Dunno..and didn't ask. It was a rather sudden decision and I didn't pry.
New pizza joint opening in Callaway soon
- Thread starter jazz lady
- Start date
I recall that the famous Evans Seafood never accepted credit cards either. ;-) Curtis did have an ATM in the store..not hard to get cash.
Especially if its your ATM and you collect the ”transaction” fee.
Aren't all of them like that..?
GWguy
*
No, a lot of times people ask permission of the owner to put one in their place. The business owner has no responsibility for the ATM.
black dog
Free America
Absolutely, I do fabrication and welding work, I keep a Square in my truck so by the off chance someone wants to pay me with a CC I can get paid that day... I could care less about the couple of percent....
Large government defense contractors use CC over the phone to make payments in the hundreds of thousands now! We add about 3% to bills that are being paid that way but it’s otherwise great.
I hear they had a soft opening this past Friday.
GWguy
*
Probably should have baked the crust a few more minutes.
I don't like having to use a card, but you are correct. With direct deposit and ATM fees you find yourself short all the time.
Sure there are hundreds of ATMs, but at $5 to $6 a withdrawal, you try to go to one from your bank / credit union.
On base, the ATM in our building says CPFCU, but charges $3.50 per transaction. Then you factor in what CPFCU charge for a foreign machine.
I know of several restaurants in South Philly that don't accept plastic - big sign. But they have that ATM in case you don't have the cash.
Which brings us back to P I Z Z A.
I'll believe it when I taste it. Right now there are only two places locally that have a decent, true pizza (coming from the Philly - Boston corridor and an Italian American heritage) That would be THE Ruddy Duck, not SGI, and Slice. Mod has the oven, but that cracker crust isn't a real pizza.
It's a combination of ingredients, (including water), oven and the baker. Any place that puts the pizza on a tray to run through the oven on a belt, well that just disqualifies it. The crust just isn't right. We had what was called Sicilian Pizza, which was cooked in a square pan, but the pan was placed in the oven, like a regular pie. The difference was the dough was much thicker and the pan was oiled to the point that the crust on the bottom was fried, which gave it a much different taste. Typically more sauce on the Sicilian pie. But the ovens are hotter and the bottoms are crisp, in some places even burned a bit, but the top is moist, melted and hot, but not even browned. The idea is to almost sear the dough, and cook it without drying the toppings out.
v/r
The Chef
jrt_ms1995
Well-Known Member
Have not stopped, but I did see they were open (and had some customers) a few evenings back.
What he said, long lines is not a big concern, it's a new place, but burnt and under cooked food, yuck, that's not something you should get from a trained cook, one with a moderate degree of experience. That says major problems in the kitchen,
Same with "skimpy serving size". More important than skimpy, are the serving sizes consistent? Is the price for the serving size realistic?
Don't know how small (skimpy) the servings are, but a lot of US over eat. the portion might be correct.
* Notice I said US, that includes ME.
Absolutely agree, but then again it takes time to figure out the equipment, perfect timing, and get the staff to work together properly.
Also agree with this and why most times I will order an appetizer for a meal or plan to take half (or more!) of my meal home with me. The one review I read said the customer paid for a cheesesteak sub and a fullfries with no drink, which totaled about $16, and was upset that the sub was only 6 inches and they skimped on the fries. Others have said the food was plentiful so unless I see it with my own eyes, I take those comments with a grain of salt.
I think we agree, if the sub and fries are good, excellent, then it's value.
Pardon me if my stereotyping upsets anyone, but I find the places people think are "great" are buffets - all you can eat buffets.
I don't have a problem with buffets in general, but I do find that quality of the food is not all that good. Don't even get me started on the cleanliness
Like you said, I would want to try the cheese steak. A 6 inch roll isn't a problem, it depends on the amount and type of meat.
If it's the typical chipped steak (steakum brand) meat then it's not appealing at all. But if it's thin slice ribeye, a healthy amount, and the roll is a fresh baked Italian, then yes, screw the fries.
Oh, and the cheese, either sharp provolone or Whiz. They are the only two cheeses. Now you can go with onions or if you want a Tony Luke's Italian, it's saute broccoli rabe, EVOO and garlic, with sharp provolone.
