The sauce is good with plenty of basil, oregano and fresh tomato. The crust was decent, very similar to that of Geraci's. A little on the soft side, not as crispy as I prefer my crust to be. Maybe it is because of the Lake Erie water used to make it, not NYC water. Who knows if that is true. Anyways the cheese is alright, but I have had better. Overall, this is one of the best places within a few hours drive that has an alright brick oven pizza. Better than Vincenzas.