Palazzo's

Happy to say the food was excellent. But have you ever felt like you were the first customer a restaurant has ever served? So many blunders and missteps. We were early on a Saturday night so decided to sit at the bar for company. Restaurant had only a couple of tables seated. Ordered Topo Chico and lime. Bartender said we don’t have Topo Chico. Asked if they have another sparkling water. I’ll check. Yes we have this other. I said fine. Sets the bottle at his edge of the counter. Hubby orders a beer. Bartender asks if he want’s a cold glass. I ask for a glass as well. He sets a wine glass with a lemon wedge beside the bottle at his edge of the bar. I say, I’d prefer a lime. We don’t have any at the bar, do you want me to check in the back. Yes (duh). Comes back and says we don’t carry limes, only lemon. Okay. Finally, I reach for bottle, unscrew the top and pour my water into the glass. Manager comes and asks if he can do that for me. Yes (duh). Introduces himself as the new manager and tells us to please tell him if there’s anything he can do. I say, offer limes. He goes to the back and comes back and says “the owner won’t stock limes, only lemon”. OMG. Bread basket comes out, set at bartender’s edge of bar. Few minutes go by. Husband has to ask if we can have small plates for the bread. I ask bartender what type of crust is the gluten free. I don’t know, do you want me to ask? YES (DUH). It’s potato and rice flour. Okay. We order two small pizzas. Pizzas come out and they set them in front of each of us. Husband has to ask for plates. And do you have a rack to set the pizza on? Yes we have them. Do you want one. OMG!! Thankfully, It was delicious. Asked for to go box, manager brings large box. Ask for smaller one. Ask for check. Pay and leave. Can’t imagine going back.

I liked the pizza. The meatball option presented slices of a very gyros like meatball. The dough was really interesting. There was nominal gluten development and I was more biscuit like with a melt in mouth feel. Like those baking powder based Chef Boyardee make at home pizzas I made, growing up in the 60’s. I’ll definitely return. My wife, too, liked the pizza a lot.