It should be known that Steve’s handle on his site (link) is Fat Guy. No one is going to disagree that this is a good nickname for a food writer. We left breakfast at Tom’s diner, got on the 2, got off the 2, had one wrong turn near a dog park on the BQE, and sat down for lunch. This is not exactly how I’d wanted to proceed, but it’ll work for 31 days or so. Besides, when you’re with the Fat Guy, you gotta perform.
I had wanted writers to come out for two meals with me and then stay and write for half the day so we could shoot the bull about traffic, visitors, photography, comments, and popular posts. All areas in which I need major help. Seriously; did you see the Caracas post? My shots look like they were taken by a two year old compared to Jessica’s. She kept telling me that it was only because of her $2,000 camera, but I think she’s just more modest about her work than anything else.
Steve is more of a long form guy, and he didn’t bring a laptop, so he wanted to pack the day in to a tight time frame, and I was more than willing to oblige so I could get to Starbucks to crank out the next few posts. Our Baltic friend recommended the pepperoni and mushroom and the white pie, we went with half and half, and had the white side with sun dried tomatoes; something I’d never tried before today.
The pizza arrives; we let it congeal for a few minutes. I take a few pictures and the rising steam fogs my lens. Steve takes the spatula and serves me a white pizza slice, he serves himself, we eat.
Boston; you know I love you, right? Right? Let me just tell you, this is going to hurt me more than it’s gonna hurt you.
Grimaldi’s is better. The cheese is better (close up), the toppings are better, there’s more of them (proof), the process to make the pizza is better. Wait a second – It’s way better. It’s about two standard deviations better than the best pizza in Boston. Grimaldi’s slice may not only be better than better than any slice in Boston, it may be better than any slice EVER MADE in Boston. Coal-fired ovens, handmade mozzarella, and a very generous helping of it. They have it down to an exact science here – the menu reads, “Once a day, between 4-6 PM, the oven is refreshed for 30-40 minutes so we can continue to make great Grimaldi’s Pizza.â€
Everyone told us about the wait, the wait. Forget about the wait. It’s worth the wait. My favorite pizza in NYC is right under the Brooklyn Bridge.
Guest Writer: Steve Shaw
The IRL Arts Foundation and The Wandering Foodie thank Grimaldi’s for providing this meal.
Grimaldi’s
19 Old Fulton St
Brooklyn, NY 11201
(718) 858-4300
