Was really looking forward to Co. I'm a fan of Lahey's Sullivan Street Bakery. However, I was disappointed. I'm afraid I have to agree with Bruni (something I rarely do) with regard to the toppings. If this is supposed to be Neopolitan style pizza, I have to question the strong French influence. I mean bechamel sauce, lardons, gruyere? They even call one of the pies a "flambe" (as in tarte flambe)with the bacon and onions. My daughter's margherita pizza was good, but Una Pizza Napoletana's and ,more recently, Keste's, were far superior. My sausage and fennel (hold the oignons) was fine for a tarte. These pizzas are more like gallettes or, at the risk of further pissing off Lahey, pissaladieres.