September 29, 2011
123 Bay Avenue
Highlands, NJ 07732
  • Cost: $$
  • Alcohol: Full Bar
  • Parking: Private Lot
  • Take Out: Yes

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September 29, 2011


Thin crust, nicely charred.

One of the original New York pizzeria’s serving thin crust pies cooked in a coal-fired oven, the Grimaldi’s franchise extends from the original location under the Brooklyn Bridge, to Manhattan, Queens, Hoboken (different owners), and beyond. We’ve had mixed experiences with Grimaldi’s pies in Brooklyn – they’re often too watery for my taste – but every spot deserves a try on its own merits. Even with the same recipe, ingredients and technique, I’m a big believer that the oven itself helps make a great pizza. (My favorite pizza place, DeLucia’s in Raritan, has been using the same brick oven since 1917.) The Highlands, NJ Grimaldi’s opened in 2010 and has been getting good reviews locally.

I tried it last week with a friend who knows her pizza and we both agreed Grimaldi’s in Highlands is worth a visit. The crust is nicely charred, pretty thin, but thick enough at the edges. A slice just passes the fold test. It might have been a little wet because onions were one of the toppings. The crust itself is a little on the bland side. It could use some salt. The tomato sauce is simple and the mozzarella fresh. Altogether, a very good pie.

There’s table service next to the full bar (Victory IPA on tap) and restaurant seating in the back. Beyond pizza, the menu includes calzones, salads, a few basic appetizers, typical pasta and a couple of chicken entrees, along with daily specials. The meatballs on the pizza were excellent; a good sign for the entrees.