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Grimaldi's in El Segun, it looks like it's open now ? Customers sitting outside, waiting carrying pizzas out, looks pretty open to me, when I drove by earlier.

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  1. Today Jan 27th is opening day! I will try to go tonight and report back.
    2121 Rosecrans Ave, Ste. 1399
    El Segundo, CA 90245

    1. Wow, and I drove by today.

      What are the chances of that ????

      But yeah it was in fact open.

      Hit it up and let us know. Wiener. I can always count on your to be one of the quickest on the scene.

      1. Hours of Operation

        Sunday - Thursday
        11 am - 10 pm

        Friday and Saturday
        11 am - 11pm

          1. re: Porthos

            Yelp on top of things, as usual

            -_-

            1. re: Porthos

              Sometimes they are way behind schedule though. I mean with Yelpers being on the proverbial scene and all.

              1. My office is walking distance to this place. This is not going to be good for my diet.

                1. when i click on directions, it gives me Pine ave but the web site says rosecrans...where is it?

                  3 Replies
                    1. re: wienermobile

                      grazie wienermobile, ! i'll be there thursday!

                    2. re: lapizzamaven

                      It's in the space formerly occupied by the Daily Grill in El Segundo

                      2121 Rosecrans Ave
                      El Segundo, CA 90245

                      https://maps.google.com/maps?q=2121+R...

                    3. Yes, they are open. Checked out the place yesterday as it's my office is near. No take out for now as they get through the opening process. Sort of reminds me of the Old Town Scottsdale location. Beer and Wine Only.

                      1. Ok i bit the bullet and went for lunch today. the same booths are still there from the Daily Grill days but there's pictures of NY all over the restaurant. Very large (almost too large) kitchen that's blocked by glass windows is visible from the dining room.

                        Order the antipasto plate and regular pizza (red sauce and fresh mozza) with pepperoni and italian sausage. The antipasto was pathetic (slices of mozzarella, slices of salami, and some roasted peppers and olives) but the other salads looked pretty good. The pizza was phenomenal and as good as I remember it from the NY one. The crust was nice and thin throughout with the cheese melted evenly throughout the pie. Prices are also very reasonable. Wife and I split a small pizza (16") with the antipasti and one soda. Came out to $33 before tip and we had an extra slice leftover to take home. As a comparison, we went to Mother Dough last weekend, ordered one burrata salad, two pies, and 2 glasses of wine and total was $70 before tip.

                        Given that my office is walking distance to Grimaldi's, I will definitely be back. I would even go as far to say that it's worth a drive from the city to eat here if you're not in the South Bay area.

                         
                        27 Replies
                        1. re: TailbackU

                          Shit, i'll hit it up for dinner tonight.

                          And you're right, it does look like the Scottsdale location from the outside.

                          Wiener, I thought you were going to hit it up already.

                          1. re: kevin

                            Tuesday night 8:30 pm am here right now place is packed. Started with a bland caprese salad. Nice service, pizza is on it's way.... will report back.

                            1. re: wienermobile

                              oh, geez.

                              it's like you're doing the on the spot tweeting.

                              you can report back later,

                              enjoy your dinner buddy.

                              1. re: wienermobile

                                Report from Grimaldi's El Segundo. The Good: They really had it together for being only open two days. Good service. Good Price, a large 18 inch 2 topping pizza was $21. Liked the crust. A little chewy. Thicker than Joe's and not greasy at all. My son who never finishes the crust ate everything. Crust was crispy but not over done, Not a burn mark on it. Very nice remodel from the old Daily Grill with very large heated patio and a nice private dining room available . The not so good: Pizza was on the bland side as was the Sausage and ham toppings. Could use more cheese please. I was expecting the coal oven to give the pizza more of a wood burning oven taste and for me it tasted no different that a gas oven cooked pizza. Ask for their to-go menu and on the back is $5 off for your next visit. I wanted to love it, but I just liked it. I'll try it again.

                                 
                                1. re: wienermobile

                                  Thanks for the report!

                                  " Not a burn mark on it."

