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1st Ave-14th St (L)
Astor Place (6)
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This place has been on my list since before it opened it's doors. Last night I finally got the chance to check it out. We had perfect timing and walked into the packed restaurant as another couple were leaving. They quickly wiped down the table and immediately sat us and took our drink order. We were given the very simplistic menu (maybe 5 different app's and pizza options) and by the time our drinks were delivered we put in our order.
1 Spicy Sopressata pizza ($16) and 1 beet salad appetizer ($9). The beet salad was so simple, fresh, and delicious. It had black olives, sea salt, thin red onion, mint (or was it cilantro, or both?) and slivers of a cheese I couldn't quite place. By the time we finished it our pie arrived. It was steaming hot and sliced into 4 wedges. I wasn't starving, but if I were I might have ordered another appetizer. This was just the right amount of food for this given evening. The pie was really something of beauty. The uber-thin crust was lightly charred but floury. The bufala mozzerella is completely melted and almost in a thick liquid state. Gooey goodness. The tomato sauce is San Marzano. They know the rules. There could have been a tad more meat, but I guess they are keeping with the simplicity of everything else and simply putting on 4 slices. Oh well. It is a great product.
With two glasses of wine and tip the bill came to $40-something dollars. The service is attentive but not intrusive and they certainly try and turn the tables but are not rude about it. We were in and out in about 45 minutes though. The tables are all on top of one another, so maybe not the best place for private conversation or first date, at least during their rush hours. I'm excited that they are now here though. I def prefer this style of pie over the Veloce Pizzeria that also opened close by in the past 6 months. I'm anxious to get back and try the rest of the menu.
Motorino messes with my ego:
I. Motorino makes me feel fat.
The pizza is pretty good. The sauce is okay and the cheese is excellent and creamy. The pie itself is small. Really small. I watched couples around me share these little things in amazement. How? Have I become that gluttonous? I could easily eat 2 or 3 of these.... but not at $14 a pop which leads to....
II. Motorino makes me feel cheap.
$14 is not a lot for pizza .... unless you're still hungry after. In order to eat and feel satiated at Motorino you need to order a few pies or get appetizers and dessert which would put this in the $30 and up per person range. For a nice pizza place? I can't do it.
III Motorino reminds me that I'm old.
I can remember a time when you didn't need to break out CC to pay for pizza. I can remember not waiting in line for pizza. I remember being full from pizza and having a few bucks left over for a beer or two.
Bitching over cost and taking strolls down memory lane? I'm obviously getting old.
Comparisons are never fair but..............
Gruppo on B is a better value
Luzzo's around the corner is also pricey but the sauce is better, more choice of toppings,... overall a superior pizza.
Motorino -- great for the younger crowd, but for old fat tightwads like myself it is merely okay.
IF you didn't know, you would've walked right past this place. I'm so glad I knew what I was looking for.
The place is small, but their decor is simple (pretty much, black and white themed) and the place seems larger than it really is. The smell of pizza permeates the dining room. We came for lunch, there was no wait for tables. Our waitress was like this really retro chick, so cute.
We ordered the two special pies of the day, the clams with marinara and the prosciutto with buffalo mozzarella.
The clam pie was really good but different from other clam pies that I've had in the past, like the New Haven's (sooo goood). The dough was warm and chewy, the marinara was tangy.
It's a good pie but $17 for an individual pie seems a little steep for me. I guess if it knocked my socks off I'd have a different opinion about it.
Heard really good things about the place but was skeptical due to the fact that it was replacing a really good pizza place. I was also looking forward to eating fried chicken but our plans got diverted.
I went with 3 friends on a Sunday night so it wasn't crowded. The waiter was helpful and accommodating.
We started out with some Mortadella, which was seared and served with mustard. A beet salad with marinated white anchovies, which was probably the best dish because of the anchovies.
In terns of pizza we got the marinara because I am strictly a sauce pizza person I don't do white pizzas. In addition to the crust, if the sauce isn't right then it just can't be good. We also got the special with clams( it was only sauce,no mozzarella cheese).
The pizzas were both good but nothing spectacular. The crust was a bit burnt on some parts. I suppose some people like the taste but I prefer to avoid the cancer causing bitter taste of blackened dough.
The crust was a good texture I like that it was a bit doughy at the edges, it would have been better had it not been burnt.
