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"I'll make him a pizza he can't refuse."
Sep. 21st, 2006 05:04 pmAs a postscript to my most recent entry, I should note that with the commencement of the new NFL football season, my self-imposed delivery pizza moratorium is over ... at least until the Super Bowl.
It is often said that "pizza is pizza," and "even when it's bad, it's still good." This is not entirely untrue; if there's a pie from Pizza Mart or Papa John's in front of me, I'm probably going to eat it. But when I pick up the phone, there's only one number I dial for authentic New York-style pizza in Arlington, Virginia: Don Alberto's Pizza in Alexandria.
Not only do they use fresh dough -- prepared with flour instead of grainy corn meal -- real mozzarella cheese and sauce with just a touch of olive oil. They also charge exorbitant prices ($20 for delivery, including tip), they measure their delivery time in hours rather than minutes and their customer service demeanor ranges somewhere from "surly" to "actively hostile."
It's the closest a Virginia boy can get to the real New York Pizza Experience.
It is often said that "pizza is pizza," and "even when it's bad, it's still good." This is not entirely untrue; if there's a pie from Pizza Mart or Papa John's in front of me, I'm probably going to eat it. But when I pick up the phone, there's only one number I dial for authentic New York-style pizza in Arlington, Virginia: Don Alberto's Pizza in Alexandria.
Not only do they use fresh dough -- prepared with flour instead of grainy corn meal -- real mozzarella cheese and sauce with just a touch of olive oil. They also charge exorbitant prices ($20 for delivery, including tip), they measure their delivery time in hours rather than minutes and their customer service demeanor ranges somewhere from "surly" to "actively hostile."
It's the closest a Virginia boy can get to the real New York Pizza Experience.
