same suppliers. There are satellite kitchens in cities such as Austin, Texas, for example the Grimaldi’s Pizzeria To-Go at Kitchen United MIX. Menu The company traditionally does both carry-out and in-restaurant dining. Restaurants feature New York Italian decoration, with a coal-brick oven displayed centrally so patrons can see pizza being cooked through a glass partition. The ovens are "heated by 100 pounds of coal per day at a temperature of up to 1,200 degrees." During the pandemic in 2020, the company ceased in-restaurant dining in its over 40 locations, instead delivering via DoorDash, UberEats, and Grubhub, and creating separate carry-out areas to allow for social distancing. The menu remained the same, but deals were added to allow bundling of alcohol and family discounts. Dine-in had been re-added to some locations by 2020. In 2010, the company had hired "chemists to analyze and recreate the mineral content and composition of New York water," and that a "custom water system pumping 'New York water' is installed in every Grimaldi's Pizzeria to ensure that the dough tastes as authentically New York as possible." According to the Las Vegas Review-Journal, Grimaldi's crust is known for being thin and "cracker-crispy," explaining "its cheese and sauce do not drip with olive oil" like other New York establishments that used the oil to keep the pizza from burning when reheated. Grimaldi's pizza, on the other hand, can't be reheated or it chars. As such, takeout pies are only cooked two-thirds of the way, with customers instructed to finish cooking at home. As of 2022, menu items included coal brick-oven pizza, with styles including traditional, pesto, and white with garlic. Pizza sizes included 12", 16", and 18", and calzones are sold in the same sizes. There is also a 12" cauliflower pizza, starters and appetizers, wine and drinks, and the company's own vintage of Italian pinot grigio. Among deserts are cannoli and tiramisu, as well as New York-style cheesescake. The Las Vegas Sun described it as having a "crispy, chewy crust dotted with homemade pesto, roasted red peppers and the best fresh mozzarella in town... other gourmet toppings include kalamata olives, Italian sausage, ricotta cheese and artichoke hearts." Accolades Wrote The New Yorker in 2003: "Best-pizza arguments may be as tedious as they are futile—there’s the Patsy’s contingent, the Grimaldi’s contingent, and those lucky few who claim to know the exact identity of Original Ray." Writes The Washington