That's right, I finally got to try the real thing and like Norma said, I thought it was pretty good but not great. I much prefer my own, homemade N.Y. style pizza. The crust had a nice flavor but was very bread-like in texture without any open crumb structure. The cheese is definitely the distinctive factor in Macks pizza. I asked both a server and a pie man about the type of cheese and as has been previously reported, was told that it's a white cheddar, not blended. The pie man told me he absolutely would not(not could not)tell me the brand. He did, however, say it had something to do with the aging that made it special. Take that for what it's worth, I guess.
I ate at both Macks locations on the boardwalk and found the pizza to be identical.
The rotoflex ovens were interesting. the one guy was constantly adjusting the thermostat and I saw a range of temps between 515 and 570. I guess it's hard to keep a constant temp with the door opening and closing as much as it does.
Sorry, I only got a few good pictures.