| rev:text
| - I had reviewed another Grimaldi's in Peoria and happened to find myself in Old Scottsdale, looking for a good place to eat. Lucky for me, Grimaldi's was there.
The wait was said to be up to 25 minutes, but for an outside table, they took my wife and me right away. Firing up the propane heaters kept the bite out of the air.
To get to the point, this Grimaldi's did not disappoint either. I think one of the standout qualities of their pies is the quality of the crust. Of all the pizza spots in the Valley so far, none have really stood up to the "can you eat it without drooping" test. Which is to say, with a couple of toppings, do you have to fold it to get it to your mouth without flopping over, or do you absolutely need a knife and fork to cut it up? Grimaldi's pizza needs neither. The crust, very tasty from the coal-fired oven, is crispy enough to pick up without need to hold it with two hands, and it holds the toppings well. It's not greasy or drippy or any of that. And when you take home any leftovers, the crust is still firm. To me, that is the mark of great crust.
The toppings are flavorful, too. This time, succulent sun-dried tomatoes, fresh garlic, and tasty artichokes shared the top of the pie with fresh white mozzarella. The sauce is subtle but there.
I also ordered their Mediterranean salad, pretty much a standard Greek salad with lots of Romaine lettuce. Cool and crisp, when they say a small size can be split by two, they are correct: the bowl looks small but it is deep. I did split a large as I was hungry, but we did take home some of the salad and pizza.
Again we got the tiramisu, not made by them, but nevertheless melt-in-your-mouth delicious.
Service was great: despite being very busy, our waitress checked on us several times and was very friendly.
|