Grimaldi's

Easily my husband and I's favorite pizza spot in NYC--err, Brooklyn!

We've hopped around to other locations and this one is by far the most consistently delicious! The crust is NYC style--thin and just right, the sauce is perfect and all the ingredients taste fresh. We stick to a regular pepperoni pie. The original Grimaldi owners (Patsy and Carol Grimaldi) sold the business and name rights more than a decade ago, but added confusion when they opened another pizza shop right next door called Juliana's.

Between Juliana's and Grimaldi's, we prefer Grimaldi's for a good old fashion pie that hits the spot while Juliana's leans more towards (pricier) gourmet style pizzas, offering interesting flavor pairings. In our opinion, Grimaldi's is a good place for your family, while Juliana is more for a romantic date.

TIP: To skip the long lines, call in early for a take out order! We always walk past the lines in a breeze, find a table right along the Pier, or in front of the restaurants and have ourselves a picnic. Beautiful views, great location.

Happy Adventuring!!!

There's always a line outside, but I got lucky one Sunday morning. Instead of going to the normal smorgasburg, I decided to wait on line for 15 minutes to check out Grimaldi's new location. Surprisingly, the whole pizza ordeal with waiting, ordering, and eating only took 1.5 hours (which is about what I'd expect if they made it fresh). Since we were one of the early ones on line, we got the first batch of seating. If you ever miss this first set, you should probably just give up because you'll be waiting another hour to have the pizzas made, eaten, and checks paid. I think there's a paper about this somewhere that talks about wait times at restaurants around peak hours.

Anyway, the best idea is to call in and get the pizza to go. Eat it in the park and make everyone else jelly. You could probably sell a slice at Smorgasburg if someone's desperate enough.

We got a pepperoni pizza pie and ate 4 slices each. I don't mind to admit it when I'm a piggy. When you wait 30 minutes to get a seat, you might as well get a large and indulge in the stewarts black cherry or rootbeer.

The pizza itself. Still awesome like the last time. I'm sure most of your complaints will be about the wait. If I had the time to kill, I'd defiintely do it. In fact, this would be a great date spot so you can see which girl is patient enough to take the time to wait for a good thing. Or... which girl really loves pizza. Both are wins in my book.

1 Front St. Brooklyn location. First of all at this location there are probably 4 other pizza restaurants you should try instead, for the so called popular pizza here, I should've just enjoyed the beautiful views from the Harbor View Lawn and gone home and ordered from Dominos. I was totally dissapointed, the pizza with toppings which I ordered looked totally sad, not enough toppings and no pizza flavor whatsoever. It actually tasted like watered down tomato sauce, mozzarella on frozen dough and yes served with plastic utensils and plates while the spots nearby offered plates and silverware. I will not spend my money there again and please Gramaldi's do yourself a favor and get your liquor license so that customers would drink away and not notice.

If you're looking for classic Brooklyn pizza, this is it. My friends and I waited nearly 2 hours to get in and get our food, but it was worth it. Though there was a long line outside, once we got in it did not feel crowded, or rushed. Great music played over the speakers (granted it was from someone's free Pandora account), and when our pizza arrived, deliciousness was had. I ordered a small regular pizza with (just) extra mozzarella. The taste of the cheese still lingers in my mouth almost 18 hours later, and the sauce was spot on. Despite the pizza being a "small" it would have definitely been enough to feed two people, but I was especially hungry.

Looking forward to coming back here!

Why go here when Julianna's is next door. I remember the glory days of Grimaldi's and they're long gone. The current management is entirely focused in extracting profit with minimal focus on quality. It seems amazing that they've continued to call themselves a coal brick oven pizza joint although it's been years since any of their NY branches had a coal brick oven.