Review Of Post Office Pies, 209 41st St., Birmingham, AL

★★★ 1/2

Overall Rating: Very good to Excellent  ($1/2)

Pizza type:

Neapolitan-Inspired

Pizza ordered: Margherita

Crust: The crust is key, and it only took a few minutes for our pie to arrive at our table, usually a good indication of a adequately hot (wood or coal) brick oven.  The crust on the PO pie was exceptionally well-crafted.  As a Neapolitan inspired crust should be, it was thin, slightly chewy with crisp bottom surface along with a nice charred quality on the bottom and edges.  Of course, it also had a nice, slightly smoky flavor.

Sauce: The sauce is a delicate, crushed tomato with subtle spice and adequately low acidity.  PO's sauce gave the pie a nice garden-fresh tomato character without upsetting the balance of the pie. It's a nice support, as a good sauce should be.

Cheese: The PO pie is made with an excellent quality fresh, natural mozzarella.  The cheese was applied in pieces torn from the larger distributed well over the pie.  This natural mozzarella had the expected mild, and ever so slightly, sweet notes you would expect, and, of course, the nice stringiness.

Other Topping(s): The fresh basil was applied a bit too sparingly, overcooked and slightly bitter.  Bitterness in basil can be a result of over-cooking and/or timing of harvest and handling; a generally preventable situation.

Atmosphere: Post Office is a bit loud  and urban chic, but yet it still provides a cozy neighborhood feel.  They also have a nice selection specialty lemonades and craft beers. The open kitchen and communal seating give it a relaxed, laid-back feel as well.  This pizzeria is accommodating for any group.

 
Service: The service is front-order style, but you have plenty of time and space to study the menu before ordering. PO has some of the requisite pizzeria hectic pace; however, you'll have the patient, professional and cheerful attentiveness of the servers. The pizza bakers were kind enough to escort me around the kitchen, briefly, to get a good look at the oven and crust preparation.

Utensils: Sturdy utensils and substantial paper napkins.

Overall: This pizzeria really impresses.  Although not true Neapolitan process, they produce an very good, to excellent Neapolitan-inspired pie.  Post Office Pies is a don't-miss for pizza lovers!

Payment: Cash /Credit cards

 

G's Pizza Nation is back up and running!

 

After it being dormant for a couple of years, I've got G's Pizza Nation back up and running! 

In December, look for my review of Pizzeria Delfina, a newer and outstanding addition to the pizza scene in the Mobile, AL area.

Here are some more recently visited pizzerias worth mentioning!

  

  

Di Fara Pizza
1424 Ave. J
Brooklyn, NY, NY

     

Keste
271 Bleeker St.
New York, NY

Motorino (East Village)
349 E. 12th St.
New York, NY

John's of Bleeker Street
278 Bleeker St.
New York, NY







Review of Roberta's, 261 Moore St., Brooklyn, NY 11206 Ph. (718) 417-1118 (East Williamsburg, Bushwick)

Overall Rating: Excellent (****) ($1/2)

Pizza type:

Neapolitan Inspired

Pizza ordered: Margherita

Crust: Roberta's knocks it out of the park with a near-perfect Neapolitan inspired crust.  This crust has a nice rise and hollowness on the edges, although not bready. It has a slight crispiness on the bottom and edges and just the right amount of tough chewiness in the heart of the slice.  The wood fire oven gives the crust a wonderfully even char and, of course, a hint of wood smoke flavor.

 Sauce: The sauce is a delicate, crushed tomato with subtle spice and very little acidity.  Roberta's sauce imparts a nice garden-fresh tomato character to the pie without upsetting the balance of flavor.  It's a nice support, as a good sauce should be.

Cheese: The Roberta's pie is made with an excellent quality fresh, natural mozzarella.  The light, even flavor of this cheese blends perfectly with the spices of the  sauce and the other toppings.  This cheese also displays that wonderful natural mozzarella stringiness.

Other Topping(s): The fresh basil has just the right presence.  It is cooked just enough to release the delicate overtones of the herb. 

Atmosphere: Well, Roberta's is loud, crowded and urban-hipster chic, but yet it still provides a cozy neighborhood vibe.  It's a rather eclectic atmosphere, but the open kitchen and partially communal seating give it a relaxed, laid-back feel as well.  There are several seating areas ranging from bar seating to picnic tables to traditional tables. Something for any individual, couple or group.

 Service: The service is not fast and seems a bit hit or miss at times; however, when the server does get to you, you'll receive excellent attention to your party and to detail. Even with the chaotic pace of this pizzeria, you'll have the patient, professional and cheerful attentiveness of the server.

Utensils: Sturdy silverware and substantial paper napkins.

Overall: The relatively short hop on the L train from Union Square and about a two-minute walk brings you to the former garage, in a somewhat desolate neighborhood, that now houses Roberta's.  Quite frankly, I've never had a better Neapolitan inspired pizza.  If you are a pizza enthusiast of any level, a visit to Roberta's is a must!  Be prepared for a wait...but it's well worth it!  Enjoy!

Payment: Cash /Credit cards

Italian Pie, 417 S. Rampart St., New Orleans, LA (504) 522-7552

Overall Rating: Good to Very Good (**1/2)

Pizza type:

New York style pizza

Pizza ordered: Pepperoni and black olives

Crust: The gas-oven baked crust at Italian Pie is a good to  very good New York style crust.  The crust is relatively thin and exhibits the key components of the New York style, to include nicely browned and tougher texture edges, and a somewhat crispy bottom that transitions upward into a slight chewiness.  The bottom of the crust didn't display any desirable charring; however, it was nicely browned. The crust did not display any residual flavor of oil or herbs, thus making it a good neutral platform for the toppings.


Sauce: Italian Pie's sauce is a very good crushed tomato-based sauce that is nicely spiced without displaying any dominant herb flavor, as well as not being overly salty.  The sauce was applied sparingly enough, not throwing off the flavor balance of the pie.

Cheese: Although not a fresh mozzarella the cheese was a good quality, pizzeria mozzarella.  The cheese was applied a bit too heavily, giving the pie an ever so slightly dominant cheese flavor.  The cheese was of good enough quality, however, that it didn't come across a sour or separated...oily.

Other Topping(s): The pepperoni was flavorful, nicely spiced and not too lean, so it remained tender after baking.  The black olives on the pie were of very good quality and generously applied, but did not overwhelm the overall flavor.

Atmosphere: Italian Pie's South Rampart Street location does a great job of combining urban pizzeria with traditional neighborhood pizzeria feel.  The curb appeal is excellent...drawing in any true pizza lover.
 Service: The  service at Italian Pie is outstanding!  The server was enthusiastic and knowledgeable and went above and beyond to make our experience very pleasant.

Utensils: Rather flimsy paper plates and adequate utensils and napkins.

Overall: Often skeptical of chain pizzerias, I found this small NOLA chain does a great job of combining classic pizzeria atmosphere, a touch of urban chic, a good to very good New York Style pizza and great service, to produce an overall winner.  If you're in the Big Easy and love pizza, you will be pleased with this place.  It's within reasonable walking distance from the French Quarter, Central Business and Warehouse Districts.
 

Payment: Cash /Credit cards

Review of Vitolli's Pizzeria & Italian Eatery, 21862 Highway 59 Robertsdale, AL, (251) 947-9999

Overall Rating: Good to Very Good (**1/2)

Pizza type:

New York style pizza



Pizza ordered: Pepperoni, Italian sausage, beef, Canadian bacon, mushroom, onion, green pepper and black olives

Crust: The bakers at Vitolli's prepare a good hand-tossed crust, although, and with a bit more heat and care in the preparation, it could be very good for its type.  The crust did display some good crispiness around the edges and chewiness as you got into the thinner portion; however, in places, the edge was too thick and had a bit of a stale crispiness.  Also, the crust was a bite under-cooked in the center of the pie...maybe from thickness vs. temperature of the oven.  There was some nice char on the bottom of the crust, but not nearly enough.  It is certainly a good New York style crust, but needs some fine tuning.


Sauce: Vitolli's sauce was rather neutral in tomato flavor with some spice shinning through.  It gave the pie a nice tomato presence without any added saltiness, acidity or overpowering flavor.  They do a good job of not over-applying the sauce...just enough.

Cheese: I found the cheese to be of good quality, pizzeria mozzarella.  The cheese was not over present and didn't add any greasy or sour, separated taste to the pie.  As with the sauce, they knew how to added just enough without making the cheese a dominant flavor.

Other Topping(s): The pepperoni was mildly spicy and rather lean,  but not dry and added a nice zest to the pie.  The Canadian bacon added a nice smoked flavor without greasiness; however, the beef didn't seem to standout at all.  The Italian sausage was a bit bland and fatty in flavor, and didn't seem to add any interesting personality to the pie. The mushrooms were tender and flavorful, and well distributed as were the black olives.  The green pepper and onion came across as fresh and tender and added a nice clean, lively vegetable flavor to the pizza.

Atmosphere: I really enjoyed the cozy, classic neighborhood pizzeria atmosphere at Vitolli's.   They had a decent selection of beer and wine available at very reasonable prices.  The space is not too loud and is very family-oriented.
 

Service: The table service at Vitolli''s is exceptionally friendly and skilled.  The service was never rushed and very attentive without being intrusive.

Utensils: Sturdy silverware and substantial  napkins.

Overall: We're seeing more and more New York style pizza kitchens on the Gulf Coast and the quality varies greatly.  The descendant of Neapolitan pizza, the New York style pizza, is sold in a wide variety of venues from large franchise outlets to one-of-a-kind establishments. Vitolli's is a solid, good neighborhood pizzeria with a good product, great staff and cozy atmosphere.  With a bit of work on the crust, they could  produce a consistently, very good pizza!
 

Payment: Cash /Credit cards

 

Review of Pizza Delicious, 617 Piety St. (Bywater) New Orleans, LA

Review of Pizza Delicious, 617 Piety St. (Bywater) New Orleans, LA 70117 

(504) 676-8482

Overall Rating: Excellet (****)

 

 

Pizza type: 

New York style Pizza

Pizza ordered: 1/2 Margherita, 1/2 Kale, sopressata, Parmesan and Mozzarella

Crust: Simply the best New York style crust I've encountered on the Gulf Coast...probably in the Southeast!  I would call the crust on the Pizza Delicious (PD) pie a textbook example of what a New York style crust should be.  On the New York pie, the first-generation descendant of Neapolitan pizza, the crust should have certain characteristics, and PD nails them all! 

 

The crust is thin, of course, it is lightly charred on the bottom to impart a crispiness, and as you rise up through the roughly 1/10 of an inch thick base, the texture transitions to the signature tender chewiness.The edges of the crust are still relatively thin at maybe a 1/4 inch in height and sturdy enough to handle the slice.

 

Delicious' crust has a neutral, but slightly yeast and smoky charred flavor that give just the right support to the toppings, not overpowering or masking any flavors as a bready crust can often do.

Sauce: PD's  sauce is a fresh crush of tomatoes that adds a nice finish to the pie.  It isn't too sweet, spicy or acidic, and is applied masterfully...just enough.  The sauce is akin to a good wine paring, present and complementary.

 Cheese: The cheese on the Pizza Delicious pie is an excellent natural mozzarella displaying it's signature mild, almost nutty flavor.  It is applied in the traditional manner, as natural mozzarella doesn't grate like the processed mozzarella you see on many pies.  It is generally applied in slices or pinches, keeping a nice white color even after baking.
 

Other Topping(s): The fresh mozzarella and basil on the margherita half of the pie were in great proportion with the basil not overpowering any of the other flavors, but present.   On the other half, the excellent, thinly sliced sopressata was a bit spare and the fresh kale in pieces a bit to large, but from a flavor point of view the combination was excellent!

Atmosphere: The hipster casual  space at Pizza Delicious is far from a traditional pizzeria; however, it fits the hip neighborhood nicely and is comfortable.  It is a bit noisy inside, and heavy metal music was playing; not sure if that is the regular theme.  That might depend on who's working.  Anyway, if metal isn't your thing, there is a nice outdoor seating area as well. 

Service: You order at the counter and service is efficient and straight-forward. It was not crowded the afternoon we were there, and the manager on duty was very attentive.  All of the employees were very friendly and paid great attention to detail.
 

Utensils:  Sturdy silverware and substantial paper napkins.
 

Overall: I have always been a  believer that one must get out of the French Quarter to find New Orleans' real culinary treasures, and this urban chic pizzeria demonstrates just that!  To date, I have not found a better, more authentic New York style pizza anywhere in the area and few even as good in New York. If you love New York style pizza, you must get to the Bywater and pay these folks visit!!

