Patsy Grimaldi wasn’t like other boys his age. While his friends busied themselves playing baseball and balancing checkbooks, Patsy studied pizza-making under the tutelage of his uncle Patsy Lancieri. By the time Grimaldi was old enough to open a pizzeria of his own, he had perfected a recipe for fragrant tomato sauce and mastered the art of baking ultra-crispy crusts. As word of his pizza-making talents spread across New York, Patsy’s pizzeria attracted long lines and a variety of celebrity devotees including Bill Cosby, Bob Costas, and Frank Sinatra. Allegedly, Sinatra was so impressed by Patsy’s brick-oven pies that he regularly called in orders from his place in Vegas.
Today, Grimaldi’s Pizzerias have sprouted up across the country and earned accolades from Time magazine and Lonely Planet. Chefs continue to shower thin crusts in Pasty’s secret sauce along with handmade mozzarella and fresh toppings. They bake the pizzas in coal-fired brick ovens, faithfully following the tradition started by uncle Lancieri more than 80 years ago. Diners enjoy pies and brews in casual dining rooms where red-checkered tablecloths cover tables and NYC-inspired artwork decorates walls.
With a menu parked at the intersection of familiar comfort foods and savory southwestern spices, Jessie's Fireshack & Pizzeria welcomes guests in search of innovative ways to quell their hearty appetites. From traditional platters of chicken wings and empanadas to gourmet foot-long hot dogs dressed in mashed potatoes, bacon, and cheese sauce, the kitchen staff puts its unique spin on numerous tried-and-true favorites. Diners can also dig into more innovative concoctions, such as carne mechada, a Puerto Rican style pot roast, or brisket enchiladas. No matter which meal they choose, diners can chow down as they sip on cool draft pints of Yuengling or Miller Lite or catch highlights on the eatery's three HD TVs.
An uber-extensive menu of Italy’s favorite dishes are recreated day after day inside Papa Louie’s Pizzeria. Piles of penne and spaghetti pair with fresh italian bread ready to be dunked into a medley of sauces for their own Rorschach test. Chicken, eggplant, and veal change costumes with a marsala, parmigiana, and francaise dressing. The staff bakes 15 specialty pizzas that come in circles or squares, just like the schoolwork given to kindergartners and the most advanced babies. Heros sandwiches are chockfull of baked eggplant, buffalo chicken, and Nani’s famous meatballs. The catering leg of Papa Louie’s Pizzeria feeds partygoers at myriad celebrations: graduations, birthdays, and surprise spring-cleaning parties.
Big John's Pizza, a casual eatery located on Jamaica Avenue, serves up a menu of Italian, Greek, and American classics. Specialty pizzas, chopped philly cheesesteaks, and gyros on pita bread are just a few options. Diners can devour savory courses or Breyers ice cream while seated at red booths, or they can opt for delivery.
On the façade of Buongusto PieSanos hangs a neon-sculpted slice of pizza, its tip sagging under the weight of cheese, toppings, and the softness of hand-tossed dough. It's a fair of depiction of one of the restaurant's signature offerings—hearty Italian-style pies topped with ingredients including eggplant, baked ziti, or chicken parmigiana. Classic pastas and sandwiches join their circular brethren, and gluten-free and whole-wheat pasta options are available for diners with gluten sensitivity or investments tied up in wheat futures.
Despite the promise of pizza implicit in its name, mr.Pies' hidden gem—at least according to customers—actually lies in the menu's appetizer section. Doused in fiery buffalo sauce, served with blue cheese for dipping, and offset by crunchy celery, the buffalo wings draw a comparable amount of eaters as the pizza. Don't fret if you can't choose between the two—you can get buffalo chicken scattered right across your pie. Or skip wings and pizza all together, and dig into a traditional Italian pasta dish instead.