Damn, it's good. It's really good. The plain mozzarella slice isn't all that to get worked up about, but it's well made, it has enough sauce, and a good one, to taste, it's got good cheese, pitted olives, and great crust. But the two slices that get touted over and over are the fugazzetta, and the espinaca. I couldn't tell you exactly what's on it, but if I were to guess, they've topped the dough with a sort of tangy creamy cheese, maybe cuartirolo, then a layer of mozzarella, then liberally strewn with thin slices of onions, and then the crowning touch, they cover the whole thing over with spoonfuls of housemade chimichurri and stick it in the oven to brown and get pretty amazing. The latter slice, the spinach, comes with "white sauce", a bechamel, then a layer of finely chopped cooked spinach, and finally a thin layer of mozzarella over the top, which once again is broiled to perfection (why can't they do that to the mozzarella slice, it would be so perfect?). Easily the best white spinach pie I've had since, well, this will mean nothing to most people, Jan Tropean used to make them at The Eagle's Nest gay bar in West Orange, NJ, back in the 80s. And those were some good pizzas. read more