I think that is the key. Making the customer aware of what may be unique or atypical.
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There isn’t an explanation of Savoy style (more salt, more oil) listed anywhere and as @butteredwaffles said, even the servers and wife didn’t even know.
A trusted member of this board did say to me that two of three pies were too salty. This was them ordering the pies as is without asking for savoy style (or even knowing if was a request) and honestly only extreme pizza nerds would know about Tokyo style.
So @Wakko11 is right, if he wants to do savoy style he needs to better educate those customers that complained that it was too salty or oily and reset the expectations.
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Adding to the chorus of Sei partisans. Was impressed with the oven spring/air bubbles in the crust and the spotting on the undercarriage. Many Neapolitan places undercook the undercarriage imo. The center is soupy here, but it doesn’t totally collapse/flop under its own weight.
It’s quite good, and in terms of dough, I don’t think Roberta’s can compete. La Morra either. There’s more flavor/ferment in the dough at Sei. Ronan I have not been to since before the pandemic.
Of note: I do think it’s on the edge of saltiness, and I did not get it Savoy style. Also the restaurant was full inside but I was able to snag an outside table and get my pizza quickly. Interior reminiscent me of Mother Dough, though smaller. And they were very nice/solicitous.
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Did take out from Sei last week, we are not really pizza connoisseurs (in fact I did not even eat pizza until Sotto), but everyone in my family was impressed. As good or better than La Morra and fluffier than I remember at Ronan (although that is maybe because I am getting better at reheating it).
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When i was in Italy. I enjoyed the soupy center of the pie. I liked using the knife and fork.
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Very enjoyable. Not too salty (I made no specifications).
I think it’s better - by quite a bit - than L’Antica Pizzeria da MicheleIe, but prefer Ronan, where the pie has a bit more structure.
However, I really enjoyed sitting next to (and watching them feed) Phil Rosenthal at Sei. Lovely guy.
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Sidetrack:
Maybe it says more about me than Phil, but I can’t stand him. One example: there was an episode of his show in South Africa where he visited a bakery. After ordering a bunch of pastries, he insisted that the clearly uncomfortable female staff join him and eat the pastries with him. It was strange. “Please enjoy my bounty—of pastries that you probably eat every day and are sick of”. He is too friendly and either really bad at reading people or doesn’t care about what they feel. He is his own flavor of bad American tourist.
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Rosenthal is kind of a lot but I’ve worked my way backwards into liking him. For sure, the way he approaches food is not always my cup of tea but he seems sincere and wants literally everyone around him to be having as good a time as he is. For me he can kind of be an antidote to pretentious, overwrought characters that can populate food media. Like an anti-Jordan Schlanksy character, maybe…?
This is from someone who’s much more of a Schlansky than a Rosenthal. Plus it helps that I’ve seen some of his testimony in front of Congressional hearings or whatever so he definitely has a brain in his head.
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He used to rub me the wrong way as well. However his care for other human beings becomes quite obvious the more of a chance you give him. Plus, I adore what he has done with and for Alex’s lemonade stand.
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And the obvious comparison to Bourdain is always difficult for Phil.
Who gets more love and artistic cred from the public - someone who is super nice or someone who is a funny, brainy, snarky (kind-of-but-not-really) bad boy? My tastes are surely more Bourdain than Rosenthal, but (to my consternation, if not my parents’) my life is surely more Rosenthal than Bourdain.
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I’ve seen reports of sergio not being in the kitchen, ymmv.
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Anyone happen to know the days that he is in the kitchen?
I’m guessing he’s there everyday, but it’s just certain hours during the day, which is understandable, that he’s not making the pizza.
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Makes sense thanks for that clarification.
he’s probably not making it during the non-prime time lunch and dinner hours.
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He was making pizza at 3:30PM today.
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Sergio made both my pies at around 4pm.
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how was it? the pizza of your dreams?
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Review forthcoming from @rlw.
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Me and @moonboy403 (+1) vs. 3 pizzas, a salad, and tiramisu.
Salami Salad - cherry tomato, cucumber, salami, provolone, avocado, whole grain mustard dressing
Borderline overdressed (ie. properly dressed) salad so we weren’t just housing carbs.
Funghi - fior di latte, shaved mushroom, roasted garlic, pecorino, oregano, fresh thyme, evoo
Cheesier than I thought it might be, but I sneakily love a good mushroom pie.
Bismarck - fior di latte, prosciutto cotto, egg, pecorino, basil, truffle oil, sea salt
Also quite good (but I’m a massive sucker for egg yolk) and fortunately I couldn’t detect the truffle oil.
Marinara (add anchovies) - tomato, garlic, basil, oregano, evoo, sea salt
This was the real star. The tomato sauce was fantastic—bright and acidic—it really complimented the crust. The anchovies fillets melted into the sauce, adding some more umami to each bite.
As a Tokyo Neapolitan style pizza, it has a bit more structural integrity in the center and doesn’t require a fork and knife, reminding me a bit of Pizzana. I dig it.
Tiramisu - mascarpone, lady fingers, espresso, valrhona cocoa powder
I don’t prefer tiramisu to much, but damn I’d order this again.
It was 3:30pm on a Saturday and Sergio was making the pies himself.
In my humble Neapolitan style pizza rankings, it’s ahead of L’Antica, but behind fresh/piping hot La Morra. It may also fall a bit behind Pizzana and that requires a revisit.
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