato pie with every kind of topping and have decided that my favorite is just tomato pie as is. I used to like sausage on it but thats a bit hard to handle now if I am eating on a big scale. Mushrooms are good too on occasion:)
Have to jump in Mack and Ralph, love mine with anchovies.
My magic combo happened by accident one day. Sausage, black olives and fresh garlic.
Beware, the "Old Guard" would never do this but I have caught a few places. They make the pies on the night shift and refrigerate them or freeze them and then for for those 11 am openings reheat. Two days ago when looking at the color of the cheese I asked if they were fresh? "They were all made at the same time", fellow did not answer the question. I requested lightly heated a few weeks ago and my sausage was still part frozen.
Keep their feet to the flames laddies, steady on and no compromise now or ever!
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