101 Best pizza & # 39; s in America


It is not necessary to be able to do the mental gymnastics inherent in understanding the history behind one of the most famous pizzeria in New York City, Brooklyn, but to taste a piece of the famous pizza , but we have a few minutes to wait in line. Gennaro Lombardi opened what is generally considered the first pizzeria in America (Lombardi & # 39; s, No. 10). He allegedly trained Pasquale "Patsy" Lancieri, who opened the first Patsy & # 39; s in East Harlem (number 11). His cousin Patsy Grimaldi opened a place in 1990, also called Patsy & # 39; s, in Brooklyn & Dumbo (he would also have learned his trade from Jerry Pero, son of Anthony Totonno Pero, who was Totonno & # 39; s (another story), but the name had to change to Grimaldi's after his uncle died and his aunt sold the name of the Patsy. Three years later, Patsy sold the Grimaldi & # 39; s on 19 Old Fulton Street to Frank Ciolli, whose two children expanded the Grimaldi brand to nearly 50 restaurants across the country. But Ciolli lost the lease for the original space and had to move to a larger former bank building next door on 1 Front Street. That is the moment when Patsy moved into the original space of Grimaldi to open Juliana & # 39; s (no. 42). It comes down to this: Patsy Grimaldi, whose pizza lineage goes back to family members trained by Gennaro Lombardi, makes pies in a restaurant called Juliana & # 39; s in the original Grimaldi & # 39; s, and Grimaldi & # 39; s is next door . With all that said, you are roughly in front of the line. (Remember: no credit cards, no reservations, no slices and no delivery!). So sit down and order something simple: a Margherita made in a coal-fired oven that heats around 1200 degrees F and needs around 100 pounds of coal a day. It's crispy, it's smoky, it's spicy, cheesy and delicious, and when you're done, you can go next door to Juliana & # 39; s.