They do have desserts although not on the menu. They have also jumped on the soft serve ice cream wagon and offered two flavors raspberry and white chocolate. Swirled together it was decent but we still went for real ice cream afterwards.
As absolutely incredible as the pizza is, the place is lacking in anything otherwise. Even toppings for pizzas - there aren't many options and both times I've gotten wine there it wasn't good at all.
BUT the pizza is AMAZING. The cheese is fresh and delicious, the tomato sauce is like candy, and the bread is perfect and soft - the only crust I eat because the bread's so good!
Definitely worth going to for an entire pizza to yourself. It's truly delicious.
On our never-ending quest to find the perfect Margherita Pizza, we researched and researched to choose the one pizzeria we would visit during our very limited time in the city. After extensive discussion we decided on Motorino. Such is the dedication to this quest, we traipsed on over after having just eaten the most delectable doughnuts at Doughnut Plant and a "snack" (more like a full meal) of roasted pork, potatoes, and greens at Porchetta. To be absolutely honest, I really wasn't sure how much more I could eat, but a well-made Margherita Pizza is such a thing of beauty, I knew I would force myself to eat at least once slice to determine whether it was worthy of the title of "Best Pizza Ever" which at that time was held by Delfina Pizzeria in San Francisco, CA.
We sat down and placed our order and waited eagerly (OK, maybe a little warily since I really wasn't sure how much more food I could stomach. Plus I really sort of wanted the title to stay with Delfina since if Motorino won it that would mean the best pizza ever would be all the way out in NYC and that is a long way to go for pizza...). The pie came out blistered, fragrant with the sweet tang of tomato sauce, pools of melted Buffalo Mozzarella, and the spicy bite of fresh basil. We each picked up a slice and took a bite.
It was good. Definitely commendable. I liked the flowery notes of white wine in the sauce (although I did think it was a bit strong for pizza). The dough had a good chew and the crust was quite done well. However, I thought the cheese was a bit sparse and also a bit rubbery (which I found odd since Buffalo Mozzarella is generally very soft, significantly softer than regular Mozzarella). Also, the pizza in my opinion was too charred-the smokiness overwhelmed the rest of the ingredients.
So the results of the taste test were that the pizza at Motorino is very much serviceable but the Margherita pizza at Pizzeria Delfina still reigns supreme.
i could have sworn i already reviewed this place! Came with a large group so the wait on a sat night was pretty long as expected- over an hour. The hostess was really friendly though - we drank at the little wine bar next door and the hostess came by giving us time estimates as we waited. Since there were so many of us we decided to try almost the whole menu. The octopus salad was fresh and the mortadella was delicious, although once someone compared it to gourmet spam I couldn't help but think it as such. We tried a slice of almost every pizza and I think my favorites were the brussel sprouts one and the one witht he spicy soppressata. The crust was perfect (although some pies were more crispy than others), it had that slightly chewy texture so I actually ate the crust.
I obviously can't do a side-by-side but this pizza reminds me of Pizzeria Delfina in SF but PD (I think) has a more consistent perfect crust and an edge on flavor. I mean they house grind their chili flakes and its SF so maybe they just have access to better ingredients. This Motorino is still pretty new though so maybe they are still perfecting their craft with the oven. I think next time I will try the brunch pizza with the egg on top. Yum!
Maybe my hopes were too high. I was blown, but I was not blown away. I've been looking forward to checking out Motorino since they replaced Una Pizza Napoletana.
- Decor: big change from UPN. I love the new striped walls, shiny ceiling molding, light fixtures, and lighting. It can be pretty romantic.
- Line: We showed up close to 7pm on a Friday and had a 15 minute wait for a table for 2.
- Food: The wait was way less excruciating than UPN. We had the soppressata and filetti. The crust was perfect. The soppressata was spicy, had a great kick. The filetti was underwhelming. This was on the UPN menu and they made it way tastier with fresh basil rather than thyme. The pizza tasted bland and the cherries created a lot of excess liquid. If I came back again I wouldn't choose the filetti. The chocolate/raspberry froyo swirl was delish and made me think I was eating a raspberry truffle.
- Service: Fast and very attentive.
Would I come back again? Yes.
I am so fucking happy right now if you touch me you might die.
Ahahahha. I'm so in love, but I'm so scared.
What if this is it? The best pizza I've ever had. For the rest of my life it's just going to be me and Motorino. This is it? The one? Oh my god, oh god, oh god.
