"Disclaimer: I'm from NYC, born and bred. I've eaten New York pizza from Manhattan, Staten Island, and Brooklyn all my life. I've also eaten in Nonna sauce (gravy) restaurants my entire life. With that said ...The pizza is not NYC style pizza. Maybe NY State, but definitely not NYC. The sauce is good not too sweet, not too spicy. It's thick and has been cooked well. It's not a fresh sauce (raw) sauce, which I tend not to like. The menu states that they use pizza cheese In NYC, pizza joints generally use mozzarella. Nothing more, nothing less. The cheese seems like it's mostly mozzarella, but it tastes like there's something else mixed in. This is very common here in MA. The crust tastes ok, but it's WAY TOO thick. It has the mouth feel and weight of a typical non-NYC crust. I don't believe it was hand thrown, more like rolled out and patted down. This is what I really didn't like about the pizza. The crust was too thick. They obviously clean their ovens because the bottom of the pizza wasn't burnt and didn't have caked on crud. This is very, very good. If you're looking for NYC style pizza, this isn't it. If you're used to thick, bread crusts then it should suite your taste.Their NY calzones are ok. Good fluff of ricotta, lots of mozzarella, and a nice crust. I just wish there was more ham. My calzone barely had any ham in it at all. I think I had two, very small, thin pieces The sauce is key thick and well-cooked.The eggplant parm with pasta is delicious! The slices of eggplant were thicker than I'm used to, but that doesn't take away from the fact that the breading is flavorful and the oil was clean. Eggplant is a sponge and will take on any flavor in that oil. I tasted nothing but perfectly fried eggplant! The edges were nice and crispy, there was enough mozzarella, and the pasta was good. Again, that sauce is delicious.All in all, I wouldn't order pizza or calzones from here again. HOWEVER, I will come back for the eggplant parm dinner."
Pizza Chef
