“This line exists because ‘o the Food Network. If it weren’t for the Food Network we wouldn’t be stand’in on line. I mean, who goes to Grimaldis?”
This memorable statement was delivered in a thick Brooklyn accent and came out of the of the mouth of a local who was waiting in line to get into Grimaldi’s in Brooklin; a well established pizzeria located under the Brooklyn Bridge on Old Fulton Street.
The commenter was right, Grimaldi’s was featured on the Food Network’s The best of and awarded the honour of being one of the best five pizzerias in the US.
I can tell you, however, that Grimaldi’s wouldn’t have received this prestigious distinction if the pizza tasted like cardboard; eating here is an experience and the secret lies in the coal-fired brick oven. Coal fired ovens (unlike the oven in your house/apartment/favourite restaurant) can produce a heat of over 1200 F; this cooks the pizza super quick and seals in flavour and smoke.
It also happens to be illegal to use a coal-fired oven in Manhattan and Grimaldi’s gets away with their coal oven because they were in business before the law came into effect. They are one of the few restaurants that can do this.
You have to be patient if you are going to Grimaldis. The line up to get in is generally long and if you’re not there early it could be a long wait. However, if you want traditional NY pizza, you need to have a great coal-fired brick oven. You also need to arrive with an appetite because you can’t buy slices of pizza – you can only buy the whole pie.
