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  • i think i fell victim to being far too over-excited about this place. having worked in a couple of pizzerias (both thin crust--neapolitan and purveyors of our canadian bastardization of the grease wheel alike) there are some crucial elements that i am unrelenting on. our salad to start was nice-- market sourced and went well with the arancini-- the pizza-- not the most complicated by any stretch, but not a margherita had a cured ham and vegetables. the problem was, all of the vegetables were placed on the ham and either a) slid off, or b) formed pools of water that then soaked through the dough. the dough itself has extremely salty (though im willing to chalk some of that up to the ham), and not nearly cooked enough in the middle to maintain the semblance of rigidity (i wasnt expecting a one hander, but when it "mushes on the fork" as opposed furls, there's a slight problem). im willing to give it all a second shot, just because i want to like this place more than i did but perhaps im better served trying somewhere else out first for my thin crust fix.
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