The recent passing of Patsy Grimaldi, a revered figure in the world of pizza, has left fans in disbelief. Grimaldi, known for spearheading the coal-fire, brick-oven pizza trend in NYC during the 1990s, passed away on Thursday night due to natural causes at the age of 93, as confirmed by close friends.
Described as a visionary with an unwavering passion for crafting and sharing exceptional pizza, Grimaldi will be remembered for his contribution to the artisan pizza scene in New York City and for making Brooklyn a hub of culinary coolness. Born to Italian immigrants Federico and Maria Juliana Lancieri Grimaldi in the Bronx, Grimaldi’s journey in the pizza industry began at a young age when he joined his uncle Patsy Lancieri’s renowned pizzeria in East Harlem.
After serving in the U.S. Army during the Korean War, Grimaldi went on to establish his own legacy by opening “Patsy’s Pizzeria” in DUMBO in 1990, where he introduced the city’s first coal oven in over half a century. Despite a name change to “Grimaldi’s” in 1995 due to a legal dispute, Grimaldi’s dedication to preserving traditional pizza-making methods remained steadfast.
Grimaldi’s culinary prowess and commitment to quality extended beyond his pizzerias, evident in his partnership with Matt Grogan to launch Juliana’s in 2012, paying tribute to his mother. The ensuing rivalry between Grimaldi’s and Juliana’s added to the charm of the Brooklyn pizza landscape, creating a friendly competition with neighboring establishments.
Survived by his daughter Victoria Strickland, grandson David Strickland, and a host of friends and admirers, Grimaldi leaves behind a legacy that will forever be etched in the annals of New York’s pizza history.
The younger sister. Even late in life, Grimaldi spent much of his time welcoming customers from his favorite corner table at Juliana’s and occasionally even tossed pizzas. He remained steadfastly traditional in every way, refusing to partake in the social media trend of photographing food before consuming it. “People these days, they walk in and immediately start snapping pictures before even taking a single bite,” Grimaldi once remarked. “I always advise them, ‘Hold off on the photos for now. Dive into the pizza while it’s hot, or else it’ll cool down, and you won’t savor it. You’ve got to relish it while it’s piping hot.'”
