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Grimaldi's - Dallas

Has the new outpost of Grimaldi's opened in West Village? If not, do any of you 'hounds know when it is slated to open up?


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  1. Grimaldi's as in the delicious pizza joint in NYC?

    10 Replies
      1. re: DFWGuy

        I was by there on Sat Dec 8th. They were not open yet.

        1. re: DFWGuy

          I am psyched! I love good pizza and after moving here from NY it has been my mission to find some. That and soup dumplings, which have been found and devoured many times over. I can't wait till they open. My heart is all aflutter :)

            1. re: hhshames

              Where did you find soup dumplings in Dallas?

              1. re: sl1

                I'm guessing hhshames is referring to Yao Fuzi. . .

                1. re: vktp

                  That is correct. I ate 3 orders last night.

                2. re: sl1


                  Yoa Fuzi in Plano - Preston @ Park in the same center at Studio Movie Grill and Shanghai Restaurant @ Preston & LBJ - 12817 Preston Rd.


                  1. re: soulslinger

                    Awesome. I never even thought to look for those in Dallas. Thanks.

                    1. re: soulslinger

                      They have a great looking menu. Lots of yummy stuff!

                      Why can't I find a place like this in the city limits of Dallas? Grrrr!

            2. hey DFWGuy, i hear that it will be open mid next week - tuesday or wednesday - definitely by the end of the week

              1 Reply
              1. re: teegee

                Thanks, teegee. I am looking forward to giving it a try and will report back once I do.

              2. Per DMN Eats blog, they opened yesterday.

                7 Replies
                1. re: vktp

                  . . .and I'm munching on a slice right now. My first experience with authentic NY style, so no real basis of comparison. All I know is that it's good. Margherita with italian sausage. The crust is thin-- crispy outer crust, gooey center. The mozz is melted in a thin, layer, barely covering the entire pie, with bald spots of tomato sauce peeking through. The italian sausage comes in large crumbled chunks. There's a slight spicy, peppery kick.

                  At 7:45 on a Tuesday, Day 2 that it's open, the restaurant was already 1/3 full. Mix of families and single professional types. The idle thought crossed my mind that they must have hired actors, because some people were embodying the NY yuppie image all too well. Exposed brick, wood trim, elegant bar, and decor emphasizing their NY heritage.

                  A definite new addition to my regular rotation, especially with large groups.

                  1. re: vktp

                    Ate there this week. Nice interior design, excellent pizza, and inexpensive wine list. This place was more casual than I expected given its trendy location.

                    The house salad was pretty lifeless (the "insalata basica" at Campania is far better), but the pizza made up for it. Thin coal-fired crust, a liberal amount of mild red sauce, and quality toppings.

                    But the oddest thing about our experience was the service. Our server was so eager to please that she wouldn't leave us alone. She sort of hovered around the table, interrupted us frequently, and seriously put us on edge. Even after wine and pizza, I left feeling stressed out and uncomfortable.

                    Let's hope the wait staff works out their opening week jitters. Grimaldi's cannot beat Fireside Pies or Campania in terms of overall experience, but they make a good pie and I will probably return.

                    1. re: interference

                      Funny, I went back tonight with friends and had the exact same experience dining in with the waitstaff. She kept launching into the coal vs. wood fired explanation as each member of our party successively showed up. Then we were asked if we needed another drink at the rate of every 5+ minutes. Then the dessert spiel-- twice. And 2 different managerial types showed up to ask how our pizza was. All in the space of an hour.

                      Upon ordering half ham, half sausage, she responded with something along the lines of "So you want ham on the left and sausage on the right? Or do you want half ham, half sausage on each?" Um, huh?

                      Also agreed that Campania remains #1 in my heart. But that's probably a matter of personal preference.

                      And yes, we left feeling stressed. But I can forgive overbearing service considering it's a nice woman who's just trying to do her job well vs. the opposite. I'm sure the service will mellow out over time.