                                  That's what gives it the charred coal oven taste when done properly (meaning with blackened blisters). Lombardi's in NYC use to be good when the bottom and top were coal charred. Then they started to cook it so it wasn't blackened because that's what the tourists asked for. That's when it became bland and went downhill.

                                  Burn marks *good* on coal oven pizza.

                                  See burn marks at Pizza Bianco. Yes I know Pizza Bianco is wood oven.

                                  http://www.yelp.com/biz_photos/pizzer...

                                  1. re: Porthos

                                    Thanks for the info. This was the first time I tried coal oven pizza.

                                    1. re: Porthos

                                      i was thinking the same thing. that's why i'm kind of confused as to why the photos of the pizzas don't have the char that i remember from the brooklyn one.

                                      1. re: cdub

                                        If it were charred people would be complaining that it was burnt. Maybe you can ask for it with some char?

                                    2. re: wienermobile

                                      I got pepperoni and sausage, and if anything, i would say that the combination of those two toppings made the pizza a bit too salty. Maybe it's the pepperoni that's really salty?

                                      I too was surprised that there weren't any burnt marks on the crust, but enjoyed the pizza very much nonetheless. I would rank it above Vito's and Joe's pretty easily.

                                      1. re: TailbackU

                                        i would say that the combination of those two toppings made the pizza a bit too salty
                                        ============
                                        I used to get half with the pepperoni and roasted red peppers for that reason. Sweet to balance the salty. The other half just simple mozzarella and basil.

                                        1. re: Porthos

                                          I hate their policy of charging you for a full topping even if it's only on half the pie. ie if you get half pepperoni and half sausage, you get charged for 2 full toppings.

                                          1. re: TailbackU

                                            Do they give you a "full pies" amount of toppings on the half pie? Or do they reduce the amount of toppings?

                                            1. re: Servorg

                                              prolly half.

                                              In the interests of an empirical test whoever goes next please order one pie with no specification and then order a Second which specifies "charred" and then compare and contrast for the good of your common hound.

                                              Thanks.

                                            2. re: TailbackU

                                              It's the price of having it done my way and prefect when 2 people want different toppings. Better than compromising ;-)

                                        2. re: wienermobile

                                          doesnt look coal oven style...crust doesnt look dark enough for me! pies i had in Vegas a couple o' years ago were perfect! i'll be there tomorrow, may ask for well-done!

                                          1. re: wienermobile

                                            Ate their last night. Found it delicious. I had the white garlic with sausage, my son had the red cheese. Most to the point, we had nice burn marks and char at the edges on ours.

                                              1. re: Servorg

                                                ate there today...very crowded at lunch time but my fears were not realized...had an excellent sausage and onion pie...delish! very good crust, thin but chewy, very good meat and mozz! finally, great NY style pizza n LA! i waited 20+ years...guess patience pays off...it clearly aint got nuttin' to do wid da watuh!

                                                 
                                                1. re: lapizzamaven

                                                  Yo pie almost looks correct.

                                                  Ok, I'll check it out sans toppings shortly.

                                                  Though I'm supposed to be on an arduous diet.

                                                  1. re: kevin

                                                    fuck the diet, Kevin...you can start the next day! ha,ha!

                                                    1. re: lapizzamaven

                                                      seriously.

                                                      that's what i keep on telling myself.

                                                      willful blindness is bliss.

                                          2. re: TailbackU

                                            Where do you usually go for lunch near the office ?????

                                            1. re: kevin

                                              Trader Joe's, Subway, Petit Cafe, Malibu Fish Grill....you get the idea..

                                              1. re: TailbackU

                                                I sully hit up Malibu Fish or Sabra Mediterranean in the same complex, and once in a while Petite cafe. but usually Malibu Fish and sometimes Five Guys.

                                          3. Would someone please comment on how long they have queued up for? How are the crowds for lunch and dinner?

                                            Mr Taster

                                            31 Replies
                                            1. re: Mr Taster

                                              I went at 8:20pm on Tuesday night. The restaurant was full but I was sat right away at the bar area.

