Grimaldi’s Pizzeria, Dumbo Brooklyn

Hey everyone, welcome back to *Brooklyn Echoes*, the podcast that keeps the borough’s legends and memories alive. I’m your host, Robert Henriksen.

Ladies and gentlemen, gather under the shadow of the Brooklyn Bridge for a tale as layered and flavorful as a coal-fired pie— the story of Grimaldi’s Pizzeria, the DUMBO darling that’s turned thin-crust dreams into a nationwide empire, complete with family feuds, lease battles, and enough cheese to bridge boroughs. If you’ve ever waited in that snaking line for a smoky slice with Manhattan views, this is the saucy saga behind it.

Our epic begins in the 1940s, when a 12-year-old Patsy Grimaldi rolled up his sleeves at his uncle Patsy Lancieri’s pizzeria in East Harlem. Uncle Patsy had cut his teeth at Lombardi’s, the Manhattan spot hailed as America’s first pizzeria since 1905, where he mastered the art of coal-oven baking. Young Patsy absorbed it all—the hand-tossed dough, fresh mozzarella, San Marzano tomatoes, and that blistering heat for a charred, chewy crust. Fast-forward to 1990: After years honing his craft, Patsy—now a pizza purist—opened Grimaldi’s at 19 Old Fulton Street in then-gritty DUMBO, Brooklyn, right under the Brooklyn Bridge. It was a pioneer in the neighborhood, drawing crowds with its no-frills Neapolitan-style pies baked in a coal-fired brick oven at 900°F using clean-burning anthracite. No slices, just whole pies, cash only, and a menu of classics: Margherita, white pie with ricotta, or toppings like pepperoni and sausage. Success came quick—Zagat named it NYC’s top pizzeria, Food Network called it one of America’s best, and celebs like Frank Sinatra (a fan from Patsy’s early days) and later Hugh Jackman added star power.

By 1998, Patsy, eyeing retirement, sold the business to Frank Ciolli, a Long Island restaurateur who’d fallen for the pies. Under Ciolli, Grimaldi’s flourished, but drama bubbled like sauce on a hot stone. In 2011, lease woes with landlord Dorothy Waxman—unpaid rent, water bills, court fights—forced a relocation. Ciolli moved Grimaldi’s next door to 1 Front Street, a historic 1869 bank building that once funded the Brooklyn Bridge itself. But snags hit: City regs clashed over the coal oven installation, halting work temporarily. Amid this, tragedy struck with the death of Ciolli’s son Russell, who ran a Garden City outpost. Meanwhile, Patsy, missing the game, swooped back in 2012 to reclaim the original 19 Old Fulton spot, opening Juliana’s Pizza—named for his mother—as a nod to old-school roots, sparking a friendly (or not-so) rivalry between the adjacent spots.

Post-split, Grimaldi’s evolved into a chain under Ciolli (who passed in 2019, leaving it to family). Today, in December 2025, it boasts over 40 locations from Arizona to Florida, sticking to coal-oven traditions with fresh, daily-made dough and high-quality ingredients. The Brooklyn flagship at 1 Front Street remains a tourist magnet, open daily with waterfront views, though lines can stretch hours—pro tip: Go off-peak or order takeout. Menu highlights include the signature pizza ($18–$30 depending on size and toppings), calzones, salads, and desserts like cannoli. It’s family-friendly, with a New York-themed vibe, and since 2012, they’ve raised over $1.1 million for No Kid Hungry, plus donations to local causes. Reviews hover at 4.1 stars, praising the crispy crust but noting crowds and no-reservations policy as quirks.

Of course, the pizza world’s got its slices of controversy: Purists debate if the chain dilutes the magic, and that Juliana’s vs. Grimaldi’s beef fuels endless taste tests (recent 2025 vids crown Juliana’s for authenticity, but Grimaldi’s wins on vibe). Through gentrification, pandemics, and expansions, Grimaldi’s endures as a symbol of Brooklyn’s pizza pedigree—immigrant ingenuity baked into every bite. So, next time you’re in DUMBO, grab a pie and toast to Patsy’s legacy. Thanks for listening; now go get bridged by flavor!

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