tag:blogger.com,1999:blog-87781565930012518842024-03-14T00:17:28.519-04:00The Rochester NY Pizza BlogAn exploration of pizza in and around Rochester, NY, one pizzeria at a timePizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.comBlogger901125tag:blogger.com,1999:blog-8778156593001251884.post-27108641895574343172018-06-05T13:15:00.002-04:002018-06-05T13:15:42.831-04:00Leo's Bakery and Deli, East Rochester<div data-contents="true">
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<a href="https://1.bp.blogspot.com/-KJwEygLEFfU/WxaYHaxb8EI/AAAAAAAAUwI/4PgKHjWLpJkZaUtQSrtjQAmqqa9O9I9_QCLcBGAs/s1600/Suraces%2B1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1143" data-original-width="1023" height="320" src="https://1.bp.blogspot.com/-KJwEygLEFfU/WxaYHaxb8EI/AAAAAAAAUwI/4PgKHjWLpJkZaUtQSrtjQAmqqa9O9I9_QCLcBGAs/s320/Suraces%2B1.jpg" width="286" /></a><span data-offset-key="9r703-0-0"><span data-text="true">My wife, daughter and I had lunch on Sunday at <a href="http://www.leoselite.com/">Leo's Bakery</a> and Deli in East Rochester. It's a local institution going back to the 1940s, but I believe this was my first visit.</span></span></div>
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<span data-offset-key="9r703-0-0"><span data-text="true">My main reason for going there was to try their pizza. My understanding from <a href="https://bit.ly/2Llx55w">news reports</a> is that it's a reincarnation of Surace's pizza, which used to exist on West Commercial Street. Surace's, which I <a href="http://rochesternypizza.blogspot.com/2009/05/suraces-pizza-subs-east-rochester.html">reported</a> on in 2009, </span></span><span data-offset-key="9r703-0-0"><span data-text="true"><span data-offset-key="9r703-0-0"><span data-text="true">suffered a devastating fire in 2015.</span></span></span></span></div>
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<span data-offset-key="7ur6u-0-0"><span data-text="true">I say that's my understanding because I haven't found any mention of it on Leo's website. And when I called Leo's some weeks back I was told, rather curtly, that no, it's not officially on the menu. I got the impression that they seemed to be de-emphasizing the pizza, or at least the Surace's connection. That's all I can tell you.<br />
In terms of the physical layout, Leo's has a bakery/grocery side, adjoining the dining area and food counter. Both were clean, attractive and comfortable.<br />
We entered through the bakery side, and headed for the food counter, where I spotted three pizzas available for slices:<span data-offset-key="7ur6u-0-0"><span data-text="true"> cheese, pepperoni and Buffalo chicken. I got a cheese slice.</span></span></span></span></div>
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<a href="https://2.bp.blogspot.com/-dnwHr2D7YVA/WxaYHSXMv-I/AAAAAAAAUwE/SbCLnunckO0Ys87oyUpi8YByJNAYpriMgCLcBGAs/s1600/Suraces%2B3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="773" data-original-width="1023" height="241" src="https://2.bp.blogspot.com/-dnwHr2D7YVA/WxaYHSXMv-I/AAAAAAAAUwE/SbCLnunckO0Ys87oyUpi8YByJNAYpriMgCLcBGAs/s320/Suraces%2B3.jpg" width="320" /></a><span data-offset-key="7ur6u-0-0"><span data-text="true">Based on my 2009 Surace's review, it was pretty similar to what I had then. Thin, firm but not crackly underneath, with a light dusting of flour on the bottom. And as before, some oil toward the tip of the slice, i.e. the center of the pie, which probably seeped down after the pie was sliced. But it wasn't greasy, and the crust had a pleasant aroma of fresh bread.</span></span></div>
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<span data-offset-key="7ur6u-0-0"><span data-text="true">The slice was a bit on the salty side, from the sauce, I think. I didn't especially mind it, as I like salt (probably more than I should), but it was noticeable. Overall, think more salty than sweet. The cheese struck a nice balance between melted and chewy, with some lactic-tangy flavor. </span></span></div>
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<span data-offset-key="7ur6u-0-0"><span data-text="true">My wife and daughter opted for a wrap and sub, respectively. I didn't try either so I can't say much about those other than that everybody seemed to like what they got. </span></span></div>
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<span data-offset-key="7ur6u-0-0"><span data-text="true">Aside from what we had, I was struck by the breadth of Leo's offerings. The cookie display was particularly impressive, but they also had a variety of breads and pastries, cold cuts, sausage, and imported foods. You can read about all their offerings on Leo's <a href="http://www.leoselite.com/abouts-us.php">website</a>. </span></span></div>
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<span data-offset-key="7ur6u-0-0"><span data-text="true">In 2009, I gave my Surace's slice a B-minus. When I assign grades these days, I try to avoid pluses and minuses, as I think that gives a sense of exactitude that is unwarranted for something this subjective, but I feel comfortable giving this slice a B. It was good, basic pizza, fresh and flavorful. </span></span></div>
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<span data-offset-key="7ur6u-0-0"><span data-text="true">Leo's Bakery and Deli</span></span></div>
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<span data-offset-key="7ur6u-0-0"><span data-text="true">101 Despatch Drive, East Rochester</span></span></div>
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<span data-offset-key="7ur6u-0-0"><span data-text="true">Tel. (585) 249-1000</span></span></div>
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<span data-offset-key="7ur6u-0-0"><span data-text="true">Fax: (585) 249-9231</span></span></div>
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<span data-offset-key="7ur6u-0-0"><span data-text="true"> </span></span></div>
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<span data-offset-key="7ur6u-0-0"><span data-text="true">Mon. - Sat. 8-8, Sun. 8-6 </span></span></div>
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<div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com0tag:blogger.com,1999:blog-8778156593001251884.post-6943357775090599752018-05-31T15:43:00.001-04:002018-05-31T15:43:22.242-04:00Fire Crust Pizza<a href="https://2.bp.blogspot.com/-_P-qu79acB8/Ww1x43IQRgI/AAAAAAAAUtw/jYyB9cK18VgdwIw_f4vtBTOWGf_kJM70ACLcBGAs/s1600/FC6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1096" data-original-width="1024" height="320" src="https://2.bp.blogspot.com/-_P-qu79acB8/Ww1x43IQRgI/AAAAAAAAUtw/jYyB9cK18VgdwIw_f4vtBTOWGf_kJM70ACLcBGAs/s320/FC6.jpg" width="298" /></a>As I mentioned on my Facebook page a few weeks ago, I noticed a new pizzeria opening on West Henrietta Road, under the name <a href="https://www.facebook.com/firecrust/">Fire Crust</a>. I pass by there about once a week, so I've kept an eye on it. And when I saw last week that Fire Crust was open for business, I made a point to stop by for lunch, which I did, accompanied by a couple of friends.<br />
<a href="https://1.bp.blogspot.com/-5Aa61BOYgCQ/Ww1x34AcJtI/AAAAAAAAUto/I0Wgf1y6XiIiiSEiABBbCBivnaO2-cocQCLcBGAs/s1600/FC11.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1186" data-original-width="891" height="200" src="https://1.bp.blogspot.com/-5Aa61BOYgCQ/Ww1x34AcJtI/AAAAAAAAUto/I0Wgf1y6XiIiiSEiABBbCBivnaO2-cocQCLcBGAs/s200/FC11.jpg" width="150" /></a>This is another "fast casual" place, with an assembly-line type of operation. Choose your toppings, a la carte or from their list of available specialty pies, pay, and take your pizza to your table.<br />
I decided to forgo my usual Margherita pizza, and instead opted for the Mediterranean veggie pie. The toppings of red sauce, feta cheese, tomato, red onions, banana peppers and black olives sounded too good to resist. One of my friends got a pepperoni pie and the other opted for the Aloha, a/k/a Hawaiian pizza, with red sauce, mozzarella, Canadian bacon, ham and pineapple.<br />
<a href="https://4.bp.blogspot.com/-LJShyX7W1Mw/Ww_5AWMqc2I/AAAAAAAAUuU/KhFedKO6984nzdEgZyWbunOnaYqErAm9gCLcBGAs/s1600/FC8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1186" data-original-width="891" height="200" src="https://4.bp.blogspot.com/-LJShyX7W1Mw/Ww_5AWMqc2I/AAAAAAAAUuU/KhFedKO6984nzdEgZyWbunOnaYqErAm9gCLcBGAs/s200/FC8.jpg" width="150" /></a>Before I get to the pizza, let me say a bit about the preparation. As you can see in the photos, the crusts are prepared using a mechanical pizza dough spinner, and baked in what looks like a wood-fired oven, but which on this occasion showed no signs of fire. I should've asked, but I didn't. However I did notice that the temperature was set at, I think, about 750 degrees, which is 200 degrees hotter than most home ovens, and comparable to some wood-fired ovens.<br />
<a href="https://4.bp.blogspot.com/-01g9tVOYNkE/Ww1x3ywVs1I/AAAAAAAAUtg/WZNwD3zxw7Qd7O7izGu-XtQ1r_Xc8AD5wCLcBGAs/s1600/FC3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1186" data-original-width="971" height="200" src="https://4.bp.blogspot.com/-01g9tVOYNkE/Ww1x3ywVs1I/AAAAAAAAUtg/WZNwD3zxw7Qd7O7izGu-XtQ1r_Xc8AD5wCLcBGAs/s200/FC3.jpg" width="163" /></a>As for the pizza itself, my pie was thin, but not super thin. The bottom showed a bit of charring and was dry to the touch. It was crisp but not crackly, and had enough interior chewiness to add some contrast. The cornicione was likewise slightly charred, not blackened, and chewy but not tough.<br />
The toppings were pretty abundant, and tasty. For a pie that sells for $9.75 (before tax), I thought it was pretty good. There's also a $7.75 option called "Pi," but it's not clear from the menu what the difference is. I assume "pi" is just smaller, but I dunno. You can see the pizza/pi menu <a href="https://www.facebook.com/firecrust/photos/a.167782827193647.1073741828.142133426425254/168410763797520/?type=3&theater">here</a>.<br />
<a href="https://4.bp.blogspot.com/-PcPLlU2qLVE/Ww1x37jPpFI/AAAAAAAAUtk/8L1fSWIP9OAZ8VBwKKrI3E9phdYjCJEoQCLcBGAs/s1600/FC4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="789" data-original-width="1024" height="153" src="https://4.bp.blogspot.com/-PcPLlU2qLVE/Ww1x37jPpFI/AAAAAAAAUtk/8L1fSWIP9OAZ8VBwKKrI3E9phdYjCJEoQCLcBGAs/s200/FC4.jpg" width="200" /></a>I didn't sample either of my friends' pizzas, so all I can do on that score is pass along what they told me. My friend who got the pepperoni pizza seemed satisfied -- at least he had no complaints to speak of -- and he agreed that for the price it wasn't a bad deal.<br />
<a href="https://3.bp.blogspot.com/-bp23npj4-iE/Ww1x4jeQLWI/AAAAAAAAUts/ATAieMYLe0kKCSmDSubBvHmO-L0i4OZ6wCLcBGAs/s1600/FC5.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="970" data-original-width="1024" height="189" src="https://3.bp.blogspot.com/-bp23npj4-iE/Ww1x4jeQLWI/AAAAAAAAUts/ATAieMYLe0kKCSmDSubBvHmO-L0i4OZ6wCLcBGAs/s200/FC5.jpg" width="200" /></a>The friend who got the Aloha was much less happy. Her chief complaint was that the crust was soggy. I suspect that the pineapples were the main culprit. One more reason not to get pineapple on your pizza.<br />
Besides pizza, Fire Crust has Pittsford Dairy ice cream available, and draft and bottled beer. I was going to order a soft drink, but was dissuaded by the $2.25 price, which seemed rather steep for a fountain drink. They also offer "fire roasted" wings, and panini and salads are promised to be available soon (maybe they are already, I just wasn't interested in either at the time).<br />
So, some mixed results here. To summarize, I liked my pizza, especially for the price. Friend #1 thought his was satisfactory. Friend #2 didn't like hers and showed no inclination to go back. Given how recently Fire Crust opened and that array of opinions, I won't give it a grade, but based on my one experience, I'd say it's worth a try.<br />
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Fire Crust Artisan Pizza & Ice Cream, 4843 W. Henrietta Rd.<br />
(585) 444-9086<br />
Sun. - Thu. 10 a.m. - 10 p.m., Fri. & Sat. 10 a.m. - midnight<br />
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On the Web: <a href="http://www.firecrust.pizza/">http://www.firecrust.pizza/</a> (as of this writing, there's not much on the website)<br />
Facebook: <a href="https://www.facebook.com/firecrust/">https://www.facebook.com/firecrust/</a><br />
<br /><div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com1tag:blogger.com,1999:blog-8778156593001251884.post-11216968712599213042018-05-23T10:47:00.000-04:002018-05-23T13:46:27.555-04:00Menezes', Revisited<div class="separator" style="border-image: none; clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-LnuuXyYeunI/WunsWuA_aoI/AAAAAAAAUlI/Y7yNcGdKWzE5OLSrjH1bCDiHrZMYca0LQCLcBGAs/s1600/Menezes%2Bpie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="858" data-original-width="1023" height="267" src="https://2.bp.blogspot.com/-LnuuXyYeunI/WunsWuA_aoI/AAAAAAAAUlI/Y7yNcGdKWzE5OLSrjH1bCDiHrZMYca0LQCLcBGAs/s320/Menezes%2Bpie.jpg" width="320" /></a></div>
<span style="font-size: small;">Way back in 2010, I did a <a href="http://rochesternypizza.blogspot.com/2010/07/genuine-neighborhood-pizzeria-in-19th.html">blog post</a> about Menezes' Pizza on Chili Avenue. I aptly described it as a true neighborhood pizzeria, that goes back to the 1980s.</span><br />
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<span style="font-size: small;">I liked the pizza, I liked the owners, but I hadn't been back in a long time. Too long.</span><br />
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<span style="font-size: small;">I recently learned that Menezes has changed ownership, and I had a chance to sit down for a half hour or so with the current owner, Greg Wolfe. Before our conversation began, I ordered a large pie, half pepperoni, bacon and sausage, half peppers and onions. Here's a summary of our conversation, and a bit about that pie.</span><br />
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<a href="https://1.bp.blogspot.com/-7XMUIci2uKk/WunsjypvgyI/AAAAAAAAUlM/RlC6nd_xHQgdbWZIICw2zrEeryLlFXboQCLcBGAs/s1600/Menezes%2Bside.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="930" data-original-width="1023" height="181" src="https://1.bp.blogspot.com/-7XMUIci2uKk/WunsjypvgyI/AAAAAAAAUlM/RlC6nd_xHQgdbWZIICw2zrEeryLlFXboQCLcBGAs/s200/Menezes%2Bside.jpg" width="200" /></a><span style="font-size: small;">Greg has had a lot of work experience, in an array of fields, which did not include the pizza business. But about four years ago, as Greg was looking to transition to more self-employment, on his way to eventual retirement, Menezes' came up for sale. That especially fit with Greg's desire to stay in Rochester, his native city.</span><br />
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<a href="https://4.bp.blogspot.com/-ZcIvoDDyDig/Wv8ys6jv_JI/AAAAAAAAUoM/QWceaUsz8zUUlHeHyQ9J39IyWeJkh3bcACLcBGAs/s1600/Menezes%2Bslices.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="630" data-original-width="1023" height="123" src="https://4.bp.blogspot.com/-ZcIvoDDyDig/Wv8ys6jv_JI/AAAAAAAAUoM/QWceaUsz8zUUlHeHyQ9J39IyWeJkh3bcACLcBGAs/s200/Menezes%2Bslices.jpg" width="200" /></a>At that time, the business had somewhat lost its way, due to a variety of issues. Despite his lack of experience with pizza, Greg knew that the product was good and that the business was fundamentally sound. As important, there remained a core of experienced, reliable employees, and Greg also knew from his business background that good employees are a key to success. So he took the leap.<br />
