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Scottsdale, AZ, United States, 2011/11/07 - The restaurant group, headed by CEO Joey Ciolli, is in a major expansion mode for Texas and many other states. The company currently operates over 20 restaurants in Nevada, Arizona, Nevada, New York, and Florida - GrimaldisPizzeria.com.
The highly anticipated Grimaldi’s Pizzeria in San Antonio, off the US-281 N and Basse Road, is now serving award-winning, hand-tossed, coal-fired brick oven pizzas and calzones, fresh salads and delicious desserts. Open for lunch and dinner, this location is the eighth in Texas for the ever-expanding restaurant brand.
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 (grimaldispizzeria.com) 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, 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.
It has been said that 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 San Antonio.
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 desserts.
Artwork Available upon request.