                      1. re: vktp

                        I don't want to launch into a great debate over this issue, but I must be missing something about Campania. I have been a couple of times and was completely underwhelmed on both visits. While the quality and freshness of the ingredients was apparent, the margherita pizza was very "soggy" both times despite asking for a it a bit well-done. What gives?

                        1. re: DFWGuy

                          DFWGuy, I'll bite. I think you are right about the soggy crust. Quality has slipped a bit since Campania first opened. I still quite enjoy their fresh toppings and BYOB policy... but perhaps the soggy crust could be attributed to a reformulated sauce?

                          My Grimaldi's pizza stayed dry on the bottom, even as reheated leftovers the next day.

                        2. re: vktp

                          I went last night with a friend and I think we had the same server as interference and vktp! Bless her heart, she tried soooo hard, but it was just not a comfortable experience since we kept getting interrupted by her. She literally read the entire menu to us, including the ingredients in all of their salads. And then it was on to describing every single topping possible for pizza.

                          We had the Caprese salad, which was very fresh. Pizza was excellent with a thin, crispy yet chewy crust. We ordered 2 personal pizzas: Regular with meatballs, Italian sausage and ricotta & White with garlic, oven roasted red peppers, ricotta, and fresh basil. The pizzas were quite large and we only ate half of each since we were so full. The meatballs and Italian sausage on the pizza were addictive, definitely my favorite. And you can't go wrong with a full carafe of house wine for only $15.

                          I would definitely come back again for the food, but will ask for another server as the one we had was just way too overbearing. But I guess I'd rather have her than a rude and incompetent server.

                          1. re: kelly2

                            Have been to Grimaldi's twice already. Fortunately, I have been spared the overbearing server that previous posters have mentioned. The pizza is excellent -- it is now up there with Olivella's on my list. The coal fired oven provides a charred cripsy crust that cannot be duplicated at places like Campania (at least the one in West Village).

                            I do wish that they had some designer pizzas (pizzas with the topping already laid out for the customer) because ordering every topping a la carte can become pricey. I have found one combination that I really think works well together though -- the white pizza with ricotta, ham and kalamata olives. I highly encourage you all try the combination and let me know what you think.

                  2. Had dinner at Grimaldi's on Saturday evening. Shared a large Caesar salad between two adults. Salad was very good, a little over dressed. Very large, easily enough for 4. Ordered a large pizza, half plain other half with mushrooms & calamata olives. Cheese half was excellent, sweet sauce, fresh cheese applied sparingly. Half with toppings wasn't so great, too much of the toppings made the pizza too heavy and a little soggy. Sent it back to cook a little longer which made the crust better, but toppings were still heavy. Will ask for a ligtht touch with the toppings next time. Crust was very good but not as charred as I would expect from a coal oven. Waiter told us we can ask for well done next time. we will. Maybe oven wasn't hot enough. Anyway, we will be back. In my opinion this is agruably the best pizza in Dallas at the moment, especially since coal vines no longer has a coal oven.

                    1. Had dinner there last night with 4 adults and 3 kids. Not bad. Ceasar Salads were huge. A large fed 4 adults. As far as the pies are concerned, they were perfectly cooked with very fresh ingredients. The crust was indeed perfect. The wait staff is still a little shakey. They all tried hard but didn't really seem to know the product yet. Our waiter tried to get us to substitute Calzone sauce for the pizza sauce b/c it had more "stuff in it" and the pizza sauce was plain. (Isn't that the point in a good pie)? The wine list was really well choosen and reasonable. We had Big House Red for $20. It was not very crowed which I figured was due to the Holiday's and no Advertising/PR. This place is a really nice addition to the Dallas Pizza scene. I put it and Olivela's as the two tops. Let's hope it doesn't get overrun by Dallas fickle 50. Does anyone know the relationship between this place and Grimaldi's in Brooklyn and or Patsy Grimaldi's ect..?

                      1. We ate at the new Grimaldi's last night. I was very pleased.

                        The pizza was indistinguishable from the original. Nice, light crust just a little charred, fresh toppings with tasty meat and cheese.

