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  • All we can say is wow. This was our first visit to Old School Pizzeria - from a 1st choice recommendation from Siri. We read through a handful of the Yelp reviews and decided that 4.5 stars by over 500 people was a good sign. We went in on a Tuesday night just before 8pm. About half the restaurant was full. We walked up to the counter and told the guy (Jose) that we were first timers. He walked us through the menu which was great since we didn't really know what to expect. We ordered garlic knots and a small carnivore pizza. Knots came out first. Piping hot which was great. (Our only suggestion is to ask for marinara for dipping since you get a side of ranch with it.) They were slightly crispy and soft in the middle. The pizza came a little bit after. It was a little greasy, but nothing less should be expected with all that meat and cheese. Nothing a napkin couldn't help with. The pizza was nice and hot also. The toppings, what can I say about the toppings... as a first timer. I was impressed. There were strips of chicken, strips of bacon... and sure enough, the menu says homemade meatballs (that were sliced.) It was amazing. We were thinking cubed chicken with the bacon bits - like what you would get at a dominos/pizza hut setting, but this was NOTHING close to that. After the delightful app and entree we had to try the cannoli. Sure enough - it was just like the rest of the food - Spectacular! And of course, I think Jose should get a lot of the credit too. He staff always makes or breaks the experience as a whole. He was our greeter, cashier, waiter, etc. We only talked to him a little bit each time he came to the table, and each of those times we learned a new piece of info... the conversation really rounded the whole dining experience. The only thing I would change is I wish you could have the option to pay at the end instead of upfront. I think we would've tipped more on the back end, then upfront when we ordered (before even trying the food or experiencing the service.) We will DEFINITELY be coming back.
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