Critic's Review
Bad Pizza leads to .... Now Closed
*****
This place has seemed to be opening for quite some time, but without any online presence it was hard to tell when they were open. I tried to stop in several times; and every time they weren't open yet. This time they were.
I ordered a single slice and grabbed a menu. They have the Big Louie's conveyor belt oven; it looks like they just bought the whole operation. I was never in this place when it was Big Louie's, so I'm not sure if they remodeled it or its the same as it was before. There was a pie just coming into view on the conveyor, so it would be a slice from a fresh pie.
They wrapped up the slice in 2 plates and put it in a bag, and I was off.
It was a good size slice for $2. But it had a familiar char.
The brown marks on the pizza were reminiscent of the bad pizza burn. Conveyor belt cooking has its negatives. I tasted the slice and the first thing that I noticed was that it was very salty, and the crust was tough and mealy.
I took another couple of bites. It wasn't inedible. But it wasn't that good either. It reminds me of the first time I went to Louie's when I was fresh from Long Island and thought it was awful. My expectations are lower now; but there are a lot of places to get better pizza than this.