As I've already been in town for a few months now and enjoyed many a dining experience with my beautiful girlfriend, there are a few places I'd like to revisit before commenting on them, namely Tricks, where Muriel took me for my birthday and a handful of Indian places (we do love our Indian buffets) that deserve a second glance.
For now however, lets start with Pizza. Why not right? Everyone loves pizza. Me in particular, having been born in NY and raised around, what remains in my opinion, the way pizza "should" be made, am a little biased towards the deliciously fold-able NY style thin crust; you can keep your Chicago Deep Dishes and fancy California White Pizzas, without sauce, and little organically grown broccolli florets decorating the pristine greaseless surfaces of your faux pizza... not really my thing. Nothing wrong with it of course, but we all have our preferences. So, me and my lady start by asking around for the best NY style Pizza in the Valley Metropolitan area, a subject prompted by a claim from the guy sitting behind a counter of Gus's (where we still have yet to visit) and several fingers it seems, leads us first to Patsy Grimaldi's Coal Brick-Oven Pizzeria.
THE PLACE: GRIMALDI'S COAL BRICK-OVEN PIZZERIA
Old Town Scottsdale, AZ 480-994-1100
Check out the Grimaldi's WebsiteTHE RATING: 4 out of 5
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwfb6WDnwvcFDNQ5-0MkbACNZbU8sMm5YK6Ap_s01hBEhzPzY2L_NysoPW_PPPx61ygnixC2d4IHehRQ6ILr1l0FIDEvgb77XC4maYwlKIH68OM3u67qqJhhFsY-iYbhAqHbFOrn4PDcKg/s320/four.gif)
THE SKINNY: Legendary Brooklyn Gate Pizzaria may have traded a little authenticity for Commercial success...but only a little.
PROS:
- Made-to-order pizzas and calzones with fresh ingredients
- Brick ovens make food crisp and hot with a signature smokiness
- Pleasant restaurant environment, whether on a first date or a family gathering.
- Flattering, affordable and well executed wine list with over 30 btg offerings.
CONS:
- A little too much polish to maintain that old city authenticity (could be a pro to some)
- Limited number of menu items--pizza, calzones and salads. No pasta or other entrees.
- Pizza sauce sent through the commercial ringer, left just a little on the bland side.
THE FAT: Before leaving for our recommended destination for the evening Muriel discovered that there was another location much closer to us, but we opted to give the fullest amount of justice to the recommendation, and thus went with the original location...the flagship location of the 3 that now populate the Phoenix area in fact. As we enter through a sidewalk patio, we see signed prints of East Coast dignitaries lining the walls, and several dining areas including, the bar area set with tallboys on one side, a family dining area with red picnic checkered tablecloths on the other off to the side and some area both logistically and thematically in between, which is where we and seemingly most people chose to sit. From here, you could see, everything that was going on, including watching the pizza being made in the open kitchen on the far side. We had a nice seat by the window, overlooking a quiet side street, quaintly decorated with pleasing flora. (Muriel loves her scenic views). Truly, to be fair we didn't eat all too much, but the purpose tonight was not to find the best calzones in town, and not even particularly to review Grimaldi's in it's entirety, we were looking for the best New York Style Pizza, this burg had to offer. I started with a small house salad with blue cheese crumbles for myself and we shared a small (small is a relative term) 16" cheese pizza ($13), a few glasses of wine, the Tresa (Nero d'avola blend at $8. a glass was particularly pleasing) and ended with a top notch tiramisu ($5.) The service was great, the wine was fresh, and the pizza was well polished...but wait...well polished? did I go out in search for a well polished pizza? I'm not sure. Everything was perfect and yet still, there was a small child within me left wanting. I yearned for more grease, and paper plates, I yearned for a shaker of oregano at each table right besides the parmagian cheese shaker and the garlic salt, the way the original Grimaldi's in Hoboken and Brooklyn must have been. They have a Grimaldi's in Texas now, one in Peoria and three in the Valley Metropolitan area, dubbing itself the "Most Award Winning Pizza in America" Patsy Grimaldi's vision seems to have done quite well for itself, and me and Muriel were quite pleased with the experience as a whole, the pizza was perfectly crisped and thin crusted, a little but perhaps not scorched enough on the bottom, the cheese was fresh (homemade i think?) and the sauce...the sauce...the sauce was, but... well...aw hell, I'm just going to come and say it. BLAND. The Pizza sauce was bland, no zing, no spice...just sort of sterile, like they had stripped it clean, till all that remained was the lowest common denominator for the enjoyment of pizza. A sauce constructed so as to insure that not a single consumer could complain about any one protruding flavor...in short, a sauce that had very little. Me and Muriel both had the exact same impression, the thought shared without prompting from one another; The sauce was just plain bland.
All in all, it really was a pleasant dining experience, I'd hate for anyone to think we felt otherwise...but if this is the best Phoenix has to offer, I'll be a little disappointed, and though Grimaldi's was some very respectable New York Style Pizza, I think the journey for authenticity is going to have to continue. Perhaps I should have listened to the guy at Gus's? Someones also mentioned Rays, another successful local chain? With a different Pizzeria around every corner, this may be a long long journey...but one i'll be happy to take.