Nook – A Haven of Home Cooking in Hell’s Kitchen

Service is paramount in any dining experience. It makes up for a multitude of sins, and often makes me return to a restaurant to see if the food has improved.

This experience was the opposite of that: the service was mediocre at best, but the food was so wonderful that I don’t think I can resist going back.

Nook is a tiny, un-air conditioned restaurant in Hell’s Kitchen. By tiny, I mean TINY – you can almost touch both walls of the restaurant by standing with arms akimbo. It is very casual, BYOB only, and the sole server the day of our lunch was also the main chef, cashier, and host. Let’s get the bad out of the way first:

Your meal will take forever. You will get a carafe of water and a menu, and then you will wait. Almost interminably. Then, when you finally order, don’t expect to get your soda right away. That won’t happen until after your food arrives, almost half an hour after you finally got to order. You might get crabby, but if you peek into the narrow kitchen, you will see why it takes so long. There are eggplants being sliced and grilled a la minute. Fries being cooked to order. Steaks being cut off the tenderloin and grilled to order. Every single thing is made fresh and with utmost care.

 Smoked turkey breast with tomato, cucumbers and spicy beet relish on a baguette, served with fries

Whether this turkey is homemade or outsourced is irrelevant. The point is that it is unlike any sandwich turkey I have had before. It is extremely juicy and tender, with a smoky, candied exterior that is so sweet that it seems more like ham than turkey. It is light enough to balance with the peeled cucumbers but earthy enough to stand up to the tart homemade beet relish. The baguette has a thin, sharp crust that surrounds a slightly tangy, bouncy interior crumb. The fries merit special mention. Fried to order from what seem like fresh potatoes, they are crunchy, rosemary flecked, and flecked with fragrant rosemary.

Grilled Vegetable Salad with eggplant, red peppers, yellow squash, zucchini, and goat cheese over mixed greens with a balsamic reduction dressing

This is a dish where the whole is greater than the sum of its parts. The eggplant is sweet, almost fatty in its richness. The zucchini is firm and charred, with a slightly yielding interior. The yellow squash is sugary and the roasted peppers are soft and intense. The goat cheese is mild and melts into creamy warmth that blankets the vibrant vegetables. The deep, umami-laden balsamic glaze brings depth to the salad, and a few scattered scallions brighten and sharpen the flavors. This is not a technically or flavor-wise complex salad, but it is one that is made with as much care as you would take to make it for yourself. That makes it special.

The care taken with the food is what makes this whole restaurant special. Though the service is abysmally slow, it isn’t because you are being ignored, it is because the chef is doing everything by himself. That is how he keeps the prices low and the quality high. And the quality really is very high. The menu is not especially inventive or large, it is just prepared expertly. This is highly recommended for a lazy lunch or brunch. Just be sure to bring cash (the restaurant is cash only) and have plenty of time.

It is well worth the wait.

Nook Restaurant on Urbanspoon
Nook Restaurant on Urbanspoon

Little Pie Company

A little bit west of the fluorescent lights of Times Square, a little side street leads away from the dingy Thai restaurants and throbbing bars of Ninth Avenue. The street is quiet, with trees, a small floral shop, and a little courtyard where older couples often walk dogs. There, near the courtyard, is a little piece of heaven.

You can smell the Little Pie Company before you can see it. As soon as you turn down 43rd Street, the scent of warm apples mixed with butter and cinnamon fills the air. The open kitchen shows bakers rolling out sheets of dough, sprinkling sugar over fresh fruit, and putting large pies into the oven.

This bakery, started by an actor, makes pretty damn tasty pies.

Sour Cream Apple Walnut Pie

The bakery’s signature pie. A tender, flaky bottom crust is piled high with thinly sliced apples that are cooked until they are so tender that they almost melt into one another. The apples release their own sweet juices, caramelizing with spicy cinnamon and just enough tangy sour cream to cut the sugar content of the apples and make the whole filling creamy and rich. The topping here is the winner – crunchy and buttery with walnut streusel. Get it warmed and topped with smooth Bassett’s ice cream – the ultimate a la mode treat. It is the best version of apple pie you have ever had. If it isn’t, I will eat my elbow.

Or, more likely, I will just finish the pie.

