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Casual, Brooklyn-based pizzeria chain serving brick-oven pies & calzones, plus wine & beer.
Hours
| Friday | 11 AM–11 PM |
| Saturday | 11 AM–11 PM |
| Sunday | 11 AM–10 PM |
| Monday | 11 AM–10 PM |
| Tuesday | 11 AM–10 PM |
| Wednesday | 11 AM–10 PM |
| Thursday | 11 AM–10 PM |
Address and Contact Information
Address: 2168 E Williams Field Rd #102, Gilbert, AZ 85295
Phone: (480) 814-7722
Website: https://www.grimaldispizzeria.com/locations/san-tan/
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Gilbert – San Tan Village – Grimaldi’s Pizzeria
Our Grimaldi’s Pizzeria at San Tan in Gilbert, AZ is located next to Dick’s Sporting Goods and across the street from Victoria’s Secret.
Home – Grimaldi’s Pizzeria – Coal-Fired Brick Oven Pizza
Our real ingredients, fresh sliced mozzarella, ‘secret recipe’ dough and pizza sauce make us the most award-winning pizzeria in the United States.
Pizzas Menu – Grimaldi’s Pizzeria – Dine-in or Order Online
Grimaldi’s has options for everyone! Our menu gives you a taste of our signature Coal Brick-Oven pizza and calzones baked to perfection.
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Reviews
Pratik A
We’ve been to Grimaldi’s in Gilbert several times, and it never disappoints! The Margarita pizza is always perfectly crisp with fresh mozzarella and flavorful sauce — truly one of the best New York–style pizzas around. The Grimaldi Garden Salad was also fresh and well-balanced, with quality ingredients and just the right amount of dressing. You can really taste that everything is made fresh to order. The service has always been friendly and attentive, making the whole experience consistently great. If you’re craving authentic NY-style pizza in Gilbert, this is definitely one of the top spots to visit.
… moreWitchinghour1692
⭐⭐⭐⭐⭐
Just had an absolutely incredible experience at Grimaldi’s Pizzeria, and I had to leave a review. I stopped in feeling casual and comfortable, basically dressed like Adam Sandler on a day off , and even though this is an upscale spot, the staff treated me like royalty from the moment I walked in. No judgment, just pure hospitality and good vibes
I ordered an Arnold Palmer ☕ and it was perfectly balanced and super refreshing. For food, I went with the white pizza with garlic and spinach and wow… absolutely to DIE for . The crust was flawless, the cheese was rich and creamy, and the garlic and spinach combo was next-level perfection. Every bite hit harder than the last
The service honestly blew my expectations out of the water . Friendly, attentive, and genuinely welcoming, which made the whole experience even better. Amazing food, amazing people, and zero pretension. I’ll 100% be back and I’ll be telling everyone I know. If you’re on the fence, go. Trust me
… moreJust had an absolutely incredible experience at Grimaldi’s Pizzeria, and I had to leave a review. I stopped in feeling casual and comfortable, basically dressed like Adam Sandler on a day off , and even though this is an upscale spot, the staff treated me like royalty from the moment I walked in. No judgment, just pure hospitality and good vibes
I ordered an Arnold Palmer ☕ and it was perfectly balanced and super refreshing. For food, I went with the white pizza with garlic and spinach and wow… absolutely to DIE for . The crust was flawless, the cheese was rich and creamy, and the garlic and spinach combo was next-level perfection. Every bite hit harder than the last
The service honestly blew my expectations out of the water . Friendly, attentive, and genuinely welcoming, which made the whole experience even better. Amazing food, amazing people, and zero pretension. I’ll 100% be back and I’ll be telling everyone I know. If you’re on the fence, go. Trust me
Jeff Williams
As a native New Yorker, this is the obvious go-to pizzeria in AZ. The chain is now wholly separate from the original restaurant in Brooklyn, but I’d eaten at the original restaurant before the chain even existed and it tastes pretty much the same to me. Obviously they’ve changed some things with the menu to make it a little friendlier to a broader market, but from what I can tell it’s mostly additions, not subtractions. Also, the decor is one of those things where you can tell the restaurant’s going out of its way to scream “hey, we’re from New York!” at the top of its lungs, but I can excuse that if the food is actually authentic.
This is real NY style pizza. There are other pizzerias in NYC that I like better, but I would never argue that this isn’t the real thing. It is *not* the stuff you get on street corners there that many visitors consider “New York style” these days. You know, the chewy, floppy dough completely slathered in a greasy, orange, cheese-like substance. That is *not* real New York style pizza and this isn’t that. This is the real Neapolitan-inspired (but not quite Neapolitan) thing first brought over to New York by Italian immigrants and still made by the same families as those original pizzerias today. Patsy Grimaldi was part of that history. Coal-fired at high temperature, quality dough, simple tomato sauce, fresh mozzarella and herbs.
The high heat and coal fuel make for a fast cooking pizza that comes out crispy on the outside, soft on the inside, with a slight smokiness that honestly probably comes more from the residue and smoke in the oven than the actual heat source, but nonetheless does add flavor. But only coal or wood can get the high temps to make the best pizza. That lets the pizza cook fast, which means a different dough than a gas fired pizza that has to be tougher and denser to stand up to longer cooking times. Grimaldi’s uses coal.