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Since then, Greg has taken strides toward righting the ship, without changing the course. The pizza is the same, and Menezes' other big seller, the steak sub, uses the same premium beef as before. That will not change. And the core team of employees remains as well. As Greg put it, he's found that in any business, "It's always about the people."<br />
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After taking over, and after consulting with his employees, Greg made some modest changes. Some items that weren't selling, like cold subs, were dropped, but others were added. Those include a "massive" salad topped with grilled chicken, and Menezes' "Messy Meal," otherwise known to Rochesterians as a "plate." You can see the full menu <a href="https://www.rochesterpizza.com/Pages/Menu.aspx?DeptID=0">here</a>. <br />
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As I was conversing with Greg, I was waiting for my pizza. I took it home in my insulated pizza bag and my family had it for dinner.<br />
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The crust was medium thick, well browned underneath with light screen marks. The cheese, sauce and toppings were in good balance. The crust was chewy but not tough, with a firm underside. Cheese was smoothly melted, and the toppings were done right. It can be tricky, I think, to balance vegetable and meat toppings, but they pulled it off here. In short, this was Menezes' pizza, which is good, Rochester-style pizza.<br />
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Since taking over the business, Greg has faced some challenges, but he is optimistic that Menezes' has a bright future ahead. I'm inclined to agree. I believe in the principle that if you sell a better product, you'll succeed, more often than not. Menezes' is making good pizza, and I expect it to remain a mainstay of its neighborhood for a long time to come. <br />
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If you'd like to learn more about Menezes' Pizzeria, go to:<br />
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<a href="https://www.rochesterpizza.com/">https://www.rochesterpizza.com/</a> and <a href="https://www.facebook.com/menezespizza/">https://www.facebook.com/menezespizza/</a><br />
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Or just go there. Menezes' is at 445 Chili Ave. and is open Mon. - Thu. 11 am - midnight, Fri. & Sat. 11 am - 1 am. and Sun. noon - midnight. It's at 445 Chili Ave. Pnone: 585-328-3010<br />
info@rochesterpizza.com<br />
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P.S. Next visit, I'm getting a steak sub.<br />
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<br /><div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com0tag:blogger.com,1999:blog-8778156593001251884.post-63639949686850610462018-04-16T16:03:00.000-04:002018-04-16T16:33:38.541-04:00Chuck E. Cheese's (yes, really)<a href="https://1.bp.blogspot.com/-xi4IlD_JHo4/WtTGpDVbtyI/AAAAAAAAUbY/IJow4t0R4YUo-K82lj3EDYhAS-wAyIsCgCLcBGAs/s1600/Chuck%2B1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-xi4IlD_JHo4/WtTGpDVbtyI/AAAAAAAAUbY/IJow4t0R4YUo-K82lj3EDYhAS-wAyIsCgCLcBGAs/s320/Chuck%2B1.jpg" width="240" /></a><br />
A reader recently asked if I'd tried <a href="https://www.chuckecheese.com/">Chuck E. Cheese's</a> new pizza menu. I will confess that I hadn't been keeping up with CEC's latest developments. Shame on me.<br />
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But I did recall seeing a story that they are trying to do more to attract an older crowd, or at least make the whole experience more tolerable for parents.<br />
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So I was intrigued enough to go, with my wife and teenage daughter, last Sunday to the CEC on Hylan Drive in Henrietta.<br />
<a href="https://2.bp.blogspot.com/-OMGpa01raIQ/WtTNfFk0XfI/AAAAAAAAUb8/py_xRRKK4gQ8eKgxodzWf7W3hZr6GKbXQCLcBGAs/s1600/Chuck%2B2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1134" data-original-width="1021" height="200" src="https://2.bp.blogspot.com/-OMGpa01raIQ/WtTNfFk0XfI/AAAAAAAAUb8/py_xRRKK4gQ8eKgxodzWf7W3hZr6GKbXQCLcBGAs/s200/Chuck%2B2.jpg" width="180" /></a><br />
After passing through security, we went up to the counter. We opted for the #1 (Large) deal, which, for 35 bucks, gets you one large pizza, four soft drinks (there were only three of us, but it was still cheaper that way, I think, than a la carte) and 30 minutes of unlimited games. I ordered a "Thin & Crispy" pepperoni pizza. I noticed it's not available in a medium size, which leads me to believe the crusts are pre-made. But that hardly came as a shock.<br />
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<a href="https://4.bp.blogspot.com/-ZZo9YquFZNs/WtTSm6UwITI/AAAAAAAAUdA/JBLGoUZHvDkadFUcfMfkPa9tHftzyrEyACLcBGAs/s1600/Chuck%2Bside%2Bview.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="765" data-original-width="1023" height="149" src="https://4.bp.blogspot.com/-ZZo9YquFZNs/WtTSm6UwITI/AAAAAAAAUdA/JBLGoUZHvDkadFUcfMfkPa9tHftzyrEyACLcBGAs/s200/Chuck%2Bside%2Bview.JPG" width="200" /></a>I guess this qualifies as "fast casual," since we took a number and the food was delivered to our table. It took longer than I expected, 20 minutes, maybe, but when it arrived, well, the pizza wasn't bad I'm not saying it was all that great, but it wasn't bad.<br />
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<a href="https://4.bp.blogspot.com/-hojTiXppVvs/WtTR44lffdI/AAAAAAAAUco/GlFojL3aFrY6gqvLucDRlM-8IGQFkLdIQCLcBGAs/s1600/Chuck%2Bunder.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="900" data-original-width="1023" height="175" src="https://4.bp.blogspot.com/-hojTiXppVvs/WtTR44lffdI/AAAAAAAAUco/GlFojL3aFrY6gqvLucDRlM-8IGQFkLdIQCLcBGAs/s200/Chuck%2Bunder.JPG" width="200" /></a>Now I should mention here that I was quite hungry. It was about 1 p.m. and I hadn't eaten since the night before. And my expectations were low. But I tried to take an objective view of the pizza, and I didn't have much cause for complaint.<br />
<br />
The underside was a little crisp, with some screen marks. Not crackly, but firm, with a chewy interior. The cheese was browned and somewhere between chewy and gooey. Pepperoni was average, sauce a bit sweet.<br />
<br />
My biggest complaint was the saltiness. I'm something of a salt fiend, but this was too much for me, at least in some areas. I (and my daughter backed me up on this) got the impression that they dusted the whole thing with garlic salt at some point, with some spots getting way too much. Not so much as to make it inedible, but please leave the garlic powder and salt to me. Still, I have to admit, not bad in general.<br />
<a href="https://3.bp.blogspot.com/-21BkCVJl5wc/WtTGou3IsEI/AAAAAAAAUbQ/EshEiZ9HO9gxm7nAHtr1U_KQmdw7sXUdACLcBGAs/s1600/Chuck%2Bmenu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="799" data-original-width="1008" height="158" src="https://3.bp.blogspot.com/-21BkCVJl5wc/WtTGou3IsEI/AAAAAAAAUbQ/EshEiZ9HO9gxm7nAHtr1U_KQmdw7sXUdACLcBGAs/s200/Chuck%2Bmenu.jpg" width="200" /></a><br />
As to non-pizza stuff: I noticed they do carry beer and wine, although I'm not sure if imbibing would make it more or less easy to deal with a bunch of screaming kids. I stuck with Diet Pepsi (they had caffeine-free, which I appreciated). The salad bar comprised fairly standard stuff, but looked pretty good, as salad bars go. The sneeze screen was too high to block kids' expectorants, but I doubt kids will be using it much anyway.<br />
<br />
Once we finished our pizza, we moved on to the games. Our card's clock starting running with our first game, so we had 30 minutes to get in as much as we could.<br />
<br />
I can recall going to a CEC a long time ago when a main attraction was the animatronic band that would come out and "play" music every so many minutes. This location had some vastly scaled down version of that way in the back, a nod to their past, I guess, but most of the entertainment space was taken up by games.<br />
<br />
Many of those were clearly aimed at little kids. I was disappointed that they didn't have an air hockey table except for one that was so small, I would've felt embarrassed to be seen using it, unless I were purposely losing to a toddler at the other end. I did have some fun on the basketball free-throw game, but most of the games were aimed at the kiddie set.<br />
<br />
I've wondered before why some of these arcades aren't regulated as gambling parlors, because with each game you get tickets, which are redeemable for cash. After this, I think I figured out why. After getting our fill of skill-based games, we ended up on a game where you just hit a button and it spits out tickets. Kind of like a slot machine. We walked away with a boatload of tickets, which got us one small bag of cotton candy, for which we had to pay an extra 20 cents. So that's why it's not like a casino. No matter what, or how well you do, you'll never walk away with more than you came in with, monetarily.<br />
<br />
So was it worth it? I guess. The three of us got a reasonably good pizza, some soft drinks, and 30 minutes of games, for 35 bucks. I won't be back soon, but honestly, the pizza was OK. Maybe that's damning with faint praise, but that's about it. It was better than I expected. I'll leave it at that.<br />
<br />
Chuck E. Cheese's<br />
1000 Hylan Drive (Jay Scutti Plaza)<br />
Sun. - Thu. 11 a.m. - 9 p.m., Fri. 11 - 10, Sat. 10 - 10<br />
(585) 292-6380<br />
<br /><div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com3tag:blogger.com,1999:blog-8778156593001251884.post-77191949871643854992018-04-03T16:18:00.000-04:002018-04-03T16:19:13.636-04:00Roncone's reconceived<a href="https://1.bp.blogspot.com/-6HxkspfCxfY/WsOazVPpOeI/AAAAAAAAUR8/Xa6hjEIAfcIZlNc0S0mNZXhZCwdhwRekgCLcBGAs/s1600/Roncones%2Bpepp%2Bpie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-6HxkspfCxfY/WsOazVPpOeI/AAAAAAAAUR8/Xa6hjEIAfcIZlNc0S0mNZXhZCwdhwRekgCLcBGAs/s320/Roncones%2Bpepp%2Bpie.jpg" width="240" /></a>I recently ran across a <a href="https://www.democratandchronicle.com/story/lifestyle/rocflavors/2018/03/01/roncones-italian-serves-legendary-comfort-food-rochesters-little-italy/379153002/">news story</a> about <a href="https://www.ronconesitalianrestaurant.com/about">Roncone's</a>, the long-time Italian restaurant on Lyell Avenue, saying that after a change of ownership, they now serve pizza. I was particularly intrigued by this as Roncone's building still displays a sign for the old Veltre's bakery, which I <a href="http://rochesternypizza.blogspot.com/2011/12/rochesters-pizza-history-continued.html">posted</a> about back in 2011. Veltre's made pizza, which in the early days they would sell at local bars, probably including Roncone's.<br />
<a href="https://3.bp.blogspot.com/-igjNX4ZWL54/WsOa0BmuZ5I/AAAAAAAAUSA/wB-Lid4ya2g8u4GCj6vYyJecZmn01DoPACLcBGAs/s1600/Roncones%2Btomato%2Bpie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-igjNX4ZWL54/WsOa0BmuZ5I/AAAAAAAAUSA/wB-Lid4ya2g8u4GCj6vYyJecZmn01DoPACLcBGAs/s320/Roncones%2Btomato%2Bpie.jpg" width="240" /></a><br />
So a few weeks ago, when my wife and I had a chance for a "date night," we headed to Roncone's for dinner. On this Friday evening at around 7:30, it was quite busy and we were told that without reservations, we were looking at maybe a 40-minute wait. That's a bit beyond my usual tolerance for waiting time, but there was ample room at the bar, so I asked if we could eat there, which was no problem.<br />
<a href="https://2.bp.blogspot.com/-MrKH2_EFa3s/WsOazYDOXlI/AAAAAAAAUR4/rS40R3UTJhYvkQQGzZypW9aSRdvFCAjKACLcBGAs/s1600/Roncones%2Bpepp%2Bslice.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://2.bp.blogspot.com/-MrKH2_EFa3s/WsOazYDOXlI/AAAAAAAAUR4/rS40R3UTJhYvkQQGzZypW9aSRdvFCAjKACLcBGAs/s200/Roncones%2Bpepp%2Bslice.jpg" width="200" /></a>Pizza is such a recent addition to the menu that it wasn't yet on the printed menu.There is a separate pizza station, with sliced pies out, and the pizza ovens in back. The pizza menu is printed on a chalkboard above.<br />
<a href="https://3.bp.blogspot.com/-FQ2_Mjb8pRg/WsOazJUXciI/AAAAAAAAUR0/RnvUoSOCag4pZSnBd0IrIXD2WNbFaoZLACLcBGAs/s1600/Roncones%2Btomato%2Bpie%2Bcut.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://3.bp.blogspot.com/-FQ2_Mjb8pRg/WsOazJUXciI/AAAAAAAAUR0/RnvUoSOCag4pZSnBd0IrIXD2WNbFaoZLACLcBGAs/s200/Roncones%2Btomato%2Bpie%2Bcut.jpg" width="150" /></a>My wife an I shared a medium cheese pie, and some garlic knots. The pie had a thin-to-medium crust, with a well-formed, crisp but not brittle cornicione. The crust had an enjoyably bready flavor and a chewy but not tough texture. The underside was charred here and there, with some corn meal visible, some of it a little burnt or sooty. Individual slices passed the "fold test" - no drooping when held in one hand, folded.<br />
<a href="https://3.bp.blogspot.com/-DtF2rUShI7g/WsOa9C3ewtI/AAAAAAAAUSI/9z70tpgUi9MJG4x8ncjbhUkQbyhxDopPgCLcBGAs/s1600/Roncones%2Bcheese%2Bpie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="223" data-original-width="333" height="133" src="https://3.bp.blogspot.com/-DtF2rUShI7g/WsOa9C3ewtI/AAAAAAAAUSI/9z70tpgUi9MJG4x8ncjbhUkQbyhxDopPgCLcBGAs/s200/Roncones%2Bcheese%2Bpie.jpg" width="200" /></a>The toppings were simple of course, but good. Sauce had a touch of tomatoey sweetness, and the slightly browned mozzarella was nice and stretchy but not gooey. My wife declared it the best pizza she'd ever had at a restaurant, which might sound like damning by faint praise, but I know what she meant. Restaurant pizza often disappoints. This did not. <br />
A week or two later, I returned for lunch with a couple friends. This time I got a pepperoni slice and a tomato pie slice.<br />
<a href="https://4.bp.blogspot.com/-xDLpHLanS-A/WsOa0dx1FgI/AAAAAAAAUSE/QXDZk5rYUQQwyybzL5MWAOSsVOpVab9UQCLcBGAs/s1600/Roncones%2Bunderside%2B2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://4.bp.blogspot.com/-xDLpHLanS-A/WsOa0dx1FgI/AAAAAAAAUSE/QXDZk5rYUQQwyybzL5MWAOSsVOpVab9UQCLcBGAs/s200/Roncones%2Bunderside%2B2.jpg" width="150" /></a>Before the Utican purists jump on me, I guess this was not a traditional tomato pie, in the sense that it had sausage and peppers, in addition to the usual bread crumbs and grated cheese, plus some shredded basil. If that makes it not a tomato pie, then let's just call it pan pizza, or Sicilian, or square pizza. By any name, it was good, with a crunchy underside and an open crumb. The toppings had soaked in on top a bit, but the crust was not soggy.<br />
The pepperoni slice was marked by the same bready, crisp crust as my prior cheese pie, with meaty slices of pepperoni.<br />
