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  • Is your mozzarella pasteurized? Does it contain rennet?

    Our mozzarella is made fresh to our specifications, right here in Brooklyn, with pasteurized cow’s milk.  Our mozzarella contains no rennet.  Instead, we use a certified vegetarian coagulant.

  • Do you have gluten-free pizza?

    Regretfully, we do not offer gluten-free pizza.

  • Do you have any vegetarian or vegan menu items?

    While none of our menu items are certified vegan or vegetarian, there are several choices one could make to avoid animal and dairy products:  our lentil soup, each of our salads and our Marinara pizza are all animal- and dairy-free.

  • What kind of coal do you use in your pizza oven?

    We use Anthracite coal, also known as “hard” or “clean” coal.  Unlike Bituminous coal, its environmentally unfriendly cousin, which is often used to fuel electric power plants, Anthracite coal is extremely dense, high in carbon, low in sulfur and nitrogen and the most energy-efficient fossil fuel available today.

  • Are you open every day?

    We are open every day except Thanksgiving and Christmas. 

  • Do you deliver? Do you provide catering services?

    We do not deliver nor do we provide catering services.

  • Can I make a reservation or book a private party at the restaurant?

    We are unable to accommodate private parties and do not offer reservations.  That being said, we accommodate large (and sometimes very large) groups all the time, but only on a "walk-in" basis.

  • Do you serve alcohol?

    Yes, we serve both wine and beer and sometimes hard cider.

  • Sometimes when I call or walk-in for take-out, there is a very long wait. Why?

    When we are particularly busy, our coal-fired oven is working at capacity and we are sometimes unable to fulfill the variable demand for take-away pizza without creating long waits for our dine-in guests.  For that reason, we have to stage take-out orders over time, which can result in long waits for our to-go customers.

  • What does “stoking” the oven mean?

    To function properly, a coal fire needs to be “stoked” from time-to-time in order to maintain or replenish its intense heat.  The stoking process includes adding fresh coal to the fire bed and/or clearing away any excess ash from the underlying grate in order to promote more robust airflow. 

  • Why do you close the restaurant during the stoking process?

    When you hear a loud bell ringing, it’s time for stoking.  Each day we take our last order at 3:15pm and from approximately 3:30pm to 4:00pm we stoke our coal oven and are unable to bake or serve pizza.  We are also closed to new guests during this period in order to affect a shift change in our wait staff and to restock and replenish our pizza preparation station.  We do our best to reopen promptly at 4pm. 

  • What is a Brookie?

    A “Brookie” is a cross between a brownie and a cookie.  It is a decadent, chocolate/chocolate chip dessert.  When we sandwich a scoop of ice cream between two Brookies, they become a “Brookie Bridge.”

  • What is your most popular pizza?

    Our signature pie is our Classic Margherita:  DOP San Marzano tomatoes, fresh locally-made mozzarella and fresh basil.

  • What is Patsy’s favorite pie? How about Frank Sinatra?

    Patsy’s:  Margherita with scamorza.  Frank:  with sausage.

  • Can we take a photo with Patsy?

    Sure!  Just ask…

  • How hot is the oven?

    Very hot:   ~850° F or about 450° C. 

  • Do you sell any Juliana’s®-branded products?

    We have a selection of a staff uniforms and other apparel (tee-shirts, baseball caps and aprons) available at the front counter and via email:  Photos of items available for purchase are shown under Gallery.

  • Do you sell gift cards?

    Gift cards are available in any denomination at the front counter or by emailing us at:

  • What is your current affiliation with Grimaldi’s Pizza?

    There is none.  See “About” for the background story…

  • Do you sell slices?

    We only sell whole pies, made fresh to order.

  • Do you take credit cards?

    We accept all major cards.

  • Why do you use bags instead of traditional pizza boxes for take-out?

    Many years ago Patsy Grimaldi developed the concept of pizza in a bag versus a box because he felt that a pizza takes on the flavor of the box within which is placed (i.e., the pizza tastes like cardboard); so we use a modified “bakery” or “bread” bag with a rigid insert that resists absorption of the packaging material resulting in a pure taste.

  • Do any of your desserts contain nuts?

    Our Pistachio ice cream (from The Brooklyn Ice Cream Factory) may contain traces of peanuts, egg and cereals containing gluten.