What do people like most about the pizza? What specific techniques from Genova does he still use today? Has he modified any of his techniques? Does the recipe from the sauce come from Genova or has he modified that as well? Are they interested in opening another location or relocating to a better area? What are the future plans for the parlor? (Without getting morbid, I guess I'd want to know what's gonna happen - do they have kids that will take over? Etc.)
Will you take me there next time in NYC? mmmmmdrooooool.
kidding (sort of) ummmmmmmmm...
What do they think is so special about their place? pizza? atmosphere? both? What challenges have they faced in their business? How have things changed with customers/neighborhood/etc. over the years?
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What specific techniques from Genova does he still use today? Has he modified any of his techniques?
Does the recipe from the sauce come from Genova or has he modified that as well?
Are they interested in opening another location or relocating to a better area?
What are the future plans for the parlor? (Without getting morbid, I guess I'd want to know what's gonna happen - do they have kids that will take over? Etc.)
Reply
Reply
kidding (sort of) ummmmmmmmm...
What do they think is so special about their place? pizza? atmosphere? both?
What challenges have they faced in their business?
How have things changed with customers/neighborhood/etc. over the years?
Reply
Reply
Reply
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