Juliana’s
Pizza restaurant · DUMBO ·
Coal-fired thin crust pizza with fresh ingredients and a perfect char
Coal-fired thin crust pizza with fresh ingredients and a perfect char
"When you see a place with a line out the door, curiosity will undoubtably hit. Juliana's is a true treasure in DUMBO, and it has the history to prove it. The story goes something like this: The owner sold the Grimaldi name, but then later decided to open Juliana's (named after his mother) right next to the former restaurant he sold, which so happens to now be one of DUMBO's biggest tourist traps. Don't be fooled — skip the Grimaldi's line and get into Juliana's." - Column Five
"Juliana’s Pizza opened in 2012, but its pizza-making roots go all the way back to 1933. Patsy Grimaldi worked at his family's classic coal-oven pizzeria before opening Grimaldi’s in 1990. He eventually sold the name, but later opened Juliana’s in the original Grimaldi’s space. People still compare the two, but we’re team Juliana’s. The coal-fired pizza here is deeply charred, with a crust like a savory Wheat Thin that balances out the fresh-tasting, minimally seasoned tomato sauce. They don’t do slices, so grab a table in the dining room, where you can watch chefs pull pie after pie from a cavernous oven at the back. On weekends, you might find a line of people waiting, mostly from out of town." - willa moore, bryan kim, sonal shah, molly fitzpatrick, carina finn koeppicus, hannah albertine
"Juliana’s Pizza opened in 2012, but its pizza-making roots stretch all the way back to 1933 and Patsy’s in East Harlem. Patsy Grimaldi worked at his family's classic coal-oven pizzeria before opening Grimaldi’s in 1990—arguably one of the first places New Yorkers ever lined up to pay for pizza. He eventually sold the name, but later opened Juliana’s in the original Grimaldi’s space. People still compare the two, but we’re team Juliana’s. photo credit: Alex Staniloff The coal-fired pizza here is deeply charred, with a crust like a savory Wheat Thin. It balances out the very-fresh, minimally seasoned tomato sauce, which is layered with stretchy mozzarella and lots of basil. They don’t do slices, so your best bet is to grab a table in the dining room, where you can watch chefs pull pie after pie from a cavernous oven at the back. On weekends, you might find a line of people waiting, mostly from out of town. Food Rundown Margherita Pizza Always order the margherita pie, which allows all the fresh ingredients on top—the tomato sauce, the basil, the mozzarella—to appropriately shine. And make sure to eat your crusts. photo credit: Willa Moore" - Willa Moore
"The Dumbo pizzeria most recently owned by Patsy Grimaldi was his comeback at the original site where he first made his name: he debuted this new restaurant 13 years after selling his earlier Brooklyn shop, and named it after his mother. In an Instagram post announcing Grimaldi’s death the restaurant wrote, “It’s also important to remember that Patsy changed the New York City pizza landscape forever when he opened his eponymous pizza emporium in 1990 and made it ‘cool’ to come to Brooklyn!” and added, “Although he is no longer a ‘living’ legend, he will forever hold his rightful place in the pantheon of pizza icons.” Since his death, the restaurant has been keeping his table empty “to begin to honor his legacy,” and the pizza shop announced it will be closed on Wednesday, February 19, to honor the late pizzaiolo’s memory." - Erika Adams
"Pizza delivery and takeout available - call or order through their website." - hannah albertine, nikko duren, bryan kim, arden shore, matt tervooren
