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A sister restaurant to the famed Grimaldi's under the Brooklyn Bridge in the DUMBO neighborhood, for whose products devotees wait hours for a pie, this shop serves Neapolitan-style pizzas from a coal-fired brick oven. Take your pick from 12-, 16- or 18-inch pizza pies topped with anything from anchovies and jalapeño to Kalamata olives and fresh garlic. It's got 100 years of history and tradition behind it. So it's no wonder the pies at Grimaldi's are considered must-haves in Dallas. Any place that's been complimented by Frank Sinatra and Rudy Guiliani has got to be good, right?
Ok, focus. Must...focus.The recent NY Times chronic-le about weed smokage in the kitchen was not shocking, to say the least, but it did spur a few imaginative thoughts: Do we have "haute stoner cuisin... More »
When fired for power, coal has a bad rep. It's a spitter of soot, a puker of sulfur, a farter of greenhouse flatus. But when firing pizza, it transforms into fossilized sublimity. Founded in East Harlem in 1931 and spread from New York to Arizona, Nevada and Texas, Grimaldi's cooks its pizzas in a coal-fired brick oven—just as the local parlor Coal Vines does. But the Neapolitan-style pizzas Gramaldi's makes are more focused, with chewy crusts that are smoky without the bitter char. They're aromatic pies with slightly cauterized toppings that fuse tenuously with the crust, creating a mosaic of exquisite stink. These are pies you want in your face.
Best Margarita Pizza!
Great pizza!
When fired for power, coal has a bad rep. It's a spitter of soot, a puker of sulfur, a farter of greenhouse flatus. But when firing pizza, it transforms into fossilized sublimity. Founded in East Harlem in 1931 and spread from New York to Arizona, Nevada and Texas, Grimaldi's cooks its pizzas in a coal-fired brick oven--just as the local parlor Coal Vines does. But the Neapolitan-style pizzas Gramaldi's makes are more focused, with chewy crusts that are smoky without the bitter char.... More »
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