My stomach is still warm from that brick oven goodness. "The oven is so hot that it takes just two minutes to make it," said our server when I asked her where our pizzas were. We'd come in just as they were taking a full load of seating. So, it took a looooong time to reach heaven in dough-vember.
We got the brussel sprout pizza with smoked pancetta, pecorino, and garlic and the soppressata piccante pie had mozzarella, garlic, chili and oregano.
Our soppressata piccante was sliced so thin that the edges became crispy from the oven's dry, beautiful heat. Feeling the spice with that rough, crunchy texture mixed with the playful sweet and sour of their light marinara (not to mention the soft mouthful of their amazingly airy bread) made me die for a few seconds.
Nothing else in the world existed, all I could feel, taste, see, and hear was that pizza. The creak of the soft dough grinding into the buffalo mozzarella into my molars, oh god. Dough was never this light with so much bite. Oh god, it's so good. Sparks flew across my tongue as the chilis and the heat from the sausage skated across. I closed my eyes and could see the infinite universe, how it brought me to my fate tonight, to eat this fucking pizza.
The brussel sprouts were peeled apart and sprinkled across the pizza, thick little strips of pancetta rested on the pie like they owned the place. They don't just own Motorino, they also own my heart. Whether they like it or not, fuq, they can just sell it on e-bay if they don't want it.
Anyways, the brussel sprouts released an amazing nutty flavor that matched the incredibly salty, milky, bumpy pecorino. The little leaves from the brussels were singed on top, it was as cute as it was delicious. I loved the slight crinkling sensation it made in my mouth.
I don't want to eat anything else ever again. Just want to try all the pizzas ever at Motorino then eat them all over again. Goodbye world, goodbye.
Amazing pizza one of my new favorites now in the city.
Went for dinner on a Thursday night and luckily we got a table right away.
Our table got the broccoli rabe, and tried 3 different pizzas: the brussels sprout, squash, and the soppressata.
We were all dying it was so good, it was thin but the the crust was nice and chewy like neapolitan pizza.
They have brunch pizza-pizza al' uovo with eggs just like they do in Milan!
Next time I have to go for that.
I'm very upset to report that this pizza is absolutely amazing. I am a devote Motorino Williamsburg hater. It's crap and it's made by a couple of mexican dudes that don't know what the hell is going on. The margharita I had at the Manhattan location was wonderful. Lets just say they aren't throwing shame upon Una Pizza Napoletana's oven.
I haven't tried the rest of the menu, but look forward to checking it out.
Depending on how you like it, the best (or worst) part about the previous tenants pizza was the crust. At UPN they delivered slightly soggy crust with the most fantastic salty and slightly smoky chart. You could just rest it on your tounge and be in heaven...or (if you are bonkers) wish that the pizza was a little more crispy and had less of a flame cooked taste.
If you fit in the second group you will think Motorino is a huge improvement over UPN. The crust is more crisp and has less of the char taste. They also have more of a variety of pizza,wine, and offer desserts and apps. (They still serve the wine in crappy watter glasses)
If you are like me and loved that old crust....well your SOL.
Either way the interior did get a nice upgrade. The new digs are more classy and I would say the place is now not just a fantastic date spot for pure foodies and pizza lovers but great for everybody.
They also do take out...something that UPN stopped offering after a few months (though your dinners pizza at 3am wont hold as well as other cold pizzas...something about Neapolitan pizza that doesn't improve with time like a normal ny slice)
The price on the pizza also dropped by 30% or so but for a crust craver like me the quality dropped by more.
If you never went to UPN you wont be disappointed by eating here the pizza is great. However if you were hoping that because Motorino used the same oven as UPN the pizza would be the same...well you gotta stop living in the past.
Nice to see some reviews from people who have actually been here. I was excited to try Motorino, partly because I always welcome a new pizza contender and partly because I never made it to Una Pizza Napoletana (actually, I went there several times during their purported business hours, but they seem to have taken the day off).
Individual-sized neapolitan pies here. I went with the Fileti (mozzarella, cherry tomatoes, thyme), but the Stracciatella (basil, olive oil, sea salt) was probably the best of the ones we tried. Crust had a good flavor but was a little too crisp, with not enough flex. Still, I'd throw Motorino in my top 5.
