Best Pizza Open Thread

By on September 4, 2007 12:57 pm in Food

Pizza is good for you, it helps your body grow in at least 7 ways.  What's your favorite pizza in Brooklyn Heights? Are there any worthy slices to be had? 

Comment away!

Photo: Slice

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  • http://adsformyself.blogspot.com Tim N.

    Grimaldi’s is the best destination place, special pizza. But Fascatti’s is the best old school style, far and away. I’ve lived in three boros and (and this hurts this Bronx-born boy) nothing comes close in any of them.

    My Little Pizzaria? Like comparing a little leaguer to Derek Jeter. I can’t imagine anyone who’s had both thinking there is even a remote comparison.

  • Cranky

    Tim N. – I like My Little Pizzeria better than Grimaldi’s. You are not a superior human being because you like Grimaldis better. Sorry to break it to you.

    Never tried Fascattis.

  • Anon

    yay I’m glad I’m not the only one who really likes My Little Pizzeria. I’ve gotten to know a number of people who I like to refer to as “pizza snobs” who simply cannot appreciate an old school new york slice like this place serves. I live right around the corner from this place, and it’s definitely one of my most favorite parts of living in the nabe.

    And to the commenter who noted the weird aftertaste, I can’t tell if it’s just oil or something maybe in the cheese or the water, but I definitely dig havin the taste in my mouth for a while.

  • Pete

    Fascati has a ridiculous mushroom slice.

    It’s great for slices but why on earth when you order a pie do they put the toppings underneath the cheese? It ruins the toppings.

  • No One of Consequence

    I like Fascati the best. Grimaldi’s, while I like it plenty, leaves me seriously parched from too much salt. My Little is decent, but I find the sauce too watery. I like the Pita-pizzas at Fatoosh and stopped going to Monty Q when they wouldn’t give me a glass of water or napkins with my order to-stay.

  • Mike

    The pizza man that opened Fascati’s, was an employee of the old Queens Pizzeria.

  • MadeInBrooklyn

    it was actually the two brothers — one of which passed away a few years ago — from queen that opened fascati\’s. and yes, nabeguy ,right next door to queen was a porn theatre. as far as my little pizzeria goes, i think they\’re a bit too inconsistant, though i\’ve had more than a few good slices there.

  • Tom

    1) Fascati’s is love

    Back in the day…

    2) Where Cocoran is now on Montague St., used to be Randazzo’s Pizza (mid 80’s to mid/late 90’s).

    3) Where Iron Chef is now on Clark St., used to be Gourmet Pizza, home of the best salad slice ever (early 90’s to late 90’s).

    4) On Montague and Clinton, where City Cafe just recently was, there was a Greek-owned pizza parlor called Heights Pizza.

  • nancy

    Fascati’s? To me its a dirty place and greasy pizza. I don’t eat a places where the person serving the food takes the money. La Traviata isd flabby, so for me, Monty’s wins. To really get a good slice of pizza, go out of the neighborhood, and go further into Brooklyn. Most of the old time pizza joints in Bay ridge and Bensonhurst can make a better slice with their eyes closed than these places. Grimaldi’s is just a lot of hype. lat time i went the crust was so burnt it was inedible. when we showed the waiter, he couldn’t have cared less.

  • anonalso

    You can’t compare Grimaldi’s to My Little Pizzeria – they are just 2 completely different types of pizza. Having said that, for a straight up great slice of pizza, My Little is fantastic. And though Grimaldi’s is definitely delicious, it will always pale in comparison to Lombardi’s in Little Italy. So I’m always just a touch disappointed whenever I eat a Grimaldi’s pie…

  • bornhere

    Bunch o’ johnny-come-latelys :) Back in the day, and I mean really back, there were two spectacular places for pizza in the Heights: one was Ricky’s on Pineapple Street (it was also a bar, so my dad would have to go in to buy the pizza), and the other was on Clark Street at the extreme east end of the video place or, maybe where the Japanese restaurant now is. It was owned by the Cullens, those “famous Italians” from Ireland, who lived in one of the lovely row buildings on Clark next to 52. Cullens had GREAT slices, and Ricky’s pies were the best. And we’re talking 50s and early 60s–when pizza was pizza (and worth every penny of the 25¢), and sodas were served in those elegant wax-covered cups.

  • http://selfabsorbedboomer.blogspot.com Claude Scales

    Concerning the porno theater that used to be next door to Queen, I remember the marquee never listed the titles of the movies. It just said \”TWO FIRST RUN BKLYN.\” One day some of the plastic letters must have gotten detached, and whoever put them back up must have been drunk, as it then read \”TWO FIRTS RUN BKLYN.\” (\”Who are those two firts?\”, I wondered.) Then the \”T\” fell off, and it read \”TWO FIR S RUN BKLYN.\” (It used to be news that a tree even grew here, but this indicated they had taken over.)

