Juliana’s Pizza opened in 2012, but its pizza-making roots stretch all the way back to 1933 and Patsy’s in East Harlem. Patsy Grimaldi worked at his family's classic coal-oven pizzeria before opening Grimaldi’s in 1990—arguably one of the first places New Yorkers ever lined up to pay for pizza. He eventually sold the name, but later opened Juliana’s in the original Grimaldi’s space. People still compare the two, but we’re team Juliana’s. The coal-fired pizza here is deeply charred, with a crust like a savory Wheat Thin. It balances out the very-fresh, minimally seasoned tomato sauce, which is layered with stretchy mozzarella and lots of basil. They don’t do slices, so your best bet is to grab a table in the dining room, where you can watch chefs pull pie after pie from a cavernous oven at the back. On weekends, you might find a line of people waiting, mostly from out of town.