Discussion in 'Area Restaurants, Dining and Food' started by smheese, Jun 18, 2007.
But please, no green peppers!
...had the White Pizza last night. Great taste and I would recommend to those who like this style.
My suggestions are only for possible improvement to an already great pizza but consider this:
1. Offer a garlic dip sauce for this pizza
2. Add more Ricotta cheese. I think the signature for this style pizza is the Ricotta cheese and you really want that to stand out (my opinion).
Or clarify for me, can I ask for the White Pizza and simply request heavy on the Ricotta?
Thanks again for a great pizza!
Had your pizza a couple of weeks ago, phenomenal. We also had the gnocchi along with it, I can't stress enough to people that in addition to the pizza, you've got to try some of the pasta dishes. Get a pasta dish and a small pizza and split it with a significant other and you've got a great (and pretty darned authentic) italian meal.
My question is this...it seems that you put shredded mozzarella on the pizza. Do you also, by any chance, have fresh sliced soft mozzarella (at an additional charge)? That is the only thing I might start offering (and of course, as a blasphemer, I would also recommend that you start making a BBQ chicken pizza, but I have no idea how popular that would be). Also, on the stuffed meat pizza, can you add or subtract ingredients (big fan of your meatballs, not a fan of sausage in general)? Lastly, as far as the great cheesesteak debate, I'm not from Philly, but I do partake in cheesesteak whenever I'm up there (which has been often recently). Any chance you guys can start offering cheez whiz as a topping for the cheesesteak. Just a suggestion. Thanks for listening and always replying so kindly to all of the suggestions online. Have a great day!
Thanks for the feedback. Glad you enjoyed the white pizza. We have gotten a great response on that. You can request heavy on the Ricotta. We will make pizza any way you want it.
Doreen, Sal & Family
We want to work on a number of specialty dipping sauces. I love to dip anything in anything. I guess for us dippers it would be nice to have a variety. Everything in due time. We have made so many changes and we don't want to overwhelm the staff. Thanks for your suggestions. Don't be surprised if we start naming our new items after our loyal customers! I think thats a fun thing to do. Keep your eyes open for new items to come.
Doreen, Sal & Family
Thanks so much for your suggestions. So glad you enjoy the pizza. The pasta dishes are becoming very popular. We do offer "Margherita pizza" which is our special pizza sauce with sliced "real fresh mozzerella" and fresh basil. If you would just like the sliced "fresh mozzerella" you can have that. Sal makes the mozzerella himself so it really is "fresh." As far as any pizza. you can remove items or add because we make our pizza fresh. We will personalize it to your taste. The stuffed meat pizza is the only one that we don't sell by the slice unless we make a pie just for slices. We will usually make that upon request unless its the middle of a rush hour because it takes a bit longer than the rest of the pies. We try to make one right before the rush and then use it for slices. I was thinking of the BBQ chicken pizza topping so its quite funny you mentioned that. It will probably be a shredded chicken and will probably be introduced as a special in a couple of weeks. Lets see how that goes and we may just add it to the menu permenantly.
See you soon!
Doreen, Sal & Family
Hi, another cheesesteak "snob" here so I will have to come by and try!
How many of us here in Broadlands are Philly-area folk? I was raised in Philly, Cherry Hill, and Haddonfield. Since leaving NJ to go to college and live life away from home, the best cheesesteak I've had was at the Cheesesteak Factory in Georgetown, when it was in the small white and green shack on M street. The best pizza I've had outside of NY/NJ area was, believe it or not, at a little joint in Boynton Beach, FL called Ralph and Rosie's Jersey-Style Pizza. NY natives transplanted to FL, and really cared about their food. Always a perfect pie, no matter what you got on it.... Sounds like Sal's is much the same.
Can't wait to see if Sal's lives up to what I've been reading here, pizza- and steak-wise.
technosapien enough already, get your butt over there and tell us what you think.
And it better be positive or my buddy guedo from philly will pay you a visit
I had the cheesesteak (be sure to order it without the lettuce, tomato, and mayo) and it was excellent. I think the only thing to make it better would be cheese whiz. (That's how ya get 'em at 9th and Passayunk....)
My wife had a special roll with chicken and spinach, which she really enjoyed too.
Great food! Thanx!
Stopped by for the famous cheesesteak the other day. I thought it was really good, but I like the rolls at Giovannis in Leesburg better (softer and squishier). Still the best cheesesteak I've had in Ashburn. We'll be back!
I too enjoyed the cheesteak and fries. Well done. The only thing was there wasn't any meat on the ends, but it was better when I spread the meat around to cover the whole roll.
Ate there for the first time...
Food was good, enjoyed it.
Getting the order to us was a little cumbersome, and the dining room was filthy (every table but one needed to be bussed and floor was horrible)...folks that came in after us were forced to sit outside). The weird thing is there were a number of folks standing / milling behind the counter that appeared to be looking for something to do...
I liked the cheesesteak at Sal's too.
Can't speak to Giovanni's cheesesteak, but ate pasta there a few months ago and the food was pretty lousy. Salads - lame. Won't go there again.
I think the thing to remember w/Sal's is they are new, but they are eager to make improvements and welcome suggestions. Obviously, they can't make every change right away, but menu updates and ordering processing improvements will probably come in short order. The main thing is they want to please their customers, it seems to me.
They're neighborhood oriented.
Concur - went on Friday and the service was confused and a little slow - but the pizza had great crust and awesome sauce/ingredients. They got our order wrong (had a half cheese half meat lovers and got all meat) - but they made up for it quickly.
We will wait a few weeks and then go back and see if they have become more efficient.
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