Openings and Closings

Grimaldi's Coal Brick Oven Pizzeria Opens on Clematis

Travel the country in search of the perfect pie, and you'll probably come up with a simple fact -- New York pizza is somehow indefinably better.

Many claim it's the water that makes New York pizzas (and bagels) superior. Others say the coal-fired ovens of old generated the perfect environment to char the pizza dough perfectly. Or it could just be the authentic recipes for sauce and crust, handed down generation after generation.

Grimaldi's Coal Brick Oven Pizzeria takes all three of these factors into consideration, bringing an authentic New York experience to South Florida.


it or not, the pizzeria chain that originated in Brooklyn has a

chemist who analyzes and re-creates the mineral content of New York

water for the pizza dough. The oven is fueled by Pennsylvania

anthracite coal and stoked to 1,200 degrees to ensure a smoky, charred

crust, and the recipes go back more than a century.

The pizzeria, once a favorite of ol' blue eyes himself, Frank Sinatra,

has opened a location on Clematis Street in West Palm Beach. The menu

is simple -- pies, calzones, and salads. Pizzas come in three sizes,

personal ($9), small ($14), and large ($16). A host of toppings are

offered at an additional charge.

Grimaldi's is open daily at 4:30. If you're longing for a taste of

Brooklyn without the flight into JFK, try one of their pizzas. And tell 'em Frank

sent ya.

Grimaldi's Coal Brick Oven Pizzeria, 1 N. Clematis St., West Palm Beach. Call 561-833-8787.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss