Note that this place is no longer owned by Valentino's. It's now owned by Mondolfo, LLC; Attilio Reale and Jesus Catalani are listed as the owners.
Valentino's has closed their restaurant at this location and will be opening down the road shortly. They've re-opened this location as a more wallet-friendly Pizzeria, where all menu items are from $9 to $16, with specialty pizza as the main attraction. Why do you close down a place with an average ticket of over $50 to open a place where a couple shares a $14 pizza? It's called chef arrogance. Every Italian chef wants to open a pizzeria, to prove he can do it better, without concern of whether it can be a profitable business.
The place looks about the same inside. Apparently they don't have an office, or room behind the counter, as they have a table up front set up as an office and the "register" is accessed from the dining room rather than from behind the counter.
There's nothing wrong with a nice pizzeria, but to me, pizza is a take out food. This is one of those places that only has fancy Italian pizza, like Panaretto and Rossopomodoro. The only one on the menu I would consider is the plain margherita, and I can't get excited about a plain margherita pizza. They have a Diavola, which they call "spicy salami" or pepperoni to us American folk. I noticed that they have a sausage and brocolli rabe white pizza, so I figured I'd ask if they's sub out the salami for sausage. It wasn't easy; apparently the chef here is pretty finicky about changing recipes. But they said they'd make it.
When I got there it was ready; I wasn't sure what size I was getting, but I saw the small box and I knew is was just a 12 incher. The gave me the bill, and I noticed that they charged me an extra dollar for the sausage. I was surprised, as usually pepperoni and sausage topping cost the same. Maybe it was an administrative charge.
You can tell that the pizza maker wasn't really into making this pie; as the sausage was roughly chopped and tossed on top. I had to take it off, slice it appropriately, and put it back on. As you can see, this is a magherita pizza with sausage on it. So it effectively cost $3 for the sausage.
It was a pretty good pizza with a good crust. A very light tomato sauce. Nothing crazy good or bad about it.
To be fair, I often argue with a friend that paying $15 for a 12 inch sausage pizza at Big City Tavern is ridiculous, which is just about the cost here. While it's a little bit better, it's still not worth $14 to me. A 12" pie is just over 3 slices of a large pie. As an ex NYer, I'm used to getting top notch pizza for under $3 a slice.