I think calling your pizza joint 'Famous' is hubris, especially when there's only one in the chain.
I think calling it 'Original' when your knocking off the New York style seems odd, even if you acknowledge you are inspired.
I think calling it 'Pizza' is spot on.
The venue is hot, and narrows, funnel like into the gloom. Up front you have big picture windows, brightly showing the city passing by on Yates Street. As you walk up to order, though, it gets darker, and the venue thins to narrow booth and a skeeball corner. The heat from the lamps and ovens starts to wash over you, and the aroma of freshly baking pizza hits you.
You can see the pizza's ready to buy by the slice, but you do have to ask what they are... there's no signage or labels up to tell you whats currently on offer. The harried staff must get bored of folks whats up and ready. In between serving, pouring drinks, massaging the dough, prepping the sauce and piling on the toppings.
The pizzas here are BIG thin-crusted pies. Generous but not deep on the toppings, baked onto a just thick enough base. The base, in fact, is the single greatest thing with these pizzas. Crispy at the rim, but soft in the centre, so you have to fold the slice to get enough structural support to eat the point. The point oozing with cheese and a flavourful tomato sauce base, and maybe anchovies, or bacon or pepperoni, or a medley of vegetables.
That base... it just has a freshness to it, and a mouthfeel to it that's a delight. Often the crust is the worst part... here, it's not the -best- but after the rich toppings, there's something pleasant about the way the crust just crunches.
I'm not sure it's famous (yet) or original (really). But I guess 'The Good NY-Style Pizza' isn't quite the marketing dream.
It's good pizza. Probably the best ready-to-go place in town. A slice is a deal at $3.75... and you can wash it down with a decent craft brew as well. I would recommend getting your face around a slice. And they have anchovies.
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