At the beginning of 2014 that ever congested corridor along Rosecrans Avenue in El Segundo that caters to upscale dining restaurants like Fleming’s Steakhouse, as well as a conglomerate of corporations that lease space in a pro-business zip code with easy access to the 405 freeway, got a new neighbor with some east coast flavor. Grimaldi’s Coal Brick-Oven Pizzeria is not your typical mom & pop “pizza by the slice” joint with locations across the nation and a landmark location that sits in the shadow of New York’s Brooklyn Bridge. The main engine that has driven Grimaldi’s across the country to California is the science behind it all; large coal-burning stoves crank up to approximately 1200 degrees and produce a thin, crispy crust that lays the foundation for a an authentic pie-eating experience.
Slice of Grimaldi’s Pizza in El Segundo
The view inside is an elegant, deep cavernous environment with high ceilings and black leather booths. A red and white checkered tablecloth sits atop every table. The menu is a kind of create your own style of pizza with no pre-fabricated selections boasting familiar names like Margherita or random in-house creations like Veggie Ole or The Captain’s Combo. Grimaldi’s is straight up about pizza, no need to play make-believe. Take a peak through the pizza glass making window after your order to watch chefs and a frenzied pizza crew stretch and knead the dough, it’s definitley an entertaining focal point.
There are a total of three ways to layer your small or large pizza (no need to get a personal, it’s not enough): with a pesto sauce, a sauce-less White & Garlic layer, and a traditional red “San Marzano” tomato sauce that isn’t over seasoned and is mild enough to showcase the crust and assortment of toppings. The red sauce should suffice for most pizza fans as the White & Garlic ran a bit low on the tasty scale with too much attention on mozzarella and garlic.
No doubt crust is king at Grimaldi’s. It is a thin intersection of crispy and chewy that has the same texture and consistency throughout the pizza with more browning and crunch along the edges. Slices right out of the coal-oven won’t be ready for folding until grease & warmth slowly make the crust malleable like street corner, New York style pizza. The cheese goes easy-on and doesn’t drown out the taste. Noteworthy is the wine menu that is stocked with a progressive list of flavorful reds, Chaintis, Cabarnets, Sangioveses, and other blends. The special part are the wine vessels, glass, half-carafe, or bottle. The half-carafe option is a nice gesture as its much more satisfying than sampling wine in a glass and not as inebriating as finishing a whole bottle.
Grimaldi’s takes their authentic, trademark coal-oven pizza crust into El Segundo and creates a share-able experience that matches its corporate surroundings perfect for a power lunch but can also put a little class and sophistcation into family night or pizza with friends. Grimaldi’s Coal Brick-Oven Pizzaeria is located at 2121 Rosecrans Ave, Ste. 1399 El Segundo. More info