Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition | Ask Your Questions Now ›

Share:

Restaurants & Bars 4

Tacconelli's Pizza

megmosa | Jan 16, 2010 07:25 AM

I'm finding it INCREDIBLY difficult to reserve dough. Constant busy signals, 20+ calls over two days, etc. Both days I started calling at 11:00 AM, when they said to call.

I've talked to one other person who has reserved dough from there. He did not have this experience. Did he just get lucky?

Want to stay up to date with this post?

Feedback