The tradition of pizza-making continues beyond New York and branches out to Philadelphia, PA. Nick Pashalis along with his brother Peter open Pietro’s, the first coal-oven pizzeria in Center City, Philadelphia. They name it “Pietros Coal-Oven Pizzeria.“

“Pietro’s is pizza perfection.” —The Philadelphia Inquirer

On January 11, 2006, Nick Angelis opens Adrienne’s, the first rectangular 10-slice pizza parlor on Stone Street in the financial center in downtown Manhattan.

Nick Tsoulos, Angelo’s son-in-law, licensed the Patsy’s name and opened Patsy’s Pizzeria in Manhattan in the 1990’s.

“The pizzas are superb.” —NY Times

John and Nick Angelis, branch out into the city and open Nick’s Family Style Restaurant the first Family-Style Restaurant & Pizzeria, on a pleasant corner spot at 1814 2nd Avenue on the Upper East Side.

In 1994, Nick and John Angelis, Angelo’s sons, open Nick’s Pizza in Forest Hills.

“Voted #2 Best Pizzeria in NY.”—NY Times

Angelo Angelis opens a successful pizzeria in downtown Brooklyn in the 1960’s.

John Pashalis, Angelo’s nephew, trained with Nick Angelis, and open Angelo’s in Manhattan.

November 2006, Mirene Angelis opens her piece of the pie...she claims she did one better and named the place “Dean’s” after her father’s favorite entertainer. Claiming that this is the city’s best brick-oven pizza.