Grimaldi's Pizzeria • 1990

Under the Brooklyn Bridge in DUMBO, Patsy Grimaldi fired up his coal-burning brick oven in 1990, drawing on pizza-making traditions passed down through generations. Each pie emerges with a charred, blistered crust—the result of fresh-pulled mozzarella, secret-recipe dough, and intense heat that's earned this corner institution top honors from Zagat and pilgrims who wait in long lines for a taste. The coal oven still roars, turning out the same thin-crust pies that made this address a New York legend.