Just hope it true. Well... maybe not, you are spamming over the net and it is more likely that you were doing advitisement in some way or sense. Don't do it again. Because you will receive a mail from Tom and you will know why.
: Our party of four enjoyed dinner at PizzaPiazza-Trattoria in : Greenwich Village NYC this weekend, and highly recommend it:
: PizzaPiazza-Trattoria : 212 505-0977 : 785 Broadway : West Side of Broadway between Ninth and Tenth Streets
: The Trattoria is beginning to attract a new following, especially : on weekends, so reservations are advised.
: PizzaPiazza-Trattoria is an update of the old standby (operating for : well over ten years) Pizza Piazza at Tenth Street and Broadway. New : management have turned the restaurant, which has an uncrowded, open : decor with large picture windows fronting on Tenth Street and on : Broadway, into a sophisticated restaurant operation.
: Amid these changes the restaurant remains pleasingly informal, and : the pricing is moderate while the subtlety of the menu offerings : in most cases matches that of "sophisticated mid-town Italian" : restaurants such as Il Menestrello and Trattoria dell'arte.
: Some Pizza selections are still available, but these are de-emphasized : in favor of a diverse selection of more classically Italian dishes.
: Noteworthy among these:
: - Carpaccio di pesce spada con finocchio : [Thinly sliced raw swordfish with anise, lemon, : and olive oil]
: - Insalata di finocchio rucola e parmigiano : [Arugula and fennel salad with shredded Parmesan cheese]
: - Insalata di bresaola con rucola e parmigiano : [Dried cured beef in oil and lemon with Parmesan : cheese and arugula]
: - Ravioli di spinaci e ricotta burro e salvia : [Homemade ravioli filled with spinach, ricotta in butter, : sage, and Parmesan]
: - Battuta di pollo in pizzaiola : [Chicken scaloppine with black olives, garlic, capers : and tomato]
: Chef Antonio Lombardi, formerly of Paper Moon is responsible for the : kitchen.
: The new general manager has a diverse restaurant entrepreneurship : background, including shares in other Manhattan restaurants, as well : as another Trattoria in the Turks and Caicos.
: -- : ---------------------------------------------------- : E-mail address for Steven Bookman: stev...@panix.com : Location: New York City. : ----------------------------------------------------
: Just hope it true. Well... maybe not, you are spamming : over the net and it is more likely that you were doing advitisement : in some way or sense. Don't do it again. Because you will receive : a mail from Tom and you will know why.
Just as another aside, I have been to PizzaPiazza twice, and both time found the food to be mediocre, overpriced, and roughly akin to some of the mini- chains around the city. Their service was unprofessional, and disinterested in their customer, at best. I, and my guests, heartily disliked the experience, were unimpressed, and I would not go there again. Additionally, because of my bad experiences with the original restraunt, I am not encouraged by the "more-of-the-same-but-upscale" sound of this new offshoot.
This is all, of course, my opinion, but I really-couldn't let such a one-sided hard-sell as the initial post go ignored and unremarked. Do with my input as you like.
One final note: I last ate there about sixteen months ago, so it is *possible* it has improved. Also, I beleieve that Zagat's gave it a 'mixed' rating, which indicates to me that what could be fine one night could be less than that another. YMMV.
: Amid these changes the restaurant remains pleasingly informal, and : the pricing is moderate while the subtlety of the menu offerings : in most cases matches that of "sophisticated mid-town Italian" : restaurants such as Il Menestrello and Trattoria dell'arte.
No offense, but the execution of those menu offerings doesn't really come anywhere close to the quality of Trattoria Dell'Arte or Il Menestrello. My impression the last time I ate at Pizza Piazza was that it was a cut or two above Pizzaria Uno... decent, but nothing special. Also, the ambience is a bit like a mall Olive Garden.
