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Message: [QUOTE="8893, post: 3482200, member: 93"] First, if you're talking about today, they are closed on Mondays. As for parking and eating, I would have to imagine that the parking lot across the street for the CVS and other shops there is probably going to be pretty empty for the next couple weeks. After refusing to do takeout from there for several years, I have been a convert for the past few years, more as a matter of necessity than anything else (i.e., my chances to eat-in there dwindled, and I didn't want to go that long without their pizza). If I am reheating their takeout that I've just picked up, I start by cracking the lid on each pizza box on the way home so I can vent out some of the heat and prevent steaming in the box (they use corrugated cardboard boxes that tend to insulate and hold heat more than the flat cardboard like Modern uses). While I'm en route home, Mrs. 8893 heats the home oven to 425, with our metal, perforated pizza pans inside. Then we take either whole pies or lots of slices, depending on who is eating, and place them on the preheated pans until they are just bubbling again. Totally acceptable. If I am reheating the next day, I either use the skillet method [USER=50]@Waquoit[/USER] references above, or more often I use our Breville convection toaster oven, which has a pizza setting that works quite well. I put tinfoil over the pan for that oven and allow it to preheat to the fresh (i.e., not frozen) pizza setting, which I believe is somewhere between 425 and 450. Once it's heated I put the pizza on the tin foil that covers the pan and heat it until it starts to bubble. Comes out nice and crisp. [/QUOTE]

Verification: First name of men's bb coach