I've dined at Il Pizzaiolo numerous times; most recently on a Sunday evening with a couple visiting from New York city. We arrived at our reservation time of 8p and were seated downstairs in the back right corner. I find the seating arrangements upstairs are a bit more spacious, but they were in the process of closing the section down for the night - understandable. Service was a little shaky on this occasion. Our waiter was one I've had before and not someone that I would characterize as stellar, so we got exactly what I thought we'd get. For the restaurant being quiet, it took almost 5 minutes before he came to the table and then our drinks sat at the bar for a couple minutes while he disappeared. If my guest hadn't blocked me into the booth area, I would have hopped up and grabbed them! We ordered two appetizers, the calamari and a meat and cheese plate. Both were quite delicious - especially the calamari which we found to be nicely cooked - not greasy at all. To my surprise, the restaurant is no longer ordering bread from an outside bakery (boo). Instead, they are serving their own bread straight from the wood burning oven. Guess what? It's basically their pizza dough, in the shape of a mini pizza/pita with no toppings. It's odd and I really missed having real bakery bread with olive oil to dip. Now, I know there are a lot of people that believe bread shouldn't be expected, to which I'd respond...then take it away and don't serve anything at all. We also shared two pizzas, the funghi and diavola. Both were on par with what I've had from Il Piz before. It's close, but nothing like pizza when you're in Italy. I suggested to my guests that they order a slice of tiramisu for dessert - they did and were very happy with their choice. You honestly can't go wrong ordering it from Il Piz. It's a plentiful serving a pure deliciousness.