Grimaldi's Las Vegas Report
My buddy and I decided to give Grimaldi's a try on our way outta town yesterday. Got over there around noon. Surprisingly it wasn't packed. Our server said it usually gets pretty crazy on Fridays & Saturdays. Even though there were only 2 of us, I wanted to order my own pie so I could have extra for the plane ride back. I was confident it would be at least decent. I ordered a large pepperoni pie with extra cheese, and specifically asked for it "well done". Seht ordered a medium with anchovy, also well done.
I saw pies on other tables and they all looked good. Also could see the pizzaiolo tossing the dough around and it looked like he was getting the crust really thin. Nice.
Pizzas finally arrived. They were perfectly cooked. A bit of char around the edges and the bottom was crispy with some small black spots here and there. Pepperoni was abundantly heaped on, but not to the point of overkill. I think the extra cheese was forgotten, but it didn't seem to need it anyway.
I was a bit apprehensive about a franchise version of Grimaldi's, but it did not disappoint. I've never eaten at the original Grimaldi's in NYC, but have eaten at Lombardis and DiFaras many times, and this pie was as good as Lombardi's for sure, and just a tad less good than DiFaras, but still, that's saying a lot. This pizza was awesome. Definitely worth driving off the strip for.
Also noticed on the menu that the mozzarella is made with free range milk. I forgot to ask for specifics, but thats nice. And they do have an actual coal oven. Which is strange since it's supposed to be illegal, so somone worked out some sort of deal under the table. And thankfully so.
By brian j
on Dec 3, 2007 11:43 AM
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I just went to Grimaldi's today for lunch - 2 personal pizza's ( 9 inch ) - one sausage , one meatball. WOW !!!! This is one fine pizza place !!! Check out the pics - i like the blistering of the crust, the sauce has nice tang ( some might feel there is too much sauce...it was fine by me - i like that they put a few basil leaves on top. the cheese ...i know the pics don't quite show it - but it was so white...creamy...delicious !
And to think on sunday i just ate a few slices at Joe's in santa monica ...another ny pizza place that has branched out to the west coast ...personally, grimaldi's is a cut above !! my top 3 west coast favs :
1. bianco's in phoenix
2. Bollini's in Monterey Park ( CA )
3. Grimaldi's ... might give Bollini's a run for 2nd
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Where is Grimaldi's?
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9595 eastern ...it's south of the 215...not easiest access from eastern - it's on the westside of the street in the same shopping center as the new Freed's bakery...just past carls jr.
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heres the link. I am curious to check it out. I will be in Vegas this weekend..
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Grimaldi's Pizzaria
9595 S Eastern Ave, Las Vegas, NV 89123
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depending on how you like your crust, you might want to ask for it extra-crispy - as much "blistering" as i had on my pizzas. i prefer it a little more crispy...i picked up another personal pizza on the way out of town - had it made extra crispy....i loved it - crispy bottom yet some chewy-ness to it and i tell ya, that cheese gives bianco's a run for the money ( i still prefer the smokiness of the bianco mozzarella ) ...i think i will ask for extra basil on the next order
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I'm a Big John's fan in NYC on Bleecker and would like to try Grimaldi's while in Vegas.
My question is is their sausage sliced or of the bulk variety.
I prefer the bulk (little globs)
I appreciate it very much.
score
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