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re: How is Mama Della's doing?
Posted on 5/16/14 at 8:44 pm to Ric Flair
Posted on 5/16/14 at 8:44 pm to Ric Flair
quote:
In my opinion, the quickest way to frick up a NY style pizza is to add toppings.
That's probably true but if a customer wants to frick it up by adding more stuff, and will be paying to add more stuff, he should be a little more accommodating.
2
Posted on 5/16/14 at 8:46 pm to Hat Tricks
quote:
That's probably true but if a customer wants to frick it up by adding more stuff, and will be paying to add more stuff, he should be a little more accommodating.
A great many steakhouses refuse to cook a steak well done, no matter how much you are willing to pay. It's a matter of pride.
Posted on 5/16/14 at 9:01 pm to Hat Tricks
I like Barry/Mama Della's, but I agree with his customers/not Barry on the toppings issue.
And despite his abomination/desecration stance on adding toppings to his pies. I think the customer should be allowed to slightly 'tweak' his product(for a price), as it is artisan style pies that can be awfully cheesy, with it's few topping spaced very far apart.
I like the confetti/debris type pizzas more, due to having a taste of all ingredients in each bite. Hate my ricotta over there, my basil over here, the one big pepperoni then all cheese,etc..
I find most NYC and/or artisan pizzas to need folding over and wolfing big hunks NYCer styled to truly get the full taste..not very Emily Post etiquette-esque in public restaurants.
The artsy pies are visually prettier in presentation, and depending on whom makes it can be fantastic, but usually too 'light in the loafers' for me.
Barry needs to get over himself, before he goes kaput!
And despite his abomination/desecration stance on adding toppings to his pies. I think the customer should be allowed to slightly 'tweak' his product(for a price), as it is artisan style pies that can be awfully cheesy, with it's few topping spaced very far apart.
I like the confetti/debris type pizzas more, due to having a taste of all ingredients in each bite. Hate my ricotta over there, my basil over here, the one big pepperoni then all cheese,etc..
I find most NYC and/or artisan pizzas to need folding over and wolfing big hunks NYCer styled to truly get the full taste..not very Emily Post etiquette-esque in public restaurants.
The artsy pies are visually prettier in presentation, and depending on whom makes it can be fantastic, but usually too 'light in the loafers' for me.
Barry needs to get over himself, before he goes kaput!
This post was edited on 5/16/14 at 9:08 pm
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