 

Payment: Cash /Credit cards

Review of Sky's Pizza Pie, 6604 N Davis Hwy, Pensacola, FL 32504

Overall Rating: Very Good (***)

Pizza type: New York style Pizza

Pizza ordered: 1/2 peperoni and cheese and 1/2 Italian sausage, mushroom, green pepper and cheese

Crust:  The standout of the Sky's pizza, the crust is simply excellent.  This small pizzeria produces a New York style crust as good as any around.  It displays all the key New York characteristics, a thin crust, lightly charred on the bottom and edges, slightly blistered on top with a hint of crispiness combined with just the right amount of toughness and chewiness.  They have the simple, yet quirky, New York style crust down!

Sauce: Sky's sauce displays a fresh tomato flavor with enough traditional spice to make it interesting but not too salty or sweet.  The sauce is overall very good and is applied moderately, not overly present on the pie.

Cheese:  The cheese on the Sky's pie is a good quality mozzarella, very typical of what you would want on a New York style pie.  Although not a premium, natural mozzarella, it has a nice subtle flavor, not sour, salty or clotted.  It has a nice stretchy texture and just enough greasiness to remind you you're enjoying a NY style pizza! 

Other Topping(s): The peperoni is nicely spiced without any residual fatty flavor.  The sausage is thinly sliced, evenly spiced with no distinct fatty flavor; however, it is a bit bland.

The vegetable toppings, the mushrooms and green peppers are flavorful, but not overly present and also not overcooked but tender, adding a good vegetable flavor balance to the pie.

Atmosphere: Sky's has brought the authentic New York pizza counter feel to our area.  The space is simple and open.  You really feel like you are walking into a typical neighborhood pizza storefront.  A very similar space, and pie, would be New York Pizza on Magazine Street in New Orleans.  Sky's does, according to their web site, have some outdoor seating, but I didn't see it.

 

Service: You order at the counter and service is efficient and straight-forward.  It was not crowded the afternoon we were there, and the manager on duty was very attentive.
  

Utensils: The plates flimsy and the napkins are cheap; plastic utensils.
 

Overall: I classify Sky's Pizza Pie as a classic, neighborhood,  New York style pizza counter, simple and concentrating on the pizza not appearance or novelty.  If you are a pizza lover, and if you  appreciate the New York tradition, you must visit Sky's!

Payment: Cash /Credit cards

Review of The Tuscan Oven, 4801 N. 9th Ave. Pensacola, FL

 










Overall Rating: Fair (* 1/2)

Pizza type: Southern Italian Inspired

Pizza ordered: Margarita (Cheese, Tomato, Basil)

Crust: After a couple of visits, the crust on the Tuscan Oven pie remains disappointing. Although cooked in a actual wood fire oven, the crust does not exhibit the thin character of a Southern Italian or Neapolitan inspired pizza.  It is a bit thick in the middle and even thicker and more bready on the edges.   In addition, it seems the cooking temperature is rather low, not allowing the crust to char and gain any characteristic wood fire undertones. 

When I asked, the baker was not able to tell me the target temperature of the oven; I suspect the temperature varies, and even more so when a number of pizzas being baked.  Bottom-line, the crust was equivalent to the average gas-oven, carry-out pizza.

Sauce: The sauce on the Tuscan Oven pizza was fairly good and basic. Although a bit sparsely applied, it had a fresh tomato flavor.  Any spices used in the sauce did not come through, and it was slightly acidic.

Cheese: I was not at all impressed with the cheese on my pie.  It was salty, oily and had a slightly sour edge in the flavor.  In addition it was simply too heavily applied, certainly over-powering the other flavors that could have come through. 

Other Topping(s): The basil on this pie was very fresh and present in most bites.  It was actually the best quality ingredient. 

Atmosphere: The restaurant has a fairly open and comfortable atmosphere, centering around the wood oven.  It didn't really have the neighborhood pizzeria feel, but inviting for small groups and families.

 

Service: Table service was excellent, from a very friendly staff.  They were very attentive and paid attention to detail.
  

Utensils: Sturdy tableware and high quality napkins.  

Overall: I classify The Tuscan Oven as good suburban neighborhood pizzeria serving a fair quality pizza, but not significantly better than most franchise pizza places.  The wood oven certainly adds a cozy feel and hints at a pizza that is a cut above, but a cut-above product is not delivered.

