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Wednesday, May 4, 2011

Grimaldi's Dumbo

On Monday night, I decided to skip working out and spend some much needed girl time with my best friend. I rode my bike to Brooklyn where we spent roughly an hour walking along the promenade and talking. We both have very busy schedules coming up in the next couple of months and won't be able to get together as often as we would like. We decided this was the perfect way to catch up. Plus, there was a lot to catch up on. 

After our nice long walk we had dinner at Grimaldi's Coal Brick-Oven Pizzeria. I had never been to Grimaldi's before. Mostly because of the ridiculous line out front. I had heard it wasn't worth it so why waste my time. Well, at 9:00pm on a Monday night, there was still a line but the shortest one I had ever seen. We decided to give it a shot.

Just a warning, Grimaldi's is cash only and the ATM right outside in front is not your friend with a $4.50 fee. However, I was hungry, we were there, and this might be the only time I would have the chance to check it out.  

Grimaldi's Pizzeria

It took maybe ten to fifteen minutes for us to get seated. The interior is nothing special at all. Just your normal typical pizza joint. There were as many tables as they could get crammed into this little space causing including the famous coal brick-oven.  Let's just say, this is not a place I would come during the summer. I was very warm. 

As I previously mentioned, the tables were pushed together causing strangers to flank both sides of you. Most of those strangers spoke a foreign language as well. It was a little uncomfortable at first with the current conversational topic, but after a while we realized no one was intentionally listening to us.

I did like the simple menu. There were not too many choices to overwhelm you and it was straight forward and easy. We placed our order and waited patiently for our pizza. 

     In the world of pizza, Grimaldi’s is an institution.  Grimaldi’s history of coal-fired brick oven pizza cooking can be traced to the first pizzeria in Americaback in 1905.  Coal-fired brick oven cooking gives pizza a unique smokeyflavor and a crisp crust that is just not possible with gas, convection, or wood ovens.
     Knowing coal-fired brick oven cooking is a dying art, we, at Grimaldi’s, want to ensure that future generations will be able to experience this distinctive and truly authentic pizza.  It is our passion for pizza that made us a “must have” for pizza lovers and celebrities alike, including Frank Sinatra and former NYC MayorGuiliani.

We ordered a small pie which consisted of six large slices, two of which are at work with me today, yes they made it back over the Brooklyn Bridge with me on the bike. For toppings we chose the Italian Sausage and Ricotta Cheese. 

I felt the flavor was very mild and had no pizazz. I salted, garliced and even red peppered each and every slice I had. I found this a little disappointing after all the talk. I am not one to salt anything, so this definitely struck me as strange.  

All in all I'm glad to say I have finally eaten a pie from Grimaldi's. I'm not sure I will ever go back unless it was in a similar circumstance. 
Rubirosa still holds the best pizza my heart!

1 comment:

  1. Have you ever tried john's pizza on West44th ? I think they have the best pie!