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[QUOTE="8893, post: 3722218, member: 93"]
Did a white clam with bacon takeout pie from Pepe's the week before last and was told to pick it up at The Spot because that's where they are doing all the takeout now.  It was the best clam pie I've had from Pepe's in years; *almost* made me feel guilty for elevating Zupp's.  I'd call it a draw after that one.  But the point is that I think there is something to both the oven and the water.

Did Bufalina last night.  Special pie with pesto, speck and stracciatella cheese was fantastic; as was the Anatra again.  Looking forward to leftovers of both for apps tonight.

Also of note, we did takeout from Zeneli for office lunch a few weeks ago.  The combination of the insulated box and the less-crisp, more-chewy crust meant that it didn't travel well, even five minutes across town from door to door.  It got steamed and spongy.  Great taste, but didn't show well overall because of the crust. I'd recommend reheating if taking out; you'll make the crust more crispy than they intend, but it's better than spongy.  When eating there fresh out of the oven their pies are much better imo.
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