                                              1. re: Mr Taster

                                                Was there about 8:15 on Wednesday. Two people in my party. Was told there would be a 20 minute wait, but only waited about ten minutes. The wait for the food was longer than optimal, but not horrible, and there were problems with the timing (one pizza out well before the other, and they were rushing us a bit at the end) but all that seemed very much that they were finding thir legs and consistency. I wasn't put off at all.

                                                1. re: Mr Taster

                                                  when i went for lunch, there were plenty of open tables and was seated right away. Our order was also taken in a timely manner but did have to wait ~25 minutes for our pie to come out. The restaurant itself is far too big to only have one pizza oven, which is the case here. So during really busy times, i expect the wait for pizzas to get quite long.

                                                    1. re: kevin

                                                      I'll settle for Lombardi's. Hell, i'm happy for this branch of Grimaldi's. No need to push our luck.

                                                      1. re: TailbackU

                                                        Ok, i will hit it up.

                                                        But DiFara's is the piece de resistance, a roman a clef if you will to the old style of New York pizza by the slice.

                                                        Fuggedaboutii !!!!!!!!! Nuff said.

                                                        1. re: kevin

                                                          Saying we ought to have a DiFara's out here is like someone in Germany back in the day after visiting the Sistine Chapel saying "We ought to have a Michelangelo over here."

                                                          Difara's is all about one one genius pizza maker doing his thing. Unless you think cloning him would also mean the copy would know all the secrets to the way he makes his pizza? But I don't think it works that way...

                                                          1. re: Servorg

                                                            Or he can just close up shoppe in Midwood and just relocate to Sunny SoCal so we wouldn't have to worry about cloning him and dealing with all those stem cell issues of morality and ethics.

                                                          2. re: kevin

                                                            Amen to that Kevin...DiFara is an original and irreplaceable!

                                                              1. re: kevin

                                                                Opened by his kid. Pizza good but not at the same level as Di Fara, and the place had a douchey sports bar vibe which turned me off. Kitschy chain restaurant style menu with blurbs about Italy, "Dom" and "Grandma" that evoked Italian stereotypes. It felt to me like the only thing missing from the menu was the declaration that "that's a one-a spicy meat-a-ball!"

                                                                Mr Taster

                                                                1. re: Mr Taster

                                                                  Forget the douchey vibe.

                                                                  But did the pizza give off some of the same flavor as the Midwood original ?????

                                                                  1. re: Mr Taster

                                                                    pathetic how one could almost expect a "douchey sports bar vibe" or some other bullshit!

                                                                    1. re: lapizzamaven

                                                                      hey, it's vegas, baby.

                                                                      you gotta be flashy, and over the top kitschy.

                                                                      badda bing, badda booom.

                                                                2. re: lapizzamaven

                                                                  I need to try his pizza before he passes into the great Pizzeria in the sky , he sounds like the Pizza messiah .

                                                            1. re: kevin

                                                              I'm with you on DiFara's. When I took my oldest son on a boys trip to NYC, we did a Grimaldi's - DiFara's taste test. To me, it DiFara's, hands down. He disagreed, but I question his taste. Almost went to the Vegas outpost in November, but it was way out of the way, and I was reluctant to tarnish my impression of the original. The Avenue J experience was iconic. And, actually, the old man's daughter (or grand daughter?), who was helping out on my visit about 7 or 8 years ago, was quite lovely. But, no matter, I just loved watching him hand craft the pies, with little bits of cheese here and there, and add more after the pie is removed from the oven.

                                                              1. re: Wayno

                                                                And snipping basil leaves from the plant sitting on the window sill.

                                                                I remember visiting more than a few years back, and he asked me what I wanted. I gave my order for a few deliriously delicious slices: one cheese, one roasted peppers, and one famous artichoke slice, all round, and then waited for the slices to arrive.

                                                                Devoured one after another of those aforementioned slices, and then went up to pay, and he asked what I'd like to order. He's so into making the pizzas that making money or collecting the cash seems to be besides the point.

