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  • I have to admit, I am a bit perplexed at the low rating I have to give the food! Pomo seems to have a great reputation and is really hyped as tops on the pizza circuit. I consider myself quite the pizza snob, so I can't describe how excited I was to finally try Pomo in Scottsdale. The restaurant itself is nice and has a great vibe, and our server was terrific. However, I thought the pizza was incredibly subpar. You can be certified all you want with the APN and VPN, but if you serve me a personal pizza that tastes like a piece of burnt charcoal... for $17, well you know what you can do with that certificate. and that was it... my pizza was awful. I ordered the Diavolo, and the basil was the only ingredient that I could taste. The spicy salami, was really just mini pepperonis, and any flavor they had were totally overpowered by the most pungent basil I have ever tasted on a pizza. The ingredients and flavor profiles were completely out of balance! And on top of that, the crust had nothing but the burnt taste of the oven. Honest, it was awful. I couldn't believe it, I so wanted to love Pomo, based on what I saw (the oven, the pizza chef) and what I read. My two dining partners enjoyed their pizzas, but they weren't overly impressed either. So maybe just mine got overcooked and burnt.... But at that price... there isn't much incentive to come try it again. The one good thing: the tiramisu was top notch. We all really loved it, but sadly it didn't do much to quell my pizza sadness. If I were to rank Pomo, it falls very short of Chris Bianco's, the Parlor, Grimaldi's, and Cibo. Heck, I'd rather go to Sal's in Tempe. If INVITED back, I would more than gladly do a redo on my pizza and update this review. But otherwise, the $70 I spent there will be a memory and warning to not always believe the hype, or hold stock in "certification".
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