I took some out of town friends to Grimaldi's this evening and wanted to share the experience. It was raining and only a few tables were taken, so we avoided the customary lines. We ordered 4 pies so I was able to try various ingredients. In general, their ingredients are very good - the crushed tomatoes they use for the sauce is great, the mozarella is fresh but a bit too mild for my taste, they use fresh basil, and fresh vegetables. As for the meats, their pepperoni rocks, the ham is very good, and the sausage too bland.
The pie is beautiful coming out of the oven, but I think their biggest problem is the crust. It's just too soggy in the middle and basically flavorless. I ended up eating most of my pizza with a fork and knife. I wonder if cooking the pie a couple minutes longer (they came out of the oven awfully fast, but did not taste undercooked), would solve this problem.
I had a much better pie there my only previous visit about a year ago. At that time, I thought it definitely in the top 5 pizzas in the city, now, I'd just say very good - MAYBE top 10. On the other hand, we New Yorkers are so spoiled. My Texan friends declared these the best pies they had ever eaten, and they are real pizza lovers.
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