"Cheffy" is a word that can go a couple different ways. To some, it means high-quality, ingredient-driven food that's sometimes complex, but always skillfully prepared. Others use it dismissively, and even pejoratively, to write off fare that they view as pretentious, esoteric, or overly complicated. No matter where you come out on the usage, I can assure you of one thing: Gjelina serves cheffy pizza.
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Eating at Gjelina Take Away's requires a level of trust. Like its parent restaurant, Gjelina, there are no substitutions allowed, and with little to no details on the handwritten menu you don't exactly know what you will get. But Executive Chef Travis Lett has earned the right to be aloof with his menu; he continuously conceptualizes and executes spot-on dishes. So with faith, I ordered the Squash Blossom pizza ($13). My anticipation became palpable as the counter girl winked and said "You're going to love it!"
There's only a certain degree to which leniency and customer service can be taken, and one can easily argue that making concessions could lead to more and more special requests being demanded by customers until it ends up making a real impact on how smoothly a kitchen runs. But what's the line? Is the customer always right? And if not, how often are they right?