In article <4af57v$...@panix3.panix.com>, stev...@panix.com (Steven
Bookman) wrote: > Our party of four enjoyed dinner at [a restaurant] in > Greenwich Village NYC this weekend, and highly recommend it:
[snip]
A blatant advertisement for a local restaurant, very thinly disguised as a review, posted to several newsgroups read by people all over the world. Hoo boy. Right up there with telling us about the cute craft items your wife is making for Christmas presents, and how we can buy them at your local craft outlet.
stev...@panix.com (Steven Bookman) wrote: >Our party of four enjoyed dinner at PizzaPiazza-Trattoria in >Greenwich Village NYC this weekend, and highly recommend it:
What a scumbag! Clearly an advertisement, and won't cop to it in his followup post.
btw, the place has been around forever. When it was new (about 10 years ago) it sucked, too.
hub...@dino.cs.nyu.edu (Hung-Hsien Chang) wrote: >Just hope it true. Well... maybe not, you are spamming >over the net and it is more likely that you were doing advitisement >in some way or sense. Don't do it again. Because you will receive >a mail from Tom and you will know why.
>: Our party of four enjoyed dinner at PizzaPiazza-Trattoria in >: Greenwich Village NYC this weekend, and highly recommend it:
>: PizzaPiazza-Trattoria >: 212 505-0977 >: 785 Broadway >: West Side of Broadway between Ninth and Tenth Streets
>: The Trattoria is beginning to attract a new following, especially >: on weekends, so reservations are advised.
>: PizzaPiazza-Trattoria is an update of the old standby (operating for >: well over ten years) Pizza Piazza at Tenth Street and Broadway. New >: management have turned the restaurant, which has an uncrowded, open >: decor with large picture windows fronting on Tenth Street and on >: Broadway, into a sophisticated restaurant operation.
>: Amid these changes the restaurant remains pleasingly informal, and >: the pricing is moderate while the subtlety of the menu offerings >: in most cases matches that of "sophisticated mid-town Italian" >: restaurants such as Il Menestrello and Trattoria dell'arte.
>: Some Pizza selections are still available, but these are de-emphasized >: in favor of a diverse selection of more classically Italian dishes.
>: Noteworthy among these:
>: - Carpaccio di pesce spada con finocchio >: [Thinly sliced raw swordfish with anise, lemon, >: and olive oil]
>: - Insalata di finocchio rucola e parmigiano >: [Arugula and fennel salad with shredded Parmesan cheese]
>: - Insalata di bresaola con rucola e parmigiano >: [Dried cured beef in oil and lemon with Parmesan >: cheese and arugula]
>: - Ravioli di spinaci e ricotta burro e salvia >: [Homemade ravioli filled with spinach, ricotta in butter, >: sage, and Parmesan]
>: - Battuta di pollo in pizzaiola >: [Chicken scaloppine with black olives, garlic, capers >: and tomato]
>: Chef Antonio Lombardi, formerly of Paper Moon is responsible for the >: kitchen.
>: The new general manager has a diverse restaurant entrepreneurship >: background, including shares in other Manhattan restaurants, as well >: as another Trattoria in the Turks and Caicos.
This sounds half-way decent... Maybe they'll make it the second time around (It's always better than the first time ;-)
Bs.
-- _____________________________________________________________________ Soleil's Solarium BBS - (703) 591-5236 - Fairfax VA Named of Soleil Moon Frye of "Punky Brewster" Fame http://transporter.com/bryan/
I think we have to stop this. The first mail I sent is becaue I have seen the Newsgroups with long header: Newsgroups: rec.food.restaurants,rec.travel.usa-canada,soc.culture.italian,alt.restaura nts,alt.food,nyc.food,nyc.general,nyc.announce,ny.general,rec.travel
So I assume that he is spamming over the network. It could be that he accidently use the "follow" up or some how it gets into all these newsgroup.
My posting is just out of precaution and suggestions. Nothing malicious nor accusing him of any wrong doing.
There is no need for this. Besides, he might be recommending a good restaurant.
