Turns out this place really was more hype than substance. It's good, but not great like people have been raving about. Cooking pizza in a coal oven is tricky and every easy to mess up and hard to get a consistent product out of unless you really know what you are doing. The two "cooks" I watched doing the pies weren't paying attention, and our pie was underdone, while the table next to us got theirs overcooked, The waiter we had just couldn't focus, despite not being busy, or he is a bad listener, forgot our salads, but made up for it by comping them without being asked. Desserts were institutional and overpriced. Think I went here a long time ago when it was a Tomaso's but I could be mistaken.
People said Do Grimaldi's-OK, I've done it, now I am over it. On to the next place.