STATEN ISLAND, N.Y. — Mayor Zohran Mamdani and a local pizzeria brought some warm, cheesy goodness to hardworking firefighters serving Staten Island.
Towne Deli Pizzeria served up about eight pies that the mayor handed out to FDNY Engine 167 & Ladder 87 on Annadale Road Saturday, according to manager Victor Polizzotto.
Captain Trent Coppolo greets Mayor Zohran Mamdani upon his arrival to thank firefighters and EMS personnel for keeping New Yorkers safe during the cold snap at Engine 168, EMS Battalion 23 in Rossville on Saturday, Feb. 7, 2026. (Owen Reiter for the Advance/SILive.com)Owen Reiter
“It was a nice day, being able to see… all the guys that work hard and do their time diligently for the city, serving our community,” Polizzotto said.
Mamdani carried three pies into the firehouse himself, beaming as he handed them to a firefighter.
During the visit to the Staten Island firehouse, Mamdani also praised firefighters for keeping the city safe during a historic cold snap.
Firefighters on Staten Island responded to two fires in the dangerous cold on Sunday.
“I’m here to also appreciate the incredible work of fire and EMS workers who do not have the luxury of staying inside in a moment like this. They’re outside making sure that New Yorkers are safe, New Yorkers are warm,” Mamdani said.
Shaking hands and chatting, the mayor even got to wish a local boy visiting the firehouse a very happy birthday.
Towne Deli Pizzeria, often referred to simply as “Towne Deli,” has been serving Staten Island for over 50 years.
Mayors and S.I. pizza
Mamdani isn’t the first New York City mayor to check out some Staten Island pies.
Mayor Bill de Blasio started #forkgate after being spotted at Goodfellas chowing down on some pizza using a knife and fork back in 2014.
“In my ancestral homeland, it is more typical to eat with a fork and knife,” the Italian-American defended himself. “I have been in Italy a lot, and I have picked up the habit — for a certain type of pizza. When you have a pizza like this, it had a lot on it, you know, I often start with a knife and fork, but then I cross over to the American approach, and I pick it up when I go farther into the pizza.”