How to score Grimaldi's pie without waiting in line.
I hate to use this term this close to Ground Zero, but New York is a bit of a Pizza Mecca.
John Stuart Leibowitz
Grimaldi’s under the Brooklyn Bridge is known for the best American-style pizza (just to clarify - Grimaldi’s offers the best ‘American’ pizza; for the best pizza in America head south to Totonno’s on Coney Island) and soviet-length lines. The dough is fresh, fluffy and melts in your mouth faster than mozzarella. The tomato sauce runs thicker than Chianti. But standing in line for 40 minutes jammed between hipsters and tourists kills the experience of entering this parlor for anyone but the most dedicated pizzamante and makes it impossible to drag friends to come along with you to Grimaldi’s. And no matter how sweet the sauce or mozzarella is, pizza is just not as sweet if not shared with friends.
Well, Grimaldi’s have opened an outlet at Avalon (not really sure how this place is now called) on corner of 6th Avenue and W20th Street.
Unlike let’s say, John’s pizza on UWS, this reincarnation stays true to its roots, down to tablecloth and grim maître d’.
The only difference I was able to dissect between this new location and the original under the Brooklyn Bridge was NO LINES and no liquor license. So no liquor license is a big one. Пицца без киянти - перевод продукта.
In theory, you can get pizza without wine from the original Grimaldi’s without much wait as well - just call ahead (718.858.4300) and order a take out. Nearby Brooklyn Bridge Park makes a perfect spot to consume that take out pie. But once again - no alcohol in the park.
P.S. Nearby Eataly spots "Vera Napoletana" La Pizza. The review can be summed up in one word - "Meh". Doug was soggy, tomatoes were undercooked, mozzarella was too soft and oily. Out of respect to Mario Batali I will not show how blatantly one side of this pizza was charred.
P.P.S. And the episode that inspired this post -
John Stuart Leibowitz
Grimaldi’s under the Brooklyn Bridge is known for the best American-style pizza (just to clarify - Grimaldi’s offers the best ‘American’ pizza; for the best pizza in America head south to Totonno’s on Coney Island) and soviet-length lines. The dough is fresh, fluffy and melts in your mouth faster than mozzarella. The tomato sauce runs thicker than Chianti. But standing in line for 40 minutes jammed between hipsters and tourists kills the experience of entering this parlor for anyone but the most dedicated pizzamante and makes it impossible to drag friends to come along with you to Grimaldi’s. And no matter how sweet the sauce or mozzarella is, pizza is just not as sweet if not shared with friends.
Well, Grimaldi’s have opened an outlet at Avalon (not really sure how this place is now called) on corner of 6th Avenue and W20th Street.
Unlike let’s say, John’s pizza on UWS, this reincarnation stays true to its roots, down to tablecloth and grim maître d’.
The only difference I was able to dissect between this new location and the original under the Brooklyn Bridge was NO LINES and no liquor license. So no liquor license is a big one. Пицца без киянти - перевод продукта.
In theory, you can get pizza without wine from the original Grimaldi’s without much wait as well - just call ahead (718.858.4300) and order a take out. Nearby Brooklyn Bridge Park makes a perfect spot to consume that take out pie. But once again - no alcohol in the park.
P.S. Nearby Eataly spots "Vera Napoletana" La Pizza. The review can be summed up in one word - "Meh". Doug was soggy, tomatoes were undercooked, mozzarella was too soft and oily. Out of respect to Mario Batali I will not show how blatantly one side of this pizza was charred.
P.P.S. And the episode that inspired this post -