First visit to Jules Thin Crust in Doylestown on Friday evening.
Upon arrival, long line at counter to order slices.
Menu and orientation to unique aspects of product posted at entrance. Line moved relatively quickly. In fact, a little too quickly: hadn't fully made up our minds yet. Thin crust pizzas prepared "di nonna" style: long, oblong shape. Large variety of toppings, all organic, all local. Yeast imported from Italy. Tomatoes are Jersey (what's wrong with PA tomatoes??). Goat cheese from farm in Lebanon, PA.
Friendly, helpful staff. Owner and his wife actively involved in preparation and interaction with customers. Pizza sold either whole (order at cash register) or in 3" servings (order at counter). Slices are $2.50-$3.25 each. Salads also available:
greens are from organic farm in Buckingham, goat cheese from above-referenced farm in Lebanon. Salads a bit pricey ($5-$8).
The verdict: this is some of the best pizza this side of Midwood, Brooklyn. Very fresh taste, very clean, visually pleasing. Eggplant, mushrooms all thinly sliced, tastes wonderful.
Run, don't walk, to enjoy some of the finest pizza you'll taste.
The only problem we encountered was that the kitchen was not prepared for the large wave of customers arriving between 7 and 8 PM on a Friday evening.
By 8 PM, customers were being told there would be a 20-30 minute wait for pizza. Some left disappointed. Actually heard some complain that their wait exceeded 20 minutes. Owner acutely aware of problem and seemed anxious to avoid this situation in future.
BYO: ask for corkscrew and glasses. We enjoyed a 2003 Carlisle "Three Birds" a Rhone-style blend.
This wine not available in wine stores, but, thanks to the Supreme Court, can now be ordered direct from the vineyard (they have a website from which you can order). The wine suited pizza very well.