{"id":1193,"date":"2025-05-19T16:13:11","date_gmt":"2025-05-19T20:13:11","guid":{"rendered":"https:\/\/eportfolios.macaulay.cuny.edu\/nyfoodatlas\/?post_type=locations&p=1193"},"modified":"2025-10-11T13:51:07","modified_gmt":"2025-10-11T17:51:07","slug":"armandos-pizza","status":"publish","type":"locations","link":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/locations\/armandos-pizza\/","title":{"rendered":"Armando’s Pizza"},"content":{"rendered":"\n

Armando\u2019s Pizza, located in East New York, Brooklyn, was established in 1976 by a Sicilian immigrant who opened the shop in a newly developed shopping plaza. Nearly 50 years later, the family-owned pizzeria is still in operation and is now run by his son, Carmack, who continues to use the original recipes even after a remodel in 1997.1<\/a><\/sup><\/p>\n\n\n\n

The pizzeria\u2019s most popular item remains the classic round slice: a traditional, triangular cut from a large circular pie and is praised for its crispy crust and flavorful sauce. Their Margherita slice, made with basil, parsley, garlic, onion, and fresh mozzarella, is also a customer favorite. Carmack emphasized that pizza continues to be an affordable option in New York City since \u201cA large pie for $19 can feed four people.\u201d<\/p>\n\n\n\n

Even as the neighborhood has changed, Armando\u2019s has built strong customer loyalty, with many long-time regulars still coming to the shop. Busiest on Saturdays and during weekday lunches, today the pizzeria struggles with finding consistent labor. Carmack explains that fewer workers are willing to take on traditional kitchen jobs, often opting instead for self-employment or more flexible work. But Armando\u2019s has adapted to digital trends, accepting online orders and benefiting from social media exposure. \u201cPosting online has definitely helped,\u201d Carmack said. \u201cIt spreads the word and brings in more business.\u201d<\/p>\n\n\n\n

He attributes the lasting popularity of pizza in New York City to its convenience, affordability, and cultural history rooted in Italian immigration. Looking forward, he sees the pizza business continuing to evolve in response to generational changes and labor market shifts, but he believes pizza will always hold a central place in the city\u2019s food culture.<\/p>\n\n\n\n

\n
<\/div>
1366 Granville Payne Ave, Brooklyn, NY 11239<\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n
By Savanah Banton
This family-run Brooklyn pizzeria has been serving the same classic slices using the same original recipes for fifty years.
Campus: John Jay College
Professor: Renee Romano
Location: 1366 Granville Payne Ave, Brooklyn, NY 11239
References: \u00b9 Interview with Carmack, owner of Armando\u2019s Pizza, conducted by the author, May 2025.
\u00b2 Ibid.
\u00b3 Ibid.
\u2074 Ibid.
\u2075 Ibid.
\u2076 Ibid.<\/div>\n\n\n
  1. Interview with Carmack, owner of Armando\u2019s Pizza, conducted by the author, May 2025. \u21a9\ufe0e<\/a><\/li><\/ol>","protected":false},"excerpt":{"rendered":"

    Armando\u2019s Pizza, located in East New York, Brooklyn, was established in 1976 by a Sicilian immigrant who opened the shop in a newly developed shopping plaza. Nearly 50 years later, the family-owned pizzeria is still in operation and is now run by his son, Carmack, who continues to use the original recipes even after a […]<\/p>\n","protected":false},"author":4,"featured_media":1194,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"portfolio_post_id":0,"portfolio_citation":"","portfolio_annotation":"","openlab_post_visibility":"","api_coordinates_pp":"40.6482385,-73.8820476","footnotes":"[{\"id\":\"fa8c5d62-80e5-4f96-927e-969ed56ba83a\",\"content\":\"Interview with Carmack, owner of Armando\\u2019s Pizza, conducted by the author, May 2025.\"}]"},"tags":[7,12],"location_types":[17],"class_list":["post-1193","locations","type-locations","status-publish","format-standard","has-post-thumbnail","hentry","tag-brooklyn","tag-pizza","location_types-location"],"acf":[],"_links":{"self":[{"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/locations\/1193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/locations"}],"about":[{"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/types\/locations"}],"author":[{"embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/comments?post=1193"}],"version-history":[{"count":1,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/locations\/1193\/revisions"}],"predecessor-version":[{"id":1494,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/locations\/1193\/revisions\/1494"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/media\/1194"}],"wp:attachment":[{"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/media?parent=1193"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/tags?post=1193"},{"taxonomy":"location_types","embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/location_types?post=1193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}