Nice looking place, with friendly service. We were also there on Rolling Stones night, which enhanced my dining experience immeasurably. Hadn't heard the Black and Blue album in a long time. I like it, and the pizza. I'll be back.
Went here for a birthday dinner with two friends. Showed up a little after 6 and were seated right away. Started with one of the red wines (Brooklyn something from North Fork) that was pretty good. Got the bread basket and octopus to start. The bread was very similar to garlic bread, but very delicious. The octopus was good, not the most fresh but still pretty tasty.
For pizza we ordered the Soppressata Piccante and Filleta The Soppressata was delicious, had a bit of a bite (there were a few jalepenos on it), cheese was perfect and the crust very good too. The filetta was also very good, interesting taste to it as you almost create the taste of pizza with the cherry tomatoes acting as the sauce.
Overall service was good, the waiter was a bit pushy, and kept asking if we wanted more wine numerous times. Overall though it was a really good experience, will be back.
Delicious pizzas, ok space and service.
This cosy pizza place serves up some tasty authentic Italian-style pies. I spent most of my gastronomic capacity on their soppressata piccante, a spicy treat. I also loved their octopus salad which was full of huge meaty chunks of tentacles... sounds weird, tastes delicious.
The space itself was cramped, my friend had to literally get up and move out of the way to allow a table to our right to be seated. Service was okay, but because of the small space I was repeatedly bumped by our server. This same non-dexterous server also knocked a beer over on my lap (and didn't fetch me a free fresh one). I was tempted to give this place three stars for the mediocre service, but the pizza was too tasty to ding them.
Absolutely delicious! Ordered 2 pies: the soppressata picante and the stracitella (white with garlic, basil, olive oil). The red sauce is tart, not too sweet, and had enough water content to taste fresh. I was a little surprised that the soppressata was cooked a la pepperoni since I've always had it as charcuterie; but it was still superb. The stracitella was creamy, and evenly topped with basil that was pungent in both smell and taste. The basil looked sparsely applied but - a bite with a basil leaf was a delicious punch in the mouth.
The crust was perfect - chewy, a little ashy, just enough puff.
Good beer selection (Ommegang, Blue Point).
We actually had quite attentive service; showed up just before 10 PM on a weeknight though. Tables were closely packed but not awkwardly so (didn't need to move them to get out), and Bowie was on the playlist!
Motorino Arrived in Manhattan on Monday (9/14)!
The Billyburg pizza place serves up their pies using chef Anthony Mangieri's (of Una Pizza Napoletana) hand crafted brick oven:
http://www.chow.com/st...
The East Village addition occupies the same space as Una Pizza as well.
I haven't tried anything beyond the pizzas, so it's a good excuse to go back and have more pizza.
FOOD: Light, thin, chewy crust. A bit heavy on the charring for my taste. Otherwise a fantastic crust, athough I prefer the taste of the crust on Mangini's pizzas. Toppings were very well balanced and fresh. Prices are also cheaper compared to UPN.
DECOR: Cozier atmosphere compared to UPN.
SERVICE: Attentive and friendly.
Perhaps the best pizza I have ever tasted. The crust is from heaven. The only pizza I have ever had, where after finishing the center of the slice, I was excited to start in on the crust.
Great varieties, perfect crisp and light pie. The perfect marinara sauce for the picky pizza fan.
It can be a wait to get seated, but it is well worth it. And the hostess, Shotland (sp?), was exceptional. If it wasn't for her candor and delightfulness, we might have walked away from a long wait, but some of the yummiest pizza around.
I'd give em three and half stars if I could,
The good
The margherita was a traditional Neapolitan pie with a delicious tasty crust and creamy good fresh mozzarella.
The less than good,
The tomato sauce was a little bland and the crust was a little soggy.
This place is about on par with Keste having a better crust than Keste but a slightly less appealing sauce.
I still say Company Pizza is the best authentic Neapolitan style pizza you can get this side of Naples with Zero Otto Nove second.
Out with the old (Una Pizza Napoletana), in with the new (Motorino).
It shouldn't come as any surprise that Pizziaolo, Mathieu Palombino, decided to expand his Motorino Empire into the Big City. With the opportune moment to take over the former Una Pizza Napoletana (furnished with the legendary brick oven, which once produced the fine offerings of one Anthony Mangieri), the stage as well as location was set for his Empire Expansion.
