I grew up in a very food centric home. My dad to this day is probably the most accomplished home cook I’ve ever known. His food was amazing and the reason I don’t review high end restaurants, the bar was set too high. He was world traveled and also a scientist who was way ahead of his time in food preparation technique. I have memories of bunson burners, candy thermometers, torches, pans seasoning , trays of candied fruit being sprinkled with sugar, mousses being whipped, ducks being roasted, fish and chicken being boned, French fries and fried chicken bubbling, tomato sauces simmering, fried rice sizzling, beef Bourguignon being prepared for dinner with colleagues, skirt steak grilling, turkey and corned beef brining, cakes being baked…all with scientific precision… his scrambled eggs were extraordinary.
He knew good food…he had good taste…he ate at Roma with the family on Sunday’s whenever possible and he really enjoyed the food. It was the only restaurant in his regular rotation…there was no point in eating out because the food at home was a zillion times better.
All I can say is that I never, ever saw a line. Nor did anyone I have asked about this, yesterday and today. Also no one I know would put Roma’s in the same category as Lincoln Lounge or Johnny’s. Which I never thought were all that anyway.
There is a brand new pizza restaurant that has opened in the mall on the corner of Main and Columbus.
http://www.theitalianjob.restaurant/
The sausage and broccoli rabe pie was tasteless
I tried and liked the pesto on the pesto pizza
The only part the round vegetable pie I liked was the fresh chunks of eggplant that were scattered around, the crust was dreadful
The meats on the white pie were good
I didn’t find any of the pizza to be particularly special … they definitely need some time to get it together, and I think it was smart of them to hold off until September to have their grand opening.
If I hadn’t know before hand that the oven was wood fired I would never have known the pizza came out of a wood fired oven … also the kid working the counter, the one with the Captian Marvel tattoo on his elbow, needs some kind of professional training and a valium
jfood to be clear I was taking issue with how the pizza was many years ago
The current product is not the same. And IMO the food was only good at the
original location … which was years and years ago
understood. my buddy and one of his friends spoke about it like John’s on Bleeker quality. I may have to explain what good pizza is on the plate versus good pizza is in memory. I will go with an open mind and mouth. If not good I will suggest a detour to Fortina on the way home to show them how great it should be.
From the shape it looks like they are trying to do Roma style pizza. (Nothing to do with the Roma restaurant this thread started as.) But, looking at it, that sure ain’t no Roma style pizza. Sort of on the way, but not there yet.
Actually, on a closer look, the plain pie looks very close to a Roma style. Too bad the pizza didn’t taste that good.
Gwenn-
How can you not like the look of that pizza,it looks very much like the stuff i used to make many years ago,starting with a chef boy-ar-dee pizza kit and then doctoring it. Which is one of the reasons I rarely try to make my own today. In a pinch though pita bread as a quicky crust does work If i saw the pizza pictured in a shop,I would not even try it!
I’m still confused, but it’s not that important.
I actually thought about you when I was there
and laughed at the thought of what you might have to say about
the place…they need more than a consultant.
There are many differences between Roman style pizzas, there are several style variations, but when I think of Roma style, it’s pizza al taglio, basically a bakery pizza. It tends to be a long rectangle. Not as thin as the super thin Neapolitan or as thick as Sicilian/Sfincione. The crust tends to be crunchy on the bottom, as you would expect from a pizza cooked with so much oil. And it is cooked at a lower temp. than Neapolitan. The dough tends to have olive oil and sugar added to the dough, and cooked either straight on the oven floor, or in oiled sheet pans. (Neapolitan has no oil or sugar in the dough.) The dough is what might be called a sourdough, made with a 3-4 day ferment. The rectangular or square slices are cut with a large pair of scissors when made in a bakery style. Typically in Rome it is sold by weight, not the piece. This is a pre-cooked pizza, sold as a slice/piece.
In a sit in pizza restaurant, or when ordered to take home, the pies are roundish, and thinner, but not as super thin as Neapolitan.
