This Way In >>

grimaldis pizza dallas

Grimaldi’s Pizzeria is playing Santa, and so are we. Win a free $50 Gift Card to Grimaldi’s just for saying Ho Ho Ho


Grimaldi's Grapevine in 360 West Magazine

This one is a Christmas no-brainer. Leave a comment saying something Santa-ish — Ho, Ho, Ho or Merry Christmas, or even “Hey, how come there’s no beer in the fridge,” and we’ll slip two random lucky winners a $50 gift card to Grimaldi’s. (Enter by December 17 if you want to win. We’ll email the winners.)

If you’ve had Grimaldi’s pizzas before, you know why it’s worth a few minutes of your time to enter. If you don’t know Grimaldi’s, here’s what I said in 360 West Magazine about the pizza in Grimaldi’s new Grapevine location:

Brooklyn interloper Grimaldi’s Pizzeria has opened its third North Texas location, bringing its thin-crust, New York-style pizzas to a busy wedge of Grapevine that recently welcomed Eatzi’s. Grimaldi’s fuels its 1100-degree oven with coal, which lends a smokey, blistery char to pizzas. NYC pizza fans will easily recognize these pizzas’ authenticity, a pie whose slices are chewy, crispy and foldable all at once. Workers insist the pizza dough is made with mineral-fortified water to be chemically identical to Brooklyn’s. True or not, the pizza is sensational, especially the one with aged pepperoni and sweet San Marzano tomatoes imported from Italy. The new Grimaldi’s sports a rehabbed warehouse look, with stained concrete floors, corrugated metal and wood plank paneling, and funky chandeliers fashioned from empty wine bottles. A roll-up door opens the bar to an outdoor patio.

Drop off a toy at the Gravpevine Grimaldi’s Pizzeria (1401 William D. Tate Ave, Grapevine; 817-488-4547 or grimaldispizzeria.com) by December 19, and they’ll Santa you back with a $5 gift card in return.

 

 

Recently Published

Superchix opening day Dallas YUM Brands copyright Michael Hiller-2
»

First Look: Super Chix debuts Dallas store with tweaks to Arlington original, as YUM! Brands readies concept for expansion

To ensure each french fry is perfect — crispy and whole, ...

chef graham dodds makes his own charcuterie, including goat ham mocetta and banger sausages
»

Hot Date: Chef Graham Dodds and winemaker John Grochau of Oregon’s Grochau Cellars to host June 9 wine dinner at Hibiscus

While working as a line cook at a restaurant in Portland, ...

Pegasus-Omni-Dallas-Hotel
»

Omni Hotel Dallas to celebrate Pegasus lighting on Wednesday afternoon with free BBQ from Doug Pickering’s DWP, snacks from Herrera’s, Little Katana, Coal Vines, and the Biergarten

  Stop by Omni Hotel Dallas this Wednesday, May 27, from 5 p.m. ...

top pot
»

As Top Pot Doughnuts debuts second Dallas store today, their coffee roaster offers these secret tips for brewing your best coffee ever

Top Pot Doughnuts opens their second Dallas store today, bringing ...

11140400_10152964367053160_5058712672113770189_n
»

Bottle Rocket: $10 Chateau Montelena chardonnay at Oceanaire Seafood today

To celebrate Chardonnay Day today, (since that’s a thing), ...

The modern Aboriginal weaving is in the Museum and Art Gallery of the Northern Territory in Darwin, Australia.
»

This Way Out: April Orcutt’s Darwin, Australia, is a mix of wild and sophisticated

Ed. Note: We sent travel writer April Orcutt on the road. ...

inviting atmosphere, they've softened the former Craft space
»

Cook Hall at the W Hotel in Dallas has a new chef: Vijay Sadhu

  Cook Hall in the W Dallas–Victory has appointed Vijay Sadhu ...

“Brutus the Salty” is a 13-foot-long estuarine or saltwater crocodile “tourist attraction” that lives behind a chain-link fence just west of Kakadu National Park in the Northern Territory of Australia.
»

This Way Out: Waaaay Out with crocodiles in Australia’s Kakadu National Park

Hikers walk along the trail around Nourlangie Rock, which ...

buffalo and hare
»

Hot Date: On Premise, new concept from chef Brian Zenner and Chris Bearden’s Buffalo & Hare, opening May 26

Brian Zenner, the former chef of Oak restaurant, and his Buffalo ...