Lonely Planet

"Legendary pizza maestro Patsy Grimaldi has returned to Brooklyn, with delicious, thin-crust perfection in both classic and creative combos – like the No 1, with mozzarella, scamorza affumicata, pancetta, scallions and white truffles in olive oil."

Arthur Bovino

"Those looking for the authentic Grimaldi’s experience really should be hitting up Juliana’s where the crust has gained a reputation among some for being more crisp and airy with more complex flavor."

Christine Knight

"Juliana’s produces a flavorful, thin crusted pizza, topped with locally and internationally-sourced toppings, and cooked inside a hand-built, coal-stoked hearth."

Brian Hoffman

"The crust had a beautiful char with dough pockets full of flavor. The cheese and tomato sauce were perfectly balanced with both playing in harmony. And finally the dough was somewhere between a crisp doughy Neapolitan pie and a classic thin crust New York. It was both buttery and crunchy."

Brendan Spiegel

"The very tasty, slightly-sweet crust is just a little bit charred, but with lots of smoky flavor from the oven, and as thin as you can get while still holding up strong (no utensils needed here!). The cheese is fresh and rich; and the juicy, fennel-spiked sausage as good as meat-y pizza toppings get."

Georgia Kral

"Juliana's serves classic, thin-crust pies made simply. The tomato sauce sings of pure tomato flavor because nothing is added to it. The tomatoes are sourced from Italy."

Lindsay Champion

"Technically, Juliana’s is the real Grimaldi’s. Long story. But it’s a damn good pizza, any way you slice it."

Andrew Zimmer

"What you're ordering: Margherita Pizza. It's simple, it's excellent, and it's not nearly as mobbed as it should be."

Ashley Amundsen

"Juliana’s Pizza was one of those restaurants that I just had to try on my trip. Trust me when I say New York City pizza is to die for; thin crispy crust topped with a thick layer of tomato sauce, cheese and a huge assortment of toppings. What’s not to like?"

Taylor Hosey

"I am lucky enough to have personally eaten a slice of heaven from here before, and let me tell you – giving this restaurant the #1 slot is something I agree with 100 percent. Specialty: Its fire-coal hearth and thin-crust slices."