"This updated review is no longer valid, as the restaurant is now under new ownership as an artisan pizza shop. In my opinion, this pizza is not traditional pizza, but rather fancy flatbread creations made with low acid sauce, fresh mozzarella, and 00 flour. It is an authentic Neapolitan-style slice that is slowly disappearing in New York City. There are different types of New York pizza, such as Neapolitan, Margherita, and Sicilian, but this shop is experimenting with their own unique twists. In Queens and Brooklyn, you'll find more sauce, in the Bronx more cheese, and in Manhattan an equal balance of both. Pizza should never be eaten with a fork; instead, fold the slice and eat it from a paper plate to avoid sauce and oil dripping down your arm. On the West Coast, pizza tends to be topped with pineapple and ham, broccoli, or even without sauce or gluten, and often eaten with a fork and knife. While these variations are respected, there is no comparison to the traditional New York style pizza. In New York City, pizza is typically enjoyed as a plain cheese slice, as part of a wing, pasta, or antipasto meal. If a pizza is gluten-free, it often lacks the elasticity of traditional dough and can taste dry and cardboard-like. I may not be a food critic, but as someone who has been consuming NYC pizza for 40 years, I can confidently say that this is my expertise."
