Help me out guys. So far I have been unimpressed.
Joe's: Personally, I don't understand the hype. Arrived at the corner location, finding a wait of a few ppl. Line went quickly, and I had my slice in a couple minutes. The crust was VERY thin, and when folded, cracked not only at the actual crust, but also in the middle of the pizza (i.e. I was holding half a folded pizza, half an unfolded slice). This is unacceptable to me. Sauce to me was non-descript, and cheese was also basic.
Bleecker Street Pizza: Tried their Nonna Maria. Great fusion between the basil, the parmesan reggiano, the sauce and the fresh mozz. Would have been quite enjoyable but for the undercrust of the pie. I admit, I don't get the bread crumbs. It adds a very pronounced texture that overwhelms the other ingredients. Personally, for a nice added flavor, I far prefer corn-meal, which when done right complements rather than overwhelms. Perhaps, it's more of an acquired taste that takes a few visits to fully appreciate. I'll be back.
Pizza Box: Best of the bunch. Consistent slice. Salty and firm but chewy crust. Not great, but a very good neighborhood slice.
Abbondanza: What is thin crust pizza coming to. Why has thin crust become cracker crust? I can't fault the pizza for the ingredients. Mozzerella was fresh as was the tomato sauce, which was quite sweet and lacked tanginess. Crust was nonexistent. These new places should pay visits to Grimaldi's, Totonno's, and Patsy's. Thin crust does not mean cracker crust. Extra hot oven does not mean cracker crust. Overall, not a bad slice, but had much more potential.
What am I missing here?