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  • This is a technocrat's pizza parlor. If you order online, you are taken to a website called foodler.com. You place your order just like you would order a book on amazon.com, and you get a total and everything. They even calculate a tip for you (15 or 20 percent) that you can put on the card, send you an email confirmation, and even estimate a delivery time. The food came ten minutes early. Pretty nice. Was it good? Oh my my, oh hell yes, got to put on your party dress! Or um...pants if you're um...not that there's anything wrong with, I mean, Roddy Piper wore a kilt... While they've embraced the future in terms of placing orders, they get medieval when it comes to food prep. Stone oven folks. That's what they say anyway, and I'm inclined to believe 'em since this was crispy and chewy where it needed to be with a strong mozzarella blend, a nicely sweet 'n somewhat chunky sauce, and those uncanned mushrooms that get burnt when the pie comes out. The Aprimo Steak has it all and as a result is magnificently sloppy. If you ate it standing up you'd be doing the Philly Stoop, and you wouldn't care who was staring since what you're eating would be too good to allow for an awareness of your surroundings. "Mozzarella & provolone, mushrooms, onions, green peppers, hot peppers, mayonnaise, lettuce, tomatoes & Italian dressing," they sez. What is it with mayo on steak hoagies these days around Pittsburgh, and why didn't people start doing this ten years ago? It's not the greatest steak hoagie ever, but it doesn't back down at all from any challenger. The Italian Hoagie was rather good too. The bread on both sandwiches wasn't baked so much that it gets rock-like. It was toasted just enough to maintain pliancy and didn't skimp on the meat at all. How many years has it been since we got delivery from anywhere in Mt. Oliver? Jeez. They have something to boast of now.
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