re: Sbarro - The "Mall" pizza place

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Im not a fan of them making the pizza and three hours later throwing it back into the oven to reheat for 2 min and getting a still cold slide of pizza.

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That's the way places in NY do it, though. Although, you're not likely to get a 3 hour old slice at most NY places (if I go to Sbarro on my lunch break I probably won't either, though).

I can sometimes catch them coming right out of the oven (they all use the big industrial pizza ovens - are you the one who said there's no place in BR and few in NO that use anything but those crappy conveyors?), the pizza's are quite good. Also, you can just aske them to leave the reheated slice in a bit longer.