Well, I went. Sat Right in front of the oven for an hour chatted it up with the cooks, not the owner, but he was on the dining floor. 14" pizzas , marg started at 13-
Here are the positives.
1 Caputo room temp
2 Lavalle San Marzanos
3 All Grande Including riccotta and f.mozz
4 Decent beer and wine + full bar
5 Clean new place in old mill building
6 Plenty of Parking
7 Open daily
8 Pretty limited menu, focus on the pizza, so it would seem.
9 If I play nice, I know where to get my next bag of Caputo
10 Pizza Geek took a picture.
11 pizza tasted ok due to san marzanos and mozz
The Other Side
1 Earthstone Oven must be the model 160 64" is round Running at 700(supposeddly higher on busy nights) fire in back
2 Caputo dough very low hyd. 57-60% speculation, salt not sure
3 Emphasis on ingredients, A little bit of education towards customers, though they could still use some
4 Dry Crackery Crust, with no character, easily picked up by cornice with NO droop IE caputo with not enough heat, posibly better of with an american flour going for the new havenish pie
5 My marg. took 3.5-4 mins
6 No lepoarding to speak of
7 While having my first beer, and watching the oven I had the urge to leave, because I can do this better at my house.
8 Wouldn't go back for anything but a beer at the bar and a little oven watch, to see if they are improving.
9 Edit, my wife thinks that 7 and 8 were maybe too harsh so I smoothed them over a bit, but, the point of my review is to tell you what I think.
Heres the pic.