I am more than familiar with both fabulous and solidly edible thin crust pizza (In Italy, where I've lived, and in the U.S.) THIS IS NOT IT! We ordered a "my-way" pizza with leeks and arugula. To begin with--the most important thing about thin crust pizza is the crust--it should be crispy, but with some give--not break your teeth crispy and never chewy. This was soggy, with the consistency of wet cardboard and a taste reminiscent of.... well, nothing at all. There was too much sauce and it tasted as if they had made up for mediocre tomatoes by adding a pound of sugar and no spices. The arugula wasn't tossed in oil, or salt or anything. The leeks were caramelized, but lacked any real character. And the cheese--which is supposedly "aged mozzarella" tastes like a bad national product and no better than the pre-shredded packaged cheeses in a supermarket aisle, complete with powdered cellulose. As for fresh--and I mean fresh and brined--mozzarella, it's not even an option. We also ordered the pan-seared calamari, which bordered on rubbery and consisted mainly of paradoxically soggy and hard sourdough croutons--there were almost no calamari at all, and they were served in such a tiny bowl that they continued to steam themselves--a recipe for rubbery squid if ever there was one--a mere ten dollars for the equivalent of one very small squid hood and tentacle sliced and combined with one piece of bread and some lackluster sun-dried tomato and capers. The fried artichokes were only marginally better, six dollars for three small hearts cut in two and fried in oil that tasted as if it should have been changed yesterday. As for the wine list--the markup is so prohibitive and the choices so middling that it seems an insult to all of those vintners out there who make an effort to produce really interesting wine in small batches. In an area with so much access to worthwhile quaffs, why populate your wine list with such dross? As for the waitstaff, they seemed competent, if uninspired and unwilling to acknowledge the shortcomings of their fare--then again, in their defense (I have worked as a cook, a waiter, and a sommelier), what are they supposed to do? It's sad that customers in the Valley should have to put up with this, especially when the local ingredients the staff begins with are so much better than the result. Don't bother going here.
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