So two successful pizza visits, but I should give a nod to Roncone's other options. As before, they still have a wide variety of Italian-American foods to offer. You can see their menu on their <a href="https://www.ronconesitalianrestaurant.com/">website</a>, as well as more information about the head chef, Jimmy, and their background. I'll also post some additional photos on my <a href="https://www.facebook.com/ROCPizzaGuy/">Facebook </a>page.<br />
On my dinner visit, I met and chatted very briefly with the pizzaiolo, Franco. With a name like Franco he had me half-sold on their pizza already.<br />
<br />
Roncone's, 232 Lyell Ave., Rochester<br />
(585) 458-3090<br />
<br />
Tue. & Wed., 11 a.m. - 4 p.m., Thu. 11 a.m. - 8 p.m., Fri. & Sat. 11 a.m. - 9 p.m.<div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com0tag:blogger.com,1999:blog-8778156593001251884.post-27630411151427807282018-02-06T13:38:00.000-05:002018-02-06T13:38:04.216-05:00Roybidoux's<a href="https://1.bp.blogspot.com/-mGCQYQG2leo/Wmio3vUfIgI/AAAAAAAAT04/wCDIqmt0lPMcS6-nLvCCZwh5X1LGZFtTACLcBGAs/s1600/Roybidoux%2B1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="884" data-original-width="988" height="286" src="https://1.bp.blogspot.com/-mGCQYQG2leo/Wmio3vUfIgI/AAAAAAAAT04/wCDIqmt0lPMcS6-nLvCCZwh5X1LGZFtTACLcBGAs/s320/Roybidoux%2B1.jpg" width="320" /></a>Some months ago, a reader informed me of a new place, <a href="http://www.roybidouxspizzeria.com/">Roybidoux's</a>, on Long Pond Road. This site was formerly occupied by Alloco's, which I <a href="http://rochesternypizza.blogspot.com/2015/02/allocos-long-pond-road.html">reviewed</a> in February 2015. Looks to me like Alloco's might've gone out of business sometime in 2016.<br />
I often check out new places by stopping in for a lunchtime slice, but Roybidoux's doesn't open until 4:30, so I had to wait for a convenient occasion to bring home a pie.<br />
<a href="https://3.bp.blogspot.com/-dX2pLyzQKrs/Wmio3jpJIfI/AAAAAAAAT0w/B98BHNzNXwYNty-H1b_gN3hiTxcfx-wEgCLcBGAs/s1600/Roybidoux%2B2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="811" data-original-width="988" height="163" src="https://3.bp.blogspot.com/-dX2pLyzQKrs/Wmio3jpJIfI/AAAAAAAAT0w/B98BHNzNXwYNty-H1b_gN3hiTxcfx-wEgCLcBGAs/s200/Roybidoux%2B2.jpg" width="200" /></a>I got a large, with sweet (green) peppers and onions on half, beef pepperoni and sausage on the other half.<br />
First check, the crust. Medium thick, screen marks underneath, medium brown, firm but not crisp. Some separation of the cornicione from the rest of the crust.<br />
<a href="https://2.bp.blogspot.com/-j-3QgFD3Vzs/Wmio3hOVIYI/AAAAAAAAT00/fvPNzsRfwuM5smPHKu-UST0Uj0vJugjRgCLcBGAs/s1600/Roybidoux%2B3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1138" data-original-width="854" height="200" src="https://2.bp.blogspot.com/-j-3QgFD3Vzs/Wmio3hOVIYI/AAAAAAAAT00/fvPNzsRfwuM5smPHKu-UST0Uj0vJugjRgCLcBGAs/s200/Roybidoux%2B3.jpg" width="150" /></a>Toppings were fairly ample. The pepperoni was nicely crisp. The crumbly sausage was a bit dried out. I'd prefer bigger chunks of sausage. The veggies were fresh but softened, just the way I like them.<br />
The cheese was well melted and creamy. Bonus points there. The tomato sauce was noticeable, but basic, with a good sweet/salty balance.<br />
But back to the crust. On biting into the pizza, I found that the crust had a very fresh, bready aroma. My daughter, on the other hand, thought it seemed "raw."<br />
I can assure you, it was not raw. I think where she's coming from is, she likes the toasty aroma and flavor of lightly charred pizza crust. As do I, but I also enjoy pizzas that smell and taste like fresh-out-of-the-oven bread. This was closer to that.<br />
You can find out more about Roybidoux's on their <a href="http://www.roybidouxspizzeria.com/">website</a>, so I won't go on at length, but they offer over 20 toppings, and 14 specialty pizzas. Of note, they do a 14-inch, 8-piece pan pizza, which I would like to try.<br />
Beyond pizza, there are wings (11 sauces), pasta, hot subs, "huge" calzones, plates, burgers, fried seafood ... well, check out their menu. There is ample seating inside, they deliver, and you can order online.<br />
Sorry, for all you ratings lovers, but I'm not giving this a grade. If anything, this makes me realize once again the limitations of simple ratings, alphabetic, numerical or otherwise. But I'll recap. Crust was medium thick and bready, though the underside was underwhelming. Toppings were generally good, but the sausage could've been better. Cheese was well melted. Bottom line, I would go back.<br />
<br />
Roybidoux's,<br />
1742 Long Pond Rd., Rochester, NY 14606<br /><br />Tuesday - Thursday 4:30 PM - Midnight<br />
Friday & Saturday 4.30 PM - 1:00 AM<br />
Sunday 4:00 PM - Midnight<br />
Monday closed<div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com0tag:blogger.com,1999:blog-8778156593001251884.post-86043549918380187362018-02-05T16:32:00.002-05:002018-02-05T16:32:54.976-05:00Brooklyn Crafted Ginger Beer<a href="https://4.bp.blogspot.com/-QdU9Dwqf8xE/WmiqyQipCOI/AAAAAAAAT1k/x9TWmQuf5vwU8uVNpvFEu4Qe11yjBUvqgCLcBGAs/s1600/Brooklyn%2BGinger.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1137" data-original-width="764" height="320" src="https://4.bp.blogspot.com/-QdU9Dwqf8xE/WmiqyQipCOI/AAAAAAAAT1k/x9TWmQuf5vwU8uVNpvFEu4Qe11yjBUvqgCLcBGAs/s320/Brooklyn%2BGinger.JPG" width="215" /></a>Not all that long ago, Brooklyn, NY was thought of as a place where working-class stiffs spoke barely recognizable English. As in "toid" for "third."<br />
And as a kid, I grew up hating ginger ale, because my mom always made me drink it when I was sick. After she'd stirred it enough to make it go flat. And it was always the same brand, ostensibly from the country to our north.<br />
How things have changed. For some years now, Brooklyn has been more hip than Manhattan. It may soon be taken over in that department by Queens or even the Bronx. <br />
And ginger is hot, literally and figuratively.<br />
So why not combine the two? That's what they've done at <a href="https://www.drinkbrooklyncrafted.com/">Brooklyn Crafted</a> Ginger Beer, which makes genuine ginger beer in good old Brooklyn USA. <br />
I recently received a review sample of four varieties of Brooklyn Crafted Ginger Beer: Traditional, Mango, Earl Grey and Lemon & Lime.<br />
In transit, some bottles seemed to have leaked a bit, so my hands got a little sticky, but it was worth it. Each of these had a unique flavor that let the natural ginger flavor come through. I like the spicy kick of ginger, so unsurprisingly, my favorite was the Traditional. My wife is a tea drinker and loved the Earl Grey. The Mango was more fruity but not cloying, and the Lemon & Lime was like a gingery version of a well-known colorless soda pop, but more gingery than sweet. <br />
In general, I avoid food trends, but I really do like the flavor of ginger. And these have it. I'd like to see them do a ramped-up version that packs some serious gingery heat. <br />
All of these are made with the genuine article, and you will likely see some sediment in the bottle. I gently turned mine upside down before opening, just to evenly distribute the flavor. These are all non-alcoholic products, and are enjoyable as such, but I'm guessing they would make for good mixers if you so choose.<br />
At the moment, it doesn't appear that this product is available at retailers in the Rochester, NY area. Visit their <a href="https://www.drinkbrooklyncrafted.com/locations">website</a> for more information and updates. But if you can get your hands on some, and would like a soft drink that's a little more interesting than your typical sugary stuff, I don't think you'll be disappointed with Brooklyn Crafted Ginger Beer.<div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com0tag:blogger.com,1999:blog-8778156593001251884.post-75704432964536772602018-01-19T15:29:00.001-05:002018-01-19T15:31:58.204-05:00LB's, Bloomfield<a href="https://1.bp.blogspot.com/-NOfFgyiYEPw/WlYsO92vrzI/AAAAAAAATvM/B6pma4BKw0AOUdfCGbPPDURNx5pNQ4frwCLcBGAs/s1600/LB%2527s%2B1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="858" data-original-width="993" height="276" src="https://1.bp.blogspot.com/-NOfFgyiYEPw/WlYsO92vrzI/AAAAAAAATvM/B6pma4BKw0AOUdfCGbPPDURNx5pNQ4frwCLcBGAs/s320/LB%2527s%2B1.jpg" width="320" /></a>I picked up a pizza the other day at <a href="https://lbspizza.wixsite.com/menu">LB's Pizza</a> in East Bloomfield. It's at 10 Main Street, the former site of Hometown Pizza, which I <a href="http://rochesternypizza.blogspot.com/2011/01/hometown-pizza-bloomfield.html">reported</a> on in 2011.<br />
I spotted LB's a few months ago, but I didn't have a convenient chance to do so until a couple weeks ago. <br />
I got a large pie,half pepperoni, half green peppers and onions.<br />
The pepperoni was for my daughter. For myself, I'm good with plain cheese, but I've found you need toppings on the whole pie to get it to bake evenly. I'd go with pepperoncini, but my wife prefers green, a/k/a sweet peppers. That's fine with me.<br />
What especially intrigued me about LB's was their slogan, "It's the crust!" Where pizza is concerned, I agree, it's primarily about the crust, so that drew me in.<br />
<a href="https://3.bp.blogspot.com/-gzpl3dJbYfw/WljWfGwSprI/AAAAAAAATx8/9vmJ6EQiLicyxnMpZDGRvUcZetDngE-4QCLcBGAs/s1600/LB%2527s%2B3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="830" data-original-width="996" height="166" src="https://3.bp.blogspot.com/-gzpl3dJbYfw/WljWfGwSprI/AAAAAAAATx8/9vmJ6EQiLicyxnMpZDGRvUcZetDngE-4QCLcBGAs/s200/LB%2527s%2B3.jpg" width="200" /></a>This pie was still in the oven when I arrived, but I assured the counter person I was in no hurry, and that I didn't mind waiting until it was properly done. While I was waiting, she gave me a bit of background on LB's.I learned that LB's is a reincarnation of a family-owned pizza shop that operated in Lima for many years, but closed some 15 years ago. She also informed me that the dough and sauce are both made in-house, daily.<br />
Once the pie came out, I rushed it home in my insulated bag. When I opened the box, I found pie with a medium-thick crust, and a medium-brown underside. The slices were firm but pliable.<br />
<a href="https://1.bp.blogspot.com/-_AA-ICCx_eM/WljWzP_nnbI/AAAAAAAATyI/tHXrCXmelPotQ1VYGVcNkiCakcma-V63wCLcBGAs/s1600/LB%2527s%2B2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="743" data-original-width="995" height="148" src="https://1.bp.blogspot.com/-_AA-ICCx_eM/WljWzP_nnbI/AAAAAAAATyI/tHXrCXmelPotQ1VYGVcNkiCakcma-V63wCLcBGAs/s200/LB%2527s%2B2.jpg" width="200" /></a>I don't know if it's typical, but the cornicione was formed in a way that created a slight gap between it and the rest of the crust. I suppose if you like to dip the crust into some sauce, this would make it easier to tear off the outer crust.<br />
<a href="https://1.bp.blogspot.com/-44R_L62WAME/WlYnxx3YWDI/AAAAAAAATus/i_oGgYjbZC0A7KCMmYEbfY74PTe6cESyQCLcBGAs/s1600/LB%2527s%2B4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="651" data-original-width="995" height="130" src="https://1.bp.blogspot.com/-44R_L62WAME/WlYnxx3YWDI/AAAAAAAATus/i_oGgYjbZC0A7KCMmYEbfY74PTe6cESyQCLcBGAs/s200/LB%2527s%2B4.jpg" width="200" /></a>My daughter found the crust to be underbaked. Given her preference for thin, NY-style pizza, I can understand that. But to me, a more apt description would be "fresh," as in freshly-baked bread. Even after a half-hour-plus car ride, this crust exuded the aroma of bread right out of the oven. It was slightly chewy but not tough, moist but not gummy. The predominant flavor and aroma were not of a charred exterior, but of an interior that was much like a just-baked loaf of bread, right out of the oven. <br />
On top, the cheese was smooth and well melted. The pepperoni and veggies were abundant and evenly distributed, tasty if unremarkable, and the pie as a whole was evenly and well baked.<br />
So I think your reaction to this pie would depend a good deal on what you like in terms of the crust. This was bready, firm underneath, soft inside, not crunchy or crackly, or oily, or flabby. It was like bread topped with well-melted cheese and fresh toppings, with a scent of bread that came with each bite. And that's not a bad way to describe a pizza.<br />
<br />
LB's Pizza <br />
10 Main St., East Bloomfield<br />
585-657-6190<br />
Tue. - Sat. 11 - 9, Sun. (Summer) 3 - 8, (Winter) noon - 8<br />
<br />
Delivery 5 p.m. - closing time, within 6-mile radius<div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com0tag:blogger.com,1999:blog-8778156593001251884.post-7068934922972360912017-12-08T11:34:00.003-05:002017-12-08T11:34:29.083-05:00Peppino's, Revisited<a href="https://3.bp.blogspot.com/-n1rjMPoan2I/Wh2lOTgFemI/AAAAAAAATYo/xSYWtVTbsi8mvg1lpdbMTwKUaK9n_c17QCLcBGAs/s1600/Peppinos.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="240" src="https://3.bp.blogspot.com/-n1rjMPoan2I/Wh2lOTgFemI/AAAAAAAATYo/xSYWtVTbsi8mvg1lpdbMTwKUaK9n_c17QCLcBGAs/s320/Peppinos.JPG" width="320" /></a>It's hard to believe that it's been about five months since I posted on Facebook about a slice that I got at <a href="https://www.peppinospizzas.com/">Peppino's</a>, which is in Chili, just off Chili Ave./33A. Peppino's was recommended to me by a reader, whom I thank once again. I enjoyed the slice, and made a mental note to go back for a full pie.<br />
A couple weeks ago, I finally made good on that, and picked up a pie to go. <br />
The first question was what to order. Peppino's has some interesting specialty pizzas on the menu, including a potato pie and my old standby, the Margherita, but this was a dinner pizza for my family and me, and since it was Thanksgiving eve, we didn't want leftovers. So I went with half pepperoni and half green peppers and onions. My daughter likes the former, my wife the latter, and I'll eat either.<br />
<a href="https://3.bp.blogspot.com/-VaSP1l1WyC4/Wh22t7cSR_I/AAAAAAAATZI/uWwWD4sR8U0g5LwsPq_oNy0Ti1DgyuNnwCLcBGAs/s1600/Peppinos%2B2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="767" data-original-width="1023" height="149" src="https://3.bp.blogspot.com/-VaSP1l1WyC4/Wh22t7cSR_I/AAAAAAAATZI/uWwWD4sR8U0g5LwsPq_oNy0Ti1DgyuNnwCLcBGAs/s200/Peppinos%2B2.JPG" width="200" /></a>Allow me to digress for a moment and say that I would also have been happy with half of either, and plain cheese on the other half, but in my experience that's a bad decision. The toppings tend to act as a blanket on the cheese. So a half-cheese/half something-else pie never comes out right. Either the extra toppings don't cook enough, or the cheese gets too brown.<br />
This pie had a thin crust, with a darkly browned but not charred underside. The crust had a pleasant chewiness, and a crisp cornicione. The bottom was a little oily in spots, but I think that was due to oil that had seeped down after the pie was sliced, and mostly came from the cheese and pepperoni on top. It too about 20 minutes to get this pie home, which was likely a factor as well.<br />
<a href="https://4.bp.blogspot.com/-tUv6oYofqJk/Wh22tk_zziI/AAAAAAAATZE/6w-t_bSdYz0ipF3s8bs6Bh5Ry8cNnYvRACLcBGAs/s1600/Peppinos.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="856" data-original-width="1023" height="166" src="https://4.bp.blogspot.com/-tUv6oYofqJk/Wh22tk_zziI/AAAAAAAATZE/6w-t_bSdYz0ipF3s8bs6Bh5Ry8cNnYvRACLcBGAs/s200/Peppinos.JPG" width="200" /></a>The balance and flavor were good. This wasn't a particularly cheese-heavy pie, but the cheese was a standout; nicely melted and smooth.<br />
