they have a ghost kitchen you can pick up from.
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Ah, thanks for the info…I dont do “ghost kitchens”
I would generally agree with you but in this case they are manned/ managed directly by the owners - at least seems worth a shot,
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Yeah it’s no different than a normal restaurant just doesn’t have a dining area
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It’s a holiday miracle! 
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Just had my last meal at Hail Mary pizza in Atwater. The pizza was not good: dough a bit under cooked, cheese consistency was rubbery and had a poor flavor. No char on the crust, and didn’t taste remotely like sourdough.
Went in not realizing there had been an ownership change. The menu has expanded a lot, the prices have stayed the same. It feels like they’re trading on HM’s reputation, and charging premium prices for mediocre ingredients to pocket the difference. Hail Mary: Stolen Valor
Would not recommend.
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Thanks for taking one for the team. I was gonna ask about them. The parking lots behind the buildings make it an easy venture when I am around there. Dune is probably the best food on that strip
Now we’re kicking ourselves for not waiting a bit for Dune, or trying out Spina, which replaced Blossom.
Some prime action.
Sicilian amazing vodka pass.
I feel like I might’ve done this before. I get tempted by the vodka but cheese reigns supreme.
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Slice House
Thousand Oaks (on the border of Westlake Village). They’re opening one in Burbank. I thought it was quite tasty. The Slices are huge. They have several specialty slices of the day. Including the Detroit of the day. They range in price from $6.50 to $12.
Pepperoni Slice
It was good. Not great. I could’ve used it a little more crisp on the bottom. But the taste was excellent.
Detroit Slice of the day was some kind of pepperoni.
Great texture! Damn if I don’t love the corners on Detroit style. It was fairly light and airy crunchy.
They had squash blossom but I did not feel like spending $12 for a slice. Granted it’s huge but…
So whole pies, you can pick one of the pizzas and have it made a New York, Sicilian, Grandma or Detroit. Here are a few photos of the menu boards.
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WAT?
That better be a f*cking amazing slice.
The slices you got look great.
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$6 for a floppy doughy NYC slice baked on a screen???
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I don’t mind a bit of bend and flop, but, yeah, the $6 entry point is just a reminder that the world is a diff place from where it was just a few yrs ago… 
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Wasn’t doughy.
Personally I’d rather have pizza wagon or prime for NY.
@lapizzamaven mentioned their Sicilian is good.
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yeah, id go with Pizza Wagon maybe Prime for NY slices…the Grandma & Sicilian have been airy & crunchy…really tasty texture! I was disappointed with the screen…I have a visceral negative reaction when I see the screen marks on the bottom of the crust!..funny thing is, Tony has told me in the past that he doesnt like screens but that places use them for volume…they weren’t using a screen on their opening day and Tony made my pie…oh well!
I do, too. But at least he has a deck oven as opposed to a conveyor belt LMAO.
Yeah your conversation with him fits with what I’ve heard other People convey about their conversations with Tony. Apparently, as you say, it has to do with speed, also Making it a little more full proof for less trained specialized cooks . He also mentions that he does 40/60 screen/oven deck.
“It’s all about timing and getting it off the screen early enough. Not cooking it all the way on the screen. 40% screen and 60% stone”
So I guess allegedly they cook it partway through on the screen and then put it on the deck.
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interesting…I dont remember ever seeing the tell tale screen marks at his SF pizzeria…
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I don’t think he uses it in his San Francisco flagship location. I think this is something he does in the franchise locations and the stadium location.
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Fair, it’s more the screen that’s unforgiveable. Just paid $4.50 for a cheese slice at Prime.
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