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I'm from North Jersey and was weened on the best pizza in the country. I've been living in L.A. for two years, and these guys make the best pie I've tasted since I've been in SoCal. Not only do they make great pie for the region, but they stack up against some of my old haunts in Jersey and NYC. \r
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They use decent cheese, which means you don't have to deal with the ""runny orange oil slick."" If Bravo starts using cheap mozz on their pies, you'll know by the oil congealing in pools on top of your slice. If I start seeing that, I'm going to say something to the staff, who, by the way is always very cool, very friendly, and good people.\r
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They either make, or buy good sauce, too, but they need to use a little more, for my taste.\r
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The crust is exactly what I demand in an East Coast style pie. Not too thick, not too thin, and good ingredients. In general, you want it fresh. If it's reheated, or out too long, the crust will crumble on you, once it's out of the oven. But that's a universal rule.\r
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I've only ever had one other menu item, beside Bravo's pizza: a meatball parm sandwich. I will not have another one of those. The meatballs were tiny, mealy, and tasted like they came from a bag of Costco specials. The sub was sub-par, and consisted mainly of bread, accented with some cheese, and the aforementioned ""meatballs.""...for what? $10? Do I have to say it? FUHGEDDABODIT! SCHIVO!\r
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But I do like their pies, and Bravo has very cool people running the store, so I will try some other subs. After all, they import Ferrara cannoli, and that's love.\r
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Mangia bene!
Pros: good pie, serves beer, open late
Cons: parking's pain
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