                        I liked the atmosphere of this one better, actually, than the Brooklyn location, because it is not nearly so crowded and densely filled with tables. The service was good and I wonder if maybe it took a few weeks for the servers to come into their own. We were in a bit of a rush because we were trying to catch a movie, and I mentioned this to the server when she came to take our drink order (I asked her if I could go ahead and order the pizza as well). She put our order in immediately and also brought our check right after the food, saying that she certainly wasn't trying to rush us out the door but that she knew we were in a hurry.

                        I would like to go back and stay a while next time. The wine list looked good and since it was such a nice relaxed atmosphere I could see getting a drink and taking our time over the pizza on our next visit.

                        I don't quite understand their hours. According to some comments on the DMN blog, they are only open for dinner. However, the menus stated specials on toppings from 11-4. But when we were leaving I noticed the chalkboard on the sidewalk said "doors now open at 4:30 p.m." I forgot to ask the server while we were in there; maybe I will call to check on that situation. I work downtown so I could definitely see coming here for lunch.

                        7 Replies
                        1. re: thedoorchick

                          I too went last night for the first time. We had small mediterranean salad and a large cheese pizza. The salad was good, but not great. The pizza, however, was outstanding. The ingredients were obviously fresh and perfectly complimented the crust, which was, IMHO, perfect. . .slightly charred and smoky, at once both crispy and chewy. It was the best pizza I have had in Dallas (granted, I like this style of pizza). I might ask for a bit more sauce on my next visit, but worry it could make the pizza soggy.

                          The service was good, and not overly intrusive. But, the timing was a bit off. In other words, too much time lapsed between serving the salad and then the pizza. I will chalk this up to being a newly opened spot and a relatively busy Sunday evening. In any event, I will be back soon.

                          1. re: thedoorchick

                            I tried to go for lunch last week and they were closed.

                            1. re: gavlist

                              They are also closed on Sundays.

                              1. re: kelly2

                                Not closed last night, which was Sunday 1/6.

                                1. re: kelly2

                                  I had dinner there last night and it wasn't closed. I called in advance to make sure.

                                  We tried the Mediterranean and Caesar salads and the pepperoni and sausage pizza. The toppings were very fresh and the crust was, like others said, perfect. I can't wait to go back!

                                  1. re: al427

                                    Interesting, we tried to go for a late lunch yesterday, 1/6, and the sign said closed on Sundays. Oh well. At least now I know we can go for dinner Sunday nights. (We ended up at Olivella's and it was very good.)

                                    1. re: kelly2

                                      I tried it the other day. I had a calzone and it wasn't what I'd hoped for. The crust had the right consistency, which is rare in DFW, most places don't seem to differentiate between a stromboli and a calzone, but the filling was too creamy and the sauce was just OK. If I'm in the area, I'll probably stop in to try the pizza given the success of the crust, but I won't go out of my way given the flavor of the sauce.

                            2. Just wanted to inform anyone who is interested; Grimaldi's is open for lunch. my arrival predated the "NOW OPEN FOR LUNCH" sign by 30 minutes or so, so I'm guessing this is a pretty new thing.
                              Pizza was good, about the same as when I tried it for dinner a couple weeks ago. Someone was a little heavy handed with the sauce, but I like my pizzas moister than most so it wasn't an issue for me. I'd recommend it for a different lunch destination, although I'd like to see them extend their happy hour pricing on toppings and such to the lunch crowd.

                              1. I'm dying to try this pizza . . .can anyone tell me exactly where in the West Village Grimaldi's is located? Is it near Taco Diner, near Tom Tom Noodel house etc??

                                1 Reply
                                1. re: skedhead2000

                                  It is on the other side of McKinney from Taco Diner, Tom Tom, Magnolia, etc. The entrance is on Cityplace Blvd., facing one side of the Hank Haney driving range.

