I've read through alot of this post and have to say that after a visit to this establishment a few days ago, I was mostly disappointed. It was pretty empty. Even though it was late on Saturday night, a place like Totonno's, Grimaldi's, or DeLorenzo's would probably be slammed. The service is definitely not that good, the food in the dining room is just OK, (the fried calamari was very good and the cheesecake was decent) everything else kind of blah. The pizza was also apparently off. Now, I've had authentic Neapolitan style pizza before, among many others. The guys making the pizza (that barely spoke English) gave me a Margherita that was barely browned/charred and almost white on the bottom. This was the softest, least crispy, most soggy, somewhat undercooked, and most difficult to eat crust that I've ever experienced. It was also too thin and weak. Handling it was just horrible and messy. The edge/rim was slightly tough and it almost tasted like a wafer instead of pizza dough. The crust on that pizza and on the plain slice I also ordered (which they didn't reheat and just gave me warm) underwhelmed everyone and just took away from it. I guess I should specify well-done if I go again, even though at a coal oven place that should be the standard. I hope it's alot better well-done, because if not, it makes me think as to why people would go through such great lengths to re-engineer that kind of bland dough. I read online reviews afterwards complaining about many of the same things. I was most angry about the place not doing it's legacy justice.
I will admit though, there were bright spots. The chunky sauce and cheese were extremely good, very tasty. If I wanted to re-engineer anything off of those pies, that would be it. Probably one of the best tasting plain slices I've ever had save for the soggy paper crust. I'd rather have the original NYC method of cheese on bottom and sauce on top than the "corner slice orange blanket" though. I also don't think I saw the use of any parmesan or oregano on the plain pies which was odd and I didn't see if they used any oil on the Margherita. Not sure though. I should probably try Totonno's next. I hear their pizza a little thicker, more crispy, and at least cooked right.