Grimaldi’s Coal Brick-Oven Pizzeria, a Brooklyn institution that Zagat has repeatedly named the “best pizza in New York,” has opened its first Connecticut location in a deal we brokered.
There’s a lot of buzz in the local community about Grimaldi’s and we’re thrilled we could help bring it to Connecticut.
The restaurant is now open to the public at 1646 Litchfield Turnpike in Woodbridge, with a grand opening celebration scheduled for Oct. 14. It is the first Connecticut site for the chain, and company officials plan to expand in the state. They aim to open six to 10 more locations statewide within the next two years – something our company will help them do.
Steve Miller, principal and broker here at Levey Miller Maretz, represented Grimaldi’s in its long-term lease deal. He will be working with the company to secure other sites in the state as well.
Grimaldi’s has a long history in the New York metro area, including its most famous restaurant under the Brooklyn Bridge. The coal-fired ovens used in all of its restaurants weigh 25 tons and are heated by 100 pounds of coal a day, heating up to 1200 degrees, according to the company.
Patsy Grimaldi, the founder of Grimaldi’s, learned to make pizza as a teenager at his uncle Patsy Lancieri’s pizzeria in Harlem in 1941. He later opened his own restaurant in Brooklyn, Patsy’s Pizzeria, which eventually became Grimaldi’s.
We hope to see you at the new restaurant!