Punky Brewster's BBS (bryan_sla...@soleil.blkcat.com) wrote: : hub...@dino.cs.nyu.edu (Hung-Hsien Chang) wrote: : >Just hope it true. Well... maybe not, you are spamming : >over the net and it is more likely that you were doing advitisement : >in some way or sense. Don't do it again. Because you will receive : >a mail from Tom and you will know why. : > : > : >Steven Bookman (stev...@panix.com) wrote: : > : >: Our party of four enjoyed dinner at PizzaPiazza-Trattoria in : >: Greenwich Village NYC this weekend, and highly recommend it: : > : >: PizzaPiazza-Trattoria : >: 212 505-0977 : >: 785 Broadway : >: West Side of Broadway between Ninth and Tenth Streets : > : >: The Trattoria is beginning to attract a new following, especially : >: on weekends, so reservations are advised. : > : >: PizzaPiazza-Trattoria is an update of the old standby (operating for : >: well over ten years) Pizza Piazza at Tenth Street and Broadway. New : >: management have turned the restaurant, which has an uncrowded, open : >: decor with large picture windows fronting on Tenth Street and on : >: Broadway, into a sophisticated restaurant operation. : > : >: Amid these changes the restaurant remains pleasingly informal, and : >: the pricing is moderate while the subtlety of the menu offerings : >: in most cases matches that of "sophisticated mid-town Italian" : >: restaurants such as Il Menestrello and Trattoria dell'arte. : > : >: Some Pizza selections are still available, but these are de-emphasized : >: in favor of a diverse selection of more classically Italian dishes. : > : >: Noteworthy among these: : > : >: - Carpaccio di pesce spada con finocchio : >: [Thinly sliced raw swordfish with anise, lemon, : >: and olive oil] : > : >: - Insalata di finocchio rucola e parmigiano : >: [Arugula and fennel salad with shredded Parmesan cheese] : > : >: - Insalata di bresaola con rucola e parmigiano : >: [Dried cured beef in oil and lemon with Parmesan : >: cheese and arugula] : > : >: - Ravioli di spinaci e ricotta burro e salvia : >: [Homemade ravioli filled with spinach, ricotta in butter, : >: sage, and Parmesan] : > : >: - Battuta di pollo in pizzaiola : >: [Chicken scaloppine with black olives, garlic, capers : >: and tomato] : > : >: Chef Antonio Lombardi, formerly of Paper Moon is responsible for the : >: kitchen. : > : >: The new general manager has a diverse restaurant entrepreneurship : >: background, including shares in other Manhattan restaurants, as well : >: as another Trattoria in the Turks and Caicos.
: This sounds half-way decent... Maybe they'll make it the second time : around (It's always better than the first time ;-)
: Bs.
: -- : _____________________________________________________________________ : Soleil's Solarium BBS - (703) 591-5236 - Fairfax VA : Named of Soleil Moon Frye of "Punky Brewster" Fame : http://transporter.com/bryan/
In article <DJG1Mp....@magpie.com> ma...@magpie.com (Steve Manes) writes: >From: ma...@magpie.com (Steve Manes) >Subject: Re: NYC Gr. Vilage Italian Rest. Strongly Recommended >Date: Mon, 11 Dec 1995 22:40:01 GMT >Steven Bookman (stev...@panix.com) wrote: >: Amid these changes the restaurant remains pleasingly informal, and >: the pricing is moderate while the subtlety of the menu offerings >: in most cases matches that of "sophisticated mid-town Italian" >: restaurants such as Il Menestrello and Trattoria dell'arte. >No offense, but the execution of those menu offerings doesn't really come >anywhere close to the quality of Trattoria Dell'Arte or Il Menestrello. My >impression the last time I ate at Pizza Piazza was that it was a cut or two >above Pizzaria Uno... decent, but nothing special. Also, the ambience is a >bit like a mall Olive Garden. >------------[ http://www.nylink.org/~manes/bouillabaisse.html ]------------- > Steve Manes La Bouillabaisse > ma...@magpie.com Brooklyn Heights, NY
Olive Garden.................You ARE a tough critic <GG>
OK, rather than bitch, lets help our spammer-in-denial improve his naturalness so that he will operate more stealthily next time.
: Our party of four enjoyed dinner at PizzaPiazza-Trattoria in : Greenwich Village NYC this weekend, and highly recommend it:
Barely plausible. I was onto you right there...sounds too formal and prepared. Lets try the following opening instead:
"Me and four freinds checked out a new place called PizzaPiazza Tratorria this weekend. In the village, Broadway, between 9th&10th. All in all, we were fairly impressed, especially since its virtually axiomatic that any restaurant with the word "Pizza" in the name is guaranteed to be pretty run-of-the-mill".
: PizzaPiazza-Trattoria : 212 505-0977 : 785 Broadway : West Side of Broadway between Ninth and Tenth Streets
Don't give the phone number or address, it's *way* too obvious.
: The Trattoria is beginning to attract a new following, especially : on weekends, so reservations are advised.
