Entries tagged with 'grimaldis'
Posted by Adam Kuban, July 23, 2008 at 5:56 PM
Newsday reports that Grimaldi's was shut down earlier today by state officials over unpaid taxes. $150,000 in tax warrants, the paper says.
But the joint was back in business later in the afternoon, after owners paid up.
"We seized them" said [New York State Department of Taxation and Finance representative Tom] Bergin, refering to the legal process where state officials close the business to get the liens satisfied.
Begin said that a total of seven outstanding tax warrants had been filed against Patabbe Inc., which was doing business as Grimaldi's, since January 2006. Those warrants total about $84,000 in sales and withholding taxes, he said.
Repeat: They're back up and running again. Like nothing ever happened, kids. Like nothing ever happened ...
Posted by Adam Kuban, May 23, 2008 at 3:00 PM
Click for map »
Just got word from George Motz, one of the masterminds behind the NYC Food Film Festival, that the pizza component of this year's summer screenings will be held al fresco in the parking lot next to Grimaldi's, 19 Old Fulton Street, Brooklyn NY 11201 (map).
What better place than under the Brooklyn Bridge for a line-up of three films that starts with Motz's own short film Brooklyn Pizza?
When: 8 p.m., Tuesday, June 17, 2008
Cost: Free
Here's the complete line-up:
- Brooklyn Pizza: Motz's short, six-minute film is basically pizza porn, following the pie-making process from start to finish at the Coney Island Totonno's, Di Fara, and Grimaldi's
- Pure and Simple: A short documentary on Anthony Mangieri and his venerated Neapolitan-pie shop Una Pizza Napoletana. Directed by Fabrizia Galvagano and Julie Haslett, 6 minutes
- In Pignata: Calabrian Fireside Cooking: "Follows a Southern Italian farmer in her eighties through a typical morning on her farm as she ponders the loss of local food traditions." So this one's not exactly pizza, but it is Italian, so deal with it, sliceheads. Directed by Jessica Theroux, 24 minutes
Chairs will be set up in the parking lot for your comfort, and there will be a Grimaldi's tasting. More info at nycfoodfilmfestival.com.
Full disclosure: I'm friends with George and will be serving as a film judge for this year's NYC Food Film Festival.
Posted by Adam Kuban, March 19, 2008 at 3:45 PM
How's the new Grimaldi's in the Dallas–Fort Worth area stacking up to local coal-fired pizzeria Coal Vines? According to the blog Donna Cooks, pretty well.
It should be noted that this Grimaldi's appears to be affiliated in name only with the one under the Brooklyn Bridge here in New York, the one in Hoboken, or the one on Long Island.
Posted by Adam Kuban, September 12, 2007 at 5:00 PM
A letter from a reader ...
Dear Adam,
I keep up with Slice via bloglines and it dawned on me that you should know my wedding story because it ended with fabulous Grimaldis!
Scott and I were married on Friday, July 13th in the city-owned part of Brooklyn Bridge Park. We invited a dozen guests and the Reverend Billy and his wife.
Dinner was fantastic and I wouldn't have had it any other way (I was a little nervous since it was my first time at Grimaldi's place).
Continue reading »
Posted by Adam Kuban, March 2, 2007 at 5:30 PM
Adam,
Any idea just how many pizza ovens in NYC are heated with coal?
Mahalo,
E.J.F.
Dear E.J.F.,
I know you've emailed a couple times about this, and my apologies for the delayed response—things have been busy at the Slice–Serious Eats office. Anyway, off the top of my head, here are all the ones I can think of. Readers, if I've forgotten any, do let me know in the comments.
Hasta la pizza,
Adam
Continue reading »
Posted by Adam Kuban, December 19, 2006 at 5:11 PM
Mr. Cutlets over at Grub Street pans the new Grimaldi's at Aviator Field, the food-court pizzeria that Patsy Grimaldi came out of retirement to open:
Patsy’s immense gas-burning oven, rumored to be so super-hot as to approach the temperatures of his Dumbo restaurant’s coal ovens, is actually tepid in comparison. The pies cook quickly enough, but the bottom crust barely chars. And the young flunkies executing the master’s design are still getting the hang of how to actually make pizza; the amount of sauce, the placement of the cheese, and other subtleties all seemed haphazard. (They will gladly reheat slices, though, which we recommend.)