Grimaldi’s also has the best meatballs in the area, which is one of the more popular toppings in the Northeast but that you used to not even be able to find outside of the NY/NJ area. Nowadays there are other pizzerias that do have meatball pizza but they just usually taste like store-bought meatballs. Grimaldi’s meatballs at least taste like homemade meatballs, although I can’t say whether they actually are or not. It’s the taste that matters, though.
I’ve been to this location and one other in the area, though this is closer to me so I go most often. I don’t remember them being that much different or one being better than the other in any real way. The maybe odd thing about this one is that it can be either jam packed or completely dead and there’s no obvious way to tell ahead of time; I think it depends on what’s going on in SanTan Village as a whole. Last time we went, we were the only people in the entire restaurant. Today, we had to wait 20 minutes for a table. Both at late lunchtime (around 1:15PM). If it’s busy, it can be a while to get your pizza, so I recommend ordering a salad or garlic knots in the meantime, as they will come out quickly.
… moreThis is real NY style pizza. There are other pizzerias in NYC that I like better, but I would never argue that this isn’t the real thing. It is *not* the stuff you get on street corners there that many visitors consider “New York style” these days. You know, the chewy, floppy dough completely slathered in a greasy, orange, cheese-like substance. That is *not* real New York style pizza and this isn’t that. This is the real Neapolitan-inspired (but not quite Neapolitan) thing first brought over to New York by Italian immigrants and still made by the same families as those original pizzerias today. Patsy Grimaldi was part of that history. Coal-fired at high temperature, quality dough, simple tomato sauce, fresh mozzarella and herbs.
The high heat and coal fuel make for a fast cooking pizza that comes out crispy on the outside, soft on the inside, with a slight smokiness that honestly probably comes more from the residue and smoke in the oven than the actual heat source, but nonetheless does add flavor. But only coal or wood can get the high temps to make the best pizza. That lets the pizza cook fast, which means a different dough than a gas fired pizza that has to be tougher and denser to stand up to longer cooking times. Grimaldi’s uses coal.
Grimaldi’s also has the best meatballs in the area, which is one of the more popular toppings in the Northeast but that you used to not even be able to find outside of the NY/NJ area. Nowadays there are other pizzerias that do have meatball pizza but they just usually taste like store-bought meatballs. Grimaldi’s meatballs at least taste like homemade meatballs, although I can’t say whether they actually are or not. It’s the taste that matters, though.
I’ve been to this location and one other in the area, though this is closer to me so I go most often. I don’t remember them being that much different or one being better than the other in any real way. The maybe odd thing about this one is that it can be either jam packed or completely dead and there’s no obvious way to tell ahead of time; I think it depends on what’s going on in SanTan Village as a whole. Last time we went, we were the only people in the entire restaurant. Today, we had to wait 20 minutes for a table. Both at late lunchtime (around 1:15PM). If it’s busy, it can be a while to get your pizza, so I recommend ordering a salad or garlic knots in the meantime, as they will come out quickly.
Tyler Hilbig
We had a great experience! We went on a weekend so the wait was long, but well worth it. We got the “Don” and it was delicious. Atmosphere was also great and service was good. We will be visiting again!
… moreOmar Schrayter
I had hoped this would be the best pizza I had in Phoenix and wow me. It didn’t.
I ordered an 18″, peppers, mushroomd, ricotta, and hot honey. It came out to $36. A heafty price for a pizza. Brick oven cosl fired pizza should be slightly chard especially when I asked it to be. I couldn’t eat the crust it was chewie and unpleasant.
Bertuccis would have been better. I’ll stick to New Haven pizza for authentic coal/wood fired pizza the way I like. It had nothing on Frank Pepe I’m afraid.
… moreI ordered an 18″, peppers, mushroomd, ricotta, and hot honey. It came out to $36. A heafty price for a pizza. Brick oven cosl fired pizza should be slightly chard especially when I asked it to be. I couldn’t eat the crust it was chewie and unpleasant.
Bertuccis would have been better. I’ll stick to New Haven pizza for authentic coal/wood fired pizza the way I like. It had nothing on Frank Pepe I’m afraid.
Tottenham COYS
Sometimes the pizza is amazing but recently it has not been good. Our last three visits we have had burnt pizza. I think this comes from the oven not being clean, it looks like burnt flour. The garlic knots are good. The pizza sauce is delicious and it’s a shame when the pizza is burnt because the taste of the char overpowers the flavor of the pizza
… moreOmar Barboza
This is a very good option to visit when you are around. The pizzas are really good made on stone oven and the flavor is exquisite. The combination of marinara sauce, parmessan cheese, and herbs made this pizza unique. Entries are very tasty and have good portions. Enough parking spaces at the front, and they do have a bar facing the street, which is nice. Enjoy your visit and create more memories here.
… moreTim Pappas
Awesome experience, put in an order for one pep. pizza and the dough got funky on the burner which is fine with me but they gave me another pizza out of kindness and inconvenience. The girl at the door was so polite and sweet, very much appreciated! Phenomenal service and manners! I’m not much a pizza guy but when I get my pizza I’m coming here, good atmosphere and great service.
… moreclayton rosenberg
Pizza dough was cooked but was chewy. There was 100% flop to it. When asked to take the rest home, I asked that the other half of the pizza please be cut to the waiter and she said she will…that was not true. The Bruschetta had a whole tomato each diced on it and little to no cheese. Sad, I used to love this place
… moreKarianne Wilder
The best pizza ever, I love the crust and the pepperoni this place is always busy but it’s worth the wait, give it a try it’s delish
… more