“ Pizza is amazing. My hopes weren't up when we got there. Perfect flavor. Perfect amount of cheese. Pepperoni wasn't too intense. Service was great. Felt very family oriented. Not crazy loud. Just right. ”

“ Super thin crust, 1,000 degree brick oven cooks your pizza in 3 minutes, and the pizza is great. Location is perfect in Dumbo, and best photo spot of the 2 bridges. Inside is wall to wall photos of stars eating their pizza. Great beer selection on tap! ”

“ Wonderful food and atmosphere as always. Definitely will be back! Service was also exceptional and should be recognized as some of New York's best. ”

“ Everything was fantastic!! The food the service and the ambiance. Extra pepperoni with hot honey was absolutely delish!! Great cannoli too! ”

“ Long line but good food! On a whim, my boyfriend and I stopped into Grimaldi's one afternoon in July. I don't think I had ever heard of Grimaldi's (at least I cannot recall) before this moment but the long line peaked our interest. I've often heard that if an establishment has a long line, it must be good. We had been walking around trying to find food but nothing caught our attention quite like Grimaldi's. We kept wondering about it and eventually we decided to join the long line and wait about a half hour for a seat. It went pretty fast and we opted for a seat at the bar. Grimaldi's seems to be a NYC staple and the location appears old fashioned. Lots of exposed brick walls, dim lighting, and checkerprint tablecloths. Lots of NYC memorabilia on the wall as well. It gives a local feel but some of the posters give indication that it is a brand or francished establishment. Within minutes we were greeted by the bartender and offered a menu. The menu was straight forward and featured coal-brick oven pizzas that you can build along with an array of toppings. There are also a variety of specialty pizza's. We went for a traditional pizza with half pepperoni and half anchovies. Neither of us have had achovies before but we were feeling adventurous. The pizza was up in about 20 minutes. It was piping hot and so beautiful! Moreover, the portion was enough for 3 people. We dived in and enjoyed every bite. In general, the pizza was delicious. The sauce was rich and the cheese was cheesing! The crust was also slightly flat and crispy. It's not the hearty thick kind that you might find at some local shops. There was a basil leaf in the pie and possibly some seasoning that offered good flavor. I enjoyed the pepperoni side better as the anchovies were too salty. There were small parts of the pizza where the anchovies and pepperoni were together and the combo was just a salt fest. We ended up leaving an anchovy slice behind because of the saltiness. Just to be fair, both of those items are usually salty, so I wouldn't blame the restaurant. We just didn't know what we were up for. Aside from that, the pizza was top tier. In terms of beverages, my boyfriend had a beer on tap which he enjoyed. I had tap water. All-in-all, it was worth the wait. In terms of service, the staff were friendly and attentive. We interacted with two staff at the bar and both of them provided great service. We had no issues and the premises appeared clean. Overall, we had a good experience. I might return if I were in the area simply because it was good and I'm curious to try one of their chef's specialities and maybe a pasta dish. It just wouldn't be my first choice because I don't have the patience for that line again. I'd recommend to others and especially tourists. It's a good spot to catch up with friends or a bite during date night after a nice walk around the beautiful views of the DUMBO area. ”

“ Well I finally made it to the original location of my favorite pizza place of all times. Grimaldi's is so amazing and was glad I got to come to the OG of the restaurants and I will have to say it definitely did not disappoint. The service was amazing and I never knew it was 3 stories which was cool , we ended up eating on the second level overlooking the pizza making station and entrance. We ordered the Pepperoni pizza and House salad which is the go to meal here. If you have never eaten at a Grimaldi's then I highly suggest you try and get to one of your in the area of any of them. ”

“ Fantastic service and food. We had a salad and a pizza pie. While there was a wait, the line moved pretty quickly and we were seated within ten minutes. Right in the heart of Brooklyn. Nothing beats good food and a nice ambiance. ”

“ Was in Brooklyn and a friend recommended Grimaldi's. A good choice. Seating inside was limited due to some work being done, however the patio was available and actually perfect because it was early evening and the weather was nice. Staff was very busy and appeared challenged to handle all of the tables, however that was not a deal-killer. We ordered a couple of pies and a Caesar salad. Both were well prepared. ”

“ Grimaldi's It's located right under the Brooklyn Bridge at 1 Front Street. Zagat named it the #1 pizzeria in New York and the Food Network named it one of the five best in the United States. But here's what you might not know about the legendary pizzeria. Grimaldi's serves Neapolitan style pizza which originated in, you guessed it, Naples, Italy. How can you tell a Neapolitan style pizza? It's round, has a thin crust, tomatoes, mozzarella and a raised border. And, of course, it can have toppings as well. Grimaldi's was opened in 1990 by Patsy Grimaldi who learned to make pizza in 1941, when he was 12 years old, at his Uncle Patsy's restaurant in Harlem called Patsy's. Uncle Patsy was a pizzaiolo at Lombardi's in Manhattan, the very first licensed pizzeria in the country. Patsy Grimaldi worked for his Uncle Patsy in Manhattan and in 1990 branched out on his own to the DUMBO section of Brooklyn under the Brooklyn Bridge. In 1998, Grimaldi retired and sold the Grimaldi's brand name and franchise to Frank Ciolli. Several years later, Ciolli moved Grimaldi's Pizzeria to a larger building next door. In 2011, Grimaldi announced he was coming out of retirement at the age of 80, but was unable to open a restaurant in his own name due to selling his brand rights. In 2012, he opened Juliana's, named after his mother Maria "Juliana" Lancieri Grimaldi, in Grimaldi's former location where his original coal-fired oven was still intact, starting a rivalry between the two. The white building that it currently sits in has columns on the inside, is made out of cast iron and has bars on the windows. That's because it was originally built in 1869 and was the bank that helped fund the building of the Brooklyn Bridge above it! By the way, don't show up at Grimaldi's expecting to buy a slice or two. They don't sell slices, only whole pies. And don't try and use a credit card to pay either. They only take cash! ***What makes the pizza so amazing at Grimaldi's is their coal-fired, brick oven which creates a unique flavor and crisp crust that is impossible to get any other way. The coal, know as "anthracite", comes from Pennsylvania and allows the oven to reach up to 900 degrees Fahrenheit. At that temperature it only take about 4 minutes to cook a pie to perfection*** The line to get in can be so long that you will often see people lining up down the block. It's that good! ”