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  • My comments here are focused on the pizza which may not be fair because this place advertises as a wine bar. I'm not a fan of craft beers (don't know when palates developed a taste for hops but that's all I taste these days with those beers. I blame Sam Adams) so I won't grade them on libations. Lastly, my pizza benchmark is entirely New York/New Jersey (my home base). Humble has the tools--a nice looking brick oven (temperature was around 625 degrees which is a little low) but the execution is poor. My friend had a sausage pie and I ordered one with sopressata. While we waited for our pies, we watched the cook furiously poking at the pies in the oven. We asked the waitress what he was doing and learned that he was bursting any bubbles in the pies! (Since they had to redo my pie, I was able to request that he not burst my bubbles). What arrived were two very flat, thin and dense pies with no real character. In both cases, cheese and sauce flavors were almost non existent. The sausage on my friend's pie was so finely ground it was almost invisible. I was more fortunate as the sopressata was spicy and tasty. Neither pie has any sort of rim. And at $15 each, not a lot of value for the size. I firmly believe that anyone looking to open a pizzeria should spend at least a week in Brooklyn going from place to place (starting and ending with Di Fara's) and tasting what truly excellent pizza tastes like. If you prefer thicker pizza, then do the same road trip through Chicago.
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