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  • I was first drawn to the original Grimaldi's in Brooklyn a few years ago and since then, I've been returning to a number of their franchises both in Nevada and Florida. Known for their coal-fired brick ovens, the pizzas are great, but nothing like the first time I stepped into their Brooklyn storefront. Maybe it was the New York water or being cooked in that original over 100-year-old brick oven, but it was just better. Grimaldi's has since then franchised out and I'm not sure if they even own that location in Brooklyn anymore. The pizza recipe and flavor is probably diluted a bit, but I love that familiar chewy crust. The ingredients are fresh and it definitely compares to any $15 fancy pizza that you may find in a hipster metropolitan restaurant. Although I love the classic margherita, the white sauce with garlic is also a nice option.
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