                                                                He is an artist in the same way that Shunji is an artist. One makes pizza while the later makes sushi and cooked dishes. Both are artists par excellence, and one of a kind.

                                                                1. re: kevin

                                                                  I need to try his pizza before he passes into the great Pizzeria in the sky , he sounds like the Pizza messiah .!

                                                                  1. re: kevin

                                                                    kind of had the same thoughts at difara. blew me away how he'd touch every pizza and every sicilian pizza pan by hand and check them to see if they're done. dude must be immune to heat.

                                                                    the basil and the olive oil to complete the pizza was awesome too.

                                                                    1. re: cdub

                                                                      i'm curious about how long you difara goers waited in line for your pizza.

                                                                      1. re: linus

                                                                        first time i went. didn't know if they were even opened since no one answered the phone there. decided to stop by since we were going by the area anyways. heard stories of an hour wait. got there and there were only 4 people in line. thought it was going to be quick but since he makes each pizza himself, it actually took about 45 minues. while there, noticed that the phone always rang but dom never looked up when it rang. he could have just disconnected the thing.

                                                                        the interesting thing was he had just had a pizza come out that he was going to sell by the slice so i had a few slices while waiting for my own pie.

                                                                      2. re: cdub

                                                                        I first tried Di Fara just before he skyrocketed to fame, back in 2002-2003. This was right around the time that the internet began its buzz, but well before the general public or the media had picked up on it.

                                                                        There was still a significant wait if you went at primetime, but at that time you had the option of going on a Weds at 3pm, where you could walk right up to the counter, no waiting.

                                                                        We chatted with Mr. DeMarco for a good long while, and he was really a kind, gentle soul. It was no problem ordering slices, because only a couple of people were in his shop. After my sis and I devoured several excellent slices, he suggested that we try a porcini slice... he took a regular slice and ladled a generous scoop of extra virgin olive oil marinated porcini on top... and good god, that was magnificent. It also cost $5, which at the time we thought was expensive, but worth it. Things have come a long way for him since then, but he's still operating as if he was an ordinary neighborhood pizzeria, which has its good and bad elements. In any case, it's well-deserved success for a really swell fellow. The kids scare me a little, though. They seem in it more for the money than for the love of pizza.

                                                                        Mr Taster

                                                                        1. re: Mr Taster

                                                                          That slice is prolly 9 bucks now.

                                                                          1. re: kevin

                                                                            As far as I can tell by noodling around online it's still $5 per slice.

                                                                            1. re: Servorg

                                                                              Di Fara made headlines a few years back for being the first NY pizzeria to break the $5/slice barrier. (and that's for a plain, unadorned slice.) I can't imagine he's giving away the porcini for free.

                                                                              http://www.nytimes.com/2009/07/31/nyr...

                                                                              And according to the article, he's now 76-77 years old, which means that we all do not have too many more years to try his pizza. I've got to get back to NYC soon. I never did try the square pie-- he calls it a "square pie" (and not "Sicilian", as is the way in that area of the country) because he's from Caserta near Naples, not from Sicily.

                                                                              Mr Taster

                                                                              1. re: Mr Taster

                                                                                Me too.

                                                                                I'll have to get there very very very shortly.

                                                                                1. re: Mr Taster

                                                                                  If it's even fucking $10 bucks a slice, I'm still going.

                                                                                  Granted I would have already paid my sunk cost in transportation to get there.

                                                                                  So economically it would still be a sound decision.

                                                                        2. re: kevin

                                                                          All you have to do is go to Olio when Brandon is making the pies, and presto, you have DiFara in LA

                                                                          1. re: pizzafreak

                                                                            i highly doubt that. Dominic is a fucking old school professional.

                                                                            Next question.

                                                                            Thanks for playing. :)

                                                                    2. I was at Grimaldi's Brooklyn in April, and my crust was plenty charred.

                                                                      Thing about a pizza oven is, it's not gonna be good and seasoned for a few years. So perhaps the next time in El Segundo, which is like never.

                                                                      Oh wait, my wife tells me we'll be in El Segundo in two weeks. Okay, Grimaldi's!