The dish on Long Island's restaurant and food scene.
This is how I know that pizza is really good: I cant stop eating it.
Long after my hunger has abated, on into satiety and then discomfort, I continue eating. Others have ceased and desisted. Not me. I am embarrassing myself. Then, too, the pizza is now cold. The cheese has congealed and the sauce is more of a tomato jam. I am not finished.
That was the scene at Grimaldis in Garden City. This is one of Long Islands classic coal-oven pizzerias, and last night it did that venerable tradition proud. The dense little meatballs on one of our pizzas werent worthy of it and so I concentrated my efforts on the other, generously, almost lavishly topped with chopped tomato and fresh mozzarella that would sink a lesser crust. But Grimaldis rose to the challenge.
Eating a good pizza, I am lulled into a state of uncharacteristic benevolence. It didnt bother me that the Caesar salad was overdressed. Or that my Shiraz was merely OK. Everything was beautiful.
Grimaldis is at 980 Franklin Ave. Garden City 516-294-6565.