Patsy Grimaldi, a restaurateur whose coal-oven pizzeria in the shadow of the Brooklyn Bridge won new fans for New York City’s ...

Fast food moves fast — it’s built on constant change, and that applies to the menu too. To find out which retired fast-food ...

Patsy Grimaldi, who died last week, was a crucial link between the early days of brick oven pizza and the pies that we eat ...

Growing up 90 minutes north of Chicago, I first discovered deep dish pizza as a teenager. It was thick, rich, ooey gooey, and ...

You may have heard of Cuts & Slices, owned by Randy and Ashlee McLaren, and the long lines that wrapped around the pizzeria ...

Paulie Gee’s Hampden, a franchise of a Brooklyn, N.Y. pizzeria, is closing its doors Thursday after eight years.

Paulie Gee's Hampden, a local offshoot of the Brooklyn, New York, restaurant chain, will shutter after service Thursday, ...

Grimaldi was considered a pizza visionary, and tributes have poured in from fellow pizza chefs, competitors and aficionados.

A Chicago restaurant group behind one of the city’s fanciest steakhouses, Maple & Ash, is opening a New York City restaurant ...

Culture-combining craft pizzerias used to be outliers. Now, thanks to new tools, free-spirited experimentation, and a swell ...

From Neapolitan-style pies with Mexican flavors to New York slices loaded with oxtails, chefs are reshaping pizza to ...

John Bisceglie couldn’t sleep. He had spent his life savings renovating a six-decade-old Bryn Mawr pizzeria into his own place — Johnny’s Pizza — and worked the previous 13 hours painting the blue ...