I'm not sure if you have ever been to NYC but an interesting observation I have had with Gino Sorbillo is the pizza in Napoli is very good, but he/they opened a restaurant in NYC and it's absolutely average at best.
I assume they import everything, but quality wise, the places are polar opposites.
I'm not sure if you have ever been to NYC but an interesting observation I have had with Gino Sorbillo is the pizza in Napoli is very good, but he/they opened a restaurant in NYC and it's absolutely average at best.
I assume they import everything, but quality wise, the places are polar opposites.
Also curious your thoughts of Da Michele?