But, Mr. Cutlets says, "Rome wasn't built in a day," so he's giving Mr. Grimaldi the benefit of the doubt and reports that he will visit again to see if Patsy can "work his magic."
Patsy Grimaldi's Fall from Grace [Grub Street]
Photograph courtesy of Aviator Sports Complex
Posted by Adam Kuban, December 11, 2006 at 5:24 PM
Slice reader M.B. writes in:
Has anyone else noted the change of sausage at Grimaldi's, from slides of delicious sweet sausage with fennel seeds to crumbled bits of what tasted like the breakfast sausage I sent back last time I tried it at a diner? When I called to complain about it (last month—on a take-out pie), the person answering the call said, "So don't order sausage." I'm very disappointed.
Posted by Adam Kuban, November 28, 2006 at 6:02 PM
A Slice tipster just gave us some news: Patsy Grimaldi (right) is coming out of retirement to run a pizza joint at the new Aviator Sports & Recreation complex at Floyd Bennett Field in Brooklyn.
What's that you ask? Grimaldi was retired? Wha?
Yeah. A few years ago, he sold the eponymous pizzeria that sits under the Brooklyn Bridge and has been in semiretirement since, retaining a partnership—with Sean McHugh—in the Hoboken branch, the day-to-day operations of which he leaves to Mr. McHugh.
Our tipster tells us that Mr. Grimaldi and his wife, Carol, will run the pizzeria, which is located in the "Brooklyn Hall of Fame Food Court," and that this will be something completely different for Mr. Grimaldi. First, he's doing slices, which he's never done before. Second, the oven is not coal-fired; it's a Wood Stone gas-fired, brick-lined oven.
Word is that Mr. Grimaldi has the go-ahead from the current Grimaldi's to call it Grimaldi's at Aviator, thus avoiding any naming controversy, a subject that Patsy is familiar with from his run-in with the group that owns the Patsy's Pizzeria mini chain in Manhattan.
Our tipster was at Aviator Sports Complex for a ribbon-cutting ceremony at the food court and says that Mr. Grimaldi was scheduled to make his first pies in the newly delivered oven shortly after the pomp and circumstance subsided.
We'll bring you more as this story develops...
Coal Miner: Patsy Grimaldi hangs on to nearly lost art of cooking with coal [Pizza Today]
A Menu from Grimaldi's Hoboken [Slice Archives]
All Grimaldi's entries [Slice Archives]
Photograph from PMQ.com
Posted by DJ Bubbles, October 19, 2006 at 10:05 AM
An interesting item hit the Slice inbox yesterday.
OK guys, put this in your pie and smoke it!
A couple of caveats: The list isn't quite as definitive as it claims to be, as it is missing any critical analysis of Staten Island, Queens, and Bronx joints. When you guys post this on the site (front page, please), perhaps you may want to refer to it as "The Definitive Manhattan and Brooklyn Top 10 List." We've all been to these places enough times to know what's going on and who's coming with their A game and who isn't.
Seltzerboy, as a fellow SU alum, I tried to get in touch with you when I first moved to New York, and I also furnished you with a copy of the Syracuse Pizza Manifesto, another masterwork I coauthored. But to no avail, I never really heard back from you other than a weak Orangeman shout out. We'll take you choads in a pie-off any day of the week! Now, without further ado....
Continue reading »
Posted by Adam Kuban, October 6, 2006 at 12:26 PM
This just reached our desk at Slice HQ:
Breaking! We are ordering pizza for lunch at our office today — no pepperoni! This email was just circulated to our office.
------ Forwarded Message
Conversation: No Pepperoni
Subject: No Pepperoni
Grimaldis is out of pepperoni! Salami will be taking its place today, hope that's OK with everyone.
Posted by Adam Kuban, August 28, 2006 at 11:43 AM
And great pizza even more so.
I spent most of yesterday sitting in a dimly lit bar, waiting, with my team, to take the bocce court. We advanced through the early brackets easily—seems the mighty reputation of our crew, If You Want My Bocce, scared our first- and second-round opponents into forfeiture through no-shows. While this ensured our rolling arms didn't tire early in the day, it also meant we had no warm-up play for the later portions of the Floyd Summer Bocce Leage 2006 Playoffs.
