🚀 go-pugleaf

   Well, on the advice of shedevil, I tried Vito's piza for lunch
today . . . and dinner, which should give you some idea of my
impression of it.  Everything about the place, from the tables to the
fact that it is family-run, to (especially) the food just _screams_
New York, and pretty darn good NY at that.  I also met the owner, who
is very friendly and obviously quite proud of his product--which is
probably a good part of the reason it is so good.

   For lunch I had a meatball parmesan sandwitch, which was a joy.
The bread was just as I remember from places back east, and quite
properly toasty.  The sauce (secret recipie, of course, but one key is
never using tomato paste, only whole or peeled) was delightful, the
cheese was properly gooey, and the meatballs had that right type of
spice, although I prefer mine to have a little more of it.  It was a
slightly large lunch, though you might want to supplement it for a
dinner.  $5.25.

   Dinner was a large pizza with Italian salami and (fresh crushed)
garlic.  What can I say?  It was perfect.  The dough was _hand_ tossed
just after we ordered, and had that perfect NY consistancy--crispy yet
foldable, and the right thickness.  The sauce and cheese were as good
as at lunch, and the toppings were the perfect compliment.  Split 5
ways and including tip it came to about $5.00.  Probably the best five
bucks I've spent this year.

   It's worth the trip from Palo Alto, and probably from farther.  I
am tempted even to try the cheese steak, though I suppose the odds of
one place doing New York _and_ Philadelphia right are pretty slim.
Still, if anyplace can, I'd believe it was this one.  For anyone who
likes New York style pizza, or would like to, I'd give Vito's my
unqualified recommendation.

			-Gary

-- 
|Gary Brainin                     |BITNET: garygm%leland.stanford.edu@stanford|
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