  • LTindaBH

    I grew up across the street from Fascatis in the 70’s & 80’s, so that to me was pizza. They had a slightly burnt crust that was awesome. When I moved back to the nabe after college, the quality of the pizza in NY seemed to have changed for the worse…lousy cardboard-tasting crusts and rubbery cheese abounded. I haven’t been to Fascati in ages, but I see the same people working there (a little more grey now). Good to know they can still rock the pie! I have friend from the midwest who lived in Carroll Garden and ordered Domino’s…because it reminded them of home. Collective gasp, I know…

  • nabeguy

    Gee, bornhere, I grew up with Dave Cullen, and never knew his parents ran the pizza parlor you mention (although I vaguely remember it). They must have gone out of biz when the old Monroe Place movie house closed.

  • bornhere

    If Dave’s mom’s name was Marge, them’s the ones :) (There were two Cullen sons, right????) I am trying desperately to remember all of this — would Dave (who I think I knew as David) be in his 40s now?

  • http://adsformyself.blogspot.com Tim N.

    Cranky… can’t compare Grimaldi’s with MLP, they’re not the same thing, apologies if I was unclear. I was comparing Fascatti’s to MLP, and if you go to Fascatti’s, you’ll never even tilt your head towards MLP again.

  • stew

    Dominos…

  • nabeguy

    Yes, Dave would be about 48-49. The funny thing is that, due to a case of bad adolescent acne, we used to call him “pizza face”. Never realized that there was an ironic side to that name. And, yes, I believe he did have an older brother, and he definitely lived on Clark in the houses you mention. Last I heard, he was in construction and living in NJ.

  • bornhere

    nabeguy — This is so cool…

  • steve

    I’ve tried Oven twice and thought it was good, as far as exotic or specialty pizza restaurants go. I had a glass of wine that was good too, but overpriced. What I found odd about the place, however, was their refusal to allow any changes from the set pizza menu. Specifically, my friend and I wanted a certain pizza, but without one of the listed toppings. “Sorry, the chef won’t do it,” our waiter told us. I conclude from this categorical refusal that they have worked out a series of what they believe are the ideal pizzas from which any variation is unthinkable, and indeed unpalatable. I as thought about it later, I realized it was gauche for me to have made the request.

  • joe

    This thread inspired me to try and eat at Lucali’s again so I can find out if I’ve been missing anything. It seems I have. Pizza was amazingly divine so was the calzone. Had the pepperoni and mushroom pie as well as the plain pie. Very thin crust with three different types of cheeses for a very complex layered flavor. You can tell the ingredients were top notch and the it was made with care. Definitely a trek for BH residents but really worth it. Grimaldi’s and Lombardi’s has nothing on Lucali’s. Will try Di Fara’s next to see if it tops Lucali’s.

  • Bklyn Native

    Joe:

    Glad to hear you’re a convert to Loucali. Regarding DiFara–Be warned that it’s a standard neighborhood pizza joint in Midwood with sub-standard cleanliness. But no one goes there for the atmosphere. It’s all about the slices. And what slices they are.

    Also be warned. The owner, Dominic, about 70, has run DiFara for over 40 years, and moves at the speed of molasses. This is not a joke: The standard wait time for one slice is 30-45 minutes. So don’t go hungry.

    However, Dominic making a pie is true theater, and someone must shoot a movie short before this national treasure retires. He hand grates the cheese right before putting it on the pie. The dough is lovingly kneeded. The sauce, artfully spooned (yes, with a spoon not a ladle), and he pulls fresh oregano off the bushes growing in the window.

    He pulls the pie out of the oven with his bare handes. No wooden thing-a-ma-jig. He then hand grates some more cheese and chucks that on top of the steaming pie fresh out of the oven.

    Dominic then slowly cuts the slices and without looking up, mumbles under his breath, “Does anyone want a slice of pizza?” By this time there’s at least 20 people waiting.

    Imagine Loucali’s by the slice. That’s DiFara. In fact, the guy who owns Loucali studied Dominic before creating his own pie.

    So summarize: For a whole pie, it’s Loucali. By the slice, it’s DiFara.

    We Brooklynites are truly fortunate to have some of the best pizza in the world.

  • Joe Clientelle

    Fascati – authentic, old school, great cheese.

  • bornhere

    nabeguy — Wasn’t the theater on Pineapple Street? All I can remember on Monroe and Clark were the weird little luncheonette and the beautiful church and gift shop.

  • zwoop

    i’ll say My Little, but you gotta let em sit, you know, congeal for a couple minutes before you dig in…anyone else miss the pies at Queen (the restaurant)? they stopped making them about a year ago and my heart sunk. they were amazing!

  • JR

    The three-months-past-expiration Jeno’s Crisp ‘n Tasty frozen pepperoni pizza at Gristede’s is not bad. It’s actually crispy and tasty, and tart, too!

  • April

    Did anyone else notice that the pizza place that was supposed to open next door to Pete’s (I think it was to be called Ignacio’s) is now a dry cleaners. Does anyone know what happended?

  • Sam

    John’s Pizza.. Henry St. between Montague & Remsen. Its now Corcoran i think but ~8 years ago that place was amazing

  • http://www.menukarma.com/menus/menu-for-fatoosh-pitza-bbq-in-new-york-city Fatoosh Pitza

    Hey, thanks a lot for the mention!

    Fatoosh Pitza & BBQ

  • Lou

    fascati is the only pizza worth having in the heights. and that’s really too bad.

    my little can be good, but too inconsistent

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