Awfully sales-y. "beginning to attract a new following, especially on weekends". How would you know this since you just tried it out for the first time? Ick. Lets replace that with:
"The place was pretty much hopping - Although I was just thankful to get a table at all in a pizza joint on Saturday night. Probably good to do a res."
: PizzaPiazza-Trattoria is an update of the old standby (operating for : well over ten years) Pizza Piazza at Tenth Street and Broadway. New : management have turned the restaurant, which has an uncrowded, open : decor with large picture windows fronting on Tenth Street and on : Broadway, into a sophisticated restaurant operation.
*Way* too wordy. Displays far too much interest. Let's try:
"Nice decor, not tacky. Defintely an upgrade from the old place, which pretty much sucked."
: Amid these changes the restaurant remains pleasingly informal, and : the pricing is moderate while the subtlety of the menu offerings : in most cases matches that of "sophisticated mid-town Italian" : restaurants such as Il Menestrello and Trattoria dell'arte.
: Some Pizza selections are still available, but these are de-emphasized : in favor of a diverse selection of more classically Italian dishes.
Beyond shameless. Just skip the whole section.
: Noteworthy among these: : - Carpaccio di pesce spada con finocchio : [Thinly sliced raw swordfish with anise, lemon, : and olive oil] : - Insalata di finocchio rucola e parmigiano : [Arugula and fennel salad with shredded Parmesan cheese] : - Insalata di bresaola con rucola e parmigiano : [Dried cured beef in oil and lemon with Parmesan : cheese and arugula] : - Ravioli di spinaci e ricotta burro e salvia : [Homemade ravioli filled with spinach, ricotta in butter, : sage, and Parmesan] : - Battuta di pollo in pizzaiola : [Chicken scaloppine with black olives, garlic, capers : and tomato]
If you still had anyone going at this point, you just lost them with the menu listing. Who's gonna believe that a guy with a last name like Bookman is gonna be able to reel off five names like "Ravioli di spinaci e ricotta burro e salvia"?
Let's just replace the whole section with: "The homemade ravioli was good, and my girlfreind, who's a chef, really dug the Chicken scalopinne". Note that to make it look good, you should misspell a few of the tougher words, like "scaloppine".
: Chef Antonio Lombardi, formerly of Paper Moon is responsible for the : kitchen.
: The new general manager has a diverse restaurant entrepreneurship : background, including shares in other Manhattan restaurants, as well : as another Trattoria in the Turks and Caicos.
Drop it. Your there with three freinds, remember? You most definitely arent going to go up and get the resumes of the staff. Let's just leave off with:
"It makes a nice local addition. Check it out, but don't tell too many people."
>: Chef Antonio Lombardi, formerly of Paper Moon is responsible for the >: kitchen.
>: The new general manager has a diverse restaurant entrepreneurship >: background, including shares in other Manhattan restaurants, as well >: as another Trattoria in the Turks and Caicos.
>Drop it. Your there with three freinds, remember? You >most definitely arent going to go up and get the resumes >of the staff.
You said it all! ("Gee honey, I'm so impressed with this place, let's go meet the kitchen staff! Maybe we can get a tour?!")
: Is it so hard to imagine a restaurant manager working the tables, : greeting guests, and having a three minute conversation about : what he is trying to do, in response to praise from a first time : diner?
Sorry, but it sounds like you were writing a newspaper report, not an honest, off-the-cuff review.
Unless you were taking some rather extensive notes, and you had an extremely in-depth conversation with the staff, your post looks rather disingenuous.
: In <4apkcn...@cmcl2.NYU.EDU> hub...@happy.cs.nyu.edu (Hung-Hsien Chang) writes:
: >I think we have to stop this. The first mail I sent is becaue : Stop what? ? A single post with a sincere dining recommendation?
As if!!
: >So I assume that he is spamming over the network. It could be : : One solitary post is "spamming"?
When it is a thinly veiled commerical post, and it is directed to:
rec.food.restaurants Discussion of dining out. rec.travel.usa-canada Travel in the United States and Canada. soc.culture.italian The Italian people and their culture. alt.restaurants alt.food nyc.food Eating out around the New York City area. nyc.general Items of general interest in NYC. nyc.announce Announcements in NYC. ny.general Items of general interest in New York. rec.travel
Then most definitely YES, it is spam. You must have *really* liked that meal to take the trouble to include soc.culture.italian and rec.travel.usa-canada !
: Slander is malicious - curb your doggerel!
