Pizzeria DOC

When the little bar girl delivered my Negroni and cooed "Enjoy your perfect little Martini," I should have known. She didn't notice my removing the thick lemon wedge from the rim of the glass with Mr. Miagi speed. But the drink was well made and served in a attractive modified martini glass whose straight line sides had a slight softened curve. My daughter commented that at least she didn't call it a cosmo. But no damage-a well made drink and perfect prelude to Italian food.

We started with "slugi(?)," little arancini type rolls(the waiter did not know what arancini are)-quite good. Then a couple Marghereti pies and a sausage/mushroon pie. Good pies, good crust (I'd have liked a tad thicker, but still very good). Part way through the meal, I noticed no basil on the margherita-figured they ran out Sunday night and all. The waiter said that they do not add basil to the pies before they cook because people complained about burned basil. So now they serve it on the side, only he had forgotten. He did include fresh basil with the leftovers.

Either way big mistake to exclude the basil. Sought out the manager who reiterated the no cook policy which I think is a mistake but understandable. When I asked if they use fresh oregeno with the same policy on the napoli, she didn't know what went on each pie. It was Sunday night, cut your loses and leave-I did.

If you ask for herbs to be added to the pie before cooking, do they accommodate that request?

Several amari including Ramazotti at the bar.

If you are striving for authentic, who hides the fancy expresso machine behind a wall, but leaves the ugly, bulky Bunn on the bar?

MLS wrote: Part way through the meal, I noticed no basil on the margherita-figured they ran out Sunday night and all. The waiter said that they do not add basil to the pies before they cook because people complained about burned basil. So now they serve it on the side, only he had forgotten. He did include fresh basil with the leftovers.

Either way big mistake to exclude the basil. Sought out the manager who reiterated the no cook policy which I think is a mistake but understandable. When I asked if they use fresh oregeno with the same policy on the napoli, she didn't know what went on each pie. It was Sunday night, cut your loses and leave-I did.

If you ask for herbs to be added to the pie before cooking, do they accommodate that request?

I guess you're not familiar with the growing trend of BYOB[asil] restaurants???

That just sounds ridiculous to me. I've never had issues with their cooked basil.