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Pete & Sam’s, from the ashes, celebrates 70th anniversary

By Updated: September 20, 2018 2:07 PM CT | Published: September 17, 2018 7:28 PM CT
<strong>Chef and co-owner Michael Bomarito prepares the handmade dough used to make the pizzas at Pete &amp; Sam&rsquo;s. The family owned Italian restaurant has been using the same recipe for its dough since 1948.</strong> (Patrick Lantrip/Daily Memphian)

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

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.

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