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Las Vegas: Grimaldi's Coal Brick Oven Pizza
I have been there a few times and it is flat out awesome! It was actually better than the original in Brooklyn. Granted we went to the one in Brooklyn right after they restoked the fire in the oven but still.......this one in Vegas was an excellent pizza. Charred crust, great pepperoni and tasty garlic. One of the best pizzas I have ever had.
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Recent Comments | Response to Comments
More Richman—This Time He Takes on Grimaldi's, Patsy's, and Di Fara
LAPizzaMaven.....I agree with you. We went to the OG Grimaldis in Brooklyn a few years ago and it was good.....just not amazingly good. We have been to the Grimaldis in Vegas a few times and it was better. Perfect char, perfect crust, everything about the pizza was awesome in Vegas.
Las Vegas: Grimaldi's Coal Brick Oven Pizza
I have been there a few times and it is flat out awesome! It was actually better than the original in Brooklyn. Granted we went to the one in Brooklyn right after they restoked the fire in the oven but still.......this one in Vegas was an excellent pizza. Charred crust, great pepperoni and tasty garlic. One of the best pizzas I have ever had.
More Richman—This Time He Takes on Grimaldi's, Patsy's, and Di Fara
@pizzablogger. Forno Bravo is where I got my plans. Free of charge. Don't buy a house unless the garden (sounds better than yard) is big enough. When we were hunting for a house, I would not consider one unless there was ample room for a pool table.
I love Cooperstown in the Fall. I also love going up for induction ceramonies. The best part is watching the Hall of Famers only golf action on The Otesaga's course.
Ciao,
Paulie Gee
More Richman—This Time He Takes on Grimaldi's, Patsy's, and Di Fara
"What's stopping you from buying or building the real deal?"
My inner-city rowhome's "backyard" is not big enough to do so (and is taken up by an old fashioned claw foot tub filled with dirt and planted with rosemary, sage, thyme, lavender, chive and tarragon....not to mention the "Ghetto Bucket Basil"....8 five gallon paint buckets that are my mini forest of basil. I plan on moving in the not too distant future, have been drooling over the Forno Bravo pizza oven plans for several months now and Mrs. Blogger has given the definite two thumbs up to begin construction as soon as I have a home with a little bit of a yard to it.
"as is one from a Cooperstown brewery named Ommagang (pronounced gong)."
Paulie, I definitely recommend taking a tour of Ommegang. That part of NY is beautiful in the fall and the brewery itself is really cool.
More Richman—This Time He Takes on Grimaldi's, Patsy's, and Di Fara
"my natural yeast poolish was rocking after a 12 hour room temperature rise on Saturday night followed by another feeding and a 4 hour rise at 85°F on Sunday afternoon....creamy, rocky headed, craggy, nappy goodness! The dough balls have been cold proofing for 2 days now and look ready to go......"
That sounds serious. I've had a packet of starter from Naples sitting and waiting for me to take the plunge. It's been a busy month. Fortunately my current, less complex recipe is serving me well. Last night's highlight was a pie with guanciale and sunnyside eggs. I'll be posting the photo soon.
"I'll be firing the oven (my pizza stones lack the atmosphere of a brick oven, damn you!) tonight as well."
What's stopping you from buying or building the real deal?
"Beer is something definitely in my wheel-house, so to speak. I've worked in a home brew shop for a few years and have been a "beer snob" for 20 years now. BTW, many pale ales go very well with pizza, as I'm sure you have discovered."
Actually I haven't been sampling much while having pizza. This is my favorite place to do research:
Here's an article on the place:
http://www.thrillist.com/brooklyn/brouwerij-lane
"Have you ventured into the treasure trove of styles that is Belgium yet?"
Those are my favorite. His Gruut is very good, as is one from a Cooperstown brewery named Ommagang (pronounced gong).
"Enjoy the pizza tasting and tip a limoncello back for me!
We did and I did, thanks. You should be able to read about it and check out some photos here by the weekend:
http://www.staceysnacksonline.com/
Ciao,
Paulie Gee
More Richman—This Time He Takes on Grimaldi's, Patsy's, and Di Fara
@ PGee: my natural yeast poolish was rocking after a 12 hour room temperature rise on Saturday night followed by another feeding and a 4 hour rise at 85°F on Sunday afternoon....creamy, rocky headed, craggy, nappy goodness! The dough balls have been cold proofing for 2 days now and look ready to go......I'll be firing the oven (my pizza stones lack the atmosphere of a brick oven, damn you!) tonight as well.
Beer is something definitely in my wheel-house, so to speak. I've worked in a home brew shop for a few years and have been a "beer snob" for 20 years now. BTW, many pale ales go very well with pizza, as I'm sure you have discovered. Have you ventured into the treasure trove of styles that is Belgium yet? Enjoy the pizza tasting and tip a limoncello back for me! --PB
More Richman—This Time He Takes on Grimaldi's, Patsy's, and Di Fara
@pizzablogger I've never been much of a beer drinker and I want to learn more about different types of brews (lagers, ales, etc) so I've been doing a lot of sampling. As far as crust and toppings go I agreee wholeheartedly. I just like to enjoy it in a place that has great atmosphere as well. I don't know about my crust, but I'm heading home right now for a rare weeknight pizza tasting. If nothing else, my Limoncello should make for some killer atmosphere. GTG.
Ciao,
Paulie Gee
More Richman—This Time He Takes on Grimaldi's, Patsy's, and Di Fara
@ Paulie Gee: what kind of beer research effort?
I agree atmosphere can enhance the experience of visiting a pizzeria, and yes great pizza can definitely be about more than just the pizza itself, but I can't taste atmosphere. And to me you simply cannot have a great pizza without great crust and great toppings and without a balance between the crust, sauce, cheese and other toppings.
