La Linterna
La Linterna has served thin, crisp-crust New York-style pizza in Lima since 1963, when a New Yorker named Floyd Scofield Sebastian opened the first location in San Antonio, Miraflores, and its own history page names the style explicitly rather than leaving it a generic import. It now runs two locations inside the Provincia de Lima boundary, in Barranco and San Isidro, and describes itself as unchanged in recipe across more than sixty years, but no source opened for this record states an oven type or where the dough is actually made.
Why it is here
La Linterna has served thin, crisp-crust New York-style pizza in Lima since 1963, when a New Yorker named Floyd Scofield Sebastian opened the first location in San Antonio, Miraflores, and its own history page names the style explicitly rather than leaving it a generic import. It now runs two locations inside the Provincia de Lima boundary, in Barranco and San Isidro, and describes itself as unchanged in recipe across more than sixty years, but no source opened for this record states an oven type or where the dough is actually made.