Summer jobs can teach you a lot, like new skills, the value of hard work, and that school really isn't that bad. For a guy leveraging his summer gig 40 years later, get thee to Joey's Stone Fired Pizza.

From a local retired teacher who spent his childhood summers toiling in his dad's/grandad's pizza joints, Joey's renovated the former Venuto's w/ Tuscan yellow walls surrounding red booth/slate gray table seating for 64, including eight at a bar facing a squat oven tiled with volcanic rocks that bakes full pies in under eight minutes, all amidst the gazes from framed photos of everyone from Marilyn to Ali to The Boss, as well as Mickey Mantle's 1954 contract for a cool $21K, clearly not penned by that other Boss. Using the secret family recipes he learned back in the day, Joey offers two sizes of handmade pies (12" & 16" -- no slices) done up thin-crust (regular or honey wheat) Neapolitan/Trenton style and topped with chunky homemade sauce from imported vine-ripened San Marzano tomatoes, a blend of mozzarella and provolone (as well as grated Parmigiano Reggiano), and olive oil that was specially imported, because American chicks think Popeye's arms are just weird. Toppings're all high-quality, and split between ingredients sourced from the nearby Italian Market (produce & Fiorella's sausage), and artichokes, dry-cured cotto cappicola, and sweet & long hot peppers that're imported from Italy before they're cored and roasted on site, as opposed to the high school kids who use their mom's Accord.

They've got some moves for the future, like expanding the menu to include pasta (including homemade veal/pork/beef meatballs) and gourmet sandwiches, as well as applying for a license to serve wine & bottled beer -- the very thing that makes summer jobs/the rest of your life liveable.

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Click here to peep the menu in all its beautifully simplistic glory