I heard about this place while editing a blog post for my job. At Gracie’s Apizza, Craig Melillo makes 70 pies per night and when they are gone, he’s done. There are no more pies to be had.
This has always struck me as a very sane business model. Figure out what makes you enough money and just do that. Then stop.
I got the ricotta pie. Ricotta, provolone, mozz, young onions, heavy on the black pepper. Plus I opted into the greens. It was a little too heavy on the black pepper for me, but I’m willing to overlook that because the crust was so very good.
Sadly, one of the 70 pizzas fell on the ground as Craig was delivering mine. Poor pizza.
It took a bit to figure out the trick to actually getting to eat one of the pizzas. If you order on Wednesday, that’s when the orders open for the entire week. Choose your date and time, but be sure to show up because if you don’t show, you don’t get your money back.
In the category of what I did while waiting for my pizza, I read my newest letter from Sara, and texted her the good news that while the letter was marked postage due, no one made me pay any extra postage.
Sara pointed out that she weighed the letter and put on an extra stamp. There did seem to be enough postage. Perhaps they stamped it in errors and that’s why I didn’t have to pay.