| rev:text
| - I'm a firm believer that the general worthiness of pizza can be judged by a pepperoni slice. Nothing more, nothing less. Pepperoni is a standard topping, probably the most common. Cheese, dough and sauce are the other stars of the show. The few toppings leave limited room for error. Yet, as you can probably infer from my 2 star rating, I was left underwhelmed by Crust.
Let me preface; this isn't an attempt at being a contrarian to the other glowing reviews. It's just me being brutally honest as I always am. Being that my opinion differs from just about everyone else, I'm left wondering how I came away with such a stark difference of opinion? What do others taste that I don't? Is this another case of sheep following a herd? Or am I the one who's wrong? Let's examine...
Let's me begin by stating that I really wanted to like this place. The owner seems nice. I'm told he's "passionate" about pizza. They had like 8 people working on a Saturday night despite us being the only one in the place and it being about 1/8th the size of my garage. It's a cute place. I hope they succeed. After all, they're just another small business trying to make it in this unforgiving world. And now that the newness has worn off, I suggest it's time to take off the kid gloves.
I love pizza and I was starving since I skipped lunch that day. A pepperoni slice was needed to quell my hunger. Yes the slices were huge. Yes the pepperoni slices were thick. The cheese shredded to order. The sauce --I'm told-- made from scratch. Yet none of this matters if the final product is bland or in the case of the sauce, overly seasoned. My biggest issue with Crust was the sauce. It was a simple red sauce. Yet I tasted garlic for 2 days afterwards. I don't know if this was a mistake or what, but it was crazy garlicky. And I'm a huge fan of garlic. On occasion, I've been known to roast an entire bulb and spread it on toast. I'm no stranger to the root veg. But this sauce? It screamed of "gah-lick". Emeril wouldn't even approve.
Next up? The dough/crust. Let me try and describe the method of how they create the crust: Let's say you order a 12" pie. They roll it out to a 16" in diameter, then roll the outside of the dough inward about 2" all the way around. You're left with this massive rope of unevenly cooked crust. And it's not even stuffed with cheese or anything. Odd, but a trademark of theirs I suppose. Overall, the dough and crust was completely unmemorable and bland.
Final verdict? Sorry folks, but Crust seems like a Bust.
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