Grimaldi’s Pizzera Countinues To Expand Into 2012

Scottsdale based Grimaldi’s Pizzeria, has announced further expansion plans in the US, with the fall
construction of their 21st restaurant, in Dallas. Other locations due this fall include stores in Houston,
Palm Beach, and the highly anticipated Las Vegas strip.

Grimaldi’s Pizzeria currently owns and operates over 20 locations across the United States. This quickly
growing brand headquartered out of Scottsdale Arizona, has weathered the rough economy untouched and
has promised at least six more openings, before the end of 2011 and ten more heading into 2012.

So what’s the secret to their success?

“Our leadership team was pleased with the strong performance of our locations during th last few years
and we’ve made it our mission, to continue to bring the great quality that is Grimaldi’s Pizzeria, to more
cities around the US.” commented Joe Ciolli, Chief Executive Officer. “Our focus on providing a higher
quality, more differentiated pizza dining experience to fans across the US, is key. At Grimaldi’s, we
continue to demonstrate our ability to grow from a small Arizona restaurant company into a national
restaurant company, while preserving the quality that our guests expect. Our growth may seem rapid but
we still get hundreds of requests, from fans around the country, to bring a Grimaldi’s to their town.”

With over 100-years of pizza making traditions and the tantalizing aroma of pizza and calzones baked to
perfection in the signature coal burning oven. In the world of pizza, Grimaldi’s is an institution that has
garnered more awards than any other pizzeria in the country with more celebrity sightings than most 5-
star restaurants. Using only the freshest ingredients, a “secret recipe” pizza sauce, handmade mozzarella
cheese and dough, Grimaldi’s serves traditional pizza (as it began in Naples, Italy) in an upscale yet
casual, family oriented pizzeria.

Designed and built by hand, the coal-fired oven at Grimaldi’s Pizzeria delivers a unique flavor and
consistency that is just not possible from wood or gas ovens. Weighing in at 25 tons and heated by 100
pounds of coal per day, the oven heats up to 1,200 degrees. The intense heat of the oven evenly bakes the
pies to create Grimaldi’s famous crispy and smoky thin crust that Zagat has voted best pizza year after
year.

It has been said that the secret to true New York-style pizza is the water. Grimaldi’s believes that too,
going to great lengths to keep the integrity of the water used in the Brooklyn pizzeria by hiring a chemist
to analyze and recreate the mineral content and exact composition of the water to ensure the dough tastes
the same in Scottsdale Quarter.

Grimaldi’s Pizzeria wholly owns and operates multiple locations in Nevada, Florida, Arizona, and Texas.
Additional locations in Florida, Texas, California, and on the Las Vegas strip are on the drawing board.

Grimaldi’s offers guests a selection of beers as well as an extensive list of wines (by the glass and bottle)
to complement their freshly prepared salads, hand tossed pizzas and calzones and famous desserts. For
more information on Grimaldi’s Pizzeria visit www.grimaldispizzeria.com.