Palumbos, Little Silver (formerly Danny's)
Okay, I stopped in for pizza here last night and it was not good. They redid the place, but it tasted like the same pizza Danny's served up, which, imho, was not good! There was really nothing redeeming about it, another generic so so pizza place, of which there are a dime a dozen in this area. I may not be a total fan of Luigi's, but I'd take it in a heartbeat over this. This made Luigi's seem like the best around!
Well, I tried the #4 sub (Ham, Provolone, Salami & Capicolla) at Palumbos, and have to say I was unimpressed. It was OK but of a different style than Danny's.
It breaks down to what I refer to as the "flat meat" Vs "folded meat" styles. Danny's used the flat meat style where the roll is sliced completely through and the meat, cheese and veggies are layered flat on the bottom half of the roll and topped with the other half. I especially liked the fact that the spicy outer layer of the capacolla hung out the sides of the sandwich.
Palumbos uses the folded meat style. The roll is not sliced all the way through and is opened butterfly style, and the meat, cheese and veggies are laid down centered on the crease between the 2 halves, then folded over. My issue with this mode of construction results in uneven distribution of meats and veggies in the final product. After being folded over, the meat & cheese are doubled over in the uncut side of the roll, and the veggies are pushed over to the cut side. The spicy edges of the capacolla are buried within the veggies on the cut side. :-(
Another difference that really is not an issue for me is that Palumbos uses 2 different sized rolls for the small and large sandwiches, where Danny's used one large roll which they simply cut in half to make their small sub.
Palumbos also closed in the kitchen so that you have to give your order to the person working the counter who writes it down and passes it into the kitchen. I frankly prefer to be able to witness the construction so that I can relay any possible personal requests for customizing my sandwich directly to the assembly worker. Yeah, I have no life... :-)
So if I don't specify that I want "authentic thin-crust pizza" then I shouldn't expect anything good? Well, when I go to: Tony's, Nunzio's, Brother's, Mr. Pizza Slice, Federici's, Luigi's, Vesuvio's, I just order pizza. Sometimes with pizza with mushrooms and sausage, but that's the extent of the description I give. They don't give me crap and then tell me I should've specified that I wanted it to be "authentic." I will not speak to the food, as I haven't had it. But I'm not sure what you mean by "a certified 'foodie'." Should I be looking somewhere to get my certification, so that my posts may be validated by you, chimichanga?
14 E Main St, Freehold, NJ 07728
725 S Main St Ste 3, Forked River, NJ 08731