"I really want this place to be a five star pizzeria, but I feel like they just miss the mark with every order. The good: The staff is very friendly and helpful. They have a good selection of specialty pizzas. They have a good selection of toppings. Theymake New York style pizza, thin, two hand slices. The bad: There is always something that they do to the pizza that leaves medisappointed. Examples: Today, I ordered the Aglio, which has prosciutto, basil, garlic and artichoke hearts. Sounds amazing,only it wasn?t. The garlic was left as whole cloves on the pizza. The prosciutto was cooked! The beauty of prosciutto is thatit is dry cured. Good prosciutto is thinly sliced, tender and salty. The prosciutto on this pizza was cooked to a crisp. It wasbasically bacon. You might say that I ordered a pizza, which goes in an oven. Therefore, I should expect the ingredients to becooked. Then you?ve never had good New York style pizza with prosciutto on it and you don?t know what you are missing. Theprosciutto should go on either in the final minutes of cooking or after the pie is done. The basil should also go on after thepie is cooked. In the case of a pizza with prosciutto, the better choice would be arugula, but I won?t hold their choice oftoppings against them. I knew I was getting basil and was okay with it. I was just hoping that it would be fresh and not cooked. Last week, we ordered the Tina Mediterranean and the toppings were not evenly dispersed. Entire slices were missing chicken.Some slices had what appeared to be a cup of olives. I?ve never understood why pizzerias don?t pay more attention to toppingdistribution. I won?t stop going here because it?s better than Domino?s on many levels and not much more expensive, but I dohope they can improve. They are so close."