Continue reading »
Posted by Adam Kuban, April 4, 2006 at 2:57 PM
If you've ever gone out to eat with someone who blogs about food or uses a photo-sharing website like Flickr—or, worse, both—then you're all too familiar with this refrain: "Wait, wait, lemme getta shot first!"
One camera-equipped person is bad enough, but what happens when a group of Flickr-ers has a weekend meetup at Grimaldi's? A picture (right) is worth a thousand words.
See the digital contact sheets from their day of slice stalking: Baobee, cknlomein, eggrollboy, Plaid Ninja, Roboppy
Photograph from Baobee on Flickr
Posted by Adam Kuban, January 17, 2006 at 6:33 PM
By the way, I got on a jury last week.
My fears of sequesterization ("If the jury's sequestered, this site will fester") did not come to pass. That's not how the U.S. District Court of the Eastern District of New York rolls.
At lunch today I ate at Fascati Pizza. It's good, but it left me hankerin' for some of that hot coal-oven action just blocks away at Grimaldi's.
Objection! Relevance?
Sustained.
Allow me to redirect.
I will prove to you, ladies and gentlemen, beyond a reasonable doubt, two things:
Continue reading »
Posted by Adam Kuban, October 4, 2005 at 12:00 PM
An email from a reader ...
To the editors:
I really enjoy your site. Thought I'd give back a bit and send in a report from the field.
The other day I went to Totonno's and Grimaldi's. I'd wanted to try both places for a long time, and since I had the time, I couldn't resist going for it with both. I had one large, half-cheese and half–roasted pepper at both places.
Continue reading »
Posted by Adam Kuban, August 10, 2005 at 6:00 PM
This is another week-old one that we neglected to post about during our renovation. The Daily News did a roundup of New York City's best pizzerias last week. As we told Eater, the new foodblog from the folks who brought you Curbed:
A nice roundup, I think. A lot of it is old hat to me, but there were some nice surprises in there, particularly a couple Brooklyn places (Graziella's, Laura's) that have been lurking one or two neighborhoods over from Slice HQ.
Irene Sax knows her stuff, and I agree with most of her assessments, although I don't know why she rated a chain Patsy's on the Upper West Side instead of the original in East Harlem. What's nice here is that they've really done a comprehensive roundup of the best places in each borough instead of picking, say, a top-five or top-ten list. It's a nice piece that's actually useful to anyone in any of the five boroughs.
You really should click through to the article and have a look at Ms. Sax's quick rundowns. For as long as we've been publishing Slice (and probably long before), Sax has been the News's pizza expert.
Here, we'll list Sax's picks and link to our reviews, when possible. When not possible, I, uh, well, I just offer up comments and such willy-nilly. Read on after the jump....
Upper Crust [New York Daily News]
The Boroughs' Best Pizza [Eater]
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Posted by Adam Kuban, June 9, 2004 at 6:00 AM
SAY NUMBER 13: Dom DeMarco, Slice's "Italian hero," makes the cover of this week's Village Voice. The alt-weekly's Robert Sietsema tallies his top 100 Italian restaurants, DeMarco of Di Fara fame clocking in at lucky thirteen.
Robert Sietsema of the Village Voice runs down his top 100 Italian restaurants. Seeing as how pizza is Italian or Italian American (depending on style), there are more than a few pizzerias in the mix.
The usual suspects appear throughout as well as a few surprises and what might be hidden gems. Following, we've digested the list, ignoring any nonpizza establishments. For the full list, click here.
We were delirious yet dismayed to see Dom DeMarco of Di Fara Pizza on the cover—heartened that Mr. DeMarco is once again getting the recognition he deserves but upset that the crowds at his pizzeria will inevitably grow larger (and also perplexed that he ranked no higher than thirteen while less-deserving places sit in the top ten).
Well, without further ado, here is the list, parsed for pizza entries...
Continue reading »
Posted by correspondent, June 4, 2004 at 12:01 AM
Garden State Slice
[This is the debut entry of Amanda G., our New Jersey bureau chief. She'll be checking out pizzerias west of the Hudson for Slice. — Ed.]
CLOCKWISE FROM TOP LEFT: The Grimaldi's in Hoboken is on the corner of Clinton and Second streets, a short walk from the Hoboken PATH station. Like its namesake east of the Hudson, this Grimaldi's has a coal-fired oven. Our New Jersey bureau chief's half-pepperoni–half-mushroom-olive pie. | Photographs by Amanda G. 
