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Being able to do intrinsic mental gymnastics to understand the story of one of New York's oldest pizzérias is not necessary to enjoy some of his famous pizza, but we wait a few minutes. online.
Gennaro Lombardi opened what is generally considered the first American pizzeria (Lombardi, No. 10). He reportedly coached Pasquale "Patsy" Lancieri, who opened the first Patsy at East Harlem (No. 11). His nephew Patsy Grimaldi opened a place, also called Patsy, in Brooklyn's Dumbo in 1990 (he also reportedly learned his craft with Jerry Pero, son of Totonno's Totonno founder Anthony Totonno Pero). had to change his name. to Grimaldi after his uncle died and his aunt sold Patsy's name.
Three years later, Patsy sold the Grimaldi, 19 Old Fulton Street, to Frank Ciolli, whose two children extended the Grimaldi brand to nearly 50 restaurants across the country. But Ciolli lost the lease on the original space and had to move into a former bank next door at 1 Front Street. It was then that Patsy left his retirement in Grimaldi's original space to open Juliana (No. 42).
That's how Patsy Grimaldi, whose pizzas come from family members trained by Gennaro Lombardi, makes pies at a restaurant called Juliana's in the original Grimaldi, and Grimaldi is right next door.
All that said, you're pretty much in the front row. (Remember: no credit cards, no reservations, no installments and no delivery!). So sit down and order something simple: a Margherita made in a charcoal oven that heats up to about 1,200 degrees F and requires about 100 pounds of coal a day. It's crispy, it's smoked, it's tart, corny and delicious, and when you're done, you can go next to Juliana.
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