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DeMarco's---Good News and Bad

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DeMarco's---Good News and Bad

a&w | Feb 14, 2005 11:50 AM

My cousin was visiting from Korea, and expressed an interest in trying some pizza. I had hoped to take him to Arturo's, but a last minute change of plans brought us to DeMarco's instead. Like many, I've had mixed experiences with the slices, and wondered if a whole pie might be better. The short answer is: yes and no.

We sat in the main dining room and ordered a round pie that was half plain, half Demarco's Special (pepperoni, sausage, peppers, and onions). The dining room was huge, but mostly empty as it was a weekend afternoon. Pizza took a while to come, but I made a point of asking that they cook it well done, so I was happy to wait.

When they finally brought out our pie , I was mostly pleased with the result. The plain half was perfect - charred to a discernible crisp, while avoiding the cracker effect that others have complained about. Parmesan cheese was delicately - and evenly - sprinkled about the slices. Olive oil could be tasted but didn't run everywhere (as it sometimes does even at DiFara's).

The "Special" half, sadly, was a bit of a letdown. Toppings were OK (sausage was tasty, and they used red onions, which I liked). The crust, however, was not sufficiently charred. As a result, the slices tended to sag and deposit their toppings in a watery, oily mess on the plate.

To her credit, the waitress asked me if I'd like them to cook it a little longer. My poor cousin, however, was so hungry at this point that I relented. In the final analysis, I think the trick is to stick with the whole pies, don't get too many toppings, and ask for it well done.

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