Legendary pizza maestro Patsy Grimaldi has returned to Brooklyn, offering delicious, thin-crust perfection in both classic and creative combos – like the No 1, with mozzarella, scamorza affumicata (an Italian smoked cow's cheese), pancetta, scallions and white truffles in olive oil. Note that Juliana's closes for 45 minutes every afternoon to stoke the coal-fired pizza oven.
Patsy and his wife, Carol, were the original owners of Grimaldi's; they sold the business to Frank Ciolli, who runs the still-famous restaurant a few doors down. Now that there are two great pizza joints next to each other, the lines have thinned a bit, though it's still best to arrive early if you don't want a long wait. (Who serves the better pie? Our money is on Juliana's.)