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I know what you're thinking. Pizza has been around FOREVER. You can't call pizza a "trend." Oh, but I can. I can do whatever I want. But also, while it's true that pizza, whether a classic Grimaldi's pie or an ever-popular slice, is a New York institution, pizza as something that is taken seriously in the food world is a relatively new thing. It's only really been in the last decade that Brooklyn foodies started extolling the virtues of the once humble pie. No longer satisfied with the occasional pilgrimage to Di Fara's, food lovers demanded more options, and now there's an abundance of amazing pizza with lots of variety and innovative toppings. One of the best places to go now if you want to experience what Brooklyn pizza has become is Greenpoint's Paulie Gee's. Whether you get the classic Regina (Fresh Mozzarella, Italian Tomatoes, Pecorino Romano, Olive Oil and Fresh Basil) or the mouth-burning Hellboy (Fresh Mozzarella, Italian Tomatoes, Berkshire Sopressata Piccante, Parmigiano Reggiano and Mike’s HOT Honey) you'll be happy that pizza became as popular as it did.
Paulie Gee's; 60 Greenpoint Avenue, Greenpoint