Thursday, August 21, 2014



IN THE WORLD OF PIZZA...Grimaldi's is an institution.
With over 100 years of coal fired brick-oven pizza-making traditions, we continue to ensure that future generations are able to experience our distinctive and truly authentic pizza.

Why coal-fired brick ovens? The tantalizing aroma of pizza and calzones baked to perfection in our signature coal burning oven offers a unique flavor and a crisp crust that is just not possible from gas, convection, or wood burning ovens. Our fresh ingredients, handmade mozzarella, 'secret recipe' dough and pizza sauce make us the most award-winning pizzeria in the United States. It is our passion for pizza that has made us a "must have" for pizza lovers and celebrities alike, including Frank Sinatra and former NYC Mayor, Rudy Giuliani.

“At Grimaldi's, our key ingredients are three simple things: People, Product and Service. These ingredients are the recipe for our success. “ These are words we live and work by, as we continually strive to be extraordinary. Putting quality first is core to Grimaldi’s Pizzeria’s way of doing business, a strategy that strongly differentiates us from most every other competitor, in the industry.  Above all, we have worked to develop a creative atmosphere that is fun, emphasizes quality and rewards our employees, guests, purveyors, and community. We constantly try to get to the “Yes” and that is what we believes makes our guests keep coming back for more. Our culture-centered philosophy remains the foundation of company operations today.

Eric J. Greenwald is the President and Chief Operating Officer of Grimaldi’s Pizzeria.  Launched in 2003, Grimaldi’s Pizzeria focuses on building and operating restaurant units that deliver a differentiated, upscale dining experience. Grimaldi's Pizzeria is currently considered one of the fastest growing, pizza brands.

Greenwald leads the company with more than 32 restaurants, 2,000 employees and $60 million in annual sales. With an entrepreneur's energy, vision and passion, Greenwald's sights are set on continuing their national expansion. Grimaldi’s Pizzeria currently has  locations across the US, including Texas, Nevada, Florida, Arizona, and its flagship stores in New York City. They have shown tremendous growth and have promised to continue their expansion plans throughout the country in 2014; including new locations in California, Colorado, Louisiana, Georgia and Texas.

Prior to his current role as President, Eric served as Chief Operating Officer of Grimaldi’s Pizzeria, spearheading, its national expansion since 2003. Greenwald has 20-plus years of restaurant operating experience, including two years as Director of Operations for the Mastro’s Restaurant Group, as well as several management positions, within the restaurant Industry. Greenwald also plays a intergral role on the National Restaurant Association's Pizza Council.

Originally from New Jersey, Greenwald attended school at Arizona State University. He now resides in Scottsdale, Arizona.



Napa River Inn at the Historic Napa Mill, Where History Meets Luxury
Our decadent urban hotel is a mixture of high style and warmth; an unexpected blend of history, art, entertainment, world class food and unforgettable wine. A delightfully unique experience among Napa Valley hotels…

Situated within the Historic Napa Mill, our inn is a member of the prestigious Historic Hotels of America. Start with breakfast on your balcony from Sweetie Pies Bakery, relax with a spa treatment at La Pelle Skin Spa, sample from your choice of thousands of Napa Valley wines, enjoy an indulgent dinner at any of our award winning restaurants, and wrap up your evening with some live music and classic desserts in Silo‘s Jazz Club. Our downtown Napa hotel has everything you could ever want in a hotel stay – without ever having to get back into your car.
Visit downtown; Napa Valley at its finest. We‘ll make sure your stay is wonderfully unforgettable.

Currently is the Director of Marketing and PR for Napa River Inn, and long-time Napa resident. Was a journalist, writing for numerous local wine and food publications, as well as  regional AND NATIONAL PRINT, ONLINE, AND BROADCAST PUBLICATIONS.