855 South Broad Street, The Burg
Once upon a time this was Frank S. and Jennie Limone's
Tomato Pie Restaurant:)
UPDATE: SJ Bill adds..
Frank's Tomato Pie restaurant was another of our regular places.
It was a door or two from Deutz Jewelers. Frank owned a beautiful
old Rock Ola juke box that played 78 platters, not 45s. The
colored tubes on the side bubbled like old style Christmas
ornaments. The sound? Not so good, but who cared!
Beside the cooking station was a mural of Vesuvio, from
Frank's home in Napoli region of Italy.
Compared to Sam's, a block up S. Broad St., or Schusters,
at Whittaker and Roebling, Frank used one of the ealier gas ovens
for his baking, where Sam's and Schusters used coal or coke fired.
I'm not sure if gas ovens made for a better tasting tomato pie,
as they did not impart a taste into the crust that you get from
coal, coke or a wood fired oven. The bottom of the crust was never
as browned-off as they were at Sam's. But still, it tasted great!
Frank used good ingredients. I think he was one to grind a little
oregano into the mozarella topping, which gave it a nice herby
Italian flavor.
Frnak Limone was another of the "nice guy" businessmen of the
Broad Street Business area.
1 comment:
Personally, I think the coal fired ovens are the best. They get the crust well done and crispy with a char smokey flavor.
There are not many places that still use coal. Having not lived in Trenton for a long time I don't know if any do.
In NYC there's Patsy's on 1st Ave in the Bronx around 125ST. A definite hole in the wall, but great pizza. Then there's Grimolli's, with one location in NYC and another in Hoboken, NJ.
Another good pizza place (notice I did not say tomato pie place, since they are different) is John's in NYC. There a number of locations, but I limit myself to the 64St off 1st Ave. or the Bleeker St. sites. Their sausage pies are great
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