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  • I know I'm hard on pizzerias. I'm gonna preface my review by saying this; Grimaldi's is... different. I don't mean it's a bad place; it's actually a really good pizzeria. It's just coal fire pizza. That's not something I'm particularly accustomed to. It is however not a bad approach. I'll always be a diehard brick oven proponent. To a pizza maker/connoisseur, it's more drastic than a Pepsi vs. Coke argument. It's more like Charcoal vs. Gas grills, American vs Foreign cars, Macs vs. PCs, or Revolvers vs. Semi-Auto pistols. It's just a fundamentally different approach. But I can actually appreciate it for what it is. The decor is nice and classy for a pizzeria. Like a more upscale old school NY pizza joint. The quality of ingredients are high. I order different things now and then. I really like the meatball and ricotta toppings. Being coal oven pizza, you still get a pretty crispy pie. Sometimes, the crust is too crispy though, even for me. And since this is all the nature of the beast with coal ovens, the toppings aren't always piping hot. But it all has a really good flavor to it. And the service is outstanding. If you sit at the bar you might have Audrey serving you. She's a good friend, and she's pretty awesome. Tell her I sent you, if she's there when you go. The manager is pretty cool too! I would definitely recommend giving this place a try, if you have any interest in pizza whatsoever. If you are diehard like me, and from back east... you may be more critical. Just look at it as something a little different and appreciate it for what it is. You might actually love it. I've put it in my pizza rotation, and I think that says a lot. Oh and by the way, they unfortunately don't deliver.
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