whelp, the post, and poster, i am responding to is once again poofed when i sign in. i guess that one has the mads for me. whatever.
iffn that guy meant julians brick oven down on riverside in Westport, i used to sell them the wood for their oven, and the julian brick oven in Monroe as well. they were sticklers for only white oak, and nothing else. nice folks, and since we'd drop Monroe first, when we hit Westport they'd always have a nice big one ready when we came. freebie. often, when i'd tell the boys 'im riding shotgun today' they'd say 'we're going to Westport?'
after the umpteenth time nighmare from crossing the Q bridge, or the other holdups going that way, i woke up one day and said 'screw that delivery program down there. that's over.'
way too many times the gang would come back from a trip there, hours after quitting time. they have lives beyond work too, and don't need to be finally getting to their home at 7,8, or 9 o'clock at night. even for money.
i don't know if those julians are in business today.
on this pizza reheat thing (pizza reviews really should have a 'how does it do the next day?' category. pepe's, and many others fail on that one.), we just grab that honkin big fry pan, put it on the stove, toss in the slabs, add a hat, and walk away for a few minutes. if so motivated, u can add a bit of oil and sprinkle in some corn meal before the slices go in.
ezpz, and consistently tasty.
we used to deliver as far as Stamford. now, it's strictly this side of the bridge. the whole wood supply thing for restaurants is a weird dynamic, usually just starting with a restaurant having a bunch of bcards, and scraps of paper with phone numbers, tacked onto a noteboard. u think everybuddy has all that entered into their phone? guess again. kind of like that hokum aboot digital medical records.
