Grigg Street Pizza

Past a sea of storefronts that line Greenwich Avenue lies a treasure that sits on an off street called “Grigg.” When entering the doors of Grigg Street Pizza, you’re immersed in a relaxed environment that looks unlikely for a pizzeria. Records and music posters sit on the wall and a tv hangs over the counter. What makes this place special is not its environment or its shockingly young staff; it’s the pizza. After retrieving a fresh pie, the first thing that jumps out is its visual appeal. A gorgeous medley of cheeses covers the inner circle with clear indications of mozzarella cheese and a sprinkling of grated parmesan (what I’ve now learned is their finishing step). Picking up the slice allows the robust crust to become the star of the show. It prevents the cheese and sauce from escaping and has a satisfying crunch. Each bite of Grigg Street Pizza is immensely satisfying because they’ve mastered the crust-cheese-sauce balance. The sauce isn’t a viscous liquid and is more like a flavoring agent that is in-sync with the cheese. While the varied cheeses cause a different makeup of cheeses in every bite, luckily each bite of Grigg Street Pizza is amazing. This pizza is made to impress and it does its job magnificently.

Grigg Street Pizza has some annoying issues but none of them have to do with the pizza itself. As a frequenter of “GSP,” I’ve come to know their frustrating and obscure open hours. They’re closed on Sundays and Mondays, only open until 3pm on Tuesdays and Wednesdays and close at just 8pm on other days. I can’t count the number of times I or someone I’ve spoken about the place with has tried to pickup food from them only to discover they’re closed. Additionally, their wait times have sometimes been painfully long and ordering can be a challenging process. Still, I always manage to find my way back into Grigg Street’s doors because the alluring pizza has a way of reeling me back in.

Notes:

  1. Try the Hot Honey pizza. It’s amazing.

  2. This review was updated in Fall 2021 but publication references original version and visit from July 22