I had high hopes for our trip to the Hoboken branch of Grimaldi's. My husband, Steve, and I had eaten there a couple of times when we lived down the street. We had ordered take-out on occasion, and I remembered the pizza having a chewy crust that was perfectly charred; a bright sauce; and mild, melty cheese.
So when Steve, my sister, and I headed over there for dinner recently, I was expecting, more or less, pizza perfection. What we got was anything but, despite a pleasant atmosphere (I do love the red-and-white tablecloths) and a well-dressed salad to start things off. We ordered a large pie, half pepperoni and half mushroom and olive. It was delivered to our table with a flourish, and looked delicious. But when we prodded it gently with the provided spatula to remove the first slice, a soupy center came to light. There was a small puddle of liquid pooled on top of the pie and underneath the crust. I attempted the Fold Hold, to no avail, and had to eat the pizza with a knife and fork.
The slice, to its credit, tasted good, despite the mushy foundation. All the toppings were fresh (well, apart from the olives, which seemed canned) and the sauce had the perfect balance of ripe sweetness and bright tang. The pepperoni was meaty and spicy and didn't require major effort to chew, which was good. I particularly enjoyed the cheese, which cooled quickly and made for easier eating.
But that sorry, soggy, soupy crust ruined it for me. I missed taking that first bite of the slice, where your teeth push through the cheese and it just burns the roof of your mouth a little before you pierce the crust with a satisfying crunch. I tried to simulate the experience by piling some of the sauce, cheese, and toppings onto a bit of the handle-crust that remained crisp, but it wasn't the same.
Of course, this beautiful state of ours has plenty of other fine pizza parlors to visit, including local favorites right in town (East Brunswick) like American Pie and Stefano's. This Pizza Patrol is on the move. ... Till next time.
###
GRIMALDI'S HOBOKEN
Location: 133 Clinton Street, Hoboken NJ 07030
Phone: 201-792-0800
Payment accepted: Cash and cards
GRIMALDI'S HOBOKEN MENU [CLICK TO ENLARGE]
To compare menus from Hoboken and Brooklyn Grimaldi's, and to read the story of the battle of the Patsy's, click here.
Slice on the Brooklyn Grimaldi's.
A nice profile of Patsy Grimaldi in Pizza Today.
[Our New Jersey bureau chief needs your help. E-mail her with suggestions for great Garden State Slices: me (at) amandagenge.net — Ed.]
Posted by Adam Kuban, April 26, 2004 at 1:47 PM
Oh, it's such a perfect day ...
What do you get when you mix a beautiful Saturday afternoon, a visiting food-loving Aussie (by way of London), and a walk over the Brooklyn Bridge? With the proper catalyst (in this case, a Slice editor), your result is lunch at Grimaldi's Pizzeria.
Located at 19 Old Fulton Street, almost directly under the historic bridge, Grimaldi's is the place to stop for a post-journey meal (provided you walked from Manhattan to Brooklyn). And so it was with our weekend excursion to this coal-oven shop in the, uh, Brooklyn Heights? DUMBO? Vinegar Hill? section of the BK.
Continue reading »
Posted by Adam Kuban, December 9, 2003 at 8:00 AM
One of last night's reruns of Law & Order on TNT contained a Grimaldi's reference. In the episode "Tabula Rasa," detectives Curtis (Benjamin Bratt) and Briscoe (Jerry Orbach) are investigating a suspect who claims he's never been to New York before. After obtaining his credit-card receipts, they find he has visited Grimaldi's—alone, no less.
Lieutenant Van Buren: [reading list of card charges] United Airlines, TKTS, Museum of Modern Art Bookstore, Barneys, Grimaldi's Italian Restaurant.
Briscoe: Grimaldi's in Brooklyn?
Van Buren: You know another one? Charge was for twelve bucks and some change.
Briscoe: [with the wisecrack] You can't feed a family of four mice on that.
Van Buren: So he was by himself.
Curtis: Guy's never been to New York before and he manages to find the best pizza in the five boroughs?
Van Buren: Right. Check it out.
The scene then cuts to Grimaldi's, where Briscoe and Curtis grill someone at the pizzeria. (It's not Patsy, that's for sure. He might be the guy who bought the place from Mr. Grimaldi, but I don't know what he looks like.)
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