Was at Lombardi's last week and frankly, was dissapointed. I have always been a big Lombardi's fan and defender, but somehow last Thursday night things seemed rushed (crust was under done, service indifferent) and somehow "off." I haven't been there in a while, and it seemed to me like they've expanded (can anyone confirm this?) If it has been expanded, I just wonder whether this has diluted the quality of the product, turned the place a bit "touristy" (seemed like lots of out of towners hanging around in the long line outside) or whether it was just an off night.
On the other hand, three days later we ordered 2 pies from DeMarco's on Houston (as many of you know, a family relation to DiFara's in Brooklyn)and were blown away. Ordered one round sausage, peppers, and onions which was great, but the real star was the plain (i.e. just cheese and sauce) square pie. Waitress told us they use Dominick's recipe, and it was pretty close to how good I remember Dom's being...i.e. pretty damn unbelievable...a truly transcendant pie! Square pie sauce was the same thick, meat based sauce that makes Dom's square pies so special. (I believe the round pie is not a meat-based sauce). Cheese was plentiful, gooey, and of several varieties (like DiFara's) Crust was the same beautifully crisped, well oiled base they use in Brooklyn. Service surprisingly was also great (there have been complaints on this board in the past). We were one of two tables in there so maybe that had something to do with it, but our waitress was funny, nice, and very informative/helpful. As I said before, it was overall pretty close to a DiFara's experience. Anyone else have thoughts?