Grimaldi's pizzas are made with fresh mozzarella, tomato, basil, and dough made daily. The toppings are the best and freshest available - from the finest sweet italian sausage to the most flavorful red peppers masterfully roasted in Grimaldi's coal-brick ovens.

To have a great, traditional NY pizza, you need to have a great coal-fired brick oven. Modern gas and electric ovens can't produce the extreme heat (over 1200 F) and impart the crust with the right amount of crispiness and smokiness that a coal brick oven can. The problem is that it is illegal to build new coal brick ovens in Manhattan - and thus the attempts to make Manhattan clones fail.

Patsy Grimaldi avoided this problem by building his first restaurant in Brooklyn, right by the waterfront beneath the Brooklyn Bridge. Grimaldi's became the new bastion of traditional NY pizza, with mobs of locals, star athletes, and movie stars lining the block to get in.