I have been wanting to try Grimaldi's for some time. Between them and Lombardi's Pizza, there is so much pizza history behind these two names. The antipasto had an OK selection of fresh mozzarella, roasted red pepper, salami and some crostini. We ordered the large 18" traditional red sauce, mozzarella, basil and added Italian sausage, mushrooms and olives. The pizza came quick and the service in the restaurant was excellent. The pizza had that great coal oven smokiness and just the right amount of char on it add that rustic pizza history piquant to it. The right amount of crispiness and chew to it that make eating a slice satisfying for texture foodies. The sauce was mild, not salty and a little flat in comparison to other artisan pizza places. The cheese was ooey, gooey and not greasy. Overall the pizza was real good and was made a tad bit better with some sprinkles of dried oregano and grated Parmesan cheese. I am glad I had this on my list of places to try.