Pete & Sam’s, from the ashes, celebrates 70th anniversary
Chef and co-owner Michael Bomarito prepares the handmade dough used to make the pizzas at Pete & Sam’s. The family owned Italian restaurant has been using the same recipe for its dough since 1948. (Patrick Lantrip/Daily Memphian)
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Memphis restaurants Pete & Sam's Sam Bomarito
Jennifer Biggs
Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.