The sauce was pretty straightforward, with a tomatoey-sweet flavor accented by a bit of saltiness, and was applied in good proportion to the other components. The pepperoni was crisp but not overdone, and the peppers and onions were cooked enough to be softened, but they retained a bit of bite.<br />
Peppino's pies come in medium, large and half-sheet sizes, with 22 toppings to pick from, including house-made ground sausage, fresh mozzarella, sun-dried tomatoes, and anchovies (which are all too rare on local pizza menus). The menu is rounded out with a mix of wings, several types of arancini (rice balls), sandwiches, and, incongruously but welcome, deep-fried, Southwest corn fritters, which are made with jalapenos, bacon and cream cheese.<br />
To get back to the pizza -- my overall impression was that this pizza could be described as broadly in the New York style. Since Peppino's doesn't claim to make New York style pizza, I'm not going to judge it against the parameters for that style. It's a thin-crust pizza, and a good one. This was a cut above average, so I feel comfortable giving it a "B."<br />
<br />
Peppino's Pizzas<br />
25 Chestnut Ridge Road<br />
(585) 247-8600<br />
<br />
Tue. - Thu. 11 a.m. - 9 p.m.<br />
Fri. 11 a.m. - 10 p.m.<br />
Sat. 3 - 10 p.m.<br />
Sun. noon - 10 p.m.<br />
Mon. closed<div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com0tag:blogger.com,1999:blog-8778156593001251884.post-16407043497862362252017-10-18T10:06:00.000-04:002017-10-18T13:30:02.723-04:00Mac's Pizza Shack, Gananda<a href="https://2.bp.blogspot.com/-l3ZfSk8cwOI/WeT-J8j_UbI/AAAAAAAATI0/H58NhCAG7wMThjfNRcLE2_nZ33qFLyLlgCLcBGAs/s1600/Mac%2527s%2B7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="947" data-original-width="1023" height="296" src="https://2.bp.blogspot.com/-l3ZfSk8cwOI/WeT-J8j_UbI/AAAAAAAATI0/H58NhCAG7wMThjfNRcLE2_nZ33qFLyLlgCLcBGAs/s320/Mac%2527s%2B7.jpg" width="320" /></a>I recently learned of a pizza place that opened in the summer of 2016, <a href="http://www.macspizzashackny.com/">Mac's Pizza Shack</a>. It's in Macedon, or Gananda; apparently this is one of those areas in our region that seems to go by more than one place name.<br />
That's a bit of a haul for me to get to, whether from work or home, but I was intrigued enough to want to check it out. So I recently made the drive to pick up a pizza for dinner.<br />
I got a large, half pepperoni, half green bell pepper and onions. The menu lists thin crust as an option, but I went with the original crust. First time around, always go with original.<br />
<a href="https://3.bp.blogspot.com/-RcRh6QJFy7s/WeUCRAxjUHI/AAAAAAAATJM/JJizGlrTP1ckqlwt9f158iF9D1bNXCX-gCLcBGAs/s1600/Mac%2527s%2B2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="812" data-original-width="1024" height="158" src="https://3.bp.blogspot.com/-RcRh6QJFy7s/WeUCRAxjUHI/AAAAAAAATJM/JJizGlrTP1ckqlwt9f158iF9D1bNXCX-gCLcBGAs/s200/Mac%2527s%2B2.jpg" width="200" /></a>I was favorably impressed. The crust was medium thick, firm and a little crisp underneath, but not crunchy or brittle. The interior was pleasantly breadlike. The perimeter of the pie was shaped into a substantial but not overly puffy cornicione, with a light dusting of flour.<br />
<a href="https://1.bp.blogspot.com/-Ti4ALafXiYE/WeUCaVPdnxI/AAAAAAAATJQ/Y3RvuImUIR8CyB6ILzM1VJBhlx7oLvv5QCLcBGAs/s1600/Mac%2527s%2B4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1185" data-original-width="919" height="200" src="https://1.bp.blogspot.com/-Ti4ALafXiYE/WeUCaVPdnxI/AAAAAAAATJQ/Y3RvuImUIR8CyB6ILzM1VJBhlx7oLvv5QCLcBGAs/s200/Mac%2527s%2B4.jpg" width="155" /></a>As you might notice in one of the photos, the crust was a bit gummy on top, at the interface between the dough and the toppings. But I can't fault Mac's too much for that. It was about a half-hour drive from there to home, and I neglected to bring my insulated pizza bag (what was I thinking?). So these photos were taken well after the pie came out of the oven. Mea culpa (that's Latin for "my bad"). And overall, the crust was quite good.<br />
The time factor also affected the cheese, which had cooled and congealed somewhat. But in spite of that, it seemed like good, whole-milk cheese. It still had a nice balance of softness and chewiness, and it had not separated into its constituent components. No exuded oil, bits of curd, or anything along those lines.<br />
The sauce was a basic, mildly seasoned tomato sauce, and the toppings were abundant and flavorful. Lots of pepperoni, just crisp, and on the other half, softened but still vibrant green peppers and thinly sliced white onions. All the components of the pizza were well balanced. On the whole, a damn fine pie. Next time I should eat it on the spot, fresh out of the oven.<br />
Mac's menu is on their <a href="http://www.macspizzashackny.com/">website</a>, so I won't bother to recite it here, but they have a pretty extensive list of toppings (even anchovies!) and a handful of specialty pies, as well as wings, subs, plates, burgers and finger foods. I especially like the "<a href="http://www.macspizzashackny.com/about.html">About</a>" page, which gives some background, and an image of Mac, who passed away some time ago but who looks like somebody I would've enjoyed meeting.<br />
So yeah, a bit of a trek for me, which is always a gamble on a first-time visit, but it paid off. I very much liked this pizza.<br />
<br />
Mac's Pizza Shack, 3290 Canandaigua Rd., Macedon<br />
Mon. - Thu. 7 a.m. - 10 p.m.<br />
Fri. & Sat. 9 a.m. - 11 p.m.<br />
Sun. 9 a.m. - 10 p.m.<br />
<br />
315-986-5678<div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com0tag:blogger.com,1999:blog-8778156593001251884.post-35515653409661929632017-10-03T16:02:00.001-04:002017-10-03T16:02:09.408-04:00Dustin's Pizzeria, Holley<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-1LwirTc9y7w/WdPepWKYTOI/AAAAAAAAS_A/FjJCAuhJ2fIvkyoedo27uYr36rjGUY7RQCLcBGAs/s1600/Dustins%2Bpie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="743" data-original-width="1023" height="232" src="https://3.bp.blogspot.com/-1LwirTc9y7w/WdPepWKYTOI/AAAAAAAAS_A/FjJCAuhJ2fIvkyoedo27uYr36rjGUY7RQCLcBGAs/s320/Dustins%2Bpie.jpg" width="320" /></a></div>
I always appreciate pizza tips and recommendations, like the one I got recently from reader Dennis Litzenberger, for <a href="https://www.facebook.com/DustinsPizzeria/">Dustin's Pizzeria</a> in Holley.<br />
Dustin's menu is available <a href="http://bit.ly/2xeG4Db">here</a>. I largely went with Dennis's recommendations and got a large, regular-crust pie, with pepperoni on half and onions and banana peppers on the other half (sorry, Dennis, I don't do mushrooms).<br />
<a href="https://1.bp.blogspot.com/-6RtS9FwXtfY/WdPeoxaOpsI/AAAAAAAAS-4/9rAiVE1bbpEjdR1dJDcT9BqFTogV23GAwCLcBGAs/s1600/Dustins%2Bcrust.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1023" height="200" src="https://1.bp.blogspot.com/-6RtS9FwXtfY/WdPeoxaOpsI/AAAAAAAAS-4/9rAiVE1bbpEjdR1dJDcT9BqFTogV23GAwCLcBGAs/s200/Dustins%2Bcrust.jpg" width="191" /></a>It was about a half hour drive to Holley from my workplace, but worth it. Dustin's is a small place, just a basic, small-town corner pizza joint, but don't let the nondescript appearance fool you. They make good pizza.<br />
<a href="https://4.bp.blogspot.com/-4CY8ZO6Wa60/WdPewjLRuEI/AAAAAAAAS_E/vplcGrhPpps2IEvT77JiFgNWm3x9gQyKQCLcBGAs/s1600/Dustins%2Bpepp.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="150" src="https://4.bp.blogspot.com/-4CY8ZO6Wa60/WdPewjLRuEI/AAAAAAAAS_E/vplcGrhPpps2IEvT77JiFgNWm3x9gQyKQCLcBGAs/s200/Dustins%2Bpepp.jpg" width="200" /></a>This pie had a medium-thick crust, with a thick, bready cornicione. The edge was a deep brown, and crisp on the outside, while the medium-brown underside was dry to the touch and firm. The interior was pleasantly breadlike. I might've liked a smidgen more salt in the dough, but I like salt more than I should, so my blood pressure's probably better today than it would be otherwise. <br />
<a href="https://1.bp.blogspot.com/-a1_gTTZOeFE/WdPepGQzxxI/AAAAAAAAS-8/48vZv43EnYQPnR6z16DM0mo2BK2yGoXvQCLcBGAs/s1600/Dustins%2Bpeppers.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="150" src="https://1.bp.blogspot.com/-a1_gTTZOeFE/WdPepGQzxxI/AAAAAAAAS-8/48vZv43EnYQPnR6z16DM0mo2BK2yGoXvQCLcBGAs/s200/Dustins%2Bpeppers.jpg" width="200" /></a>The toppings were tasty and well applied. There was enough sauce to balance out the crust, and to add a touch of tomatoey sweetness. The abundant pepperoni would satisfy any meat lover. And I was happy with the vinegary, mild heat of the peperoncini, which played off the slight crunch and flavor of the chopped onions.<br />
I don't often eat wings, but again on Dennis's recommendation, I got a small order of breaded, plain wings with a side of "insanely" hot sauce, along with a side of mild Buffalo sauce for my less-heat-tolerant wife and daughter. I usually like my wings doused in sauce, but I have to admit that the plain wings were nice and crisp, with no grease. The insanely hot sauce was indeed fiery, but tolerable, at least to my palate. And the wings were reasonably sized, not scrawny.<br />
So my thanks again to Dennis Litzenberger, who, I might add, is a co-owner of a local hot sauce company. You can find <a href="http://www.tonguepuncher.com/">Tongue Puncher</a> sauce at a number of Rochester-area establishments - click on the link to see where. (I should also add that he didn't ask me to mention that. That was my idea.) I haven't tried it, but I'll keep an eye out for it.<br />
As I mentioned, Holley is a little out of the way for me, but I would like to go back to Dustin's to try another pie, perhaps a specialty pie or a different crust, thick or thin. But it would be hard to top this one, which was a very fine example of WNY style pizza, with a bread-like crust and abundant but well-balanced, flavorful toppings. <br />
<br />
Dustin's Pizzeria, 50 Public Square, Holley<br />
(585) 638-5440<br />
<br />
Mon. - Thu. 11 a.m. - 10 p.m., Fri. 11 a.m. - 11 p.m., Sat. noon - 11, Sun. noon - 10<div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com3tag:blogger.com,1999:blog-8778156593001251884.post-16064541990781226412017-08-09T13:51:00.000-04:002017-08-09T13:51:02.026-04:00"The Pizza Capital of the World" - Old Forge, PA<a href="https://4.bp.blogspot.com/-_bxJIKNThJQ/WXeaSPFETKI/AAAAAAAASyk/80VWMJuwr5kgKDsjnicvfKdVZmWUCxSxACLcBGAs/s1600/IMG_1076.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1176" data-original-width="1600" height="235" src="https://4.bp.blogspot.com/-_bxJIKNThJQ/WXeaSPFETKI/AAAAAAAASyk/80VWMJuwr5kgKDsjnicvfKdVZmWUCxSxACLcBGAs/s320/IMG_1076.JPG" width="320" /></a>For any self-respecting pizza lover, there are certain cities or regions that you hope to get to someday. Naples. New York. New Haven. Chicago. Anywhere in Sicily.<br />
And Old Forge, Pennsylvania.<br />
If you weren't expecting that last one, then you must be unaware that Old Forge, PA (not to be confused with Old Forge, NY, in the Adirondacks) is the self-proclaimed "Pizza Capital of the World." That's right. The World.<br />
<a href="https://1.bp.blogspot.com/-fr71MsHX6Fg/WXea0HyXoLI/AAAAAAAASys/IDtmbIWjL-4kAxLrnX_E4GOw2U9Csng0wCLcBGAs/s1600/IMG_1075.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://1.bp.blogspot.com/-fr71MsHX6Fg/WXea0HyXoLI/AAAAAAAASys/IDtmbIWjL-4kAxLrnX_E4GOw2U9Csng0wCLcBGAs/s200/IMG_1075.JPG" width="150" /></a>On what basis, you may ask, can a town of some 8300 people, just outside of Scranton, Pennsylvania, make such a bold claim?<br />
<a href="https://3.bp.blogspot.com/-WBGrtxFxs3w/WXeaokVyMuI/AAAAAAAASyo/qc35XVYdOJMOfBist7iLJTtvc5-X0r4ogCLcBGAs/s1600/IMG_1077.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1121" data-original-width="1600" height="140" src="https://3.bp.blogspot.com/-WBGrtxFxs3w/WXeaokVyMuI/AAAAAAAASyo/qc35XVYdOJMOfBist7iLJTtvc5-X0r4ogCLcBGAs/s200/IMG_1077.JPG" width="200" /></a>You can read an account of the background <a href="http://www.pennlive.com/entertainment/index.ssf/2015/08/pizza_crawl_old_forge.html">here</a>. I'm still not sure who came up with the slogan, but the gist of it is, Old Forge has an amazing concentration of pizzerias in a relatively small area. So it's not that the pizza is necessarily better than elsewhere, or that it's the birthplace of a style that's spread across the globe. It's just that there literally seems to be a pizzeria - sometimes more than one - on every block here. Apart from the actual pizzerias, other restaurants - diners, family restaurants, and the like - also seem to make a point of advertising that they offer pizza. I think the Chinese restaurant may be the only place in town that doesn't sell pizza (and for all I know, maybe they do).<br />
So, I'd long wanted to visit Old Forge, but it's just far enough away (about 3 1/2 hours), that I'd never found much of an excuse to make the trip. A recent drive to and from New York City with my wife provided the opportunity, as Old Forge is just a short detour off I-81, near Scranton.<br />
<a href="https://3.bp.blogspot.com/-FsAiF-YFy_c/WXebExr6PgI/AAAAAAAASyw/EQTDCe7Y_sQNQGZDbD1H3z1CgbpfFtnNgCLcBGAs/s1600/IMG_1078.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1217" height="200" src="https://3.bp.blogspot.com/-FsAiF-YFy_c/WXebExr6PgI/AAAAAAAASyw/EQTDCe7Y_sQNQGZDbD1H3z1CgbpfFtnNgCLcBGAs/s200/IMG_1078.JPG" width="151" /></a>After doing some preliminary research, I settled on a few pizzerias I wanted to hit. We ended up stopping at three, getting one slice (or "cut" as it's typically called in Old Forge) each. Typically the choice is red or white. I stuck with red, the better to compare them.<br />
<a href="https://4.bp.blogspot.com/-Ff2neYylFZo/WXegz0ScbsI/AAAAAAAASzo/O_IeOHRsqTAW-E-8ykVpR1RK6_xN9KPeQCLcBGAs/s1600/IMG_1081.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1512" data-original-width="1600" height="188" src="https://4.bp.blogspot.com/-Ff2neYylFZo/WXegz0ScbsI/AAAAAAAASzo/O_IeOHRsqTAW-E-8ykVpR1RK6_xN9KPeQCLcBGAs/s200/IMG_1081.JPG" width="200" /></a>All three were roughly similar, evidence of the fact that there is an Old Forge style of pizza. It's roughly what Rochesterians would call sheet pizza, but that doesn't quite capture it. It's rectangular, baked on a pan, with a thick but airy crust. Those are the basics. From there, each pizzeria has its own take on the style. <br />
We started at <a href="https://www.facebook.com/Mary-Lous-Pizza-1619079408307628/">Mary Lou's</a>, which got the highest ratings online. I don't necessarily trust online ratings, but it seemed like as a good place to begin as any. Mary Lou's uses the term "slices," so I asked for two red slices.<br />
A couple of observations, before I get into the details. At Mary Lou's, it took maybe five minutes for our slices to come up. I'm not complaining; they were worth the wait. It just struck me that at all three places we went to, the slices took a bit of time. Mary Lou's was probably the quickest but it still took a while. None of these places had slices ready to go. And I never witnessed the process. So I'm not sure if they had unbaked pizza sitting there, and baked the slices individually, or how they did it.<br />
