“On the pizza side of things, there are crooks in NY, taking shitty products: waxy cheese, sauce that comes out of cans; dough that 90% of the time isn’t being made in their restaurants. And it all has to do with the stronghold of certain companies making it easy. It’s not hard to do good food. But it’s really easy to do bad food. A lot of people get in the quick service industry just to make a buck, so they take the easy route. It’s frustrating when I walk by those kind of pizzerias and see what they put on a plate. It’s uninspired.”
—Best Pizza‘s Frank Pinello gets a few things off his chest to the folks at Slice
Have a tip or restaurant-related news? Send it to email@example.com.
And follow us on Twitter: @ForkintheRoadVV.