認識這位移民到美國快二十年的老朋友-Michael有好多年了。第一次和Michael碰面大概是我五年前到美國自助旅行的時侯的事了。
I have known Michael, a Taiwanese friend of mine having emigrated to New York for nearly two decades, for ages. I remember the last time I paid him a visit was about 5 years ago when I traveled independently to New York .
Michael大哥前年結婚，而且也有一個可愛的女兒。我一直就想再來造訪Michael大哥和他的家人，而上一趟紐約班總算讓我這個計畫實現啦！那天剛好是禮拜五，這仁兄為了可以好好陪俺逛逛紐約市而特地請了個假。去吃Grimaldi’s的窯烤批薩為此行的重點，大哥建議我和他一同去吃吃看，這家批薩真的是太好吃了，他吃過的批薩中最好吃的喔！Michael說：「當你來布魯克林而且想要吃好吃的批薩時，來這家準沒錯的啦！」
Brother Michael got married the year before last and has a lovable daughter, Ally. I had always been eager to see him and his family again before I actually put this plan into action on my last flight to NY. That was Friday and this dude took the day off in order to have more time to show me around NYC. Grimaldi’s Coal-Brick Oven Pizzeria was the main spot Michael suggested that we both check out together as he said the pizza there was one of a kind he’s ever tasted. He told me, “when you come to Brooklyn and you wanna eat good pizza, you may as well give Grimaldi’s a try”.
**. 最後一句「…you may as well…」這是英文裡頭「不妨…；倒不如…；最好…」的用法，公式為：may/might as well +原V à You may as well go there at once.你最好馬上去那裡 / You might as well talk to your parents.你不妨和你的父母談談。
我們來的這家分店位在布魯克林橋底下(19 Old Fulton St., Brooklyn NY 11201)，從我們組員所待的飯店走到那兒的路程約莫十五分鐘。Michael大哥告訴我這家所謂的「必吃」的pizza餐廳之前我完全對它毫無頭緒。我們試著盡早到這家批薩店以避掉人潮，不過這天當我們在餐廳幾分鐘開店前到達時就已經大排長龍了。Michael說他每次來都這樣~排隊人一大堆，等的時間很久，而且這家店也成了很多觀光客的觀光景點了說。現在您可了解這家店多有名了吧！
The branch we went was under the Brooklyn Bridge ( 19 Old Fulton St. , Brooklyn NY 11201 ), just about 15 minutes walk from the Hotel where the crew of my company stay. I was really ignorant of this pizzeria prior to Michael’s telling me this so-called must-visit restaurant. We tried to reach the pizza place as earlier as possible in order to avoid a big crowd, yet there had already been a long queue waiting outside of the house a few minutes before the house opened for the day. Michael said it’s always like this~long line, long waiting time, and you know what, this pizza house has also been a tourist attraction for a number of sightseers. Now you can realize how famous it is.
我們點的是小份的~但卻和台灣的大批一樣大說 You know what, their small-sized pizzas are as huge as those large ones in Taiwan.
Grimaldi’s的窯烤pizza烘焙方式可以追溯到1905年全美有首家批薩店那個時侯。窯烤烘焙法讓批薩帶有很特別的煙燻口感，它的餅皮特別香脆，這是一般瓦斯烤箱、對流式烤箱、或木製烤箱所辦不到的。相信我，您一定會覺得Grimaldi’s的批薩和其它批薩店的批薩真的是大大的不同。我打賭您一定會很滿足地大快朵頤您在Grimald’s的每份餐點，因為那裡的批薩真的是真材實料又美味喔！
Grimaldi’s history of coal-fired brick oven pizza cooking can be traced to the first pizzeria in America back in 1905. Coal-fired brick oven cooking gives pizza a unique smokey flavor and a crisp crust that is just not possible with gas, convection, or wood ovens. Trust me, you will feel a striking difference between Grimaldi’s pizzas and the pizzas of other pizzerias. I bet you will devour anything you order with satisfaction as the pizzas are really authentic and tasty.
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