Juliana's

"Look at all these beautiful people," said the manager of Juliana's to Patsy Grimaldi himself. "All locals." They nodded together, happily. Behind us, a huge family celebrated a kid's fifth birthday; across the restaurant, two guys in scrubs split a large pizza. With our friend Howard, we tried a margherita and a sausage and garlic, both evidencing the charred, New York-style thin crust made famous so long ago by the original-but-no-longer-affiliated Grimaldi's, now next door. (Confused? Take a look at this helpful explanation from Slice.) The people might have been beautiful, but the pies most definitely were. Made for good eating, too.