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  • Pulcinella can be summed up in a word, disappointing. The best thing about the restaurant is the interior design and ambiance. Bright and white like a high end restaurant in Italy. The service was good but the pizza wasn't anything special. The server gave us a spiel about the imported wood burning oven: 1000 degrees hot, the dough cooks in 90 seconds and the black spots are not burnt crust but intentionally cooked that way to provide flavor. Burnt crust is burnt crust. There's a big difference between carmellized and carbonized. One adds depth of flavor the other tastes awful. You know what I say? Turn down your oven, then the pizza won't burn. I can live with waiting longer than 90s for my 'za. Besides the charred crust, there was no real flavor. Everything was salty. I understand that this style of pizza is easy on the toppings but they should at least be equally spread over the entire pizza. If you order the tartufo, truffled pizza, everyone wants to get some truffles. I don't recommended Pulcinella and won't be back.
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