GRIMALDI's PIZZERIA has a lot going for them with tools and technique at the top of the list. to my sensibilities, a coal fired oven really produces the perfect crust and, at least in my experience, GRIMALID's consistantly does it well.\n\nbut the quality of their toppings is really no different than the national chains that dispatch pimple-faced kids to your doorstep when you're too tired to drag your ass to a \"real\" restaurant and that's kind of disappointing.\n\nand i can't say i'm wild about their sauce either. theirs is raw (and \"lightly drizzled\" over the other toppings so the crust stays crispy) and i'm partial to a long-simmered version -- i enjoy the additional depth of flavor.\n\nso, the quest for the perfect pizza goes on ...