If you are looking for a basic pizza in a bit more unique setting, give The Tuscan Oven a try.  If you are looking for a first-quality, Southern Italian/Neapolitan inspired wood oven pizza, you may be disappointed.

Payment: Cash / Credit cards
 

Review of Lombardi's Coal Oven Pizza, 32 Spring St., New York, NY

 Overall Rating: Very Good to Excellent (***) ($ 1/2)









Pizza type: First Generation Neapolitan

Pizza ordered: Sausage, Tomato, Basil

Crust: The crust on the Lombardi's pie was very good.  Although it was not as thin or crispy as I expected, the crust displayed just the right amount of chewiness and firmness around the edges, with a wonderful smokey flavor from the coal oven charring.

Sauce: Lombardi's sauce was excellent.  It was distributed liberally enough on the pie as not to allow the pizza to have dry spots, and the flavor was very well balanced.  The sauce is a fairly neutral crushed tomato sauce that compliments the other flavors of the pie without being overly sweet or displaying out-of-balance spices or saltiness.  It was slightly more acidic than I personally prefer.

Cheese: Although Lombardi's does not use mozzarella di bufala, as you would find on a true Neapolitan pie, they do use a fresh mozzarella.  I found their cheese to be nicely textured and mildly flavored, without any sour or greasy overtones.    It was a bit sparsely applied, but then again, I've often pointed out that too liberal application of cheese can overpower and weight a pizza down.  It's a fine line!

Other Topping(s): The basil on this pie was very fresh and present in most bites.  I would have liked a bit more on the pie.

The sausage was mildly spiced with no fatty after-taste.  It complimented the pie without standing out too much.  Again, as with the basil, I would have preferred it a bit more evenly distributed over the pizza, and I would have preferred a bit more spice.

Atmosphere: I could write pages on the history of Lombardi's, as it holds an important place in the history of pizza's evolution in New York City.  Their website, http://firstpizza.com, offers some information on that, and there is much additional information on the web.  If you are a true pizza enthusiast, the history of New York's pizza heavy-hitters is fascinating.
 

Service: Exceptional table service from a very friendly staff.  I was delighted to be able to have a 15- minute conversation about New York's pizza history with the manager, followed by a guided tour of the kitchen and coal fired oven area.  We were there on a Thursday evening around 6:30 p.m. and had no problem getting a table.   Customers started streaming in around 7:30!
 

Utensils: Sturdy tableware and high quality napkins.  

Overall: I classify Lombardi's as "First-Generation" Neapolitan.  Specifically, one of the standout pizzerias that produces some of the best pizza, in New York style, as evolved from its Neapolitan roots.  Lombardi's, no doubt, holds its own with Grimaldi's, the original Patsy's in East Harlem and Di Fara in Brooklyn.  This is not pizza tailored to popular tastes; it is pizza that holds to a very proud heritage.

If you are a pizza lover, you must try Lombardi's when in NYC...a true New York pizza and a bit of history!
 

Reservations: N/A

Payment: Cash Only (ATM on-site)

Review of Pizza Pete's, 528 Columbus Ave, New York, NY Ph. (212) 787-3153

Overall Rating: Excellent (****) ($)

Pizza type: New York style

Pizza ordered: Margarita

Crust: At this random stop in my pizza quest, I discovered a gas-oven baked slice with a crust that was just about as good as it gets. The crust was thin, nicely browned, with just a bit of charring on the bottom; about as much charring as the lower temperature gas oven can create. The crust also had a delicate crispiness on the edges and a delightful, center-chewiness you want in a good New York style slice.

Sauce: The sauce on the Pizza Pete's slice was an evenly-spiced, fresh tasting crushed tomato blend.  The sauce was lively without displaying any acidic overtones and was not overly salted.  It also had a slight sweetness that didn't stand out particularly, but probably served to balance out any acidity in the tomatoes.

Cheese: I was impressed to see Pizza Pete's used a natural, cows' milk mozzarella.  You don't see this at most slice joints, and it really takes this New York style slice from very good to excellent.  With this natural mozzarella, you avoid the slightly sour and more greasy character you get with slices made with processed cheeses.

Other Topping(s):  The basil on this pie was very fresh; however, it could have been applied more liberally.  This could probably be taken care of simply by asking the baker to do so. 

