Delivery
No delivery
Payment
Accepts Credit Cards
Parking
Yes
Good for Kids
Attire
Casual
Alcohol
Reservations
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01/15/2024 - MenuPix User
12/02/2023 - MenuPix User
07/15/2015 - Courtland Carpenter
I had the a take out Pizza with Pepperoni and Double Mushroom. Initially they under cooked the hand tossed pizza and gave me too few mushrooms to count as double. I mentioned it to them and they corrected it. They put a proper sear on the pizza and added enough mushrooms to make me happy.
The crust although it got probably a little crisper on the bottom than normal hand tossed due to the re-fire, was very good, a neutral flavor with a nice texture. I prefer a slightly sweet crust with a hand tossed, but this wasn't bad although when originally done I suspect it would have been too doughy so they should watch their cook times.
They use a real pizza oven here, not a air impingement conveyor driven oven like the chain pizza places all use. That in itself makes for a better pizza, but it does demand the baker keep a sharp watch on the cook times. I thought the baker here opened and closed the oven too often, and left it open too long. My pizza was near the front and I could tell the first time it came out that it probably didn't get enough cook time. There were other like sized pizza's in for several minutes more.
As for the pizza itself they used a fair, but not overly generous amount of cheese, very thin pepperoni, on the second attempt, the right number of mushrooms, and just the right amount of sauce. I don't think they sealed the crust with olive oil, but they should, it would have enhanced the effect The thin pepperoni I like, but some people would not be as pleased. My lone complaint on the ingredients is the sauce maker (assuming he/she tasted it) has a common chef's affliction which I call chronic salt tolerance.
Extremely common in Italian food, the pizza sauce has too much salt added and the chef can't make a proper distinction on whats too much. Since a lot of other people eat too much salt, half the consumers don't notice this, but the ones that do tend to go elsewhere. I've seen this ruin some Italian restaurants in the past. Salt in a necessary seasoning, but you have to get it right, too much is bad, too little is bland. The good news here is it's not too bad yet, but I'd tell the sauce maker to limit his/her salt intake till his/her pallet returns to normal. I think it could use a bit more oregano as well.
Overall, despite the issues, a better pizza than the chains, and the potential to be better with a little care. Never get rid of the real pizza oven, those hot air conveyor ovens just are not the s
02/04/2014 - Anony Mous
This place has the potential to be great because their food isn't bad - the problem is that they cheap out on stuff so the quality suffers. They will put just a couple thin slices of meat on their ham sub, or crumbles of bacon that amount to maybe one whole piece of bacon for an entire BLT sub. It's no wonder Peppino's took away their franchise name since they weren't up to standard on their ingredients! I have hope for them, but I'm not spending any money on them until they decide to serve better fare.
07/10/2013 - Ken Bush
They have the best burgers and buns bar none.
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