The crust on my pie was medium thick, and 10 inches wide, with a mostly pale, screen baked bottom. It was a little unevenly cooked, with one section of the edge considerably darker than the rest. The crust had a soft texture, even along the edge. It had clearly risen fairly wall, but the interior was not particularly airy.
The sauce was applied somewhat thickly, though in good balance with the crust. It was tomatoey, but also had a noticeable herb flavor.The shredded cheese was moderately applied, with some individual strands still visible, and a few bare spots here and there. I'm not sure, but it seemed to me that there might've been some provolone in there along with the mozzarella.
Rather than the typical, small round slices, the pepperoni on this pie appeared to have been cut from a relatively wide pepperoni that had been sliced and quartered. It had a good meaty flavor. The entire pie was lightly dusted with herbs and what appeared to be Parmesan.
Rigatoni's has all the Italian standards on the menu, like chicken and veal parm, greens & beans, and pasta, as well as more basic stuff like subs and wraps. They also do a substantial catering business. There's room for about 30 diners indoors, with some outdoor seating as well. No alcohol, but you're welcome to BYOB.I wouldn't mind going back sometime for lunch or dinner, to check out some of those other items on the menu, but I'd probably skip the pizza. It was tasty, and was pretty well balanced, but the crust wasn't so great. To me, it was reminiscent of the kind of pizza you might expect to get off the kids' menu at a restaurant - nothing to complain about, but not something I'd take over a good dish of pasta. I'll give it a C.
Rigatoni's, 2133 Five Mile Line Rd., Penfield. 381-8550
Mon. - Sat. 10 a.m. - 9 p.m.
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