How to Find the Perfect Pizza
You couldn't be more right...brick oven is where it's at. My only problem is trying to get it takeout - once it sits in the box for a while, the crispiness just vanishes.
You couldn't be more right...brick oven is where it's at. My only problem is trying to get it takeout - once it sits in the box for a while, the crispiness just vanishes.
Great...KFC finally agrees to start using more humanely harvested chickens and now this place comes along. Trust me, after you've seen a corporate chicken farm up close you won't want to ever eat fast food poultry again.
I start by staying away from any place that serves food other than pizza and Italian dishes. I am grateful there are still enough places like that left.
Tony,
I was actually being facetious. I know Mr Mangieri has exacting standards when it comes to making a pizza, but if you are only open 4 days a week make enough dough Monday through Wednesday to ensure you can service the folks that make a special trip to your establishment and are willing to throw down $20.00 on a 12" pie. I know he has a religious devotion to his 36 hour rise time, but make sure you have enough in the queue to quote standard hours of operation. I would think $20.00 price points pretty much insulate his margins should he make some extra dough balls.
I think Mangieri much enjoys being a pain in the ass iconoclast as much as being a Pizzaiolo.
Wow, it's been Americanized. There ain't no biscuits or macaroni here in Korea. Just the pickled radishes that no one eats.
Definition of Pizza- Brick oven, Nice bright red sauce, just the right amount of cheese,Large pieces of fresh Basil. Ant, you are absolutly correct about the dough running out! Only people that know what a real pizza taste like would understand that comment.
South Jesey needs help in making pizza. It's like eating a grilled cheese sandwhich everytime I order a pizza here! The sauces either have no flavor or spices that should'nt be within 50 feet of a pizza! I have to travel 20 minutes to South Philly to get a good pizza.Eventhough I am a Philly guy, I have to admit the Mother of all pizza is made in NY.
He forgot one very important judging element....do not trust a place that does not run out of dough before it closes for the day.
Gregorbkny, I hear you. They definitely do not have it together yet.
I work nearby and noticed this place opening. Twice I've called to order pickup for lunch hoping to avoid the wait. The first day I called no one answered, and today when I called at 1 pm the woman who answered said that they were not yet opened. Also, I've walked by around this time last week and there shutters were down. Not the most user friendly place for lunch.
For those interested or concerned, this chicken is almost as good as Ed says it is (Popeye's is in the same class, but doesn't use olive oil), but even the "classic" version is spicy, so if that's not how you like your chicken, this may not be the best call.
For those interested or concerned, this chicken is almost as good as Ed says it is (Popeye's is in the same class, but doesn't use olive oil), but even the "classic" version is spicy, so if that's not how you like your chicken, this may not be the best call.
korean-style chicken wings are great too....
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