Having noted Motorino's opening to the Lower East Side, it was an optimal choice to visit the Manhattan branch, rather than trek over to the Wiliamsburg Flagship.
Upon arrival at Motorino on one early Saturday evening, it was happening to see that Motorino was indeed lively, and bolstered the vibrancy for it's highly anticipated proclamation. Luckily, entry and seating at Motorino required no wait, as several 2 seaters were available. Upon immediate seating, that exact lively atmosphere engulfs all personal observation of the establishment. What should be noted in the sleek yet subtle lighting of the restaurant, which is fueled mostly by candlelight, is the upbeat nature of the restaurant. Although slightly cramped, as the tables are spaced extensively close to one another, the arid amount of room allowed for a subtle tone or privacy amongst the controlled chaos. To further compliment the harmonic tones of Motorino, the solid marble tables allowed for a sturdy foundation for Pizza consumption.
Food...
Margherita: Similar in application to the classic Naples export, the Margherita is created using a thinly kneaded naturally leavened dough, that's topped with San Marzano Tomato Sauce, Buffalo Mozzarella, Fresh Basil, a generous shaving of Parmigiano Reggiano, and a drizzle of Olive Oil. From first observation, the slightly charred foundation of the crust gave the application the light hint of smokiness of a perfectly delicate yet savory Neapolian style pizza crust. The protrusion of subtle sweetness yet savory bite of the San Marzano Tomato Sauce was greatly subdued, yet amplified, but the rich and delicate flavor of the Buffalo Mozzarella. Patrons will find that the exertion of both sweetness and bold savory properties to work in conjunction with both the San Marzano Tomato Sauce & Buffalo Mozzarella. What's more enticing is the light hint of sharpness / saltiness derived from the Parmigiano Reggiano. The buttery sweetness of the application was further amplified by the stark yet welcoming contrast of the Parmigiano Reggiano. Although the Fresh Basil was slight in the application, the subtle hints of vulgarity derived from the refreshing properties allowed for the pungent flavors of the Margherita to truly amplify.
Sopressata Piccante: Picture the Margherita, only take away the Fresh Basil and substitute with Spicy Sopressata, Chili Flakes, & Thinly Sliced Garlic. A stark contrast to the delicate properties of the Margherita, the Sopressata Piccante embodied the principles of a robust outcropping. From its initial taste, the derivation from the application is that of heat! The lightly spicy, yet welcoming, properties of the Spicy Sopressata took center stage in the application. The lightly sweet / soft / delicate properties of the Margherita were subdued and were overcome by the stark boldness of the more vivid rendition. Patrons consuming this variety will assume an excessive level of saltiness, due to the curing properties of the Sopressata. Despite the hindering of the subtle yet bold flavors of the Naples original, the Sopressata did produce a welcoming balance of flavors that caters more to the bold and brash consumers. Furthermore, the lightly delicate texture of the Pizza is marred by the slightly firm properties of the Sopressata. Of course, the welcoming texture contrast allowed for the Margherita to extenuate both the flavors and consistency of the Sopressata Piccante. Needless to say, the Sopressata shouldn't be consumed for the faint at heart, and certainly shouldn't be ordered by those looking for a "light" pizza.
$35.00 in the hole and dinner at Motorino was complete. The service was indeed speedy, as onlookers were waiting for our table by the time of our meal's completion. Nevertheless, everything ranging from the ambiance, service, and Pizza were truly noteworthy.
Notes on Motorino:
- Credit Cards Accepted!!! Bring the plastic!
- Best Time to Go? Early Evening! Try before 7:00pm to avoid the flock of patrons
- Wine served in regular ball glasses, adds to the peasantry feel.
- Tables are PACKED TOGETHER! Don't suggest getting too comfortable
My girlfriend and I tried Motorino tonight having just read about its amazing pizza and were sadly VERY disappointed.
First, we were told that the wait for a table would be 30 minutes but ended up standing in the cold drizzle for about 45+ minutes before finally being seated. Once in the restaurant, we ordered almost immediately and it took over 35 minutes for us to get our pizza! When I inquired multiple times to our waiter, he seemed surprised that it was taking so long but blamed it on the crowded nature of the restaurant. However, people who arrived AFTER us managed to receive their pizzas at least 15 minutes before us.
