It's one of those traditional porteño places where you order a slice or two and then stand at a counter and eat. It's been around since the 1930s, and one of their "secrets" is that they top the pizzas with provençal, or a mix of chopped garlic and parsley, as a finishing touch. We decided to try their fugazzeta, one of the choice recommendations of many reviewers, and I've got to say, it's one of the best I've had. I swear the onions are bathed in butter before being stuck under the broiler, and the dough and cheese are not overwhelming underneath as they are at some spots. In fact, I should try fugazzeta at more places on these treks - I mean, it's dough, cheese, and caramelized onions. What's not to like? They didn't have a plain mozzarella pizza ready, and for some reason, they seemed unable to produce one for nearly 25 minutes (several actually came out of the kitchen, but all went to customers who were ordering whole pies to take-away - meanwhile, half a dozen of us stood around waiting). With apologies, the counter guy doubled everyone's order at no cost, so we got two slices for the price of one when the plain pies finally came out. Really good dough, decent sauce, though as usual could have used more of it. The cheese a bit too oily for our tastes. But wow, that garlic and parsley really does add to the flavor - I'm stealing that. Overall, I really liked the place. read more