Went on April 1, 2006, Saturday at 6pm. They were not taking reservations. Had a thirty minute wait and after ordering another 35 minutes for the 12"" Margherta pie, $9. Add another 20 minutes for the check and another 10 to process, and I felt like I was back in the old country too. VPN status was given to them on 3/15/06 which means they make pizza the traditional way as in Napoli. Wood fired oven, no rolling pins, fresh milk mozzarella, etc. The tomato sauce was exceptional. The crust was way too thin 1/32"" and charred. The sausage, Saliccia $2, was so thin it was tasteless. The cheese was put on so sparingly that I hardly noticed it. The kalamata olives, $1 were not cut and were rolling off the pizza. I will update this report with a future visit if things have improved.
Pros: tomato sauce
Cons: service, burnt thin crust, thin sausage
more