Reply to thread

Message: [QUOTE="8893, post: 2173493, member: 93"] Glad to hear you liked it. Yep, hard to appreciate how tiny the place is until you are there. Two of the three are usually the husband and wife, Matt and Melissa, who are the owners and really good people (and good taste in music, too). He mans the oven and she makes the pies, and as you can see it takes some serious synchronization for them all to move in that space. If my wife and I worked that closely on a regular basis one of us would have killed the other by now. I love everything they do--crust, sauce, cheese, etc.--but I think it's their restraint and especially their meats that throw it over the top. The salame piccante and speck are so freaking good. I've been meaning to ask where they get their sausage; I think it's Lamberti but not sure. [/QUOTE]