Either way, they don’t really have either.
Two below average pizza joints opening up in Richmond in the last week. Mellow Mushroom officially opened it’s doors on the 20th and I stepped in to ask some friends how they were l...
Either way, they don’t really have either.
Two below average pizza joints opening up in Richmond in the last week. Mellow Mushroom officially opened it’s doors on the 20th and I stepped in to ask some friends how they were liking it. None of them had much to say about it other than it tasted like every other Mellow Mushroom they’ve eaten at. I appreciate consistency but they didn’t seem to appreciate the price and the college cafeteria atmosphere. The place was SLAMMED and I can’t see myself going in there anytime soon.
Anyway, this isn’t about Mellow it’s about the new place that I was kind of stoked for on Robinson St. just across from a great record store in Deep Groove. Michael’s Pies and Pints, hereby referred to as MP&P.
First of all, I was to say that the staff was very nice and seemed to bust their asses on their first night. The place wasn’t crowded it all and it mostly seemed to be full of the owner’s family members coming in to celebrate the opening. Other than us, there was probably one more table to be served and a small bar full of family friends. Nice folks. Not the type you’d suspect would be in the pizza making business/lack of accents/not Italian looking enough/oh no I’m getting skeptical.
Beer. This place is clearly a sit down, order your food and wait with a drink type of place. You got pies and pints right? Great. Your draft beer selection for the evening is Stella and Bud Light. That’s it. Other than the wide spectrum of bottled beer they had (Budweiser, Rolling Rock, Miller Lite, Blue Moon) you had two choices of draft beer. Slow start. I’m sure they’ll pick it up.
Judging from the menu, you can order your pies by the slice or by the pie. I’m a slice kind of guy as I like to throw a couple back and hit the road. So I order a slice of pepperoni and a slice of prosciutto while Andy chooses Pepp and cheese. Great. Only five minutes later I’m told they don’t have Prosciutto yet. Okay no biggie lets do mushroom. Cool!
I’m pretty sure we waited in excess of twenty minutes just to get a couple slices going. Only, when we received them it was clear why it took so long.
Shit sandwich.
since when are slices shaped like this?
You know your pizza is off to a bad start when no less than two people at the table muttered “It’s like these people have never had a slice of pizza before” at different intervals. I couldn’t even find the crust on one of my slices and as soon as I picked at it, the pizza opened up in the middle like a wet sandwich. Even if this stuff held together you’d still have to fork and knife it due to the cereal bowl of mozzarella that was dumped on top. Guys, a TELL TALE sign of a pizza chef that doesn’t know how to make pizza…their reasoning goes something like this: ”Just dump more cheese on it! Everyone loves more cheese!” That kind of reasoning is akin to dumping steak sauce on your Friendly’s sirloin.
can you tell which one is supposed to be pepperoni?
Two of our friends joined us later and had the same issue with crossover toppings. One ordered Pepp and onion, and his girlfriend did NOT order pepp and onion but still got onion on one of her slices. We really don’t give a shit either way but what if one of us was allergic to onion or mushroom? That’ll be a curtain call on this place if they don’t stop making everyone’s slices out of the same pie in the back.
Lets talk pizza. Upon smelling this stuff we could tell they’re using the cheapest canned sauce money can buy. It’s lasagna sauce. You could pour this shit through a gatorade bottle. The pepp smelled like Tombstone. I mean, everything was just bare fucking minimum “Hey this stuff is cheap lets open a restaurant” kind of shit.
an uneaten slice. you can see how it just peels in half when
