Louie Gritsipis, the proud owner of 42nd Street Pizza, stands as a testament to the resilience and enduring charm of old New York, right in the heart of Hell’s Kitchen. For decades, his pizzeria has remained a beloved fixture, weathering neighborhood changes and relentless development, all while serving up classic, comforting pizza.
Louie Gritsipis expertly prepares a pizza at 42nd Street Pizza, showcasing his decades of experience in crafting authentic New York style pizza.
Gritsipis’ journey to becoming a New York pizza institution is a classic immigrant success story. Arriving from Greece at the young age of 18, he initially returned to serve in the Greek Navy as a cook for four years. But the allure of New York City drew him back in 1958. He began his pizza apprenticeship under the tutelage of his uncle. “He had a small store uptown, and he taught me little by little,” Louie fondly recalls. This hands-on training paved the way for his own venture. “We opened 42nd Street Pizza in 1965. Coming here with no English, no money, still I did it,” he states, encapsulating the spirit of the American dream.
Portrait of Louie Gritsipis, the owner of 42nd Street Pizza, highlighting his warm and welcoming demeanor that has made his pizzeria a neighborhood staple.
42nd Street Pizza opened its doors in a very different Hell’s Kitchen. Louie vividly remembers the neighborhood’s gritty past, a stark contrast to its present-day gentrification. He recounts the challenges of the 60s and 70s when “drugs, prostitution and violence ravaged the streets.” His menu even makes a sobering mention of being held up at gunpoint seven times during those turbulent years. Later, as the city underwent a transformation under Mayor Rudy Giuliani, Louie faced a new kind of pressure – lucrative offers from developers eager to capitalize on the area’s rising property values. He was offered millions to sell his building, but Louie remained steadfast. “What am I going to do with the money?” he questions, revealing his contentment with a life built on hard work and community. “I’m happy with what I have, whether it’s one dollar or 500. I have my health. I work 16, 17 hours a day and didn’t go to a doctor for the first time until I was 65!” His dedication to his craft and his customers was more valuable than any sum of money.
A close-up shot of a classic New York style pizza being sliced at 42nd Street Pizza, emphasizing the pizzeria's commitment to traditional pizza making.
Through decades of dramatic changes in Hell’s Kitchen, Louie has adapted and thrived. He remembers a time when rent was a mere $27, pizzas cost 15 cents, and weekly employee wages were $35. Today, he navigates escalating costs, stringent health regulations, and increasing competition. Yet, 42nd Street Pizza continues to flourish, a testament to his unwavering commitment to quality, from-scratch cooking, and a warm, family-style service. This dedication extends to his family, with his wife Raquel, son Andreas, and granddaughter Athena all contributing to the pizzeria’s legacy, ensuring its continued success and connection to its roots. “I love to work,” Louie declares. “I love my life and my family. And people in the neighborhood love me, too. I get to put on my apron and say hi to my friends all day. Nothing could be better than that.” For Louie Gritsipis and 42nd Street Pizza, it’s about more than just pizza; it’s about family, community, and a slice of authentic New York history that continues to be served fresh daily.