<a href="https://4.bp.blogspot.com/-Z0Zx8G5agMA/WXefMXmpMfI/AAAAAAAASzc/SkxzjxdnEZMbf9vYq5BFfvDNCe4o_1RAACLcBGAs/s1600/IMG_1082.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="935" data-original-width="1600" height="116" src="https://4.bp.blogspot.com/-Z0Zx8G5agMA/WXefMXmpMfI/AAAAAAAASzc/SkxzjxdnEZMbf9vYq5BFfvDNCe4o_1RAACLcBGAs/s200/IMG_1082.JPG" width="200" /></a>Also, though this was around the noon hour on a Friday, we were the only customers at each location. I was surprised not to see some other customers. I don't draw any particular conclusions from that, it's just something I noticed. <br />
Anyway - when our Mary Lou's slices came up, I asked the counter person (who could've been Mary Lou herself - why don't I think of asking these things at the time?) if Mary Lou's is the best in town, and if so, why. The answer to the first question, of course, was yes, and the answer to the second was "Because Mary Lou bakes it with love." I'll accept that.<br />
<br />
<a href="https://2.bp.blogspot.com/-hmB8FAEMNRY/WXeevQY-ajI/AAAAAAAASzY/5LlGAPGIs6UixusR4b57PZDQ2gtKYySOwCLcBGAs/s1600/IMG_1084.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1271" data-original-width="1600" height="158" src="https://2.bp.blogspot.com/-hmB8FAEMNRY/WXeevQY-ajI/AAAAAAAASzY/5LlGAPGIs6UixusR4b57PZDQ2gtKYySOwCLcBGAs/s200/IMG_1084.JPG" width="200" /></a>Mary Lou's slices were topped with well melted, smooth cheese, mozzarella, for sure, but perhaps a blend (Provolone?). The sauce had a mild tomatoey flavor, neither too acidic nor sweet. The crust was thick but not dense, with a light, airy texture.<br />
There was no seating at Mary Lou's, so we ate these in my car. From there, we moved on to <a href="http://arcaroandgenell.com/">Arcaro & Genell</a>, just around the block and down the street. Again, there was a wait, I'd say from five to ten minutes. They had a few tables inside and outside, and we ate our slices outside.<br />
<a href="https://1.bp.blogspot.com/-9HUKUztn3qY/WXedPhgEDFI/AAAAAAAASzE/ZAyZ6ZRNZcUXMetQYF46l0C3C7lM1GB2wCLcBGAs/s1600/IMG_1088.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1301" data-original-width="1600" height="162" src="https://1.bp.blogspot.com/-9HUKUztn3qY/WXedPhgEDFI/AAAAAAAASzE/ZAyZ6ZRNZcUXMetQYF46l0C3C7lM1GB2wCLcBGAs/s200/IMG_1088.JPG" width="200" /></a>These were the same shape, but markedly different from Mary Lou's. Thinner, more oily underneath, with a crunchier surface. The sauce was again mildly seasoned, but with a more noticeable flavor of oregano. The cheese was more thinly applied, appropriately to the thinner crust. So overall, thinner and more crunchy/crispy.<br />
Kitty corner, or catty corner, or whichever you prefer (there are <a href="https://theamericanscholar.org/on-caddy-corner-or-whatever-that-word-is/#">several variants</a>) you'll find <a href="http://revellos.com/">Revello</a>. They have a full bar, where we sat while we waited for our cuts, which took maybe ten minutes. <br />
The server was quite accommodating. She gave us free soft drinks while we waited for our cuts. <a href="https://3.bp.blogspot.com/-_kkHKYlxxp8/WXegeki-IhI/AAAAAAAASzk/YHwA0p-ZACAArsQgV7NuC5jGRzfmRvMvACLcBGAs/s1600/IMG_1090.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1006" data-original-width="1600" height="125" src="https://3.bp.blogspot.com/-_kkHKYlxxp8/WXegeki-IhI/AAAAAAAASzk/YHwA0p-ZACAArsQgV7NuC5jGRzfmRvMvACLcBGAs/s200/IMG_1090.JPG" width="200" /></a>As I was waiting, I took a photo of the "Peace Love Pizza" sign along the front wall. Then we took our slices outside and ate them on a bench, near the street corner. <br />
Crustwise, these were similar to Mary Lou's; thick, crisp underneath, and airy on the inside. But the similarities ended there.<br />
<a href="https://2.bp.blogspot.com/-CJ2NMhqF814/WYs-VyzdmlI/AAAAAAAAS0U/Qap2Kj6IpDo7D673Kby7eQ9gwQjb6PmsgCLcBGAs/s1600/IMG_1086.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1248" data-original-width="1600" height="155" src="https://2.bp.blogspot.com/-CJ2NMhqF814/WYs-VyzdmlI/AAAAAAAAS0U/Qap2Kj6IpDo7D673Kby7eQ9gwQjb6PmsgCLcBGAs/s200/IMG_1086.JPG" width="200" /></a>The cheese was the most noticeable component. It seemed to me that Revello's may use some American cheese. The cheese was well melted, very smooth, with that distinctive, stick-to-the-roof-of-your-mouth texture of melted American cheese. My wife didn't like it at all. For me, well, I can't say I would want to eat this all the time, but I appreciated its uniqueness. It reminded me a bit of Brozzetti's in Johnson City, which I've <a href="http://rochesternypizza.blogspot.com/2017/01/brozzettis-johnson-city.html">reviewed</a> before.<br />
The sauce took a back seat to the cheese, but was a little more acidic than at the other two places we visited. A very interesting slice, overall.<br />
After trying these three places, I cannot make any bold claims to being an expert on Old Forge pizza. But Old Forge itself is not shy about making bold claims. Pizza Capital of the World? I don't know about that. But hey,<br />
if you're going to make a claim, go big. And who's to argue? You could spend a week here, and eat at a different pizzeria every day, without even having to drive. So I'm not going to quibble about their self-ascribed label.<br />
What I can say for sure is that if you really love pizza - and are interested in trying different styles of pizza - you really should make the pilgrimage to Old Forge, someday. Next time I head down I-81, I plan to stop back, and continue my exploration.<br />
<br />
<a href="https://www.facebook.com/Mary-Lous-Pizza-1619079408307628/">Mary Lou's Pizza</a>, 209 Dunn Ave., Old Forge, PA<br />
<a href="http://arcaroandgenell.com/">Arcaro & Genell</a>, 443 S. Main St., Old Forge, PA<br />
<a href="http://revellos.com/">Revello's Pizza</a>, 502 S. Main St., Old Forge, PA<br /><div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com1tag:blogger.com,1999:blog-8778156593001251884.post-85619157174624390212017-07-19T14:54:00.000-04:002017-07-19T14:55:48.088-04:00Capish!, Le Roy<a href="https://1.bp.blogspot.com/-g-SvOyH5lgU/WWjd_MvFbFI/AAAAAAAASxU/8fHMcT13MIwNTIZ7aVUIX4ajA149Lz-bwCLcBGAs/s1600/Capish%2B1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-g-SvOyH5lgU/WWjd_MvFbFI/AAAAAAAASxU/8fHMcT13MIwNTIZ7aVUIX4ajA149Lz-bwCLcBGAs/s320/Capish%2B1.jpg" width="320" /></a>My daughter and I had dinner the other night at <a href="http://www.capishpizza.com/">Capish!</a>, which opened earlier this year in Le Roy. It's in a handsome, century-old building on Main Street. (You can see some photos of the exterior and interior <a href="http://www.thebatavian.com/tags/capish-brick-oven-pizza-ristorante">here</a>.) <br />
Capish (I'm going to drop the exclamation mark from here on) offers a full menu of Italian dishes, but pizza is the main focus. Interestingly, they do both thin crust pizza and sfincione. I got both. Let me take them one at a time.<br />
<a href="https://1.bp.blogspot.com/-HRRkNJMbb3U/WWjeO9TGn7I/AAAAAAAASxY/NFF5YEWfpr8ltg8FRbXOo2V3NYnrR1qdQCLcBGAs/s1600/Capish%2B2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://1.bp.blogspot.com/-HRRkNJMbb3U/WWjeO9TGn7I/AAAAAAAASxY/NFF5YEWfpr8ltg8FRbXOo2V3NYnrR1qdQCLcBGAs/s200/Capish%2B2.jpg" width="200" /></a>The thin crust pies are baked in a combination wood/gas oven. On this visit, I didn't see any sign of a wood fire. But the temp was set at 725 degrees - pretty high - and the results were good.<br />
<a href="https://4.bp.blogspot.com/-6ayMi7tD-6Y/WWjicM2iDBI/AAAAAAAASxo/v1vjmYXPezgl7rq2sJ6r6wA_beG4iKe6QCLcBGAs/s1600/Capish%2B6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1155" data-original-width="1600" height="144" src="https://4.bp.blogspot.com/-6ayMi7tD-6Y/WWjicM2iDBI/AAAAAAAASxo/v1vjmYXPezgl7rq2sJ6r6wA_beG4iKe6QCLcBGAs/s200/Capish%2B6.jpg" width="200" /></a>I suppose you could call these Neapolitan, or maybe neo-Neapolitan pizzas. I got my usual Margherita, and my daughter ordered an a la carte equivalent of a meat lover's pizza, with pepperoni, chicken, ham and sausage.<br />
Both pies had a thin crust with a puffy cornicione.<br />
<a href="https://3.bp.blogspot.com/-uHRqOTQYbnE/WWjek_WGAQI/AAAAAAAASxc/YOyG1NhtyAYjlFeQ1umxtuPlZtAW95qkQCLcBGAs/s1600/Capish%2B3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="847" data-original-width="1600" height="105" src="https://3.bp.blogspot.com/-uHRqOTQYbnE/WWjek_WGAQI/AAAAAAAASxc/YOyG1NhtyAYjlFeQ1umxtuPlZtAW95qkQCLcBGAs/s200/Capish%2B3.jpg" width="200" /></a>They were charred underneath. My pie had some "leopard spotting," with some air holes having burst, leaving a small hole in the bottom of the crust. The crust was chewy but not tough, and the charred bottom added some flavor complexity.<br />
<a href="https://1.bp.blogspot.com/-7vnz2KAlH1w/WWjikt7fO5I/AAAAAAAASxs/oNdtf4XpDScQvHav3SzzJPAYklPdQUjGQCLcBGAs/s1600/Capish%2B5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://1.bp.blogspot.com/-7vnz2KAlH1w/WWjikt7fO5I/AAAAAAAASxs/oNdtf4XpDScQvHav3SzzJPAYklPdQUjGQCLcBGAs/s200/Capish%2B5.jpg" width="200" /></a>Speaking of which, my Margherita had good flavor. A bright tomato sauce, complemented by liquefied dollops of fresh mozzarella, and shredded fresh basil, which was wilted but still a vibrant green. Capish adds a bit of oregano to their Margherita, but not enough to overpower the subtle flavors of this pie.<br />
I sampled my daughter's meat-laden pie, and although I typically avoid that style, it was tasty. The pepperoni was thick-cut, and the well-melted processed mozzarella provided a good base for the meat.<br />
<a href="https://2.bp.blogspot.com/-QGNbfbVnrvs/WWji8P8N2VI/AAAAAAAASxw/oDuFTaP4GTEh1clEjFjT9lxr6HWMjPrKQCLcBGAs/s1600/Capish%2B7.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1014" data-original-width="1600" height="202" src="https://2.bp.blogspot.com/-QGNbfbVnrvs/WWji8P8N2VI/AAAAAAAASxw/oDuFTaP4GTEh1clEjFjT9lxr6HWMjPrKQCLcBGAs/s320/Capish%2B7.jpg" width="320" /></a>My 12-inch pie was more than adequate for a meal, but I couldn't resist trying a slice of Capish's sfincione. I'd been aware of this close cousin to (or maybe "ancestor of" would be more accurate) Sicilian-style pizza, but by coincidence I got a bit more of an education in the style just recently, as a result of a Facebook post. Google it and you'll find plenty of information and recipes, but <a href="http://www.bestofsicily.com/mag/art250.htm">here's</a> as good a description as any.<br />
<a href="https://3.bp.blogspot.com/-QghFTWshd3I/WWje-aBYkgI/AAAAAAAASxg/6K67IO9YZgoi4es4wgY4LkBDM-AubD23QCLcBGAs/s1600/Capish%2B4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1086" data-original-width="1600" height="135" src="https://3.bp.blogspot.com/-QghFTWshd3I/WWje-aBYkgI/AAAAAAAASxg/6K67IO9YZgoi4es4wgY4LkBDM-AubD23QCLcBGAs/s200/Capish%2B4.jpg" width="200" /></a>Capish's version comes topped with tomato sauce, oregano, onions, bread crumbs, and Pecorino Romano. So pretty close to style, in that regard. In Sicily, sfincione often includes anchovies, which were left off here, probably in a concession to American palates, but they are available as a topping, if you want to stay traditional.<br />
<a href="https://3.bp.blogspot.com/-zhGpbvVR8X4/WWjiOjUu-4I/AAAAAAAASxk/lIL-blCy7VYQa1PkTcFfF_euZ4rOki4QwCLcBGAs/s1600/Capish%2B8.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1097" height="200" src="https://3.bp.blogspot.com/-zhGpbvVR8X4/WWjiOjUu-4I/AAAAAAAASxk/lIL-blCy7VYQa1PkTcFfF_euZ4rOki4QwCLcBGAs/s200/Capish%2B8.jpg" width="136" /></a>The pan-baked crust was medium brown underneath, with large air-hole craters. The interior had a spongy texture. Although I can't claim to be a connoisseur of sfincione, this seemed to come pretty close to hitting the mark.<br />
I was too full for dessert, so with some regret I had to forgo trying Capish's tiramisu. Next time. <br />
On my way out, though, I paused to take a look at the oven, and chatted for a moment with the pizzaiolo. If I'm not mistaken, he was the guy seen <a href="http://www.thedailynewsonline.com/bdn01/a-taste-of-italy-coming-to-le-roy-20170204?gallerydate=2017-04-21Z">here</a>, and according to his <a href="https://www.facebook.com/davide.gondola.9">Facebook</a> page he hails from Sicily, as does Capish's owner Giacomo (Jim) Frascati, so it should come as no surprise they know their stuff, particularly where sfincione's concerned.<br />
<a href="https://4.bp.blogspot.com/-fEWzd_kswHw/WW96NAqXyFI/AAAAAAAASyU/68Af9dg7TIoH4Et5nIdl5v5PYGveqqOtgCLcBGAs/s1600/Capish%2Bpizza%2Bmenu.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="813" data-original-width="486" height="320" src="https://4.bp.blogspot.com/-fEWzd_kswHw/WW96NAqXyFI/AAAAAAAASyU/68Af9dg7TIoH4Et5nIdl5v5PYGveqqOtgCLcBGAs/s320/Capish%2Bpizza%2Bmenu.png" width="191" /></a>I've reproduced here Capish's pizza menu, but their full menu is available on their <a href="https://www.facebook.com/pg/Capish-Pizza-ristorante-375874896111462/photos/?tab=album&album_id=423186354713649">Facebook</a> page. They offer a variety of pizzas, pasta and meat dishes, almost entirely Italian, with a nod to local tastes (as in, they serve chicken French). Since seafood is so popular in Sicily, I'm a little surprised there isn't more of it on the menu, but then again, Sicily's a Mediterranean island with a lot of port cities, and Le Roy is in Western New York, hundreds of miles from the nearest coast (and no, Lake Ontario doesn't count). <br />
At any rate, that's pretty much a moot point for me, as I think it would take many visits for me to get past the pizza. This is one of those places where I'd like to try every pizza on the list before I even think about branching out into the other parts of the menu. With any luck and a little effort, though, I think I can get there.<br />
I know I've been on-again, off-again with the letter grade thing, but I was quite happy with the pizza here. Capish is well worth the drive west on 490. So I'm giving this an A. <br />
<br />
Capish!<br />
49 Main St., Le Roy<br />
(585) 768-1000<br />
<br />
Mon. - Thu. 11 a.m. - 9 p.m.<br />
Fri. 11 a.m. - 10 p.m.<br />
Sat. 4 p.m. - 10 p.m.<br />
Closed Sundays<br />
<br />
<br />
<div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com7tag:blogger.com,1999:blog-8778156593001251884.post-62098297120961098642017-07-14T10:45:00.000-04:002017-07-14T10:45:07.505-04:00Old Italy, Latta Road<a href="https://1.bp.blogspot.com/-ODE71mu9pSE/WWUYhVz_rjI/AAAAAAAASxA/srwWrWrEFwkhxIywldlYjAFNTcJ95pOxACLcBGAs/s1600/IMG_1031.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1208" data-original-width="1600" height="241" src="https://1.bp.blogspot.com/-ODE71mu9pSE/WWUYhVz_rjI/AAAAAAAASxA/srwWrWrEFwkhxIywldlYjAFNTcJ95pOxACLcBGAs/s320/IMG_1031.JPG" width="320" /></a>I took a drive the other day at lunchtime up to <a href="http://olditalypizzeria.net/">Old Italy</a> Pizzeria on Latta Road.<br />
I <a href="http://rochesternypizza.blogspot.com/2015/08/old-italy-latta-road.html">posted</a> about Old Italy about two years ago, shortly after it opened. A few things have changed in the meantime, perhaps the most obvious being the introduction of Old Italy's "Mamaluke slices." What you see here is a single Mamaluke slice, cut in half. This measured 13 inches along the sides. Figuring this to be a quarter of a 26" diameter pizza, that comes out to about 132.75 square inches, which is roughly equivalent to the surface area of a 13" diameter pie. So figure about the same as, or even a little bigger than, the average medium pie. For $5.<br />
