Comments on: Brooklyn’s Best Pizza Part 1: I’ll Take Lucali over Grimaldi’s & franny’s

By: Richard

Richard — Tue, 09 Aug 2011 20:43:57 +0000

I agree with Grimaldi’s being over-rated. Here in Connecticut the famous pizza center of the universe in New Haven includes Sally’s and Frank Pepe’s, with similar waits and rushed-out-of-the-table experience. Next time you’re in Brooklyn, be sure to check out South Brooklyn Pizza in Carroll Gardens. – Richard

By: bbqmackster

bbqmackster — Tue, 21 Jun 2011 11:04:15 +0000

UPDATE: This just in, Guissepina’s in Greenwood Heights is open: Sister resto from Mark Iacono’s brother (Lucali) finally opened. Dimly lit but comfy spot on 22nd and Sixth.. basic pie runs 18 or 19 plus 3 per topping.. pretty good pie all in all, sauce was good, cheese too, a solid pie. Too much fresh basil for my taste and all that sprinkled cheese ala DiFara is too much as well… It’s a pie I’d go back for I think. But, despite the distant nabe and even quiet- less than crowded room, even on Sat night, a one top pie, and one glass of wine with tax and tip was 39 bucks… Yikes! what has this pizza world come to?
I would argue that Toby’s Public house, practically across the street has equally good pizzas,(wood buring oven) and better array of toppings i.e speck, prosciutto and more, and of course, a killer beer selection.
I think the best new pie out there is from Best Pizza, the relative new comer from the Roberta’s crew.. they have a White pie that is Sicko! So frickin good..!! and for your travel efforts to get over there, Momofuku commissary is less than a block away for dessert! And last but not least: Totonno’s Coney Island: I finally made it here after 12 years of eating pizza around the city, This place ROCKED! The best crust hands down I’ve ever sunk my teeth into… pure heavenly bliss… Worth it 10 times over.. Seriously pizza fans, the balance of toppings, stiff but plibale crust with perfect crunch to “stretchy” mixture… This pie as an experience easily took down Difara’s and most of the five family crew.. (Patsy’s, Lombardi’s etc) by experience I mean that moment in mid-bite where the world disappears and the perfect array of flavors and textures descend into your mouth and you are left speechless… On that day, Totonno’s took me there!

By: bbqmackster

bbqmackster — Mon, 07 Jun 2010 05:10:11 +0000

FoodGUY! time to UPDATE: Franny’s for what it is beats both lucali and Grimaldi’s. Now maybe in one sense, the one I’m choosing to ignore, that this a strict pizza review, it’s arguable Lucali does have a better pie, but for value, service and variety there really can be no comparison. Franny’s does suffer from a slightly inflated ego, most of their portions are small, but the quality is never questioned, and the affordability of the wine list, strong beer selection and garden all combine for what is a pretty enjoyable experience. I’ve had a few overdone pies, and the uncut thing is ridiculous, never was a “cool” brooklyn idea, and can be annoying when sharing. But clam pie is killer, and you get pre-roberta’s special toppings like ramps and other goodies (now Roberta’s has overtaken that effort as of late) Now Lucali’s super ego-driven, and I can’t see how that can be separated, from the food, just like when we talk about all the love and passion that you can “taste” Well, I can taste the $30 dollar plus pizza, I can taste the nerve to charge a corkage fee in a BYOB establishment, which they did’t originally do btw. All that on top of a 1 plus wait… I went a ton 6-7 times over the first 7-8 months, and we had some inconsistent pies in the mix, just like anywhere else. I haven’t been back in 2 plus years, and his 2nd place is more than just on the way, maybe I’m due, but I can’t get past the aforementioned.
Finally, despite the reality of Grimaldi’s lack of much of anything authentic, I have almost consisently been blessed to have always have stellar pies there. After many trips of just pepperoni or plain we tried mushrooms, they were pleasantly fresh mushrooms, appeared to be cremini or similar, and this was impressive. Yes I was rushed, felt like a tourist, and everything else you mentioned, but bottom line, it was simply well worth it! I’d go back there any day before DiFara’s. Yah, I busted the holy grail!! Why should any pizza ever need that much frickin cheese and olive oil?? The crust was excellent though. And any geezer trying to say LB Spumoni is any good is only remember 40 years ago, cause it is downright lousy!
Hey, let’s get out to the new and improved and redecorated post-fire Totonno’s, now that could be something….!

