Cuisine:

• Pizza
• Italian
• Homestyle

Home Run Inn Description:
The thin-crust pizza here (actually it's more of a medium-thick crust) is as good today as it was in 1947 when the late Nick Perrino started the whole thing. The size of the place has expanded fivefold since then, and the next generation is at the helm, but on any given evening it seems as if the customer base has expanded tenfold. It's a well-oiled machine, though, so pizzas---thousands each week, some destined for the freezer section of supermarkets across the country, some for take-out---come without too much wait. When you do wait, however, the people-watching is as interesting as the pizza is excellent. Why is the pizza so good? Home Run makes its own sausage, blends three different kinds of mozzarella cheese and makes a lush, tasty sauce and a properly chewy crust. We're partial to the Garlic Fireball, a blend of that aforementioned sausage, jalapeños and giardiniera on a garlic butter crust.


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