Grimaldi's Pizzeria Continues Growth in Grapevine Texas
Source: Grimaldi's Pizzeria
Scottsdale, AZ | June 13, 2012
Grimaldi’s Pizzeria, famously known for their award-winning hand-tossed, coal-fired brick oven pizzas and calzones, fresh salads and delicious desserts is announcing its newest location, in Grapevine Texas. Located at 1401 William D. Tate Avenue, the restaurant will offer 2,995-square-feet of indoor dining and patio space, for 129 guests.
Opening in late June, guests will be welcomed by Frank Sinatra crooning in the background, more than 100-years of pizza making traditions, and the tantalizing aroma of pizza and calzones baked to perfection in the signature coal-burning oven.
“Our team searches the country for the best restaurant sites, and we’re excited about opening within the Grapevine community,” said Joey Ciolli, president and chief executive officer of Grimaldi's Pizzeria. “We see a lot of opportunity in Texas and are excited to bring our New York style pizzeria to this region. Guests will feel comfortable, enjoying our coal-fired brick oven pizza, all at a great price.”
Currently, Grimaldi’s Pizzeria operates eight locations in Texas and they continue to scout for additional communities in the region. They have shown tremendous growth and have promised to continue their expansion plans throughout the country in 2012. Grimaldi’s Pizzeria has twenty-seven locations across the US, including Texas, Nevada, Arizona, and its flagship stores in New York City.
In the world of pizza, Grimaldi’s is an institution that has garnered more awards than any other pizzeria in the country with more celebrity sightings than most 5-star restaurants. Using only the freshest ingredients, a “secret recipe” pizza sauce, handmade mozzarella cheese and dough, Grimaldi’s serves traditional pizza (as it began in Naples, Italy) in an upscale yet casual, family oriented pizzeria.
Designed and built by hand, the coal-fired oven at Grimaldi’s Pizzeria delivers a unique flavor and consistency that is just not possible from wood or gas ovens. Weighing in at 25 tons and heated by 100 pounds of coal per day (cleanest burning fuel available and environmentally tested), the oven heats up to 1,200 degrees. The intense heat of the oven evenly bakes the pies to create Grimaldi’s famous crispy and smoky thin crust that Zagat has voted best pizza year after year.
Some say the secret to true New York-style pizza is the water. Grimaldi’s believes that too, going to great lengths to keep the integrity of the water used in the Brooklyn pizzeria by hiring a chemist to analyze and recreate the mineral content and exact composition of the water to ensure the dough tastes the same in Texas and elsewhere as it does in New York.
With North Texas locations of West Village and Park Lane in Dallas and Water’s Creek in Allen, along with the soon-to-open Grapevine, Grimaldi’s Pizzeria wholly owns and operates locations in Phoenix, Tucson, Las Vegas, Reno, Houston, San Antonio, Fort Myers, and Corpus Christi. Additional locations in Texas, Florida and South Carolina are on the drawing board.
Grimaldi’s offers guests a selection of beers as well as an extensive list of wines (by the glass and bottle) to complement their freshly prepared salads, hand tossed pizzas and calzones and famous New York cheesecake desserts. For more information 972-795-0455 or www.grimaldispizzeria.com.