The world of artisan pizza lost one of its most influential figures with the passing of Patsy Grimaldi, a restaurateur who revolutionized New York City’s pizza scene. Grimaldi, who died at the age of 93 on February 13th in Queens, introduced many to the city’s oldest pizza style through his coal-fired pizzeria nestled near the Brooklyn Bridge. His meticulously crafted pies not only won over locals but also sparked a nationwide appreciation for artisanal pizza. Despite legal challenges that led to several name changes, Grimaldi’s establishment remained a beloved fixture, drawing long lines of eager diners. The restaurant’s legacy continues today under the name Juliana’s Pizza, named in honor of Grimaldi’s mother.
Grimaldi’s culinary journey began in his teenage years when he worked at Patsy’s Pizzeria in East Harlem, owned by his uncle Pasquale Lancieri. This early experience laid the foundation for his future endeavors. When Grimaldi eventually opened his own pizzeria in 1990, he brought with him the traditional techniques he had learned from his uncle and other Neapolitan immigrants who introduced pizza to New Yorkers in the early 20th century. Grimaldi’s commitment to quality was evident in every detail, from sourcing fresh ingredients daily to perfecting the delicate crust baked in minutes by anthracite coal. His dedication to craftsmanship foreshadowed the rise of ingredient-focused pizzaioli across the country.
The pizzeria’s success was not without its challenges. Legal disputes forced Grimaldi to change the restaurant’s name multiple times. Initially called Patsy’s, it later became Patsy Grimaldi’s and then simply Grimaldi’s. Eventually, the establishment reopened as Juliana’s Pizza, paying tribute to Grimaldi’s mother. Throughout these changes, the restaurant maintained its reputation for exceptional pizza, attracting patrons from far and wide. Visitors were drawn to the house-roasted peppers, fresh mozzarella, and tender crusts that made each pie a masterpiece. The coal-fired oven, which reached scorching temperatures, ensured that every slice was cooked to perfection in mere minutes.
Patsy Grimaldi’s influence extended beyond his pizzeria. He trained numerous cooks who carried forward his methods and passion for authentic, high-quality pizza. Grimaldi’s insistence on using the finest ingredients set a new standard in the industry, inspiring a generation of pizzaioli to prioritize quality over convenience. His legacy lives on not only in the enduring popularity of Juliana’s Pizza but also in the broader movement toward artisanal pizza-making that he helped pioneer. The love and respect for traditional methods, combined with a modern focus on excellence, continue to shape the pizza landscape today.
