Giuseppe Pappalardo, an owner of Joe & Pat's in Castleton Corners, Staten Island, mastered his craft at three legendary Staten Island slice establishments: Nunzio's, Ciro's, and Tokie's. His slices are distinguished by a superbly thin, crisp crust.
"They're easier to digest," he says, "so you can eat a lot of them."
And believe me, I do.
Giuseppe's son Angelo has now joined him at the pizzeria. He's a serious chef whose last stop was at Esca in Manhattan. I'm sure he'll do wonders for all the other food at Joe & Pat's. The only way he could improve the pizza is to make it with fresh mozzarella.
Joe & Pat's
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