Slander? Sounded like he was just calling a spade a spade, if you ask me. Now heading up a post with a sophisticated, well conceived topic like "Hung-Hsien Chang is a Jerk", well now, THAT just might be considered slander.
Mr. Bookman, buy a clue: admit you screwed up, apologize, and move on, because nobody is buying your I'm-just-a-persecuted-innocent line of BS...
I'll give you this - you are defining a whole new level of cluelessness.
In article <4b2u41$...@netnews.upenn.edu>, dmac...@mail1.sas.upenn.edu
(Donald Scott Macron) wrote: > Steven Bookman (stev...@panix.com) wrote:
> : Is it so hard to imagine a restaurant manager working the tables, > : greeting guests, and having a three minute conversation about > : what he is trying to do, in response to praise from a first time > : diner?
> Sorry, but it sounds like you were writing a newspaper report, not an > honest, off-the-cuff review.
>Slander? Sounded like he was just calling a spade a spade, >if you ask me. Now heading up a post with a sophisticated, >well conceived topic like "Hung-Hsien Chang is a Jerk", well >now, THAT just might be considered slander. >Mr. Bookman, buy a clue: admit you screwed up, apologize, and move on, >because nobody is buying your I'm-just-a-persecuted-innocent >line of BS...
I'd rather he didn't apologize because that would mean yet another post from him. He's written enough.
: >Sorry, but it sounds like you were writing a newspaper report, not an : >honest, off-the-cuff review.
: So you are the arbiter of the honesty level of someone you have : never met. Perhaps you're projecting, Mr. Macron.
No, but I certainly can assess a writing style and a level of detail in a post. I can also see that you're pretty damn defensive, more than a bit hostile, and a fine candidate for asshole of the week.
> dwri...@texas.net (David Wright) wrote: > ker...@world.std.com (Kerry M Miller) wrote: > Steven Bookman (stev...@panix.com) wrote: > hub...@happy.cs.nyu.edu (Hung-Hsien Chang) writes: > <BLAH BLAH BLAH unrelated to all of these newsgroups friggin' BLAH DELETED!>
> Why don't you girls kiss and make up? Whatever you do, do it in e-mail.
I'm confused -- these people aren't girls?? Oh, I know, you are insulting them by calling them girls. But hold on, I'm a little girl reading this newsgroup. Does this mean you are insulting me too? Cute.
> When it is a thinly veiled commerical post, and it is directed to:
> rec.food.restaurants Discussion of dining out. > rec.travel.usa-canada Travel in the United States and Canada. > soc.culture.italian The Italian people and their culture. > alt.restaurants > alt.food > nyc.food Eating out around the New York City area. > nyc.general Items of general interest in NYC. > nyc.announce Announcements in NYC. > ny.general Items of general interest in New York. > rec.travel
> Then most definitely YES, it is spam.
Then you haven't got a clue what "spam" means. Please find out instead of displaying your ignorance all over the world.
Pierre -- Pierre Jelenc Know what's weird? Day by day nothing seems to r...@panix.com change, but pretty soon everything is different. pie...@nycbeer.org Calvin & Hobbes http://www.columbia.edu/~pcj1/
In article <30D6E87C.1...@engr.wisc.edu>, cetra <ce...@engr.wisc.edu> wrote: >Tim H wrote:
>> dwri...@texas.net (David Wright) wrote: >> ker...@world.std.com (Kerry M Miller) wrote: >> Steven Bookman (stev...@panix.com) wrote: >> hub...@happy.cs.nyu.edu (Hung-Hsien Chang) writes: >> <BLAH BLAH BLAH unrelated to all of these newsgroups friggin' BLAH DELETED!>
>> Why don't you girls kiss and make up? Whatever you do, do it in e-mail.
>I'm confused -- these people aren't girls?? Oh, I know, you are insulting them >by calling them girls. But hold on, I'm a little girl reading this newsgroup. >Does this mean you are insulting me too? Cute.
No, it doesn't mean that I am insulting you. However, you do seem to have taken some insult from my silly little post, although it had absolutely nothing to do with you.
You seem to have a chip on your shoulder. Get over it.
