Well... I went to this place because of a deal, so it was like getting it for free. I went in…read morearound 2:30PM - which everyone expects for a place to be open and ready for business, ordered the pizza and the guy said it would be about 20 minutes.
Keep in mind there were two workers there and neither one spoke ONE word of English! This is the US in 2026. People can come fresh from another country, cannot speak one word of English, but somehow ends up with a business? How do they know how to pay for taxes, expenses and other things? How were they able to open it without speaking English? Odd indeed...
Anyway... The order was a simple pizza, but even at 2:30PM, they clearly were not ready for business. Once the order was placed, I expected for the pizza to start being made and put into the oven. I guess the 20 minutes was for him to clean each pizza stick thing, make sure the oven was up to temperature and do some other things BEFORE he even started making the pizza.
This pizza place was not Italian, but either Portuguese or Cuban. The pizza making process was strange, as he formed it with his fingers for most of it, and only slightly tossed it to even out the dough. Then it was placed onto a frame, then put into the oven.
I guess that the oven was not ready as he kept checking it first. Once he put the pizza in without closing it, the oven must have been overheated because the pizza was cooking too fast. He had to turn it every 20 seconds. I never saw this before. He even ruined the pizza as it ripped when he took it out. I did not understand what he was saying, but it seemed as if he was asking me if I wanted the ripped pizza!
I originally came from New Haven, so I was used to seeing the various pizza makers do their thing, and I never saw any of them have to constantly check the pizza and turn it every 20 seconds. They would leave it in and know when to check. I was wondering while I was watching, was how he would be able to put multiple pizzas in the oven at once and have them cook evenly without burning...
So, they finally get it right, but the edges were burned. I did not complain because at this point, I wanted to leave and I knew that I would not be coming back. They just did not seem to know what they were doing and all rehearsals should have been done before they opened.
With all of that, the pizza was decent, but too much flour while spreading the dough out, messed things up once the flour was in the over. I always preferred the pizza where they sprinkled cornmeal under it before putting it in the oven instead. The edges were burned as well.
I kept looking around the place and at their menu, wondering where the rest of the foods were, because I saw nothing and I hardly saw basic pizza stuff. Either they got to the place and opened late, or they just were not prepared. Bad first impression. Where I live now has horrible pizza - except for one place that costs quite a bit, but between traffic and the pizza and inept prep, it is not worth my time to come back here.
While some pizzas of different varieties and be good, I prefer Italians spots. For martial arts films - I prefer Chinese. For hip-hop, I prefer blak-Americans. You just get things done right.
Lastly, a woman came in asking for a slice - which they advertise, but they had none. They had no ready made pizzas for slices, or any visible foods for sale, except for bags of chips. This was a weird place. I don't know how long they have been in business, but I do know that the pizza prep game is tedious and requires early morning and even overnight prep work. Once you get that out of the way, everything else is just fine.