Now I'll be the first one to say, big and cheap doesn't necessarily mean good. But big, cheap, <i>and </i>good ... well, that's very good. And fortunately, this was good.<br />
<a href="https://1.bp.blogspot.com/-6Pl62YvLHG8/WWUY1DrALbI/AAAAAAAASxE/T8C2hf2lO44WJY0HIsX9KgMTS2mdnnDmQCLcBGAs/s1600/IMG_1032.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1425" data-original-width="1600" height="178" src="https://1.bp.blogspot.com/-6Pl62YvLHG8/WWUY1DrALbI/AAAAAAAASxE/T8C2hf2lO44WJY0HIsX9KgMTS2mdnnDmQCLcBGAs/s200/IMG_1032.JPG" width="200" /></a>The crust was on the thin side, with some screen marks on the bottom, and some surface crackling. Mine came fresh out of the oven, so I didn't ask for it to be rewarmed, nor did it need rewarming, but I imagine a minute or two of reheating would further boost the crispness factor. The crust, which is made using high-gluten flour, was chewy but not tough, with some air pockets visible inside.<br />
The components were well balanced, with nicely melted whole-milk mozzarella, a light layer of sauce, and wide pepperoni slices.<br />
Owner Bradley Cedar, who's spent many years in the pizza business, developed his own recipes for the dough and sauce, which are both prepared in-house. The <a href="http://www.olditalypizzany.com/menu">menu</a> mostly sticks to the basics - pizza, wings, calzones, hot subs and sides - but I've found over the years that there's an inverse relationship between the number of items on a menu and the quality of the pizza. In other words, best to stick to what you know, and that's the impression I came away with here. Good pizza, well prepared by an experienced pizzaiolo.<br />
Bottom line, this was good, not because it was big, or because it was cheap, but because it was good. The big size and the low price were gravy.<br />
Bite for bite, compared to other local pizzerias (and considering that the bar is set pretty high to begin with), I'd give it a B. Good crust and good toppings. All this for five bucks kicks it up a notch or two, but I've never rated pizza based on price or quantity, so I won't start now. But dollar for dollar, you can't do much better than this.<br />
<br />
Old Italy Pizzeria, 1250 Latta Rd., Greece<br />
(585) 445-8782<br />
<br />
Sun. - Thu. noon - 9 p.m.<br />
Fri. & Sat. noon - 10 p.m.<div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com1tag:blogger.com,1999:blog-8778156593001251884.post-70748930948431367492017-06-30T13:48:00.000-04:002017-06-30T13:48:06.933-04:00L'Italia, Wellsville<a href="https://2.bp.blogspot.com/-2PuVcoHdMGA/WVUaNlnMVxI/AAAAAAAASwk/CjUurMjXb6Un9ocnNkiVCuYwIt_-Q3SMwCLcBGAs/s1600/IMG_1432.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="950" data-original-width="1600" height="189" src="https://2.bp.blogspot.com/-2PuVcoHdMGA/WVUaNlnMVxI/AAAAAAAASwk/CjUurMjXb6Un9ocnNkiVCuYwIt_-Q3SMwCLcBGAs/s320/IMG_1432.JPG" width="320" /></a>On a recent family trip to visit relatives, my wife and I stopped at <a href="http://www.litaliaonline.com/">L'Italia</a>, in Wellsville. I've <a href="http://rochesternypizza.blogspot.com/2012/03/pizza-king-wellsville.html">posted before</a> about a place in Wellsville, more of a slice joint. L'Italia is a sit-down restaurant, with pizza on the <a href="http://www.litaliaonline.com/pizzas">menu</a>.<br />
I ordered a Margherita, with olive oil, fresh mozzarella, tomato and fresh basil.<br />
<a href="https://3.bp.blogspot.com/-ylm-f042H5A/WVUahNFE8-I/AAAAAAAASwo/zV0bD_go91AuJmhwNCSJ1RMabk3fA2B_QCLcBGAs/s1600/IMG_1438.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1292" data-original-width="1600" height="161" src="https://3.bp.blogspot.com/-ylm-f042H5A/WVUahNFE8-I/AAAAAAAASwo/zV0bD_go91AuJmhwNCSJ1RMabk3fA2B_QCLcBGAs/s200/IMG_1438.JPG" width="200" /></a>It was, frankly, disappointing. The primary issue for me was the crust. It was soft and a bit oily underneath. The interior was OK, fairly bready, but the lack of a crisp exterior detracted from the overall effect.<br />
<a href="https://2.bp.blogspot.com/-EodjILyokwM/WVUahLR_VWI/AAAAAAAASws/YgiCLxlVc4Qhn2Bb21q0V-vUIdbqdSmswCLcBGAs/s1600/IMG_1439.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1445" data-original-width="1600" height="180" src="https://2.bp.blogspot.com/-EodjILyokwM/WVUahLR_VWI/AAAAAAAASws/YgiCLxlVc4Qhn2Bb21q0V-vUIdbqdSmswCLcBGAs/s200/IMG_1439.JPG" width="200" /></a>The toppings were acceptable. The sliced tomatoes were fresh, but seemed like basic supermarket tomatoes. The cheese was well melted, but the basil was a bit on the skimpy side.<br />
I noticed, while eating, that though the restaurant was pretty busy, I was the only person eating pizza. L'Italia offers pasta, seafood, chicken and steak, and I suspect they do a better job on those than on the pizza.<br />
The service was fine, and the physical setting is attractive, with white tablecloths and high ceilings. Overall, I enjoyed the experience. And I don't mean to say that the pizza was bad. It just was less than I'd hoped for. I'd go back, but I'd be wary of trying the pizza again.<br />
<br />
L'Italia, 105 N. Main St., Wellsville, NY<br />
(585) 593-2223<br />
<br />
Tue. - Thu. 11 a.m. - 9 p.m., Fri. & Sat. 11 a.m. - 10 p.m.<div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com0tag:blogger.com,1999:blog-8778156593001251884.post-54988977056462217552017-06-20T12:20:00.000-04:002017-06-20T12:29:47.024-04:00Woody's Deli, Le Roy<div style="border-image: none;">
<a href="https://4.bp.blogspot.com/-q6dgjOzYPsA/WL6x-D06mBI/AAAAAAAASvo/RqojxQlPsloLtaoFqkZrkhTrUKYDCBmQwCLcB/s1600/IMG_1122.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="275" src="https://4.bp.blogspot.com/-q6dgjOzYPsA/WL6x-D06mBI/AAAAAAAASvo/RqojxQlPsloLtaoFqkZrkhTrUKYDCBmQwCLcB/s320/IMG_1122.JPG" width="320" /></a>I needed to pick up a pizza recently for dinner, so I took the opportunity to stop at <a href="https://www.facebook.com/TheOriginalWoodysDeli/">Woody's Deli</a> in LeRoy.<br />
For a small town (pop. 7641, as of 2010), LeRoy has a lot of pizza place, per capita.<br />
I got a large pepperoni pie, with green peppers and onions on half. As is typical of some pies in this area, particularly to our west, it had been given a square cut.<br />
The crust was on the thick side, with an almost grilled appearance underneath, but it was dry to the touch. The pan in which it was baked must've been ridged.<br />
<a href="https://1.bp.blogspot.com/-hqLXdpAGhb4/WL6x91-nRtI/AAAAAAAASvg/fUHzf14wnKghw3qx-tCzAPhdoVq1dOLxQCLcB/s1600/IMG_1124.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="113" src="https://1.bp.blogspot.com/-hqLXdpAGhb4/WL6x91-nRtI/AAAAAAAASvg/fUHzf14wnKghw3qx-tCzAPhdoVq1dOLxQCLcB/s200/IMG_1124.JPG" width="200" /></a>The crust was crisp underneath, and had a bready interior. There was a bit of surface oil, but that's all. The outer edge was well browned, with a good surface crunch.<br />
<a href="https://4.bp.blogspot.com/-OLCqivZh5QQ/WL6x9-BAq2I/AAAAAAAASvk/-2x5-IwmXlkM4n4Jxud5Zbd9lmjjduvYwCLcB/s1600/IMG_1125.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="181" src="https://4.bp.blogspot.com/-OLCqivZh5QQ/WL6x9-BAq2I/AAAAAAAASvk/-2x5-IwmXlkM4n4Jxud5Zbd9lmjjduvYwCLcB/s200/IMG_1125.JPG" width="200" /></a>The pie was covered with a well-balanced blend of toppings, including a mildly sweet tomato sauce, well melted mozzarella, and thin slices of pepperoni. The veggies were cooked enough to accentuate their flavor, but not overdone.<br />
Woody's offers a basic list of pizza toppings, seven specialty pizzas, plus wings, hot and cold subs, tacos, burritos, and pretty much everything you would expect from a local deli. You can see their full menu <a href="https://www.facebook.com/TheOriginalWoodysDeli/photos/a.1061195143917120.1073741830.742295315807106/1061196570583644/?type=3&theater">online</a>.<br />
<br />
My overall impression was of a good example of a Rochester/WNY style pizza. A little thick, cheesy, bready, and well balanced. It made for a satisfying family meal.<br />
<br />
Woody's Deli, 47 North St., LeRoy, NY 14482<br />
<br />
(585) 768-8585<br />
<br />
Mon. - Thu. 10 a.m. - 9 p.m.<br />
Fri. 10 a.m. - 10 p.m.<br />
Sat. 11 a.m. - 10 p.m.<br />
Sun. noon - 8 p.m. </div>
<div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com0tag:blogger.com,1999:blog-8778156593001251884.post-59215304563945051242017-05-26T09:57:00.000-04:002017-05-26T10:07:29.127-04:00Papa G's, Penfield<a href="https://2.bp.blogspot.com/-z6eUyFvhmCo/WSgzFYED0cI/AAAAAAAASwQ/pn04sBsNWLQJ4CdnYl43-s_1SX0MopnkACLcB/s1600/IMG_1356.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1076" data-original-width="1284" height="268" src="https://2.bp.blogspot.com/-z6eUyFvhmCo/WSgzFYED0cI/AAAAAAAASwQ/pn04sBsNWLQJ4CdnYl43-s_1SX0MopnkACLcB/s320/IMG_1356.JPG" width="320" /></a>I saw an ad recently for a new pizzeria, Papa G’s, on Linden Avenue in Penfield. The site has been home to several pizza places over the years, including Bonafede’s and Gianna’s. I’ve also seen a reference to a place called Linden Hill Pizzeria & Deli at the same location, but if it ever existed, I wasn’t aware of it at the time. Most recently, this spot housed Lisa’s Quality Catering and Café, which I believe is still an ongoing enterprise, but which is now strictly a catering business. At any rate, I don’t think Lisa’s ever offered pizza. Point is, the site has seen a lot of businesses come and go.<br />
<br />
<a href="https://2.bp.blogspot.com/-ImwKNqyuSkI/WSgzFijxw2I/AAAAAAAASwU/ChGf4vOet_IFC2Dd5-f4tLOopmQcG2BlQCLcB/s1600/IMG_1364.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1267" data-original-width="1600" height="158" src="https://2.bp.blogspot.com/-ImwKNqyuSkI/WSgzFijxw2I/AAAAAAAASwU/ChGf4vOet_IFC2Dd5-f4tLOopmQcG2BlQCLcB/s200/IMG_1364.JPG" width="200" /></a>Ordinarily, I’d have to wonder why somebody would plunge in where so many others have come and gone, but I’m not sure that all of those places literally failed. People can sell a business, retire, or otherwise move on, for all sorts of reasons. But if somebody else wants to go in and offer pizza, I’ll be there, eventually.<br />
<br />
Sometimes, when a place changes hands, not much changes other than the name. Not so here. I reviewed <a href="http://rochesternypizza.blogspot.com/2010/03/bonafedes-linden-ave.html">Bonafede’s</a> in 2010, and <a href="http://rochesternypizza.blogspot.com/2011/06/giannas-penfield.html">Gianna’s</a> in 2011, and the pizza was qualitatively different both times.<br />
<br />
<a href="https://1.bp.blogspot.com/-qMqmbzIaTzQ/WSgzFcvVCLI/AAAAAAAASwM/YI_WoyzSrbAY_69WCJelEU-phKPIgPhZQCLcB/s1600/IMG_1367.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1381" data-original-width="1091" height="320" src="https://1.bp.blogspot.com/-qMqmbzIaTzQ/WSgzFcvVCLI/AAAAAAAASwM/YI_WoyzSrbAY_69WCJelEU-phKPIgPhZQCLcB/s320/IMG_1367.JPG" width="252" /></a>That pattern continues to hold at Papa G’s. I got a single pepperoni slice (the only variety available during my lunchtime visit), and that was plenty for a satisfying lunch. The slice was quite thick, much more than at Bonafede’s or Gianna’s. The screen-marked underside was rather pale, but the interior had a pleasant, breadlike aroma, flavor and texture. The corncione had a good exterior crunch and that same bready interior. I liked it but I was wishing I'd asked for a cup of dipping sauce.<br />
<br />
Topside, the crust was covered with a moderate layer of sauce. A few bits of dried herbs were visible, but this wasn’t a highly seasoned sauce. It had a good balance of saltiness and tomatoey sweetness.<br />
<br />
Atop that lay the cheese, of mostly uniform thickness, with a few small pockets of sauce along the rim and near the tip. It was OK, but the texture wasn’t particularly smooth or “melty.” I can’t say for certain what it was, but I think a full-fat, whole-milk cheese would have improved things.<br />
<br />
The pepperoni slices were thin and mildly spicy.<br />
<br />
So, some pros (nice interior on the crust, toppings well balanced, sauce had a pleasant flavor) and a couple cons (pale bottom, cheese could’ve been better). But all in all, not a bad slice by any stretch, and an interesting contrast to the pizza that was served here by Papa G’s predecessors. <br />
<br />
Papa G’s Catering & Café, 514 Linden Ave., Penfield (just off Rt. 441)<br />
<br />
585-673-2949 (café) 585-203-2090 (catering)<br />
<br />
Café open for lunch Mon. - Thu. 10 a.m. - 3 p.m., Fri. 10 a.m. - 9 p.m. (catering hours may differ, I don’t know)<div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com3tag:blogger.com,1999:blog-8778156593001251884.post-53969887395747999252017-01-30T10:43:00.002-05:002017-01-30T10:53:52.276-05:00Book Review: 365 Things to Do in Ithaca, NY<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=the0d5-20&marketplace=amazon&region=US&placement=0764352571&asins=0764352571&linkId=78e3ef2fd007b2b4e1818c755295eb35&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff" style="height: 240px; width: 120px;"><br />
</iframe>My wife and I just spent a weekend in Ithaca, for no particular reason other than to get away for a couple of days, so this gives me a good opportunity to review a book that I received recently from <a href="https://www.schifferbooks.com/">Schiffer Publishing</a>: <i>365 Things to Do in Ithaca, New York</i>.<br />
Author Laurel Guy, who has lived in Ithaca since January 1981, has assembled a fun guide to things to do in and around Ithaca. To get to 365, she had to do a bit of stretching, geographically. For example, she includes the Erie Canal, Skaneateles, and Letchworth, all of which are quite some distance from Ithaca. So think of this more as a guide to the Finger Lakes, centered on Ithaca, or things to do in and within a reasonable drive around Ithaca.<br />
But that's more than forgiveable, considering the wealth of information here. This is about as comprehensive a guide to Ithaca as you can get, in terms of places to see and things to do. Local parks, restaurants, events, artists' studios, historical sites ... pretty much everything Ithaca and the surrounding area have to offer. It was partly thanks to this book that I knew enough to be able to enjoy visiting the <a href="http://www.birds.cornell.edu/Page.aspx?pid=1478">Cornell Lab of Ornithology</a> and dining at <a href="https://www.lecafecentdix.com/">Le Cafe Cent Dix</a>.<br />
I have a couple minor criticisms. One, the book is not organized into chapters. The 365 entries bounce from one thing to another, with no themes. But the index is well organized, so that helps.<br />
I also would've appreciated a rough guide to the Ithaca area: The Commons, Ithaca neighborhoods, and nearby towns. There is an area map at the end of the book, taking in most of the Finger Lakes, but a street map of downtown Ithaca would've been handy too.<br />
Those quibbles aside, this is a keeper. During dinner at Cent Dix, our server told us that she occasionally goes to Rochester for nights out with friends. As I mentioned to my wife afterwards, it struck me funny that Ithaca residents go to Rochester to have fun, while we're going to Ithaca. But I have always enjoyed my visits there, and this book will remain a valuable resource for future trips. <br />
