"First, I 've had many good slices here, and even a good pie or two over the years. If you 're hanging at Shapell Park, or the skatepark, this is a good nearby spot.If you 're ever at a little festival at Shapell Park like Pork-roll-apalooza or whatever, come across the street to here for cheaper beers.Now, I consider myself a bit of an architectural preservationists. So the most important thing I want to say here, is that I pulled up for the first time in quite a few months, and didn 't even recognize the place. Their amazing neon Rocco 's sign is gone! This was incredibly disappointing. This was a beautiful, bright sign, that I absolutely feel is an important part of the downtown Phillipsburg landscape. It is literally heartbreaking to see it is gone. Can I buy it? Is it broken? Can I help get it fixed? Can WE, as a community get it fixed? If so, I 'd be so happy to help get a fundraiser going! I 'm pretty sure the other architectural preservationists would be interested as well.And if not, I 'd be happy to buy it and put it in my home.Anyway, back to the review. Now as I said, I 've had plenty of good slices here, and a good pie or two. But the other night I was omw home from work (an hour commute each way), and ordered a large pepperoni pie. They said 15 minutes, I got there 20-25 minutes later, and they didn 't even start the pie! So I get there, they have me pay for it, then I wait maybe 10-12 minutes while they rush cooked it. See, I worked as a pizza delivery guy for years, and I know that you can 't just pull a pizza out of the oven, and take it on the road. It has to cool off for a couple of minutes, or the cheese will just be all over the place, and not even stick to the dough. A slide-pie as we called it in the industry. Well, that 's just what I got. Where the slices were cut, the cheese slid right over them. There was no longer any defined slices. The cheese was mostly to one side, the other side was dough and sauce.Now I know they didn 't make the pizza like this. But my point is, the 2 or 3 minutes of cooling on top of the oven is just as important as the cooking of the pizza itself. Everyone who has worked in the industry knows about the cool off period. Then if you 're really good, you cut the slices after the cool off. I called in advance to make sure their was time for this.And no restaurant can afford to ignore a phone order these days.The pie should 've been free, or I should 've walked.Oh well. I 'll be back to give them another chance though as a local. Hopefully I can edit this review then."
Tuna Cheese
