last night, when i walked out of the place at about six, the kitchen was still humming along as though they could go on for hours.
they slightly modified the assembly set-up so that the whole process was more efficient.
also, it seemed like there was a higher proportion of to-go orders so the space was not as crowded.
(when you only have three guys in a tiny space, every improvement is meaningful.)
(aesthete: I’M a brooklynite!
i ADORE the pizza at Lodge, but it has little resemblance to brooklyn pizza.
it is it’s own, phenomenal, delicious, invention.
i would not assume that because your brooklyn friend liked it, that all brooklynites will.
this is NOT, in any essential way, NY pizza.
it IS sublime pizza, though.)