Archive for Coal Fired

Tony’s Pizza Napoletana

July 1, 2011 / / No comments

OK it’s not in Reno but I am doing a public service by reviewing it because I believe that Tony’s makes some of the best, if not the best, pizza’s in USA.

I know, I know, this is quite a statement to make, but don’t take my word for it, take the word of the World Pizza Cup which Tony Gemignani, the restaurant’s chef/owner, won in 2007.  He was the 1st American and 1st non-Neapolitan to win this event and from what I can taste, he earned it.

A coal fired masterpiece from Tony’s

I’ve eaten in many of the best pizza restaurants in the US and in my mind what really sets Tony’s apart from the other high-end competition in the US is that unlike other places which typically specialize in only one kind of pizza, Tony’s is a Tour De Force of world class pizza making.  He has not one, but 4 different pizza ovens (gas, coal, electric, and wood) making everything from classic Neapolitan, to Sicilian, to NewYork, to California, to Detroit, to St. Louis Style (really?), to you name it.  The only style he really doesn’t have is deep dish Chicago.

The breadth and depth of the pizza menu is mesmerizing.  It’s also a bold statement by Tony that he has the confidence and the chops to make almost any style of pie out there.  It’s as if he has thrown down the gauntlet to the rest of the pizza making world.  Bravo Tony!

What’s more, no matter what the style, the pizza’s are almost always awesome.  The wood-fired, award winning Neapolitan Margherita lives up to its award.  The crust is airy, chewy, textured and light.  The sauce and cheese, just right.  In a word, amazing.  I’ve had about 8 pizza’s here and not a single one missed.  They were all cooked to perfection with authenticity and real craftsmanship.

If you really love and appreciate good pizza, you must go to Tony’s and order as many different style of pies as you can.  You will not regret it.

The restaurant itself is located in the North Beach section of San Francisco, famous for it’s sidewalk cafes and lack of parking.  It’s a sit down, full service restaurant with a full bar and and two separate small dining rooms.  The menu includes several appetizers and salads, but beyond that it’s just pizza (and thankfully so).  The server’s are quite knowledgeable about the different pizzas and clearly take their pizzas seriously. Service is generally fast and efficient, though sometimes a bit hectic because the place is usually packed.

Tony’s is right on the corner of Stockton & Union St.

If I had one complaint it’s that they don’t take reservations.  You have to show up and put you name on a list.  On a busy night, it can be a long wait!  If you just can’t wait, here’s a secret: attached to the restaurant is a walk-up pizzeria serving both slices and pies, so if you can’t stand the wait you can still get your Tony’s fix, albeit in a much more casual atmosphere.

The amazing thing to me is that the pizza’s are reasonably priced, starting at $19 for most plain cheese (including the award winning Margherita).  It’s a fantastic deal for the quality of the ingredients and craftsmanship that goes into each pie.

In short, Tony’s is perhaps the perfect pizza restaurant.  It has an amazing array of world class pizzas crafted by an award winning chef at surprisingly reasonable prices.  It could use a reservation system, bigger space, and better parking, but that’s a small price to pay for what might be some of the best pizza you’ll get anywhere.

 

Name: Tony’s Pizza Napoletana
Address: 1570 Stockton St.  San Francisco, CA 94133
Phone #: 415-835-9888
Pizza Type:  Thin Crust
Oven: Gas, Coal, Electric, Wood
Slices? Y (at the attached pizzeria)
Large Pizza Cost:  $19

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Category: Coal Fired, Neapolitan, New York Style, Non-Reno, Thin Crust, Wood Fired /

Grimaldi’s

April 2, 2011 / / One comment

There’s no Brooklyn Bridge in Sparks, Nevada, but there is a Grimaldi’s.  Grimaldi’s, as you may know, is a highly regarded New York “old-school” Pizzeria whose original location is directly under the Brooklyn Bridge (on the Brooklyn side).  It has built an excellent reputation for turning out classic coal-fired New York style thin crust pizzas.  Grimaldi’s was founded by former employees of Patsy’s (which some say has the best pizza in NYC) and while it may not be the best, it often ranks in the Top 10 pizzerias of NYC which is no small feat.

Grimalid’s has now expanded to over 30 locations across the county and one of them, luckily enough, just so happens to be located at The Legands Mall is Sparks, NV.  If you are in the Reno area and craving an authentic, coal-fired, thin-crust New York style pizza.  Look no further.  Head directly to Grimaldi’s because while this location may be relatively brand new and thousands of miles from Brooklyn, they are cooking it old-school New York style here.

As I said, Grimalidi’s pizza’s are coal fired.  Coal firing is a feature you will most often find in old-school East Coast pizzeria’s, especially in the New York/New Haven areas.  While Neapolitan purests insist wood is the only way to go, Coal has many of same benefits of wood (smokey, earthy aftertastes) and is often hotter than wood ovens which some claim produces better textures.  Coal (and wood) ovens are expensive to fire, clean and maintain, and that’s why you don’t see that many of them out there even though most people would agree they produce better pies.

A coal-fired pepperoni pizza from Grimaldis

 

Grimaldi’s version of coal fired pizza produces a light, crisp, yet chewy thin crust with good bubble structure.  Grimaldi’s also claims to have a special “secret” sauce and uses hand made mozzarella cheese. The sauce is actually quite good and the ingredients, including the cheese are 1st rate.

I particularly liked the pepperoni.  Not only was the pepperoni itself of high quality, but I find that the intense head of coal-fired ovens tends to crisp-up the edges of pepperoni perfectly.

The restaurant is located in the southwest corner behind Scheels.  It is a sit down casual restaurant with full table service.  There’s no outdoor dining but plenty of seats inside.  The menu includes a few salads but beyond that it is just pizzas.  There is a good selection of beers and wines as well.   Service was reasonably fast, friendly, and efficient.

After you are done shopping at Scheels, be sure to head here!

Large pizza’s (18 inch) are a surprisingly low $16 which is a very good deal given that it’s below what most other pizzeria’s charge for a large despite Grimaldi’s having the higher costs of the coal-fired oven and high quality ingredients.

Overall, Grimaldi’s is a fantastic addition to the Reno-area pizza scene because it provides a top tier, authentic old school New York style coal-fired pizza at a very reasonable price without having to drive 3,000 miles to get it.

 

Name: Grimaldi’s
Address: 1180 Scheel’s Drive, Sparks, NV 89434
Phone #: 775-356-7373
Pizza Type:  Thin Crust
Oven: Coal
Slices? N
Large Pizza Cost:  $19

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Category: Coal Fired, New York Style, Thin Crust /
 
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