As loyal Arizonans, we pride ourselves on our local pizza. Some of it, like Pizzeria Bianco's, is world-renowned. But when the New York-based Patsy Grimaldi chain opened its first Valley pizzeria in Central Scottsdale, another shot was fired in a heated pizza war. The original Grimaldi pizzeria spot has been the top-rated New York pizza parlor in the Zagat survey for seven years in a row -- and with good reason. The secret is its massive coal-fired brick ovens, which give the pizzas their distinctive look, taste and texture. Those 25-ton ovens, like the ones imported into the Scottsdale spot, are filled with 250 pounds of coal and reach 1,200 degrees. They cook thin-crust pies in less than three minutes. This is what pizzas were like, crisp and chewy, decades ago, before the invention of slower-cooking gas and electric ovens.

Grimaldi's Scottsdale place is like nostalgic Italian restaurants from the '50s and '60s, right down to the red-checked tablecloths, celebrity autographed photos and Italian-American crooners singing oldies on the sound system. But, with attractive young servers dressed in black with white aprons and a great Italian wine list, it has a touch of Scottsdale chic. Portions are generous, which means a small 16-inch pizza will easily feed two people. The large 18-inch pizza is humongous. Grimaldi's is filled with excited new customers, and it will be interesting to see how the Valley pizza wars shake out. Many choose to observe the pizza war from the comfort of home by ordering takeout.

Categories: Restaurants, Pizza, Restaurants-Pizza

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