Latest visit: Feb 2018 (Grapevine, TX)
First visit: Jul 2012 (Grapevine, TX)
May 13, 2022 update: Grimaldi's exists in 11 disparate states. Texas has the most with 18. Total looks to be around 43. There was one in Denver, but it was gone before we could go, and that's a real bummer!.
Basically, Grimaldi's has perfected the coal oven baked pizza formula. Apparently they use a special coal imported from Pennsylvania, that burns hotter and cleaner than traditional coal. Grimaldi's, of course, insists that all of their outlets use this coal. We've been many times over the years, and the pizza is perfect every single time. The ingredients are out of this world, and most are homemade. The sauce is delicious and the mozzarella is clearly made from local produce. I'm not even sure you can make a pizza better than this. As Dan Patrick is fond of saying: "You can't stop them, you can only hope to contain them". And we haven't even started on their delicious salads, which Mrs. RJG devours - and I fortunately get to help. Their Mediterranean Salad is outstanding, with fresh greens, a splendid vinaigrette dressing, feta cheese, and lots of olives, tomatoes, and cucumbers. Worth noting the nomenclature Grimaldi's uses. When you see the term "personal", think "small", When you see "small", think "large". That's the kind of portion size we're talking about here.
Grimaldi's has a fine selection of wine and beer as well. And nothing goes better with a Grimaldi's pizza then an ice cold bottle of Brooklyn Lager. Or a pint of Peroni on draught. They have a nice bar area, that we've yet to take advantage of. But it looks appealing if I were to be on my own. Grab a pint and a personal pizza, and I'd be in heaven.
Grimaldi's sits at the corner of a new center (in 2012 that was) built on the NE corner of 114 and William B Tate. Now that the airport freeway road construction is complete, getting here is a breeze. The interior is awesome with dark woods, and plenty of black and white pictures of The Big Apple. Plenty of flat screens in the bar too, and it's a welcoming place if you're single and perhaps traveling on business.They also tend to play classic pop in the Frank Sinatra tradition, which I prefer in places like this. No small detail is overlooked.
We first came across Grimaldi's with their Brooklyn Bridge location, and there were lines a mile long it seemed. So we never took the time to eat there (if you can't find good pizza while in Brooklyn, you are truly an unlucky person). Some very wise investors from Arizona decided to replicate the concept and bring it nationwide. It seems they are holding to a very strict standard, and if they continue to do so, will be successful for many years. My only advice to them is not to go to the public markets. Once they do that, profit will become more important than high standards. DFW is fortunate to have a few locations throughout, including Northeast Tarrant's own in Grapevine.
Basically, Grimaldi's has perfected the coal oven baked pizza formula. Apparently they use a special coal imported from Pennsylvania, that burns hotter and cleaner than traditional coal. Grimaldi's, of course, insists that all of their outlets use this coal. We've been many times over the years, and the pizza is perfect every single time. The ingredients are out of this world, and most are homemade. The sauce is delicious and the mozzarella is clearly made from local produce. I'm not even sure you can make a pizza better than this. As Dan Patrick is fond of saying: "You can't stop them, you can only hope to contain them". And we haven't even started on their delicious salads, which Mrs. RJG devours - and I fortunately get to help. Their Mediterranean Salad is outstanding, with fresh greens, a splendid vinaigrette dressing, feta cheese, and lots of olives, tomatoes, and cucumbers. Worth noting the nomenclature Grimaldi's uses. When you see the term "personal", think "small", When you see "small", think "large". That's the kind of portion size we're talking about here.
Grimaldi's has a fine selection of wine and beer as well. And nothing goes better with a Grimaldi's pizza then an ice cold bottle of Brooklyn Lager. Or a pint of Peroni on draught. They have a nice bar area, that we've yet to take advantage of. But it looks appealing if I were to be on my own. Grab a pint and a personal pizza, and I'd be in heaven.
Grimaldi's sits at the corner of a new center (in 2012 that was) built on the NE corner of 114 and William B Tate. Now that the airport freeway road construction is complete, getting here is a breeze. The interior is awesome with dark woods, and plenty of black and white pictures of The Big Apple. Plenty of flat screens in the bar too, and it's a welcoming place if you're single and perhaps traveling on business.They also tend to play classic pop in the Frank Sinatra tradition, which I prefer in places like this. No small detail is overlooked.
We first came across Grimaldi's with their Brooklyn Bridge location, and there were lines a mile long it seemed. So we never took the time to eat there (if you can't find good pizza while in Brooklyn, you are truly an unlucky person). Some very wise investors from Arizona decided to replicate the concept and bring it nationwide. It seems they are holding to a very strict standard, and if they continue to do so, will be successful for many years. My only advice to them is not to go to the public markets. Once they do that, profit will become more important than high standards. DFW is fortunate to have a few locations throughout, including Northeast Tarrant's own in Grapevine.
7/12/12; 3/16/13 (new entry); 9/11/13; 4/13/17; 2/4/18
Grapevine, Texas
3 comments:
We had our first pie in Scottsdale last year and I liked it. I think they are putting one in FW somehow but can't remember where.
I have to admit that I still like the NY style thin slice, cheesy and greasy and kind of out of fashion with the new Neopolitan craze but they are getting hard to find.
But Grimaldis, Cavallis, Cane Rosso, all make great pizza.
Hi Francis,
I definitely agree that a good NY slice is tough to beat. I almost look at them as two different entities. Most of the Joe's locations do a pretty good job, and My New York Pizza used to be great - though they became a bit inconsistent over time. I think the best NY slice I've had in DFW is Angelo & Vito's - but their one remaining location is up in Far North Dallas - which I rarely get to anymore.
Thanks for the comment!
I agree on all points and your're right it's good to keep them separate when judging because they are different. I like a lot of the Joes, as well, and have not tried Angelo & Vitos but will look for it next time I'm up that way.
Thanks.
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