I'm going to keep this short because it was opening night, but I have to say that I was very impressed. I sat at the pizza bar and the crew there worked like a well-oiled machine. There was one guy who just turned dough blobs into crust, another who just put toppings on the crust then put the pizzas into the oven, then a woman who monitored the pizzas in the oven - turning them, moving them, and taking them out, and the final guy who monitored the temperature on the completed pies to make sure they didn't go out too hot and anointed them with fruity olive oil, freshly grated parmegiano or arugula and cured meats.
What was most impressive was how they all managed their individual stations in concert with each other, there was never a delay as one waited for the step before to be completed, it all just worked. Part of this can be attributed to the fact that while full they weren't slammed, but for opening night I was impressed.
The servers however, not so flawless. From my prime observation seat, I noticed that there seemed to be some confusion as to which pie was which and what the seat numbers were. I watched as my pizza took a quick tour of the restaurant before being delivered to me. They seemed to be friendly and tried hard, but more what you would expect from opening night.
I got the Nanna's, despite being advised that it wasn't quite what it should be yet, and was a little disappointed. It was missing something, but I can't really complain since I was warned and ignored the warning. I also got to try a slice of the salume and that was fantastic with crispy salume and the occasional briny bite of olive.
I'm really looking forward to seeing where they go from here and if they can replicate the amazing Nanna's I was fortunate enough to try at Jeff's house so many months ago or if it was just a figment of my imagination.