I checked this new place out because the restaurant blog said the pizza chef came from Naples and trained at Da Michele, which is one of the originators of the pizza style I most love -- think Antica, not Vitos.
Well, bust 1 was when I saw the deck ovens, no wood-burning. There was a guy making pizzas but he did not look Italian.
And the margarita pie was 2 notches above inedible. Tough and leathery crust, non-descript cheese and sauce. A real jaw workout for no payoff.
I usually don't write about first impressions but I really don't see the pizza changing that drastically to the point where it will take on the deck oven places like Terroni, no less Naples.