Juliana’s

With Kelster & NatDawg. Solid pizza, could use more work on under carriage

Not the best in town but it’s up there.

Fantastic pizza. Super light, great sauce and perfect crust. Also, really enjoyed the staff vibes and level of service.

Great service, I immediately got seated and our waiter Manuel was a gent. The presentation was solid not much to it, got the job done. Now to the pie, the pizza was good. The crust definitely was the plus of it, and the sauce was pure. Though where they lost some points is the amount of sauce they fully boatloaded the thing and you could tell right away. Solid pizza though and I’m pretty satisfied.

Dave is insane with his score. This pizza is the best in NYC. Everything, even down to the bread itself is fantastic.

🌉BEST OF BROOKLYN ALERT🌉 Established in 2012 by original Grimaldi’s owners, Patsy & Carol Grimaldi, who “unretired” to open Juliana’s, named after Patsy’s mother, Juliana Lancieri, whose brother Pasquale founded the legendary Patsy’s Pizzeria in East Harlem, NY in 1933! All 3 of those pizzerias are part of a historic coal oven contingency that creates classic coal-fired New York pizza. Juliana’s is also part of the DUMBO “tourist trap” pizzerias, along with Grimaldi’s right next door & Ignazio’s right around the corner, all underneath the Brooklyn Bridge, in the borough of $30 pizzas. While Grimaldi’s name carries the clout, Juliana’s can certainly hold its own with very similar coal-fired pies commissioned by the legendary Patsy Grimaldi himself. You won’t find any cardboard pizza boxes here; all takeout pies are placed in a white paper bag to maintain that coal oven crispness. Rather surprisingly, the dough is somewhat soft with a beautifully blackened & charred undercarriage to go along with smokey coal fired flavor & classic Brooklyn dough tastiness. Relatively thin, the pie isn’t quite as crispy or firm as I had hoped; but the thin, crunchy, delicious crust makes up for the lack of crisp in the center of the pizza. Very similar to Grimaldi’s cheese, the marvelously melted fresh mozzarella is spread around in upside down Margherita style fashion, hugging the dough with the sauce atop the cheese. The quality mozz is delectable with a wonderfully creamy consistency, generously dispersed across the surface of the pie. Bursting with robust tomato flavor, the sauce is scintillatingly sweet, sensationally seasoned & slightly savory with plenty of pizzazz & punch. Shining brightly, the sauce accentuates the best qualities of the other ingredients with a distinctly delicious taste that separates this pie from basic New York pizza. Some might say this is imitation Grimaldi’s pizza; I’d say it’s an improved version by the man himself. Ever since they started franchising, Grimaldi’s feels more commercial & mass produced; Juliana’s seems to maintain an old school Brooklyn charm with a personal touch. Aside from the lofty prices, the lengthy wait times & the overall difficulty to get to this part of Brooklyn, this is truly terrific legacy pizza, worth traveling for, especially if you like this original Grimaldi’s style & coal oven char.

Nice tang to the sauce, but very thin pizza without much crisp. Once it sat for 10 minutes it was quite bad.

Decent.

Have I become a pepperoni guy? All day I was craving and hyping this spot up, thinking of all the history and backstory you have to check out building up to me demolishing the coal fired margarita. The crust is crazy thin, a touch of flop but just the tip and is so charred giving off that perfect coal fired after taste. The sauce is robust, rich and the fresh tomatoes give off the perfect contrast to the silky fresh mozz, what I assume is some fresh oil and basil but that pepperoni!!!! The roni cups add another dimension to the already incredible pie giving an extra kick to each bite without overpowering the other ingredients. Stay tuned to my FoodBro FB page or RealKevinPrice IG for a better in-depth review of tonight’s Pizzadventure. Also I feel like my scores have gotten more based on a grading scale rewarding a place living up to its potential and doin their homework to earn a hi mark rather than the so called figure skating scoring system that was forced upon us, to each their own but this place is one of NYCs best and that’s coming from a guy that doesn’t typically go for this style. Kudos Juliana’s:)

Lots of flop, sauce saved the day.

so fire. nostalifor me

I think we get spoiled with how good the pizza is in Brooklyn but this is still REALLY good pizza!

The sauce is the main reason for this score, it is probably the best tomato sauce I’ve ever had on a pizza. There was some light flop and inconsistencies but overall a really great pie