Here on the east coast, we like our pizza one of two ways, tissue-thin and floppy or paper-thin and crunchy.
Just a decent slice of pizza. Thin, floppy, not too much cheese. Close to an NY slice in the way that it is good, crap pizza. Know what I mean?
It's one of those no-ambiance, no-service, but amazing food type places. A real treat for out-of-towners that have never had real pizza.
A controversial pie indeed. Some love it, some hate it. I fall into the former camp. It's thin-as-thin-can-be. And sauce-on-the-bottom always wins.
Whole-wheat crusts for the clean-eating of us. Vegan pizza for the annoying of us. And plain ol' great thin-crust for the rest of us.
Wood-firing is a gamble. It can be cooked to charred perfection, or slog in the middle like a spare tire. This place has gone both ways, but the toppings are always on point. Calamari and fennel on pizza? Yes.
Yeah the pizza is great, but order the marinated olives - it's like you've never tried an olive before until now.
Outside of say, Papa Johns, it's near impossible to find a thin-crust square pizza, but Trio's got you. Are you having a kegger? Get the tomato pie delivered and call it a day. Everyone will be happy.
Rules. Just Rules all around. Thin, crispy crust. French press coffee. Lovely wines. The margherita is perfect. The spicy sausage is even better.