As far as DiFara's, I have not been yet, but am going very soon. I'd be surprised if his pizza is indeed what I would personally call great, given his penchent for fermenting his dough for only 1-2 hours (which is not nearly enough time to develop the more complex flavors from fermentation by-products which help to make a great crust), but I am very much looking forward to watching him in person!
Las Vegas: Grimaldi's Coal Brick Oven Pizza
@ikaloha Your Settebello recommendation was a good one. Thank you. Although Bianco was a tough act to follow, Settebello was definitely worthy of their VPN designation. Here's some visual proof:
http://www.flickr.com/photos/pauliegee/sets/72157619306121088/
You may notice that the last pie looks a bit better than the first four in terms of the crust. That was a result of the oven temperature getting up to speed. That's what happens when you go there for breakfast.
Ciao,
Paulie Gee
Las Vegas: Grimaldi's Coal Brick Oven Pizza
Went to Grimaldi's in Vegas this past week. Really impressive pizza, an oasis in the wilderness for sure. Manager on duty was from Staten Island. Pizza connoisseurs who find themselves in LV should check this place out.
Las Vegas: Grimaldi's Coal Brick Oven Pizza
Sorry, one person asked me about Bianco...I was there at 3pm. I was at Grimaldi's in Vegas at 11:30am.
Las Vegas: Grimaldi's Coal Brick Oven Pizza
@L.A. Pizza Maven You were there at 11:30AM on a Tuesday and they were opened? Now I'm confused. When you got there at 3:30PM, what day of the week was that.
Thanks,
Paulie Gee
Las Vegas: Grimaldi's Coal Brick Oven Pizza
Last time I drove to Bianco from LA I stopped at the Grimaldi's in Phoenix on the way home the next day. It was also really good (though I had just had Bianco the night before so that can't help but hurt the taste).
Las Vegas: Grimaldi's Coal Brick Oven Pizza
They have benches outside of Pizzeria Bianco. Go next door and get a beer or some wine for the wait. Be sure to que up early at the door, in a matter of minutes it's a bum's rush to the door.
Las Vegas: Grimaldi's Coal Brick Oven Pizza
I was there on a Tuesday at 11:30 am..there were only a handful of tables taken when i was there and the hostess told me that there only "really" crowded dor dinner fri and sat...I cant speak yet for the consistency but i made no special requests when i ordered and the pies were killer! Enjoy!
Las Vegas: Grimaldi's Coal Brick Oven Pizza
@L.A. Pizza Maven Was it a weekday or a weekend? I gotta catch an 8:30PM flight to Vegas.
Ciao,
Paulie Gee
Las Vegas: Grimaldi's Coal Brick Oven Pizza
Pizzeria Bianco is awesome...last time i was there i got there at 3:30pm, waited an hour and a half and still didnt make the first seating...after another 90 minutes we finally got in..well worth the wait..take a deck of cards or a book to read.
Las Vegas: Grimaldi's Coal Brick Oven Pizza
Now Pizzeria Bianco is a place I have been meaning to try!
Las Vegas: Grimaldi's Coal Brick Oven Pizza
Settebello looks promising Ikaloha. They'll have a tough act to follow though. I'm heading to Pizzeria Bianco the night before. Can you get me a ride out to Henderson? I'll be there May 29th, but I'm not planning on renting a car.
Ciao,
Paulie Gee
Las Vegas: Grimaldi's Coal Brick Oven Pizza
If you're ever in Vegas again, check out Settebello. VPN certified.
Las Vegas: Grimaldi's Coal Brick Oven Pizza
Yo, pizza expert, I am comparing the Vegas satellite to the original and the pie's were comparable to any pizza I've ever eaten, notwithstanding those pizzaiolo's like Sr. Bianco and Ms Silverton at Mozza who use local,artisanal toppings. The crust from this satellite was as close to perfect as it gets.
Las Vegas: Grimaldi's Coal Brick Oven Pizza
Wait, are you actually comparing a satellite place to the original? I have eaten at the original, although I haven't put up a review on worstpizza yet, and I have eaten at all the satellites popping up on Long Island, and you cannot compare them. It isn't the pizza, it is the oven that is used to cook it. The same oven cavity that has been baking pizza for 50+ years I suppose. You really must be having bad pizza in vegas if you think this is the best.
Las Vegas: Grimaldi's Coal Brick Oven Pizza
I have been there twice. The first time, the crust was nice and black. The second time we went, they really wimped out on me. Crust was too doughy and blonde. From now on, I am going to specifically ask that they make sure the crust is dark. Had the white pizza, and wasn't nearly as impressed with it as I was with the classic pepperoni.
Las Vegas: Grimaldi's Coal Brick Oven Pizza
I live in Las Vegas and I am near that area a few times a week, yet I haven't eaten there yet. That will change, soon.
Las Vegas: Grimaldi's Coal Brick Oven Pizza
i go to the one here in Plano, TX and I absolutely enjoy the pizza experience i have every time. i love the charcoal crust and i have yet to have a bad pizza. there special this month is a brushetta style pizza that was just amazing.
Las Vegas: Grimaldi's Coal Brick Oven Pizza
My first coal burning experience outside of NY..Ive been many times to the original and went many times when Lombardi's was still makin the best pies...someone fed ex me something, quick.
Las Vegas: Grimaldi's Coal Brick Oven Pizza
@LAPM: I thought you had visited the original Grimaldi's. So wouldn't that have been your first coal-oven experience?
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LAPizzaMaven.....I agree with you. We went to the OG Grimaldis in Brooklyn a few years ago and it was good.....just not amazingly good. We have been to the Grimaldis in Vegas a few times and it was better. Perfect char, perfect crust, everything about the pizza was awesome in Vegas.