Wednesday, April 28, 2010


I know it's cool to like your pizza with the edges charred, but this is burnt to a crisp! It's too much. There are tons of great new pizza places that have opened up recently, I still think Co. is the best of the bunch (despite the overly done crust). It's run by the guy that was the main guy at Sullivan Street bakery (I'm not going to link to it, because it's moved uptown and I've never been so I don't know anything about it) We had plain and one that was a special with ramps (I don't really get what the big deal about ramps is, to be honest, but I figured I'd try it since it was a special)

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