                                2. Ok guys so I decided to go and try Grimaldi's the other night seeing as how I am from Brooklyn and have on thousand of occasions dined at the true Grimaldi's ... I was sorely dissapointed ... the waitstaff are nothing like the family up in NY , the pizza was defintely not as good (its the water in the dough thing) and there is something about eating NY style pizza in Dallas... The whole reason Grimaldi's is soo good in NY is that it is authentic straight out of Brooklyn pizza ... the family that owns the joint is always there every day, they rememeber your name , they remember what you like ...I was just at the original Grimaldi's for Christmas... I miss it , I was seriously hoping we were getting something like that here ....

                                  14 Replies
                                  1. re: MissNic


                                    As a Brooklyn native, have you found a "NY style" pizza in Dallas you think is better than the one served at the Dallas Grimaldi's?

                                    On a related note, I agree that the Grimaldi's here in Dallas is not as good as several of the pizzas I have tried in NYC. But, as I mentioned above, I think it is the best in Dallas. I would love to know if there is something better here in Big D that I may have overlooked.

                                    1. re: DFWGuy

                                      Nope ... thats why I was so excited to get a Grimaldi's down here ... there isn't anything down here to compare to that ... but I have realized if you havn't grown up on REAL NY pizza then you don't really understand what all goes into it ... I posted this for the NY's living here in Dallas ...not the Texans who are looking for NY style pizza ...

                                    2. re: MissNic

                                      This is EXACTLY the reason I've quit chasing pizza around Dallas although I am going to try Olivella's because it's not that far from my nabe and if it is too crowded and a real beating, I'll just walk out and go somewhere else.

                                      1. re: Scagnetti

                                        Let me know how Olivella's is ... I know a few people who have eaten there , but I have been out of town and havn't been able to get back to them .... Hope it was good !

                                        1. re: MissNic

                                          We went on a Friday night and was pleased to find it busy, but not packed (although I'm sure that will change very soon).

                                          Pizza was excellent. The dough seems just the right thickness, not to thin or thick. For those that love a crisp, smoky, and slightly charred crust, they definitely beat out Olivella's or Campania. Some areas of the crust were maybe a tad bit over charred, but I'm sure it could be requested less well done.

                                          We also thought the cheese to topping ratio was just perfect. It's scattered just right. For example, at Campania, we felt the toppings/cheese or uniform and completely cover the pie and each bite tastes the same. At Olivella's, it's too sparsely laid out, and some bites may be void of toppings.

                                          For toppings, we tried the meatballs which are sliced thin and arranged like pepperoni. A bit greasy for me, but different from anything I've had in Dallas, and I'm sure many people will love it. The sausage topping was my favorite. They pull out bits of sausage by hand and crumble it over the pizza which varied the size of the sausage pieces. Their sausage in very mild in flavor and doesn't overpower the other flavors on the pizza. We also tried the sweet roasted red peppers which went perfect with the sausage.

                                          The sauce was very light and a bit sweet. I'd say it's somewhat close to the sauce at olivella's. I prefer it a bit more robust and saltier like at Campania.

                                          My only complaint was that I felt they needed more salt. Next time I'll add anchovies to remedy that.

                                          For those that say it tastes different in Dallas because of the water, I heard that they ship in the water for the pizza from NYC.

                                          The service was the opposite of what people mentioned in this thread. If anything, we were maybe left a little too alone.

                                          1. re: MissNic

                                            We went to Olivella's last night and I have to say I don't get it. The crust was good but not great. The tomato sauce was on the thin side and very sweet - that may be a New York thing, though, and I know nothing about NY pizza. Very thin layer of cheese with big areas of no cheese, just sauce. We had the pancetta pizza and there was a tiny bit of pancetta in the middle and a couple of sprinkles of sun-dried tomato, but nothing you could really taste. The "kid's cheese pizza" barely had any cheese on it and that was the only topping.

                                            I'm beginning to think that I'm just not really an upscale pizza kind of gal. I do really like the pizza at Taverna, but otherwise I'll stick with Louie's ;> (Or Piggie Pies for delivery.)

