"I attended school nearby and often passed by this restaurant, so I decided to give it a try. They only open for dinner, so I had to wait until 5 PM. The staff wasn’t the friendliest, which I find typical for family-owned establishments—perhaps they've been doing this for so long that they've lost some of the warmth, but it didn’t bother me too much. The atmosphere was somewhat cozy, but I didn’t really care for the vibe; it felt like a mix between a local pizzeria and a small eatery. It's a very small place, so I can imagine it getting crowded during peak hours and on weekends.
I ordered a small pizza, which turned out to be quite large—around 14 inches, not much smaller than a 16-inch pizza! After eating two slices, I felt quite full. The toppings were decent, with good quality cheese and tomato sauce, but I believe the key to great pizza lies in the dough. Here, the dough was passable—somewhat flavorful—but had an overly burnt taste from the oven. What I didn’t like was the thick crust, resembling street pizza but even thicker, making it tough to chew. Personally, I prefer a truly thin crust that is crispy on the outside and soft on the inside, light, airy, and fluffy. It's an art form that, unfortunately, isn't commonly found in many places in NYC. This pizza was more of a street style, loaded with cheese and sauce, while I was hoping for a thinner crust with lots of gooey cheese."
