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Retsof is a hamlet and census-designated place (CDP) within the town of York in Livingston County, New York, United States. The community, situated 30 miles (48 km) southwest of the city of Rochester, is off New York State Route 63 approximately one mile east of State Route 36. As of the 2010 census, it had a population of 340. [3]
Di Fara Pizza is a pizzeria located at 1424 Avenue J in the Midwood section of Brooklyn, New York City.Situated on the corner of East 15th Street and Avenue J, the restaurant was owned and operated by Domenico DeMarco (1936–2022) from 1965.
Retsof – A hamlet and census-designated place south of the center of the town. Retsof was named for William Foster, Jr., 1885 president of the Empire Salt Co., spelled backwards. [9] Retsof Corners – A location south of Retsof on NY-63. Rippeys Corners – A location east of Wadsworth. Roots Corners – A location south of York hamlet.
Ryan Huck, owner of Spankey's Una Pizza and Spankey's Una Cafe, stands inside the new cafe building on Haynie's Corner on Tuesday, Jan. 2, 2024.
Joseph A. "Big Joe" Todaro Jr. (born 1945 or 1946) [1] is an American businessman and the son of Joseph Todaro Sr. [2] Todaro is best known as the owner of La Nova Pizzeria, a popular pizzeria chain in Buffalo, New York and the Western New York region that was founded by his father.
Pizza Corner was a brand of Global Franchise Architects (GFA), a Geneva, Switzerland-based company that builds, operates, and franchises a specialty food service brands. All Pizza Corner restaurants and kiosks were designed by Itorama [ 2 ] and built by Interbuild Solutions, [ 3 ] two companies that are part of the Synergia One Group.
A separate chain of Jerry's Restaurants has operated in the western United States since the 1960s. [26] [27] It was founded by Thomas and Jerry Goucher, [28] the latter of whom died in 2005, at the age of 78. [29]
A favorite attraction of the restaurant was its famous cheesecake. In a letter to New York in 1973, Dempsey wrote, "Jack Dempsey's cheesecake has been in existence for almost 40 years. And in New York it is an institution in itself. It is baked on our premises, eaten in our restaurant, as well as airmailed all over the United States and Europe.
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