                                            1. re: dalaimama

                                              Funny enough real Italian pizza has far less cheese than anything served here. The glop of cheese is an American thing.

                                              1. re: irodguy

                                                Agreed, although the pizzas I had in Italy had more cheese and were far more generous with their toppings than the one at Olivella's ;>

                                                I don't like really gloppy pizza, but I do like enough cheese to cover the sauce in a thin layer. Granted, Piggie Pies is more in the gloppy school, but it's one of the best versions in that category (and there are times when I want a baseball game and a beer and some 'za).

                                                1. re: dalaimama

                                                  I'll have to make the trip from Tarrant county to try this Pizza. After John's Pizza on Bleecker St. Grimaldi's in Brooklyn was our NYC favorite. Gotta love that charred crust.

                                              2. re: dalaimama

                                                I'm not sure you would call them upscale (however they do overcharge which is an upscale thing), they're just different than what you have eaten all your life.
                                                I have enjoyed pizzas at both Grimaldi's and Campania. They were different from one another and different from NYC. Grimaldi's ingredients were very good quality. My husband and I tried a personal cheese pizza and a personal white pizza. I liked them both, but thought perhaps my issue would be resolved if I had a regular size pie. Moving here from NYC I too am aware of the differences and thus far have not quite found that crust. Regardless I enjoyed the pizzas at Grimaldi's and would say they are the best I have found. I would return and would leave satisfied. And when I want a slice I will pick one up when I am in the city on business.

                                          2. re: MissNic

                                            Brothers In Carrollton I-35 North Exit Sandy Lake Rd/Carrollton
                                            Or even better Al's on Northwest Hwy kind of hidden..best way to get there..635 to marsh lane take marsh lane all the way till you get to the exit for northwest hwy. take that turn in into the shopping center on the right...and Al's is in there..and boom..you're in Brooklyn Al's has been there..well when I was a baby I teethed on crust there...and I am 31

                                            1. re: MissNic

                                              Don't fool yourself, it isn't the dough that you miss. Grimaldi's in Dallas is missing the family and the family's love. The pizza may be different than in Brooklyn, it's home, but it sure is NYC pizza, no doubt about it. I too come from the east coast and lived several years in NYC before moving here. I looked high and low when I moved here, but found that Pistazio's is sometimes right and that would have to be good enough for my until I go home for a visit. However Grimaldi's not only satisfies the cravings it is good NY pizza. Campaina is good, and you'd appreciate it, but it less NY and more Italy.

                                              1. re: yumyum palace

                                                It's all of the above, the dough , the family, the atmosphere... Honestly if I didn't get to go home so much I probably would like it , but seeing as I get the real thing everytime I go home ... just can't shake it ! lol

                                                1. re: MissNic

                                                  Personally when I go to the city I like to get a slice from Joe's (which I heard has gone down hill-boo) on Bleecker or a pie from Lombardi's. I have this friend who swears by some spot that starts with a Dahill in Brooklyn. Next time you go home let me know how that place stands up.

                                            2. Just ate at Grimaldi's for the second time, for lunch today. This time, we ordered the salad and I can vouch for its being very, very good. The small Caesar was plenty for the three of us. One of the best Caesar salads I've had.

                                              3 Replies
                                              1. re: thedoorchick

                                                Love a great caesar....not to mention NY pizza...must try this...

                                                1. re: thedoorchick

                                                  That is surprising. We thought the house salad was pretty bad. Guess I'll have to give the Caesar a chance.

                                                  1. re: interference

                                                    I thought the house salad I had last week was way over dressed. I'm going tonight and trying the Caesar-along with a pie of course!

                                                2. I don't live in Dallas, but I was there on business today so I decided to stop by Grimaldi's for lunch. The restaurant is a decent space, nothing stands out, high ceilings, pretty casual. Definitely lacks the "character" of the Brooklyn location, but I certainly expected that given its Uptown Dallas location. Small patio which wasn't opened yet, but looks like it might any day depending on the weather. Location was a bit hard to find for someone who doesn't know the area. Staff was very friendly and eager to know if I was enjoying the food, but not over the top as previously described.

