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Just ordered take-out. This is not your average corner pizza joint! SBP uses quality ingredients (resh mozzarella, basil, and tomato sauce) and the pizza is baked in a coal oven so the crust isn't soggy. Well worth the $20 for a pie...

so at least the charring problem is finally over, but the pizza still isn't that good. the crust is even way too greasy, and has very little flavor. there's very little cheese.

I had heard great things about this place, but I was not very happy with my first experience. Mainly, I was appalled by the price of their wine. There are no menus, so I didn't know the price of what I ordered. When my glass of Chianti wine arrived in about a 6oz glass filled half away, I was not thrilled. Nor was I thrilled when I thought it tasted cheap, but I figured, you get what you pay for and I thought this was known to be a bargain place. However when the bill showed that these glasses were $10 each, I felt completely ripped off and knew I would never go back. On top of that, the pizza was definitely burned, as others mentioned, and included almost no cheese. Also our vegetable appetizer was primarily made of peppers, depspite being described as having a lot of other vegetables in it. The pizza sauce was tasty, but that was not enough to make up for the burned crust, the lack of cheese, the dark ambiance, lack of food selection and the overpriced drinks.

So, it's impotant to clarify the new changes of SBP, first of all, there is still the 100 year old oven for eat-in only, see my review below, but now there is a gas oven delivery attachment as of a few weeks ago. 20 bucks, large 18 in' pie, fresh mozz and some amount of what appeared to be a parm/asiago mix. with flyer a free topping included. I took Esposito's sausage. So, it arrived hot, crispy and well balanced. if anyone dos any research 20 bucks for a fresh Mozz pier is at least or below the going rate for a simliar pie elsewhere. The Sauce wasn't too sweet, the cheese well dispersed and again, charry with only a small section that was more than I would have preferred. A little timing practice hopefully will rectify those issues, but any fans of this style ala Franny's knows that not every pie comes out perfectly crispy w/so the occasional burnt edge, it's a risk I am willing to take. This neighborghood, long time famous for the Italian or even Italian/Amer. roots, should be very happy with this addtion to what has been an average market ( at best) for pizza for several years.

And this pizza is as close as you can get without getting on a plane to Southern Italy. It is almost even BETTER than what I get in Italy. For those of you that don't get the thin crust, charred bottom pizza, I am so sorry for you. I cry into my aglianico, and relish EVERY delicious bite. My thighs will expand but I don't care. The service is friendly and the atmosphere is romantico and semplice. haters stay away!

Dude, okay the atmosphere can be dark and cryptic, and music can be too loud but the pizza is great. I always go on sunday nights and the bartender is great., Friendly, not pushy, a pleasure to chat with and she is great about buy backs! To the food, The plain ( fresh mozz) pizza is only 12 bucks, a solid meal for one, two people might need 2 pies. I've gone at least 6 times and only had one pie slightly charred beyond pure enjoyment, not terrible even, just less perfect than the others which were spot on! Now that their clam pie has become a menu staple, and for 19 bucks they clams are very fresh, meaty and briny, while the herbs and garlic are great too! Not muchh else can be said because they don't do much else besides cookies I've yet to try, but seriously, damn good simple 100 year old coal oven pizza!!

I like the notion of no toppings. They do one thing and do it well. The pies are excellent and the addition of a little parmesan on top give them a nice little salty bite. The service is friendly and I think the prices are extremely reasonable. SBP (no choice of toppings) vs. Grimaldi's (insane and unwarranted waiting line) - I'd take SBP every time.