This is the 2nd Grimaldi's ive been to (1st was the original in Brooklyn). I consider myself a pizza snob having had the best ny slices at Lombardi's when I used to live in Manhattan. The crust here is done right. They bake it in a coal oven just like the east coast. Although not environmentally friendly, it brings out the crisp char (but still maintaining the chewiness) I thought the sauce was zesty and delicious but very stingy with the toppings! How dare you charge $2 for spinach but put in like 2 leaves in there. Also not a fan of the pepperoni as it was too salty. The service was extremely slow and we sat there for 30 minutes before our waiter told us that they ran out of sausage. Would I go back though? Yes! As it's very hard to get a good slice on the west coast and Grimaldi's still holds true to their roots.