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Message: [QUOTE="8893, post: 464629, member: 93"] Agreed. Just had this exact conversation with someone yesterday. I find it to be more true with some places than with others. I don't know if it has to do with the type of box, the particular crust, or some combination of the two. In my experience, Modern pizza travels very well. BAR does not, but I think that's primarily because the crust is so thin. The best (i.e., worst) example of this phenomenon imo is Red Tomato in Madison. Very good pie when eaten in the restaurant; markedly more average for take out. I've been told that they also offer a "half-baked" take out option, which you would then finish in your own oven at home. Maybe that's why. I've never tried that--kind of defeats the purpose of getting take out imo if you have to cook it yourself. [/QUOTE]