                                                  I ate at the Brooklyn Grimaldi's for the first time just a couple of weeks ago on my very first visit, so I was anxious to make a comparison. My verdict? Pretty darn close, and very good pizza, way better than anything I have in my town.

                                                  I thought the crust at the Brooklyn location may have been ever so slightly thinner than Dallas'. The difference was small enough that it could easily be chalked up to individual variations from one pizza to the next. The crust was very good and I did not distinguish a flavor difference in the dough. I spoke with the waiter and he said they used Reverse Osmosis water for the dough - didn't say anything about importing the water from New York. I didn't notice a difference. I did notice a slight difference in the flavor imparted by the oven. I remarked to the waiter that the flavor was very close, but not exactly like the Brookly location's and he told me that may be due to the lack of seasoning for the oven. He said the owner has told him the pizzas will develop more flavor as the oven gets more and more use. I thought the Brooklyn version had a slightly more mineral taste to the char on the bottom of the crust, which I attributed to the many years of use and the coal used in the ovens. All of that said, the difference was pretty subtle.

                                                  Salads were freakin huge. A small salad could easily feed 2-3, maybe even 4. The house salad was decent, but unremarkable. It did have marinated peppers and a few green olives, but the peppers lacked flavor. Also agree with others that it was overdressed. That said, it wasn't bad and it was a great value for the $5 price.

                                                  Cannoli tasted exactly like the Brooklyn variant and I enjoyed it. I am not a cannoli expert, so have no point of comparison, but this was tasty to me. Nice amount of ricotta filling, lightly sweetened and with a hint of cinnamon. Lots of small chocolate chips on top.

                                                  I can't compare this place to the other Dallas pizza joints, but I would think this would be a nice addition to just about any town's pizza repertoire. Yes it lacks the character of the Brooklyn location, but in most other respects it does a fine job of giving you a taste of the New York flavor without leaving Texas.

                                                  5 Replies
                                                  1. re: MidTexHorn

                                                    Here Here. My husband just sent an original new yorker there last week, and he has now been 4 times.

                                                    I get the guy who loves the whole Brooklyn thing, but saying it isn't so good and not REAL NY pizza is a far cry from the truth. If you want real NY pizza Grimald's is the spot. And yes, I did move here from NYC and yes I do love pizza more than almost any food on earth and I could eat a slice a day.

                                                    1. re: yumyum palace

                                                      last night was my 2nd trip and i was extremely disappointed. the crust was so weak that it could not support the few toppings. had to eat with a fork, not good. the small ceaser easily fed 3, although it seemed smaller that the first trip.
                                                      i'm headed back to CV.

                                                      1. re: dj715

                                                        were you disappointed the first time you went? What toppings, if you don't mind me asking, did you have on your pizza? Does CV serve a very thin crust pizza or slightly thicker, I have never been?

                                                        1. re: yumyum palace

                                                          the 1st visit was good but still ranked in our opinion below cv. the toppings on this pie, despite my protest, were sliced tomatoes, roasted peppers and meatballs. the meatballs are sliced so thin that by the time you eat, they're pretty well toast.
                                                          i would say that cv pizza is a bit thicker but still thin.
                                                          maybe the oven was not up to the proper heat which resulted in a soft soggy crust.

                                                          1. re: dj715

                                                            Is it possible that the tomatoes and peppers were too heavy for a true NY thin crust? I find that their margarita, white and pepperoni pizzas have all been dynamite. The crust was nice and thin and I could hold them easily in my hand. However as I have not YET been to CV I cannot comment on their pizza, but I have heard so many great things about the place that a must go. Any recommendations you can offer? I would really like to get the best of what they have. Not sure if you guessed yet, but pizza is one of my favorite things and I always want to enjoy it so they best they offer is what I wanna try.