Juliana’s Pizza.

Riddled with drama, the history of Juliana’s Pizza is quite interesting. The pizzeria was opened by Patsy Grimaldi, the founder of Grimaldi’s Pizzeria next door (which he sold in 1998 upon retirement). Grimaldi seemed to move on with his life until a random reappearance at the age of 80, when he decided he wanted to open a new pizzeria.

The problem? He sold his naming rights upon retirement and Grimaldi Pizzeria’s new owner wasn’t willing to compromise. An arduous legal battle ensued which resulted in the opening of Juliana’s Pizza (named after Grimaldi’s mother).

This naturally started a (friendly) rivalry between the two shops, with locals often debating which one makes the best pizza in Brooklyn. Having tried both, I think Juliana makes a superior pie.

The top seller is the Classic Margherita (San Marzano tomatoes, fresh mozzarella and basil), but for me, nothing tops the White Pie (olive oil, fresh mozzarella and lots of garlic).

Juliana’s white pie is easily the best in New York. The ingredients are minimal (mozzarella and garlic), so the flavors really shine through. And don’t even get me started on the crust – oh that dough!

Most evenings, the line is out the door and around the block, but if you go during lunch your wait time should be shorter/nonexistent. Pies run around $25 a piece and feed two. Eating authentic NYC pizza on your trip to the Big Apple is one of the best things to do in New York City, don’t miss it.

Juliana’s Pizza in DUMBO is my go-to NYC pizza spot, consistently delivering a satisfying experience. Founded by Patsy Grimaldi, who also started Grimaldi’s Pizzeria, Juliana’s has a fascinating history. The ongoing debate on which place has the best pizza is reflected in the long lines at both spots—visit both and decide for yourself!

Personally, I’m hooked on Juliana’s white pie, where fresh ingredients shine. The perfectly thin crust provides a delightful foundation, and the sauces are a flavor explosion. Perhaps Juliana’s success can be attributed to their hand-built coal-fired ovens (the first commissioned in NYC in over 50 years). 

Juliana’s stays true to traditional coal-fired New York pizza (thin crust, delicious tomato sauce, and high-quality ingredients). The top seller is the Classic Margherita pie (San Marzano tomatoes, fresh mozzarella, and basil), but for me, nothing tops the White Pie (olive oil, fresh mozzarella, and lots of garlic).

We can’t talk about kid-friendly restaurants in NYC and not mention a pizza joint! You’ll have a hard time finding a list of the best pizza in the city without mentioning Juliana’s.

Located in picturesque DUMBO, Juliana’s is a family-style pizzeria that offers full pies and a few salad, soup or pasta options. Depending on how many mouths you’re feeding, typically two pies is more than enough for a group of four to six people.

While you’re in the area, make sure to swing by Jane’s Carousel on the waterfront for a fun, after dinner activity!