By: Michael C

Michael C — Fri, 09 Oct 2009 05:59:55 +0000

Living in Vegas the ONLY pizza place like those IS Grimaldis and its fantastic here. Maybe cuz its slower, maybe better managed, I dunno but the complaints noted above DEFINITLEY are not indicative of the one here. Flavor, service, consistancy, its all here. Unfortunately we dont have any other to compare to for flavor but I have zero complaints

By: Wes

Wes — Sun, 23 Aug 2009 06:23:39 +0000

@Chef, what kind of inane question is that to ask in the first place? I think MOST if not ALL waiters/waitresses working in a fast-paced restaurant like Grimaldi’s would have said the same thing.

By: Chef

Chef — Fri, 21 Aug 2009 22:43:57 +0000

Guy: Spot on about Grimaldi’s. I went twice because it was like a double take. Couldn’t believe how bad the service was, I had to go back to make sure it just wasn’t a bad day. When I asked the server “can you explain to me the difference between the medium and large calzone” she said … “the size”. I was stunned. I would never thought of that. I was actually thinking of a more descript response such a dimensional variation or a weight variation. She hit it on the head! Medium is sized very differently from the large. That answer clarified things so well for me that she learned what the difference was between a small tip and no tip.

By: The NYC Food Guy

The NYC Food Guy — Thu, 26 Feb 2009 03:32:30 +0000

Skirrt Alert,
What’s the name of the place?
Only Heights spot I’ve been to is Fascati on Henry b/t Orange and Pineapple.
Do you remember the name of the Williamsbug spot?

By: Skirrrt Alert

Skirrrt Alert — Wed, 25 Feb 2009 19:44:32 +0000

there is a pizza joint in brooklyn heights, corner
of state street and court that is just unbelievable.
it’s worth the trek and only $2.25 a slice.

another place right by the lorimer and metropolitan
stop in williamsburgh has killer thin crust sicilian :d

By: AG

AG — Fri, 23 Jan 2009 16:00:42 +0000

I like the idea of a taco tour. I have yet to explore the Sunset Park area so this would be a good excuse. Perhaps throw in a few Park Slope/Prospect Heights/Crown Heights spots for good measure? I’m definitely down. Some weekend after the Super Bowl?

By: The NYC Food Guy

The NYC Food Guy — Fri, 23 Jan 2009 02:13:00 +0000

AG,
Taco tour I could definitely be down with. Sunset Park?

By: AG

AG — Thu, 22 Jan 2009 14:57:24 +0000

I hear ya, it’s been busy for me as well. I’m thinking we do something after the Super Bowl. I could get down with a BK wing tour. Or maybe even a taco tour?

By: The NYC Food Guy

The NYC Food Guy — Thu, 22 Jan 2009 00:22:21 +0000

AG,
Sounds good man. I’ve been pretty busy with work lately but we’ll figure something out. We need to do some Brooklyn action. Maybe Brooklyn wing tour?

Master,
I’ve been trying to get the clip but it hasn’t been as easy as I thought it would be. I’ll keep you updated though.

By: Master

Master — Wed, 21 Jan 2009 21:40:14 +0000

Hey Foodguy, any updates on the SNY Daily News clip?

By: AG

AG — Tue, 20 Jan 2009 19:42:40 +0000

NYCFG, how’s it been? So wanted to start up the food tour/meeting talk with you. Let’s figure out a food/topic and make this happen, it’s been a longtime in the making. What intrigues you? Dumplings? Banh Mi? Falafel? Let’s talk. ginsbera@gmail.com

By: The NYC Food Guy

The NYC Food Guy — Mon, 19 Jan 2009 09:47:46 +0000

AG,
You’re an animal. Pouring the clam juice on the pizza. Big moves. Reminds me of Philip Seymour Hoffman in Along Came Polly pouring Ben Stiller’s extra pizza grease on to his slice.

Cohnballs,
Dude you’re spot on. Totonno’s is truly amazing. I’ve only been there twice but both times it was killer. Classic coal oven pizza, light, airy slightly charred crust and bubbling fresh mozz with a bright, delicious sauce. Definitely worth the trip to Coney Island.

E. Chabrains,
I agree, definitely better than Grimaldi’s although my Grimaldi’s experience was swayed because I caught the changing of the oven. And you’re absolutely correct, if it’s good enough for the Ramones it’s good enough for me. I wonder it was before or after Dee Dee was anorexic? Where’d you hear that the Ramones endorse it? Ever seen the Ramones documentary “End of the Century?”