It's no secret this place got a ton of publicity as we patiently awaiting it's opening in the extreme traffic location. As a probably better alternative for families as we know most kids are fans of pizza versus burgers. The tourist crowd aren't the only one's that dig this place. The locals had a nice blank radius for pizza when that one place closed, oh yeah, it's been so long and turns out they were forgettable, but anyhow.
I'd actually suggest you wait on this place. It's new, they are working out kinks and my initial though is their signature pizza's are pretty basic and not in the good way. Meat eater has 2 types of meat, out of a possible 7, and it doesn't even need the red onions, meatatarians care not for veggies. Also I was intrigued by the ricotta, gorg and goat options. Don't be fooled by Ovaline, it's just a size and method of mozzarella, not crumbled, but the traditional way they make pizzas in Italy too, so they are basically sliced off these 4oz ball sized pieces. I'm not sure what they meant by drizzle, but pizza eaters usually don't care that drizzle implies light or small amount. Gluten free otions, but nothing separate. Order online is cool, but no app. Before I go into detail about my visits I really think they need just a little more refine menu, they have a good variety, but the profiles seem a little incomplete.
Love the beet and goat cheese salad, but ditch the almonds, the beets are sweet enough, we need texture somewhere else, I was thinking pine nuts and red onions for some bite as the goat cheese is smooth and the beets are sweet. Perhaps croutons. Vinagrette is light and not too acidic. They are generous with the arugula on their menu and salads which is nice. Antipasto is much larger, but I found the Italian vinaigrette to be generic and the overall flavor to be missing something, the bacon was nice, but wasn't the headliner, it ended up being the chicken and artichokes, the ovalini should do better since it's an entrée. Save the shaver mozzarella for the Caesar which isn't even Italian.
Loved the white top, bold, colorful, texture. Bacon was crisp, arugula gave bite, garlic to ward off vampires....That's for you twihards. Link in and the sautee'd onions was interesting, I didn't think it would work, but it was ok, even without the spicy red sauce. Light on the sausage. Red vine was tempered as my initial though for cherry tomatoes on a pizza was the acidity, then I thought they would need to be roasted. It was neither. The tomatoes were so non existent it was perfect. Green stripe didn't need the chicken, it needed the earthiness of mushrooms. Oh and the grilled chicken was bland. Barely taste the seasoning. Smore pies are excellent, light with the perfect amount of sweet for the light meals here, the pizzas are not huge, nor are the salads so to keep in tradition, why make a heavy dessert. Pizza's are thin, possibly the thinnest around, cooked fast, but nothing beats a brick oven, the nuances are undeniable and unique.
Build your own pizza is a way better method, take your favorite from elsewhere and have them build it here. Service is good, but they certainly aren't prepared for the popularity, slow, weeknights only, leave the weekends for the tourists. Price is still reasonable all things considered, but I wouldn't come here for a carb load fest. Plenty of room for improvement. Speed is of the essence here in the fast and casual dining experience. Is spent enough time waiting to try, now I'll come when it's not busy and make my own. Décor and seating is equally built for speed, it's open and bright, more like modern burger joints (think lounge and smash).
I'm not really mentioning parking as the shared parking of the facility is a wreck with out of towners and rental cars it weight not on my rating, but it's a pile. read more