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Started By
Message
re: How is Mama Della's doing?
Posted on 5/16/14 at 8:52 pm to Hat Tricks
Posted on 5/16/14 at 8:52 pm to Hat Tricks
quote:
That's true and it is equally ridiculous imo.
I certainly appreciate your position. However, I believe that the proprietor has the right to quality control, and if he doesn't think something is representative of his product, he should have the right to refuse to do it.
Now, you have the right to never go to his shop again, but I see no reason for anyone to get offended or upset about it.
1
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
Posted on 5/16/14 at 9:02 pm to Joshjrn
quote:
I certainly appreciate your position. However, I believe that the proprietor has the right to quality control, and if he doesn't think something is representative of his product, he should have the right to refuse to do it.
Sure, I don't disagree. But at the sake of losing business because he won't add a few mushrooms to a pizza sounds a little silly. So he's already lost the business of my co-worker and now I have no desire to visit his establishment based off my co-workers story. I'm sure losing the business of 2 people isn't going to sink his business but I doubt we're the only 2 that feel that way.
Posted on 5/16/14 at 9:05 pm to TheRoarRestoredInBR
quote:
Barry needs to get over himself, before he goes kaput!
Seriously. We're talking about pizza here, not some michelin star winning cuisine, and this dude thinks his pizza is such a delicacy that he won't allow people to order the damn thing the way they want to. Again, it's his business and he has every right to do whatever it is he wants to do with it but he sounds like a complete dick and I'd much rather just continue going to get pizza from Omar & Roma Pizza.
This post was edited on 5/16/14 at 9:06 pm
Posted on 5/16/14 at 9:09 pm to TheRoarRestoredInBR
quote:
Barry needs to get over himself, before he goes kaput!
he got a 2nd chance and it sounds like he is blowing that, it is too little too late I think.
Posted on 5/16/14 at 9:13 pm to Hat Tricks
quote:
I'm sure losing the business of 2 people isn't going to sink his business but I doubt we're the only 2 that feel that way.
You're not, he's lost plenty of biz due to this, and it may break him long haul.
His little Warholian bump from RestImp/Irvine has dropped off immensely..I live in the area..see his traffic counts often.
Posted on 5/16/14 at 9:17 pm to LuckySo-n-So
Posted on 5/16/14 at 9:20 pm to Hat Tricks
quote:
Seriously. We're talking about pizza here
I take my pizza more seriously than just about anything else I cook. It's hard to describe to those who view pizza as drunk/children food
Posted on 5/16/14 at 9:20 pm to LuckySo-n-So
Changing toppings in not part of the NY pizza culture
Posted on 5/16/14 at 9:29 pm to Jax-Tiger
quote:
Or CDO if you put the letters in alphabetic order as they should be.
Posted on 5/16/14 at 9:30 pm to Draconian Sanctions
Then change the terminology, let Barry go 'Soup Nazi' and say no changes to the named menu pies, but offer customized pizzas offering ala carte toppings, even at a hefty premium..and just watch how many more pies he sells of these than his own basics.
He makes a mean pie, has great toppings, works the dough great..he could be doing brisk biz sans his pride.
I like Barry's pies, can be happy with them, but also will drive right past him to FDL for an ATW/no Anch or a Veggie add Canadian Bacon, or to Omar/Roma in Pville to get a custom pie.
He makes a mean pie, has great toppings, works the dough great..he could be doing brisk biz sans his pride.
I like Barry's pies, can be happy with them, but also will drive right past him to FDL for an ATW/no Anch or a Veggie add Canadian Bacon, or to Omar/Roma in Pville to get a custom pie.
Posted on 5/16/14 at 9:43 pm to Draconian Sanctions
quote:
Changing toppings in not part of the NY pizza culture
LA is not NY.
Dude needs a reality check.
Posted on 5/16/14 at 9:46 pm to TheRoarRestoredInBR
quote:
but also will drive right past him to FDL
I will not turn this into a FDL bashing thread.
I will not turn this into a FDL bashing thread.
I will not turn this into a FDL bashing thread.
I will not turn this into a FDL bashing thread.
I will not turn this into a FDL bashing thread.
Posted on 5/16/14 at 9:48 pm to CT
quote:
LA is not NY.
Dude needs a reality check.
We've already got a dozen or so mediocre pizza joints. Do we really need one more?
Posted on 5/16/14 at 9:49 pm to CT
The couple times I've been there I loved it. But I had a simple one which had garlic and basil I think. I like minimalist pizzas... A good cheese pizza tops all the other meat lovers/supreme any day of the week.
Posted on 5/16/14 at 9:59 pm to TheIndulger
I've been there a few times and the owner has always been cool with me... then again, I didn't try to alter anything. I haven't been back since the re-opening, and was thinking about going this weekend. They have a new Neapolitan on the menu that sounds good.
Posted on 5/16/14 at 10:48 pm to Joshjrn
quote:
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.
What does pride have to do with cooking a steak to order?
Posted on 5/16/14 at 10:53 pm to Draconian Sanctions
Barry can definitely be a dick, I don't know how anyone can go thru life being that abrasive, and live. But he makes a delicious pie. While he has every right to run his place the way he wants, and I appreciate him wanting to preserve his ideas...to be as staunch about it as he is, is pretty crazy too. He runs a place that resembles most any good NY pizzeria, and I certainly don't remember them ever giving me shite because of how I wanted my pie topped. That attitude may fly somewhere, but it's going to bury him here.
I got into it with him one time in the restaurant, I remember thinking, "I hope he still gives me my pizza."
I got into it with him one time in the restaurant, I remember thinking, "I hope he still gives me my pizza."
Posted on 5/16/14 at 11:56 pm to crimsonsaint
quote:
What does pride have to do with cooking a steak to order?
A "well done" steak is a ruined steak, eaten only by those who are either ignorant to the joys of a properly cooked steak or are too squeamish to stand the sight of water mixed with a touch of myoglobin when they cut into their food.
As such, I don't blame someone who refuses to serve a steak ruined by overheating anymore than I would blame someone for refusing to serve a steak ruined by drowning it in tomato paste.
Posted on 5/17/14 at 12:14 am to LSURoss
Jerk
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