WHOA: City May Block Grimaldi's Move Over "Illegally Installed" Coal Oven

Photograph of a pizza at Grimaldi's on Thanksgiving Eve by Tien Mao/Gothamist

The drama over beloved Brooklyn pizzeria Grimaldi's and its rent dispute-prompted move around the corner continues: Grimaldi's employees had been promising customers the same coal oven pizza at the new location, but now the Post reports that the Department of Buildings "put the kibosh on plans by the world-famous pizzeria to move into larger space next door after learning that its operators quietly installed a coal-fired brick oven at the new site without approval." The pizza war is on!

Intriguingly, the problems also involve notorious Brooklyn architect, Robert Scarano, who was banned from filing plans with the city over a history of bad building behavior. From the Post:

Ciolli said he was “unaware of Scarano’s history” when he hired an architect with Scarano’s firm to apply for a city construction permit at the new storefront. The application — approved in October — called from installing a “pizza oven,” but never mentioned a coal-fired brick oven would be installed. The city rarely issues new permits for coal-fired brick ovens because of environmental concerns. Existing ones like the one now at Grimaldi’s are grandfathered in — making them virtual gold mines. They can be approved on a case-by-case basis but it is very rare. City officials said they have recommended Ciolli install a gas-powered oven that uses coal for flavor enhancement. However, pizza aficionados say the taste of pizzas made that way pales in comparison to those made with true coal-fired brick ovens.

According to the DOB, there's a "15-DAY LETTER OF INTENT TO REVOKE APPLICATION #320344043 ON 11/25/11. ISSUE DOB STOP ORDER AND NOTE THE PERCENTAGE OF WORK COMPLETED." Ciolli, though, is still trying to get a coal oven at the new site, which is critical since the man he bought Grimaldi's from, Patsy Grimaldi, is planning on taking over the old Grimaldi's location and will reopen the space as "Juliana's". The new Grimaldi's location was supposed to open on November 29, but it's unclear when that may happen now.

And for those of you interested in pizzeria genealogy: When Patsy Grimaldi first opened his DUMBO restaurant in 1990 he called it Patsy's, after his uncle Patsy Lancieri’s East Harlem pizzeria where he had worked growing up. He was forced to change the restaurant's name to Grimaldi's in 1995 after new owners took the East Harlem pizzeria and name. Then, in 1998, Grimaldi sold the pizzeria to Ciolli, but regretted it ever since.

While some of you may think this could get ugly, Ciolli insists to the Post, "I have no animosity towards Patsy and his family. He gave me a wonderful opportunity selling me the place in 1998, and I wish him the best."

Contact the author of this article or email tips@gothamist.com with further questions, comments or tips.

By Jen Chung in Food on November 26, 2011 12:10 PM

Comments [rss]

_hc

I
lived next to Frannie's with its coal oven. It sucks having your
bedroom smell like coal smoke, getting a sore throat from it. It sucks
having little black balls of soot floating around your house, leaving
little black marks on your clothes, house, etc. Or how about
occasionally, when coal belches thousands of little burning embers to
float around the neighborhood. Seeing the coal oven from the inside looks clean, because all the nasty stuff goes out the chimney.

Di Fara uses a plain old pizza oven, no coal, and their pizza as good or
better than any of those coal oven places. There are good reasons why
coal was banned.

Allison

Something about this DUMBO pizza coverage makes me think you're all sitting around smoking pot all day and getting the munchies.

Joe Teutonico

After spending some time in McSorley's during the winter, I was really surprised at how clean the coal in their stove - which is apparently their main source of heat - burns, even with the hatch door open.

Tom Fitzsimmons

i am willing to sacrifice air quality for quality pizza.

Eggcream

If Grimaldi's is "the world-famous pizzeria" how come no one in outer Mongolia has ever heard of this place?

Matthew Rader

Grimaldis is the best pizza in the city, destroying DiFara, Lombardis, and Patsys.

Tim Osman

I guess you have never been to Totonno's?

ronshapley

or Pizza Suprema !!

Fofofofofo

Or Domino's!

Tim Osman

Ha ha ha, yes but I think in order to qualify as a legitimate NYC pizzeria you have to offer seating for customers - delivery only does not count

Fofofofofo

What if I bring my own milk crate?

Tim Osman

Have fun and enjoy your Domino's then!

ronshapley

I think I just spit up in my mouth !!

stewart_nyc

In the middle of all this dumb BS, I just heard that Russell Ciolli, the owner's son, has died at the age of 39. He leaves behind two children and a wife. He seemed like a nice guy who was really involved in his community. Very sad.

Spirit of 76

"City officials said they have recommended Ciolli install a gas-powered oven that uses coal for flavor enhancement."

It's not just the flavor. Burning natural gas, like any other hydrocarbon, produces water vapor in addition to CO2. If you want the crispiest crust, you need coal, which is mostly carbon with very little hydrogen and thus generates much less water vapor. Or some form of electric oven, but they're not as energy efficient.

xsquatchx

seriously, the pizza really isn't that great

if you're gonna eat somewhere shouldn't you eat there because the food is good, not because it's simply 'loved' because it has always been there?