<br />
365 Things to Do in Ithaca New York<br />
by Laurel Guy<br />
192 pages<br />
Schiffer Pub. (c) 2016<div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com0tag:blogger.com,1999:blog-8778156593001251884.post-83410947538314003562017-01-26T10:53:00.001-05:002017-01-26T10:53:17.980-05:00Brozzetti's, Johnson City<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-1IJ91x5z0wA/WIDWQoxeIvI/AAAAAAAASu0/76odGeUUj7wfMYA2PxCSwtPseg3aXFmOACLcB/s1600/IMG_0695.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="205" src="https://2.bp.blogspot.com/-1IJ91x5z0wA/WIDWQoxeIvI/AAAAAAAASu0/76odGeUUj7wfMYA2PxCSwtPseg3aXFmOACLcB/s320/IMG_0695.JPG" width="320" /></a></div>
Though I've ceased writing this blog on anything like a regular basis, I figured I'd leave myself open to doing the occasional blog post, if I felt motivated to do so.<br />
I do, now, after finally checking off a pizzeria that had been on my to-do list for a long time: <a href="https://www.facebook.com/pages/Brozzettis-Pizza/111557972218173">Brozzetti's</a>, in Binghamton.<br />
From what I've read, this is a Binghamton pizza institution, and a love-it-or-hate-it kind of place, among locals. So when I happened to be in the area with my wife, I took advantage of the opportunity to check out Brozzetti's.<br />
I knew, going in, that Brozzetti's doesn't sell slices. The least you can get is a 10-slice pizza, which is what I got, and shared with my wife. Plain cheese. <br />
I was afraid it was going to take a while -- there's no seating, so we would have had to wait in the car, or just stand around -- but they keep 10-slice pizzas, boxed, in a warmer, so we got ours right away (though we did have to eat it in the car).<br />
<a href="https://4.bp.blogspot.com/-JztNeTXnQ68/WIDWQLB6T2I/AAAAAAAASus/ZmM-W-r4_LogvpVYx_peoFPXNOGvwoE9wCLcB/s1600/IMG_0697.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="131" src="https://4.bp.blogspot.com/-JztNeTXnQ68/WIDWQLB6T2I/AAAAAAAASus/ZmM-W-r4_LogvpVYx_peoFPXNOGvwoE9wCLcB/s200/IMG_0697.JPG" width="200" /></a>What apparently makes Brozzetti's pizza so divisive is the crust, which is noticeably sweet.. Not, to my taste, overly sweet, but noticeably sweet nonetheless. The recipe is apparently a closely guarded <a href="http://www.binghamtonhomepage.com/news/local-news/for-67-years-brozzettis-pizza-finds-success-with-same-recipe/371844704">secret</a>.<br />
<a href="https://1.bp.blogspot.com/-fTc3xCh-ZoY/WIDWQZyrwmI/AAAAAAAASuw/4RBdJzWTOxImARDIzzCabwyo49KVDilwACLcB/s1600/IMG_0698.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://1.bp.blogspot.com/-fTc3xCh-ZoY/WIDWQZyrwmI/AAAAAAAASuw/4RBdJzWTOxImARDIzzCabwyo49KVDilwACLcB/s200/IMG_0698.JPG" width="146" /></a>The side of the box was emblazoned with a musical jingle, with lyrics including the phrase, "The Crispy Family Dough!" Well, I can't say this was crispy. The underside was a mottled brown -- typical of pan-baked pizza -- and the interior was soft and chewy, even a bit gummy on top. I'm guessing that was largely a result of the pizza sitting in the box for some time before I got it. Having said that, it wasn't bad. We did finish the pizza. And I suspect that a pizza fresh out of the oven would've had a crisper crust.<br />
The cheese was another interesting feature of this pizza. Brozzetti's uses a blend of cheeses, which I assume is another one of their secrets. It seemed to me to be a combination of shredded mozzarella, crumbled ricotta, and a meltey processed cheese (possibly American cheese). I could easily be wrong about any or all of those, but that's my best guess.<br />
<a href="https://1.bp.blogspot.com/-Hk46Ea8bSfc/WIoXs2cbWrI/AAAAAAAASvI/rDBeTUWn5SclFdsU88MbNVxZPG1SVFOkQCLcB/s1600/Brozzetti%2527s%2BMenu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="194" src="https://1.bp.blogspot.com/-Hk46Ea8bSfc/WIoXs2cbWrI/AAAAAAAASvI/rDBeTUWn5SclFdsU88MbNVxZPG1SVFOkQCLcB/s200/Brozzetti%2527s%2BMenu.jpg" width="200" /></a>The sauce was fairly ordinary, with a mild tomatoey flavor. All the components of the crust/sauce/cheese triad were in reasonably good balance with each other. The overall flavor was marked by the combination of the sweet crust and the cheese.<br />
Brozzetti's offers a pretty wide variety of toppings and specialty pies, including a chicken spiedie pie. But I think I made the right choice in going for a basic cheese pie.<br />
Love it or hate it? Honestly, most of the time when I hear that something is love it or hate it, I manage to fall in the middle. And so I do here. If I had to pick a handful of rest-of-your-life pizzas, this wouldn't be among them. But I have a special place in my heart, and my stomach, for unique, truly local pizza. I have to put Brozzetti's in that category. <br />
<br />
Brozzetti's Pizza, 72 Baldwin St., Johnson City, NY 13790<br />
(607) 797-9960<br />
<br />
Mon. - Sat. 10 a.m. - midnight, Sun. 11 a.m. - 10 p.m.<br />
<br />
<br /><div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com5tag:blogger.com,1999:blog-8778156593001251884.post-10479272538644563102016-12-19T15:26:00.000-05:002016-12-19T14:03:31.515-05:00That's All, Folks ... Sort Of<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-OavtUaDxzUI/WCOFJ59QKKI/AAAAAAAASs0/RZp7Fth4mV8g23rn5rYTRjm64gcFlYWOQCLcB/s1600/2u2VqzC.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://4.bp.blogspot.com/-OavtUaDxzUI/WCOFJ59QKKI/AAAAAAAASs0/RZp7Fth4mV8g23rn5rYTRjm64gcFlYWOQCLcB/s320/2u2VqzC.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Where it all started - a labor of love</i></td></tr>
</tbody></table>
Regular readers of this blog may have noticed that I've been posting less frequently, of late. There's a reason for that.<br />
After a long period of reflection, contemplation and soul-searching, I've decided to stop writing The Rochester NY Pizza Blog. Well, sort of. Allow me to explain.<br />
When I started this blog in 2009, it seemed like a fun way to document something I wanted to do anyway, which was to try every pizzeria in the Rochester area. And it's been that, for sure.<br />
It's also been far more successful, in terms of readership, than I ever expected. When I started, I wanted to attract readers, certainly, but I was amazed by how many I eventually got. I was especially gratified to receive thanks from readers for helping them find good pizza around here. Even more than trying new pizzerias, communicating with my readers has been the most rewarding aspect of writing this blog.<br />
But over time, the blog took on a life of its own. It was no longer simply a log of my pizza-related activities, that I did for fun, but an entity that needed to be maintained on a regular basis.<br />
I've never lost my love of pizza. I love it as much as ever. But if writing the blog was always a labor of love, lately it's become more labor and less love. <br />
Even as my enthusiasm for the blog itself dimmed, I remained determined not to let the blog slide into dormancy. I've seen too many blogs that started with a flurry of posts, and then petered out. So I always strived to keep posting regularly. <br />
Eventually, I'd covered probably over 90% of the pizzerias in the Rochester area. But the beast I'd created had to be fed. So I started revisiting places. Searching out new pizzerias, always. Trying different types of pizza (Buffalo chicken, white, etc.). Traveling farther. <br />
And I tried to go to restaurants that serve pizza. Weekday lunch dates with friends, and family dinner outings, began to be driven by whether the restaurant offered pizza.<br />
I created a to-do list of places to go to. A new pizzeria opened in Webster? OK, have to go there. Haven't been to this place in three years? Add it to the list. It got to the point where I wasn't going to the places I loved anymore, because I felt as if I needed to get to places to write about.<br />
So, for a while, it was fun. But the fun's diminished over the years, and I've reached the point -- in fact I reached it some time ago, I've just not acted on it until now -- where I've been putting more into the blog than I get out of it. And so I think it's time to call it quits.<br />
Now let me be clear, I am not complaining, I'm not whining, and I'm not saying that this has been tough on me, or anything like that. It's been fun, I have no regrets, and I've been glad to write this blog. I'm just explaining why I'm ending it, now.<br />
But, back to that "sort of" that I mentioned earlier.<br />
The post you're reading right now is not the last blog post I will ever do. I still have one more review in mind, and I think you'll want to read it. I'd also like to do, if not a farewell address, an essay encapsulating some of my thoughts on what I've learned over the past seven-plus years. And there may be a few loose-ends kind of stuff. To name one example, I owe a book review to a publisher that sent me a free review copy of a book. And if the mood strikes me, I'm not ruling out an occasional review or other post in the future. I'm just not going to make any particular effort to keep posting on a regular basis, or to keep searching out and reviewing new places.<br />
I do plan to keep the Facebook page going, at least to report on local and national pizza news. Openings and closings, interesting news items, that sort of thing. I intend to keep up with the pizza scene, for my own benefit, so if I see something of interest, I'll pass it along.<br />
So I'm not going to get all weepy here and say goodbye. I'm not going away. I'll still have a web presence. But to be honest, it already feels like a weight off my shoulders not to feel as if I have to keep writing blog posts or reviewing every new pizzeria that comes along. I look forward to maintaining contact with my readers, and I urge you to send me any pizza news you have, recommendations, inquiries, and so on.<br />
<br />
<br />
Buon appetito!<br />
<br />
The Rochester Pizza Guy<br />
ROCPizzaGuy@gmail.com<br />
<a href="http://www.facebook.com/ROCPizzaGuy/">www.facebook.com/ROCPizzaGuy/</a><div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com7tag:blogger.com,1999:blog-8778156593001251884.post-82546267222187646782016-12-08T15:26:00.001-05:002016-12-08T15:26:26.354-05:00Book Review: Refreshed<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=the0d5-20&marketplace=amazon&region=US&placement=0764350579&asins=0764350579&linkId=004516952fce3bcfc8d8a4255e6469cb&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff" style="height: 240px; width: 120px;"><br />
</iframe>I have received the occasional review copy of a book from time to time, and one of the more diverse, eclectic catalogs comes from <a href="https://www.schifferbooks.com/">Schiffer</a> Publishing. They're very strong in history, military history in particular, which I love. But Schiffer offers books on an array of subjects, from animals to woodworking.<br />
That includes books on food and cooking. A recent new issue, <i>Refreshed: Lighter Simpler Comfort Food</i>, caught my eye, and I accepted a review copy.<br />
The book's author is Jim Bailey, who goes by the moniker "the Yankee Chef." This is his second cookbook, following up on <i>The Yankee Chef: Feel Good Food for Every Kitchen</i>.<br />
Bailey comes from a family with deep roots both in cooking and in New England. Some of those regional influences come through in dishes like New England style lobster fried rice, hot cross buns with cranberries, and traditional corn pudding.<br />
That said, this is not a New England cookbook as such. The focus here is on comfort food, with a particular emphasis on lightening up the ingredients a bit.<br />
If you recoil at the idea of "lite" cooking, fear not. Bailey's recipes don't suck the life out of these dishes; they simply avoid heavy, fat-laden cooking. No "weird" ingredients, no lack of seasoning, and no lack of flavor. Maybe the occasional egg whites instead of whole eggs, a light touch with cooking oil, and the use of skim rather than whole milk. But there's butter, there's meat, and you could easily substitute the full-fat ingredients, if you're so inclined. <br />
The book is well illustrated, with full color photographs throughout, and each recipe begins with a brief introduction by Chef Bailey. The recipes are logically and clearly laid out, and are simple yet informative. Occasional sidebars offer tips on ingredients and techniques. The chapters cover breads, soups, vegetables, grains, fish, meat, poultry and desserts.<br />
There's a lot of good stuff packed into these 272 pages, and something here to please just about any palate. This volume would make a welcome gift for any home cook, or a good addition to a home kitchen bookshelf.<br />
<br />
Refreshed: Lighter, Simpler Comfort Food, by Jim Bailey<br />
Schiffer Publishing 2016<br />
<a href="http://www.schifferbooks.com/">www.schifferbooks.com</a><div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com1tag:blogger.com,1999:blog-8778156593001251884.post-51856845842352717082016-11-28T13:17:00.002-05:002016-11-28T13:17:47.836-05:00Winner!Jonathan P. has won the $20 gift card to <a href="http://pizzastop1.com/">The Pizza Stop</a>. JP, I'm sending you an email to get your address so I can get it out to you. Thanks to all who participated.<br />
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<br /><div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com0tag:blogger.com,1999:blog-8778156593001251884.post-58093341890069809642016-11-17T14:59:00.001-05:002016-11-17T14:59:57.091-05:00The Pizza Stop, One More Time - And a Giveaway to Boot<div class="separator" style="clear: both; text-align: center;">
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<a href="https://1.bp.blogspot.com/-SZe48V809Nw/WCTKzNC6FkI/AAAAAAAAStY/55_kaRkN9Gs17w4j8VhMgfP4sliCHXKaQCLcB/s1600/IMG_1010.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-SZe48V809Nw/WCTKzNC6FkI/AAAAAAAAStY/55_kaRkN9Gs17w4j8VhMgfP4sliCHXKaQCLcB/s320/IMG_1010.JPG" width="311" /></a>When I started this blog in 2009, one of the first places I <a href="http://rochesternypizza.blogspot.com/2009/03/pizza-stop-rochester.html">reviewed</a> was <a href="http://pizzastop1.com/">The Pizza Stop</a> in downtown Rochester. That was no accident, because The Pizza Stop was one of my favorite pizzerias. And it remains so.<br />
Interestingly, that post, which I published on March 5, 2009, remains one of my most read posts of all time (oddly enough, the most-read is a <a href="http://rochesternypizza.blogspot.com/2011/04/pepperoni-patent.html">post</a> about a patent for a pepperoni-making machine).<br />
<a href="https://1.bp.blogspot.com/-mZChn_bR4UQ/WCTKzQT9UwI/AAAAAAAAStc/6O9s3tpv4zgNr5eLKFLFf2vIsrdieEOSACLcB/s1600/IMG_1006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://1.bp.blogspot.com/-mZChn_bR4UQ/WCTKzQT9UwI/AAAAAAAAStc/6O9s3tpv4zgNr5eLKFLFf2vIsrdieEOSACLcB/s200/IMG_1006.JPG" width="157" /></a>As I <a href="http://rochesternypizza.blogspot.com/2016/11/thats-all-folks-sort-of.html">wrote recently</a>, I have decided to stop writing The Rochester NY Pizza Blog on a regular basis. There will, I think, be a few more posts in the future, but I wanted to do one last review, before I hang it up. So what better way to do it than to go back to The Pizza Stop?<br />