Fortunately, we were starving so upon the arrival of the pizzas, we vowed to give the restaurant a clean slate and dig into the goodness that we had been told about. I got their seasonal squash pizza (recommended by the table next to me) and my gf got the margarita. Unfortunately, my pizza was incredibly salty (so much so that I managed to down the entire bottle of water at the table within the first two slices) and the squash didn't taste right. My gf thought her pizza was ok but that it hadn't been mixed as there were some parts that were incredibly over-salted and other slices that seemed to have none at all.
In the end, the meal was $33 for 1) a ridiculous wait to receive our food (I'm going to ignore the long wait outside because it was our choice to stay), 2) mediocre pizza, and 3) sub-par service. What should have been at least a four-star experience is one that I shall not repeat...
I liked Motorino. The pizzas were great. I feel like the really distinguishing factor that separates a pretty good pizza from a great pizza is the crust, which is kind of a hard thing to perfect. Motorino makes a great crust - crispy on the edges and soft on the inside. Overall, a solid pizza place.
My very 1st review.
Too bad I didn't get to try Una Pizza, but I truly enjoyed Mortorino. The wait was 45 minutes so we decided to grab some wine at a wine bar a couple doors down, Pata Negra. When our table was ready, the host was kind enough let us know at Pata Negra.
For appetizers (antipasti) we had the octopus salad and fire roasted mortadella with mustard. Good, tasted a lot like spam. So if you like spam, you'll love mortadella.
We ordered 6 out of 7 pizzas (exclude the Marinara). We had 8 people. Not the best place to have a large group, but it was great because you get to try all the pizzas. My favorite was the one with the brussels sprouts. I don't normally eat the crust, but I ate all of mine. It was delicious.
I'll definitely come back again during off peak time so there's no +45 minutes wait.
ok, i'm just gonna come out and say it: this is some of the best pizza i've had... anywhere. i know you don't know me, but it really takes a lot for me to say something like that because i'm a total pizza snob.
to get to the point... get ready for the FRESHEST pizza ingredients ever. the marinara sauce is sweet beyond belief, the buffalo mozz is so fresh it almost tastes like goat cheese, the basil is sharp, the soppressata is spicy and salty, and the dough is absolutely heavenly. oh my god. the ingredients are amazing and are truly what makes their pies outstanding. i'm traditionally a thin, burnt crust kind of girl, but the quality and incredible taste of this pizza made up for the fluffy, doughy style of this pizza.
important facts:
- not big pies... personal size cut in quarters
- small place, small tables, right on top of each other... not sure if they can move them together for groups, but worth asking
- dim and almost romantic lighting, but loud ambiance
- beer/wine list
- takeout
why did it lose a star? the service was just PAINFULLY bad. i know it's a new place, but they've got to get their waitstaff in better shape. my server made jessica simpson seem like a certified mensa member.
Great, tasty pizza! Tried the margherita, which had fresh mozzarella and a very flavorful sauce. The other pizza had pancetta and squash, which was a great combination - the pancetta had a great amount of flavor without being too salty. The pizza was so hot out of the oven that when I bit into an air bubble, I felt a warm puff of air hit my face.
The restaurant is a bit cramped - seats about 36, but well worth the wait!
Just to reiterate what everyone else on here is saying, the pizza is truly something to marvel at. The fresh ingredients, the savory crust and even the presentation all put Motorino in the running as one of my favorite pizza places in the city. My only quip is that the service here was lacking. Yes, they only opened a week ago, and yes, the place was packed so I'll give them the benefit of the doubt. But the fact that our waiter was so inattentive and that the place itself isn't very large (mind you there were 3 waiters on staff for about 10 tables) was somewhat bothersome. That aside though, my experience here was certainly a positive one and I'll be back in a couple weeks to see if things have improved. Okay maybe even sooner, because the pizza is THAT good.
I was interested in trying the hot new pizza place in town. Luckily I was in the area on a Monday afternoon at 3:00 so getting a table was no problem.I guess we were a bit too early because the appetizer we wanted wasn't going to be ready for another half hour. But I LOVE pizza!!! Any kind of pizza-thick ,thin,brick oven, etc., so I was excited to try theirs ( I have never been to the other location). The margherita pizza is good- fresh tomatoes and milky cheese. The crust is thin but not cracker thin. Very light- I can eat the 4 slices in one sitting with no problem. So when I am on the block ,I will stop in again. I would not go at night. I wouldn't wait on a line to get in. I mean it's good not great.
my goodness this is good pizza.
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