As intended, I hit Vinny's for lunch today. The pizza didn't look real exciting until Vinny the Owner stuck it in the oven for a couple minutes. That caused the crust to become char-ry on the bottom and crispy around the edges. The crust had a decent baguette-ish flavor. Ketan (OP) was right about the sauce; in this era of stylishly sauceless pizza, it's nice to have enough on there to lubricate the product. The cheese was browned and bubbly, with a good fresh mozzarella taste. I like the plain slice I had better than the pep; I think I'm getting turned off on pep for now. Those who complain about the oiliness of Gioia's pizza will not like this product, either. It's a dripper.
Vinny the Owner is serious about his food. I'm looking forward to trying a couple of the panini sandwich choices. I also took a couple of prepared items, a chicken parmigiana and a baked penne, to experiment with over the weekend. They come in microwaveable containers, chilled but not frozen. Vinny the Owner was pretty firm about how I should prepare these for best effect. I'm good with that.
See link below to previous post.
Oh, and actually there are four tables.
If not for Amici's across the freeway, this would be the best pizza in town.
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