Tuesday, February 25, 2014

Grimaldi's Pizzeria

Designed and built by hand, the coal-fired oven at Grimaldi’s Pizzeria delivers a unique flavor and consistency that is just not possible from wood or gas ovens. Weighing in at 25 tons and heated by 100 pounds of coal per day (cleanest burning fuel available and environmentally tested), the oven heats up to 1200 degrees. They also use special coal from Pennsylvania called anthracite that burns cleaner and more Eco-friendly than gas or wood-fired methods. The intense heat of the oven and coal evenly bakes the pies to create Grimaldi’s famous crispy and smokey crust.


Before returning to DC, we stopped at the Limelight location in Manhattan.  The more famous spot is located in Brooklyn.  The place was empty so we had our choice of tables.  We ordered a large pizza - half regular and half with Italian sausage and mushrooms.  The mozzarella was fresh, but I would stick to one topping or less next time as the pizza got very soggy.  Also, after my second slice the pizza was already cold.

The pizza was still typical to NY-style and satisfied us.  Please note: Grimaldi's does not offer slices, reservations, nor delivery, and it is cash only.

 Total Rating: 3.73
Food: 3.5, Price: 4.5, Service: 3.5, Ambience: 3, Accessibility: 5

What I ate:
Large Pizza
half regular, half Italian sausage and mushrooms

Grimaldi's Pizzeria on Urbanspoon

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