Atmosphere: Very traditional, urban slice joint atmosphere. The space was small and rather crowded, but had a cozy feel.  There were families from this residential neighborhood, and it was nice to hear the manager call patrons by their names.

Service: Exceptional counter service from a very friendly staff.

Utensils: Adequate plastic-ware, and adequate napkins.

Overall: Pizza Pete's on Columbus Avenue, in the Upper Westside of Manhattan, is one of the best slice parlors I have run across in the City.  They're serving an excellent pie and slice, with warm greetings, in a small and intimate space.  I consider this place a "don't miss"...    

Reservations: N/A

Payment: Cash or credit cards

G's Pizza nation goes international with a Review of Little Wing Pizzeria, 10 Ann Street, Belfast BT1 4, Belfast, N. Ireland

Little Wing Pizzeria, Belfast, N. Ireland

Overall Rating: Fair (*)

Pizza type: Neapolitan style

Pizza ordered: Cheese slice

Crust: The crust was really the only redeeming characteristic of this slice of pizza.  The crust was thin and nicely charred in a stone oven, leaving it slightly crispy with just enough chewiness to make for a sturdy slice. 

Sauce: The sauce seemed a bit bitter and acidic, and was unevenly spiced.  This could have been from the spices that were apparently applied during or right after cooking, that sort of laid on the slice in clumps.  The sauce had potential, but needed a bit more TLC! 

Cheese: The cheese on the Little Wing slice was good mozzarella, but was a bit over cooked; however, it's flavor held up and a nice mildness shown through.  The cheese was applied in keeping with their stated mission of using Neapolitan methods.

Other Topping(s): The only other toppings on this slice were various dried spices, which, if they had been applied with some care, would have added some nice subtleties to the the slice, but, as they were, the flavors were scattered and overpowering in some bites.

Atmosphere: Very traditional, urban slice joint atmosphere. This particular outlet was a walk-up window with outdoor seating.

Service: The service at the window was timely and courteous.  Although, don't be in a rush, because they do take care in making sure your order is accurate, which I appreciated.  The outdoor seating area was clean and inviting; very nice after a long summertime walk around the City. 

Utensils: Adequate utensils, napkins and packaging.

Overall:  Although I just gave a "Fair" rating to Little Wing Pizzeria's slice, I believe it has  potential. They are certainly, from what I could see, working to incorporate Neapolitan methods into their process. A bit more attention to detail in application of the topping and  maybe a bit of work on the sauce to even out the slightly bitter/acidic edge and they could have a "Very Good" slice.

Reservations: N/A

Payment: Cash or credit cards

The Little Wing Pizzeria Cheese slice

Little Wing Pizzeria Kitchen

Review of Marco's Pizza, 2004 U.S. Hwy 98, Daphne, AL 36526 (251) 625-6550

Overall Rating: Very Good (***)

Pizza type: New York style

Pizza ordered: Italian sausage

Crust: The Marco's crust is very good, particularly when you request it to be made extra thin.  Although not a nicely charred crust, it is a very nice example of the chewy and crispy texture, with a bit of toughness, that I look for  in a good New York style, slice joint, crust.  The thin version is just a very good, basic crust that doesn't detract from the pie in any way.  Now, if you don't specify the crust be extra thin you might see a bit more breadiness, typical of some pizza chains.  Although their crust does not achieve the consistent quality of say, Papa's, in Daphne, it is significantly above average.

Sauce: No real issues with the Marco's sauce.  The tomato sauce was delicate and evenly spiced.  No bitter or acidic overtones at all, although it was a bit light on oregano.  It was applied to the pie sparingly enough to remain in great balance with the other ingredients.

Cheese: The cheese was not  a natural mozzarella,; however, it was very good quality.  It had an ever so slight, sharp edge, but not enough to upset the flavor balance of the pizza.  The cheese was applied a bit more generously than I prefer, but certainly not to the point of weighting the pie down or drowning out the other flavors.

Other Topping(s): The Italian sausage on the Marco's pie was some of the best I have ever encountered in a franchise pizza place.  It was very well spiced, tender and fragrant.  It really added character to the pie, without dominating the flavors.  The sausage had no fatty after-taste that can often ruin an Italian sausage pie.

Atmosphere: Very traditional, suburban slice joint atmosphere.  The space is not too crowded but very cozy and has wifi.

