| rev:text
| - My boyfriend and I have been here twice and weren't pleased with the pizza either time. Being from NJ, but only 15 minutes away from Manhattan, I think I have a pretty good idea of what NY pizza is supposed to be like. Actually, forget that. ANY pizza should not be like what I'm about to tell you.
Like what I saw at Rocco's, we have our pizzerias that keep the pizza out for a little bit; it cools down and the cheese starts to harden and turn a little translucent, but after heating them up, it's just fine. Not a big deal. Both times we were here, despite being reheated, it looked like crap. They were really dry -- I don't mean just the cheese, which was still kinda hard, but the whole thing was really dry. Why is my pizza so stiff? I wondered how long pizzas were sitting out and made me wonder how their business is doing.
It didn't taste bad, but I'm used to having greasy, gooey cheese on my pizza. Gooey, as in it's melted, and I can fold my slice in half easily because it's soft.
I live only a minute or two away from Rocco's, but I've had Vincenzo's pizza (on Craig) twice and really liked it. I will gladly travel the extra distance to get some good NY pizza.
|