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  • 3.5 stars: better than OK, short of excellent The food We ordered two pizzas, but one would have been enough. The onion and mushroom; very good crust and the baker wasn't afraid to "toast" it dark (but short of burrned) well done! The onions and mushrooms flavors were fragrant - none of that crap canned slice 'shrooms so many cheap joints rely on - the onions held a bit too much water as it's often the case. Still I'd order it again. Prosciutto on flat bread: man, they are generous with the cured ham considering it retails for $16-22/lb, a little skimpy on the provolone though. Tasty and the baker smartly avoided the common pitfall of drying out the thin sliced prosciutto. So quite good. Possibly the menu could be expanded, I didn't get the impression there that many options. Service. No menu until you get to the cashier to order at the cashier which I HATE. Luckily there was no one behind us. After that they bend over to please, 4 different people stopped at our table to find out if we needed anything else, if we wanted more water etc. Nice but it makes no sense to me, if you're going to have a full staff why not order at the table? Decor: Lovely, clean, fresh, loved the white on white, the thick marble tops, the reversed back metal chairs, the lamps etc but space planning is a FAIL. The combination of a store-wide hall as you enter and the totally oversized pizza prep station centered in the room totally chops up the space. No it's not "small" inside, it's actually a nice space but the architect butchered it. Customers are left with 3 small areas to dine in. Eight cramped tables at one end, 6 booths at the opposite end and joining both area a long communal table but again the space it too narrow for it - the bench was pushed out of the way so people could walk by. If I was the owner I'd admit mistakes were made (possibly strangle the architect) and make some changes to the layout ... and that is constructive criticism for a store that zeroed on a good formula and should be in business for a long time.
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