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That psychic sandwich board is on point. I DO want pizza.

Yes! Another observer. I love it when people celebrate pizza month eating pizza everyday. Whether they do it with me or by themselves, there is no more delicious way to enjoy October. I've been doing this since 2002 (http://www.31daysofpizza.com) and am excited to see people do the same. This guy eating nothing but sausage pizza is quite extreme. I definitely have gone plenty of days eating only pizza but putting that restriction is fun in the beginning but by about now (mid-month) I think his significant other and friends are going to be a bit tired of it. No non-pizza dates, no spontaneous snacks, no popcorn at the movies, no peanuts or wings while watching the game, no ice cream to cleanse the palate. Sure, he can toss some of this stuff on a nearby sausage pizza but, in my experience, the sausage-pizza-everyday won't be the problem, the ONLY-sausage-pizza-everyday will make him pretty unfun to be around. I am curious though. I'll check out Ronnie_Suburban to see how he's doing. Happy Pizza Month, everyone!

Sounds good to me! Since he can add things, this is very doable.

There is great pizza to be had at lots of places so I think he'll be fine!

@graciecat and Adam: One of the rules is that he can't add anything to the pizzas - ingredients must be cooked with the pies. So unless he finds a place that offers prunes as an ingredient, that's not an option. Of course, there are no rules against him asking for sausage with a quadruple helping of tomatoes, but inventive ways to get fiber onto the pizza isn't really necessary though because...

@Garvey: Metamucil is allowed as long as it's not in lieu of eating pizza.

One word: Metamucil.

BTW, this guy is my hero. I would love to do this for every lunch and dinner for a month, but not breakfast (you will pry my high fiber breakfast from my cold dead hands). The problem for me is that (A) I no longer live in Chicagoland and (B) the expense would be horrific.

No biggie at all. Talk about becoming famous for nothing. I'm surprised Paris Hilton didn't think of this first.The trick to this thing would be eating bad pizza for a month, I mean really bad, and it would have to be while circling the Earth! If the pizza was decent to good six months to a year seems to be a more reasonable test, assuming you could change up the toppings so you could get your veggies!

How does one brush teeth with a wired jaw?

You do what you need to do when you have a craving and your jaws are wired shut. I've felt the pain!

Was there last night (7/24.) Passed it many times when I got stuck taking the X1. Buddy called and suggested it.

Waited 25 minutes for a table for 4 (at 8:00 pm.)

Worth the wait. Had the Margherita and Vodka pies, calzone and house salad. Salad: good; Calzone: very good with a surprising sweetness to the ricotta; Vodka pie: good, Margherita: excellent. Perfect crust (nice char), good sauce, very good cheese. Waitress was a sweetheart in a damn busy situation. Owner very nice, comped us a half carafe of red.

Buddy and his wife had the Junior's cheesecake. I didn't want to taste anything else after the last slice, in case I died.

Go there. Hold a table for me. It's bloody hot in July on that asphalt parking lot.

hey adam, longtime slice reader here. before i talk about my experience at salvatore of soho, i just wanted to give you props for having created such an informative site. keep up the great work, man.

so anyway, i recently made it to this restaurant for the first time. i was optimistic based on your review but still had guarded expectations, mainly because a lot of newish restaurants can be uneven.

my group ordered the clam pie, the regular neapolitan pie, and the sausage/broccoli di rapi pie. while our group enjoyed all three pizzas, the clam pie was easily the standout. if you haven't tried it here, you should do so next time around. the clams tasted fresh and juicy (not canned or overcooked like at some other places) and the crust was nicely charred and crispy on the edges while retaining a slightly puffy interior and chewy, pliable texture. the garlic, seafood, romano, and olive oil flavors were perfectly balanced, making this the most satisfying of the three pies we ate.

i can honestly say that based on this one experience, the clam pie here blew away any other version i've had in the nyc metropolitan area. really, the only clam pies i've ever enjoyed more were up in new haven, ct.

now if they only offered bacon as a topping to go with those clams...

as for the other two pies, they weren't nearly as satisfying but still pretty good overall. the neapolitan pie was certainly tasty, but the flavors didn't really wow me the way the clam pie did. i'm not sure what it was - the crust was similarly great, the sauce and cheese were obviously high quality, and the basil was eminently fresh. perhaps we had a letdown after eating the clam pie, which we'd ordered first and devoured quickly so that the clams wouldn't get cold and rubbery on us. or maybe we've developed difara- or lucali-like expectations for our cheese (i.e. a blend of different cheeses that form a creamier coating for the pie, as opposed to the fresh mozzarella used at salvatore of soho).

in any event, i'd like to try the neapolitan pie again sometime soon - one without toppings (as we did this time) and one with a topping (perhaps the coal oven roasted peppers or sicilian eggplant?).

the least satisfying of the three pies was the sausage & broccoli di rapi pie. now, i'm a big sucker for anything that comes with broccoli rabe, and the batch used for this pie didn't disappoint (fresh, slightly bitter, and not overcooked or mushy). and once again, the crust on this pie was perfectly fine. my complaint, though, is that there was hardly any sausage - and the little that was there wasn't particularly memorable. to be fair, we were all pretty full by the time we started eating this pie, so perhaps our taste buds were off. but at the very least, the broccoli rabe-to-sausage ratio needs to be improved in the future.

i would've loved to have tried some of the other toppings or perhaps the appetizers, but i guess we'll have to do so next time. i did have a little bit of room left over for dessert, so i got the fig gelato, which was delicious.

all in all, this was one of the better new pizzerias i've been to in a while in nyc. there are certainly lots of promising new places that have opened up elsewhere in the city, but this place really delivered good food at reasonable prices and without any pretentiousness. i'll definitely be back.

Mangieri is just an arrogant SOB and nothing more. He makes good pizza, nothing spectacular like he believes as there are many in the NY area that do just as good if not better than him. The only reason he has the business he does is because Ed L. put him on the map otherwise he would probably been out of business by now. The guy talks like he has paid his dues and done this and done that but how long as he actually been making pizza in a resturant? His pies are not close to being in the same league as Chris Bianco's. He sounds more like a child that needs to grow up and stop putting other people down just do your own business and stop worrying about if anybody else's pies taste like shit. What does that have to do with you anyway.

@pizzablogger
i know it's crazy right
and rents will go UP
cuz they are going to RAISE PROPERTY TAXES AGAIN
and guess who pays that? the tenants and businesses
and guess where the businesses get their extra money to pay for the taxes...front he consumer!!!!!!!!
it's ridiculous!!!!!
you're right, it takes away from your family and for what??????
however just as a side not i wouldn't be surprised if those number
were UNDERreported
Gianluca

That's a non-coal oven, for those of you keeping track.