<a href="https://4.bp.blogspot.com/-dRhSCHeKwcM/WCSfyXZI2RI/AAAAAAAAStI/de9Ny8U6VK4J3JDqY-KJNj9h5-C7SBH2gCLcB/s1600/IMG_0999.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="175" src="https://4.bp.blogspot.com/-dRhSCHeKwcM/WCSfyXZI2RI/AAAAAAAAStI/de9Ny8U6VK4J3JDqY-KJNj9h5-C7SBH2gCLcB/s200/IMG_0999.JPG" width="200" /></a>This review actually encompasses two recent visits. A few weeks ago I picked up two pies at The Pizza Stop: a Chicken Spinoccoli, which is a white pizza, and a red pie with chicken, pepperoni and bacon. My wife and daughter made those selections, respectively. But I was happy with both.<br />
On the second visit, I got back to basics, with a large pepperoni pie that I shared with two friends for lunch. I'll get to each in turn.<br />
<a href="https://3.bp.blogspot.com/-q2i1j0Cj9W8/WCDCVmUXGxI/AAAAAAAASsM/kr8xotcj0FkGwEZGIrMpbwwPWExLyiL4gCLcB/s1600/IMG_0997.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="185" src="https://3.bp.blogspot.com/-q2i1j0Cj9W8/WCDCVmUXGxI/AAAAAAAASsM/kr8xotcj0FkGwEZGIrMpbwwPWExLyiL4gCLcB/s200/IMG_0997.JPG" width="200" /></a>If I could only eat red or white pizza for the rest of my life, I'd choose red, hands down. That said, I like a good white pizza now and then, and this was very good indeed. The underside was crisp and charred, and the toppings were flavorful and well complemented each other. The mozzarella was melt-in-your-mouth smooth, and the other toppings, chicken, broccoli, spinach, extra virgin olive oil and garlic, made for an outstanding combination. I can't say I missed the tomato sauce.<br />
<a href="https://2.bp.blogspot.com/-RfMN6D7BqNc/WCDCV79-oyI/AAAAAAAASsQ/z5ya5wBzy2IFYnRWSN0MPqT62RX4oEueACLcB/s1600/IMG_1003.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="174" src="https://2.bp.blogspot.com/-RfMN6D7BqNc/WCDCV79-oyI/AAAAAAAASsQ/z5ya5wBzy2IFYnRWSN0MPqT62RX4oEueACLcB/s200/IMG_1003.JPG" width="200" /></a>My daughter selected the three-meat pie. I'll have to admit, it's gratifying that I haven't raised a tofu-eating vegan (just kidding!). But to be honest, while I am a full-fledged carnivore, I generally do not much like meat-heavy pizza. That said, this was tasty, not greasy, and well executed. The trio of meats that my daughter chose seemed odd to me at first, but the thick chunks of chicken held their own quite well against the spicy pepperoni and the smoky bacon. And I did grab a second slice before I was done.<br />
On my more recent visit, I got a large pepperoni pie, pictured at top. Since I've written at length about The Pizza Stop's pizza in the past, I won't go on at length about it, other than to say that it was a fine example of The Pizza Stop's usual, reliable, classic New York style pizza. Well balanced and flavorful, with a thin, bready, crisp crust.<br />
<a href="https://4.bp.blogspot.com/-r7hYH4YIOWw/WCTKzf0jhMI/AAAAAAAAStg/T0eANCN4paEoE0hCCGypzAuYAEhDQUYcwCLcB/s1600/IMG_1007.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="166" src="https://4.bp.blogspot.com/-r7hYH4YIOWw/WCTKzf0jhMI/AAAAAAAAStg/T0eANCN4paEoE0hCCGypzAuYAEhDQUYcwCLcB/s200/IMG_1007.JPG" width="200" /></a>While I was waiting for my pie to come out of the oven, I had a chance for a brief conversation with owner Jim Staffieri. Business continues to be good -- no surprise there -- but fans should take note of The Pizza Stop's frozen stuffed pizzas, which are made in house and are currently available only in house. Eventually you may see these in your local supermarket, but for now you'll have to buy them at The Pizza Stop itself.<br />
Having decided to take a respite from keeping up this blog on a regular schedule, I may find myself going back to The Pizza Stop more often than in the past. In fact, I expect to hit several of my old favorites more often than I used to, now than I don't feel the pressure to keep up with the newest pizzerias. And I may post about them, now and then, either here or on my <a href="https://www.facebook.com/ROCPizzaGuy/">Facebook</a> page. But for now, let me sign off on my regular reviews by saying what I said in 2009. For its classic New York style pizza, The Pizza Stop remains one of my all-time favorites.<br />
Anyone under the age of 40 (maybe 50) may be unlikely to get this cultural reference, but as <a href="http://www.telegraph.co.uk/culture/tvandradio/5947727/Columbo-Theres-just-one-more-thing....html">Lt. Columbo</a> used to say, "Just one more thing." Jim graciously agreed to donate a $20 gift certificate for me to give away to a reader. So as in the past, all you have to do to enter to win is to shoot me an email at ROCPizzaGuy@gmail.com. Put "Pizza Stop" in the subject line. I'll need your name and mailing address too, which I will under no circumstances share with anyone else.<br />
I usually run these for a week, but since we're coming up on Thanksgiving, I'll extend the deadline to Monday, November 28, at noon. I'll pick a winner shortly thereafter. Until then, eat good pizza!<br />
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The Pizza Stop, 131 State St., Rochester<br />
(585) 546-7252<br />
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Monday - Thursday, 10 a.m. - 7 p.m.<br />
Friday, 10 a.m. - 8 p.m.<br />
Saturday, 2 p.m. - 8 p.m <div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com2tag:blogger.com,1999:blog-8778156593001251884.post-84223549028362222042016-11-02T16:01:00.000-04:002016-11-02T16:01:03.042-04:00Pizza Paul's, Reconsidered<a href="https://3.bp.blogspot.com/-Vc_uAwDDj8c/V9gNcSj3S2I/AAAAAAAASpk/5cn1SwOXbskQuF3gQiwxICzy60VGhg7KACLcB/s1600/IMG_0521.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="247" src="https://3.bp.blogspot.com/-Vc_uAwDDj8c/V9gNcSj3S2I/AAAAAAAASpk/5cn1SwOXbskQuF3gQiwxICzy60VGhg7KACLcB/s320/IMG_0521.JPG" width="320" /></a>Way back in 2009, I did a <a href="http://rochesternypizza.blogspot.com/2009/07/head-to-head-in-geneseo-mama-mias-and.html">post</a> pitting against each other two Geneseo pizzerias, Mama Mia's and <a href="http://www.pizzapauls.com/">Pizza Paul's</a>. In that post, I gave Mama Mia's an A, and Pizza Paul's a B-minus.<br />
Since then, I've generally considered Mama Mia's my go-to place in Geneseo. But on a recent Sunday afternoon, when I was in Geneseo with my wife and daughter, I decided it was time to stop back at Pizza Paul's. And I'm glad I did. <br />
I got one pepperoni slice. It was markedly different from the slice that I got back in 2009. Or at least it seemed so to me.<br />
That slice, at that time, seemed like a poorer version of Mia's pizza. This time around, it struck me as qualitatively different from Mia's, but equally good.<br />
<a href="https://2.bp.blogspot.com/-DTPTYvMwicA/V9gNXTiZdyI/AAAAAAAASpg/nOkbTULO7BQhUreRsg_ZBoDtlfZv1siHgCLcB/s1600/IMG_0523.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://2.bp.blogspot.com/-DTPTYvMwicA/V9gNXTiZdyI/AAAAAAAASpg/nOkbTULO7BQhUreRsg_ZBoDtlfZv1siHgCLcB/s200/IMG_0523.JPG" width="179" /></a>The crust was between thin and medium thick, with a big, puffy cornicione. It had the flavor and texture of freshly baked bread, right out of the oven, which is basically what it was. I tore the crust open to get a picture to show the interior.<br />
The toppings well complemented the crust. The smooth layer of mozzarella was nearly covered by the thin slices of pepperoni, and the medium-thick sauce was noticeably present.<br />
The underside was more browned than charred (sorry, I neglected to get a photo), as was the cornicione. I know that at times I (and other reviewers) wax rhapsodic about charred undersides, but I do not think that every pizza needs to be charred underneath, anymore than I think that every loaf of bread should be charred or crackly on the outside.<br />
What I don't like is pizza that's oily or flabby or lifeless. And this was none of those things. The uniformly browned crust allowed some of the nuances of the baked dough to come through, and made me realize, again, that pizza is not a one-size-fits-all proposition.<br />
We also got an order of Nutella-dipped nuggets, which I think had a humorously suggestive name. If you like fried dough and/or Nutella, you'd like these.<br />
Pizza Paul's pizzas come in 10, 13, 16 and 18 inch pies, as well as sheets. They offer 17 toppings and 7 gourmet pizzas. They also do regular and boneless wings (7 sauces), subs, "subzones" (a cross between a sub and a calzone), and a bunch of fried sides, including an interesting array of "gourmet fries," including Buffalo Blue, Greek and taco fries. Check out the full menu <a href="http://www.pizzapauls.com/menu.html">here</a>. <br />
Now I find myself in a bit of a quandary when I'm in Geneseo, wanting pizza. But it's a good quandary to be in. New York style at Mia's, or a breadier, WNY style at Paul's. Local residents and students should consider themselves fortunate that they have two A-rated pizzerias, across the street from each other.<br />
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Pizza Paul's, 110 Main St., Geneseo<br />
(585) 243-3690<br />
Sun. - Thu. 11 a.m. - 11 p.m., Fri. & Sat. 11 a.m. - midnight, till 3 a.m. while college is in session<br />
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Second location at 5808 Big Tree St. in Lakeville, (585) 346-2680<div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com0tag:blogger.com,1999:blog-8778156593001251884.post-47894997166947723632016-10-26T17:21:00.000-04:002016-10-26T17:21:05.540-04:00Back to Nino's<a href="https://2.bp.blogspot.com/-YU5xuEIqwPw/WAdpMQIb-hI/AAAAAAAASrg/J3isYu4izREBKEKxI3cHCIChsoUbRdAaQCLcB/s1600/IMG_0980.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="246" src="https://2.bp.blogspot.com/-YU5xuEIqwPw/WAdpMQIb-hI/AAAAAAAASrg/J3isYu4izREBKEKxI3cHCIChsoUbRdAaQCLcB/s320/IMG_0980.JPG" width="320" /></a>Lately I've been mostly focusing on going to places I haven't previously posted about. Mostly new places, and places some distance from Rochester.<br />
But now and then you need to get back to basics, to the tried and true. So it was a few nights ago, when I went to <a href="http://ninospizzeriarochester.com/">Nino's</a> on Culver Road. I've written about Nino's before, several times, but it had been years, which is far too long.<br />
You can find some background information about Nino's in <a href="http://rochesternypizza.blogspot.com/2010/02/ninos-revisited-part-ii-chatting-with.html">this post</a>, so I won't go over that ground again. But owner Giacomo has been making his trademark focaccia and pizza in Rochester for close to four decades.<br />
<a href="https://3.bp.blogspot.com/-Ig6OeLWLMSI/WAdpMN1382I/AAAAAAAASrc/dwFBmOrquaklPSDQxWy9K4li3QUKFOKvQCLcB/s1600/IMG_0977.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://3.bp.blogspot.com/-Ig6OeLWLMSI/WAdpMN1382I/AAAAAAAASrc/dwFBmOrquaklPSDQxWy9K4li3QUKFOKvQCLcB/s200/IMG_0977.JPG" width="200" /></a>Nino's does not deliver, but that's a good thing, to me, because I enjoy going there. <br />
Why? Well, there's the place itself. If anybody ever wants to shoot a movie involving a scene in a pizzeria set in the 1970s or '80s, this would be a good choice. Not much has changed here since 1977, including the pizza. <br />
That's not to say that Nino's hasn't kept up with the times. Giacomo showed me something on his smart phone, which was a generation or two ahead of mine. And I liked seeing an old model of one of Christopher Columbus's ships, of a style I remember from my teenage years (I'm referring to the model, not the ship) right next to the computer.<br />
But I particularly love going into a place where the cooler still bears the logo of <a href="https://www.youtube.com/watch?v=FcrQ2tbnwT0">Like Cola</a>. Obviously Nino's abides by the principle, if it ain't broke, don't fix it. And Nino's pizza doesn't need any fixing, any more than the cooler.<br />
<a href="https://1.bp.blogspot.com/-88QRkgULx8k/WAdpL_8FZdI/AAAAAAAASrY/lCSK-4FUgzAFZ__nE64tyZ5uPj2u3N5_ACLcB/s1600/IMG_0982.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="147" src="https://1.bp.blogspot.com/-88QRkgULx8k/WAdpL_8FZdI/AAAAAAAASrY/lCSK-4FUgzAFZ__nE64tyZ5uPj2u3N5_ACLcB/s200/IMG_0982.JPG" width="200" /></a>I got a medium pie, which was plenty for my daughter and me (my wife was not partaking on this occasion). Nino's standard pizza is thick, and that's what I went with, the standard. I've gotten thin-crust pizza from Nino's before, and liked it just fine, but a thicker, focaccia-style crust is what they know and do best, so I went with that. <br />
I did not phone in my order, but instead ordered upon my arrival. I did that in part to give myself some time to chat with Giacomo, who remains as affable as ever. Having spoken to him at length before, we briefly touched on pizza-related matters, but soon moved on to current affairs and American history. I realized that Giacomo's knowledge extends well beyond pizza, and that he probably knows considerably more about our country than most native-born Americans, but after about 15 minutes I had to cut our conversation short, as the pizza was ready to go. I stuck it in my insulated pizza bag and rushed it home.<br />
The crust was about an inch thick along the edge, a half to three quarters toward the center. It was well risen and breadlike.<br />
The underside was browned, with some bubble spots. It was firm on the surface, and though not crisp, it had some surface bite, and was not oily. The interior was chewy and bready, and as befitting Nino's self-description as a "focacceria," it would've been well worth eating, unadorned. All pizza is, at some level, bread with toppings (leaving aside such deliberate oddities as cauliflower-crust pizza, ramen-crust pizza, etc.), and Nino's pizza exemplifies that. <br />
Not that I mean to sell the toppings short. This pie was coated with a light layer of red sauce, which had slightly soaked into the crust, and smoothly melted mozzarella cheese. I'm more of a crust guy than a cheese guy, but the cheese is a real standout here. I'm never quite sure what's meant by that vague advertising term, "quality cheese," but if it means anything, this is quality cheese.<br />
I don't usually go for meat-heavy pizza, but my daughter does, so I deferred to her preferences, and got sausage and meatballs. They were crisp on the outside, meaty on the inside, with a mild flavor, and despite my generally non-carnivorous leanings, a good complement to the other components.<br />
As always, a very good pizza from Nino's. Having said that, I will add, in all candor, that this style may not be to everyone's liking. If your ideal pizza is thin and cracker-crisp, well, this isn't that. But I can only describe what I had, and give you my opinion.<br />
And in my opinion, Nino's remains a local treasure. Nino's was making artisanal pizza before anybody around here had ever heard of the term. It deserves a spot on any local pizza lover's must-do list.<br />
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Nino's Pizzeria, 1330 Culver Rd., Rochester 14609<br />
(585) 482-2264 <br />
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Sun. - Thu. 4 p.m. - 10 p.m., Fri. & Sat. 4 p.m. - midnight<div class="blogger-post-footer">Rochester pizza pizzeria pizzerias reviews guide ratings</div>Pizza Guyhttp://www.blogger.com/profile/10280665603124117834noreply@blogger.com0