Grimaldi's Coal Brick-Oven Pizzeria - Scottsdale, AZ

Grimaldi's uses a coal-fired brick oven, just like in the Brooklyn store. The pies are built in much the same way, too, from the good crushed canned tomato (not sauce) right down to the sparse scattering of fresh basil. What we most appreciate, though, is the chewy-crisp, smoky pizza crust. The chunks of juicy Italian sausage are excellent. If you love fresh mozzarella, know that the white pie is blanketed rim to rim with the stuff.

77% Approval Rating (9 votes)

Overall: Worth planning a day around

Must Eats

Small Pizza with Sausage, Olives, Mushrooms, Basil ($21.00)

Large Pizza with Half Italian Sausage ($17.00)

Large White with Garlic Pizza ($17.00)

Written Reviews

ayersian

"We’d never wish for it, of course, but if we ever found ourselves on Death Row, Grimaldi’s pizza would be our last meal request. Everything about this pizza screams perfection: the slightly burnt crust, baked in a coal-fired oven; the freshest-of-fresh toppings; and ..." [Read More].

Bruce Bilmes and Susan Boyle

"There are a handful of Grimaldi's pizzerias in Arizona, owned and operated by sons of the owner (no longer Patsy Grimaldi, incidentally) of Grimaldi's in Brooklyn. We've only visited the one in Old Town Scottsdale (they've been expanding: there are now six in AZ, ..." [Read More].

Logbooks

12/29/2008 - ayersian, $15

Map & Directions

4000 North Scottsdale Road, Scottsdale, AZ
480-994-1100

http://www.patsygrimaldis.com/

Hours & Policies

Seasons:	Open Year Round
Meals Served:	Lunch, Dinner
Operational Hours:	Always Call Ahead!
Credit Cards Accepted:	Yes
Alcohol Served:	Yes
Outdoor Seating:	No
Reservations Accepted:	Yes
Delivery Available:	No
Takeout Counters:	No

"Patsy Grimaldi's of Scottsdale makes pizzas that compare favorably with the best of the East."
Bruce Bilmes and Susan Boyle

"We adore the toasty browned cheese on the white pies."
Bruce Bilmes and Susan Boyle

"The Italian sausage’s spiciness mixed incredibly with the bitterness of the Greek olives, and the ultra-fragrant basil was truly the pièce de résistance on this culinary work of art. Bravo!"
ayersian

"It's Scottsdale's superior crust that makes us prefer these pies to the ones made in Brooklyn."
Bruce Bilmes and Susan Boyle

"Pizza here is not inexpensive. If you load on the toppings, the price can rise dramatically. Note that we believe the Phoenix location listed on this menu no longer exists. (Click on the photo for a clearer view.)"
Bruce Bilmes and Susan Boyle

"The coal-fired brick oven is key to the fine pizza crust."
Bruce Bilmes and Susan Boyle

"Bianco gets all the attention, but Grimaldi's is top notch."
Bruce Bilmes and Susan Boyle