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  • Man the pizza here is good. I have been lucky to go here with people who wanted to split pizzas and try multiple flavors, so I've tried lots of their specialty pies. Before I start talking about the flavors, let me just say that the crust is awesome! It's chewy, and it might be sourdough although I'm not sure. Forestiere is great if you're a fan of onions. This is kind of what I'd imagine the pizza form of french onion soup would taste like, but then they make it better with the addition of bacon. Carbonara is my favorite. It's basically a breakfast pizza with bacon and runny egg. The fresh arugula provides a fresh, contrasting texture to the rest of the pizza. The scallions provide a subtly sweet herbiness to add complexity to the otherwise simple bacon, egg, and cheese flavor. El Mapacho Loco is honestly not my favorite. There a lot of rich, spicy Mexican flavors provided by the chicken and variety of peppers, but the potatoes really ruin it for me. I usually like potatoes on a pizza, but the potatoes on this pizza are in chunks and make you feel like you're eating mashed potatoes. Forza is great! This is such a great combination of acidic spiciness and fattiness from the pepperoni, tangy chili peppers, and smoked gouda mellowed out by smooth ricotta, warm roasted garlic, and robust tomatoes. Additionally, I found myself unimpressed by the bacon cheese bread (and maybe I shouldn't expect to be impressed; it's just cheesy bread with bacon after all), but the salad greens it comes with are quite tasty. Overall, I really liked the pizza here, but I still prefer Grampa's at the end of the day. While it's unfair to compare wood-fire style to New York(?) style pizza, the two pizzerias play a similar game when it comes to toppings, and, to me, Grampa's is a notch above.
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