While Gilligan’s may serve up some of downtown New York’s favorite summertime pizza, everyone’s favorite dish made its way to New York City in the early 1900s, brought by Italian immigrants, particularly those from Naples, where modern pizza originated. As waves of Southern Italians arrived through Ellis Island, many settled in Manhattan’s Little Italy, just a short walk from Gilligan’s current location, bringing their food traditions with them.

The first known pizzeria in the U.S. was Lombardi’s, opened in 1905 by Gennaro Lombardi on Spring Street in Manhattan. He initially sold tomato pies wrapped in paper and tied with string, often to factory workers grabbing lunch. The pies were baked in coal-fired ovens, giving them a distinctive flavor and crispy crust.

Pizza remained a mostly Italian-American, neighborhood food until after World War II, when returning soldiers who had tasted pizza in Italy helped popularize it across the country. But New York City remained the epicenter, developing its own signature style—thin, foldable slices with crisp edges, often sold by the slice and served on a paper plate.

Gilligan’s has adopted the personal pizza model. One smaller pie that’s big enough to satisfy your craving, but also sliced in bite-size portions to share with your mates. Set sail for SoHo and pick from our Soppressata, Squash Blossom, or Margherita Pizzas!