In <Steve_Hoffmann-1812951247200...@shoffman.sdd.trw.com> Steve_Hoffm...@qmail4.nba.TRW.COM (Yet Another Steve) writes:
>In article <4b2u41$...@netnews.upenn.edu>, dmac...@mail1.sas.upenn.edu >(Donald Scott Macron) wrote: >> Steven Bookman (stev...@panix.com) wrote:
>> : Is it so hard to imagine a restaurant manager working the tables, >> : greeting guests, and having a three minute conversation about >> : what he is trying to do, in response to praise from a first time >> : diner?
>> Sorry, but it sounds like you were writing a newspaper report, not an >> honest, off-the-cuff review.
He didn't say it was an off-the-cuff review.
>Report? Try "advertisement."
I'm a little late to this hanging party, but I see it's still going on a week after I was last in this newsgroup.
I'm not a close friend of Steve Bookman's, but I've met him a couple of times, and I can assure you:
1. He works in the computer world, not the restaurant or reviewing worlds.
2. He really does write like this all the time. Hell, he even talks like this.
I agree that this was too widely crossposted (nyc.announce? c'mon, Steve!) but not insanely. He did seem to be a bit wild for the place, but we all fall in love with restaurants that others are less enthusiastic about (if this has never happened to you, you may not be in the right newsgroup).
I suspect if everyone stopped the feeding frenzy, he would acknowledge both of these. As it is, people have been writing things that are far less defensible than what Bookman did, and left him too busy defending himself to get to that.
-- <s...@panix.com> <s...@acm.org> =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= "Arrogance doesn't disturb or impress us. We understand arrogance." -- Josh Boger, Vertex
: >: >Sorry, but it sounds like you were writing a newspaper report, not an : >: >honest, off-the-cuff review.
: >: So you are the arbiter of the honesty level of someone you have : >: never met. Perhaps you're projecting, Mr. Macron.
: >No, but I certainly can assess a writing style and a level of detail in : >a post. I can also see that you're pretty damn defensive, more than a : >bit hostile, and a fine candidate for asshole of the week.
: Too bad you are so automatically wary of people whose views and : opinions you encounter. It must be an energy-draining lifestyle.
Steve:
Perhaps if you'd have addressed the rather legitimate questions about your original posting, you'd never have taken such flak. Perhaps if you'd cut out the personal attacks, you'd be taken for something better than guy who spends too much time with his computer and too little taking the recommended doses of prozac.
I don't need to meet you to suspect you are a liar; your post has caused more than a few people to doubt your veracity. If you make a statement in a public forum that is questionable, expect to be questioned. If you shout it to the universe (or in this case, in newsgroups of dubious propriety), expect to be questioned *alot*. If you back up your original statement with spiteful, baseless vitriol, expect to get flamed.
I'm not wary of people with "opinions" and "views". I *am* wary of people who blatantly trumpet suspicious endorsements in inappropriate forums, particularly when I have good reason to think these endorsements ain't worth the electrons they're transmitted on. Hell, my freakin' *cats* have views (rather strong ones, I'd suspect) on the qualities of certain types of salmon-innards -- this doesn't mean I'm about to agree with them. I happen to think that the restaurant you endlessly droned on about was crap, and I think your post has an unwarranted enthusiasm that borders on fanatic. I *think* you're a liar. Who knows -- you might just be someone with absolutely no taste, who normally sounds like a cheap used-car salesman.
If you make insane comparisons between this place and others (which are commonly held to be head-and-sholders above it), expect people to raise red flags. I sure as hell am not going to let you spam your one-sided propaganda for a place without presenting another side to the story.
I even gave you the benefit of the doubt by qualifying my original post: although your commentary sounded as contrived as a White House press release, I *did* note that there may have been management changes since I had last visited the place. Instead of focusing on this, and admitting that your hard-sell had all the subtlety of a jack-hammer and the charm of MAKE MONEY FAST, you went for blood. Fine; I think you're being an asshole.
Incidentally, I have been informed that these kind of posts are representitive of your general temperment and behavior. I pity those who are forced to be around you. You're free to flame me through the e-mail, but I'm just gonna kill-file you from my newsreader, since this public vendetta of yours has gone on far too long.
I agree. Pizza Piazza is not so great. I used to like their chicken pizza, but I was young and stupid then. i didn't know any better.
Want good pizza? If you can dare cross the bridge, come to brooklyn. THere's Patsy's undr the brooklyn bridge where the dough is fresh and so is the cheese. Also try Tottonn's on Coney Island--even
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