Service: Excellent service!  It is friendly with attention to detail. The staff does not interrupt often, but does ask the right questions so you are accommodated.  The tables are often a bit dirty, but slice joints can be that way.

Utensils: Adequate plastic-ware, and adequate napkins.  

Overall: Marco's is a stand-out among franchise pizza restaurants.  It is convenient, well-suited for its suburban setting and reasonably priced. The restaurant doesn't serve by the slice all day and never on the weekends, which I believe narrows its market a bit by driving away the quick slice crowd at certain times; however, bottom-line, they're serving a very good pizza and can count themselves among the best New York style pizzerias in the area.

Reservations: N/A

Payment: Cash or credit cards

Papa's Pizza

420 Fairhope Ave.

Fairhope, Alabama 36532

Overall Rating: Excellent(****)

Pizza type: New York style

Pizza ordered: Cheese slice

Crust: Papa's continues to produce the very best New York style crust in this area. Papa's crust is thin, with just the right balance of chewiness and crispness.  The edges of the crust have an excellent firmness without any bready thickness of excess dough.  The crust also displays a nice browning, approaching a nice charred character that is difficult to achieve in gas and electric ovens.

Sauce: The sauce is outstanding. The sauce is a light and fresh crushed tomato sauce that delivers a nice tomato essence without overpowering the pie with any salty or acidic aftertaste.  You basically taste a well-seasoned fresh tomato flavor.

Cheese: Although it doesn't seem to be a natural mozzarella, the cheese is of very good quality and not over-applied as on some pies in this area.  The cheese compliments and blends nicely into the other flavors and spices with no oily separation and without giving the pie a  overly cheesy taste. 

Other Topping(s): The cheese slice was complimented by a nice blend of Italian spices, without any one spice overpowering the overall experience.  Nicely done!

Atmosphere: Very traditional, somewhat "old school" pizzeria atmosphere.  The space is not too crowded but very cozy.

Service: Excellent service and attention to detail. The staff does not interrupt often, but does ask the right questions so you are accommodated.

Utensils: Sturdy silverware, and adequate napkins.

Overall: This an excellent New York style pizzeria.  Papa's continues, as with the Daphne, AL location, to serve up the very best New York style pie in this area, and certainly one of the best on the Gulf Coast.   With the exception of a couple of under-cooked crusts over the years, which I attributed to a rookie baker, they have generally been very good to excellent on all my visits.  I would put their pie up against many have had in New York, specifically V & T on the Upper Westside of Manhattan or Presidential Pizza on W. 125th St., Harlem, Uptown, Manhattan.  Enjoy! 

Reservations: Not needed

Payment: Cash or credit cards

Bella Luna Pizzeria and Pub

27370 Canal Road

Orange Beach, Alabama 36565

Overall Rating: Good to Very Good(** 1/2)

Pizza type: New York style, inspired.

Pizza ordered: Sausage

Crust: The crust is the weak point of this pie. Very bready and soft, only displaying any nice crispiness or firmness on the edges. The breadiness tends to overshadow the flavors of other ingredients and the overall flavor blend.

Sauce: The sauce is outstanding. It is a delicate tomato blend and the only fault I could possibly find with it is a bit too much salt, but other than that, it's a hit!

Cheese: Although it doesn't seem to be a natural mozzarella, the cheese is of very good quality and doesn't display any sour edge or separation, often found in poor quality, processed mozzarellas.

Other Topping(s): The sausage was very good and not over applied. It was distributed over the pie in smaller pieces, but not crumbles...it had some substance.  It was very well spiced with no greasy aftertaste.

Atmosphere: I would call it an updated, or contemporary, pizzeria atmosphere. The room has clean lines with a relaxing decor. An attractive salad bar is located along one wall, and the pub is in an adjacent room area. The space strikes a good compromise between family friendly and upscale pub feel.

Service: Excellent service and attention to detail.  The staff does not interrupt often, but does ask the right questions so you are accommodated.

Utensils: Sturdy silverware, but rather flimsy napkins.

Overall: This is a "Good" to Very good" pizzeria.  I would say the beady crust is the only trait that doesn't make it a solid "Very good".  With that said, this is a solid pizza in a great location.  So if you find yourself in Orange Beach, Alabama and need pizza...you can't go wrong here!

Reservations: Not needed

Payment: Cash or credit cards