Mississippi Mud Pie

via

Of course, there are some people who tink that if there isn’t chocolate in the dessert, it just doesn’t count. For them, get this deep chocolate pie. The crust is so crunchy and sweet and the filling is everything you want it to be – rich, smooth ganache, chewy and sticky sugary ribbons and large chunks of chocolate cookies. I like this pie best cool, when the whole thing tastes like a  chocolate truffle gone wild. This is best with a dollop of their freshly whipped, barely sweetened cream.

Of course, you could always buy one of the seasonal pies, like peach or key lime, to take home. Or, get a small pie and share it with just one other person.

Just make sure that the other person is me.

Little Pie Company on Urbanspoon

The Linc – Upscale Diner

One of my friends runs a really great bootcamp that occasionally works out so close to my house that I can’t think of an excuse not to go…besides the fact that I absolutely physical activity.

I’m Jewish…it’s cultural.

After a workout, my favorite thing to do, besides cursing out my trainer, is grab a meal that effectively cancels out all of the hard work I had done. Recently, I did so at Linc.

This restaurant on the far, far west side of 42nd Street, is a restaurant with an identity crisis. Is it a casual restaurant? An elegant diner? Comfort food or new American? Who knows? It has the look of a laid back eatery that is good for a casual weekend brunch or a quick weeknight drink at the bar.

Julius (Caesar) Salad with Skirt Steak

This Caesar salad is much better than standard diner fare, but not up to snuff if this place wants to be called an elegant restaurant. The salad arrives chopped with a fair amount of dressing but not so much that it is soggy. The flavor is a little muted- not lemony or garlicky enough, but at least there is plenty of nutty parmesan cheese. The little grilled cheese sandwiches on the side are neither mentioned on the menu nor tasty, with cold bread and plasticky cheese. The steak is cooked a little past the requested medium rare, but it is well grilled, with a pleasant smoky taste. This is a good salad – not destination worthy, but fairly priced and filling.

Truffle Parmesan Fries

These fries are just what I wanted after an hour burning calories. Thin, crispy, well salted and drizzled with fragrant truffle oil. Covered in nuggets of garlic and parmesan cheese, these are over the top and kind of trashy. But, then, so am I.

Brownie Sundae

This is a surprisingly excellent desert. The ice cream is all made in house, and the velvety texture and rich, smooth taste really comes through. Placed atop a chewy brownie (that would have been better if it was heated) and covered in dark chocolate sauce, this is just what I needed to replace my electrolytes. Gatorade has nothing on a brownie sundae.

The prices are good here, and though the service is a little harried, it is sweet and competent.  This is in no way a destination restaurant, but it is a lot better than your local diner, with fresh food and a relaxed atmosphere. Linc is a reliable choice for someone way on the west side of Midtown who just wants a quick meal.

Or, someone who needs to erase all the good work they have just done for their body.

The Linc on Urbanspoon

Ember Room’s Progressive Thai Comfort Food

Though I have previously reviewed (and enjoyed!) Ember Room, I stopped by for a press showing of their new menu items. Designed by Chef Kittichai, these are all progressive Thai comfort food, which sounds hoity-toity, but is really just the Chef’s versions of the food he eats when he visits home.

The vibe is the same as it ever was – cool, busy, sleek, and seeming much more hip than should be allowed for midtown.

But onto the food!

Crispy Rock Shrimp with Roasted Melting Eggplant

Starting the evening off with a bang, this shrimp is just plain old tasty. Incredibly thin and crispy coating shatters underneath the teeth, revealing plump and juicy shrimp. The shrimp’s delicate salty profile comes out when paired with the sweet glaze and the eggplant. The eggplant is, true to name, almost melting – it lands on the tongue with its signature earthy, deep flavor, then almost disappears instantly.

“Yum Hoi” Pomelo Scallops with  chili jam glaze, pomelo salad, and roasted pepper-lime dressing

My favorite dish of the night. Warm scallops, seared to a salty crunch on the outside while remaining pleasantly soft within. Served with a sweet chili glaze, bracingly tart pomelos, and a fiery roasted pepper dressing, this is everything I want in a bite – crispy, meaty, sour, spicy, and a little sweet. This is a perfect melding of sea and land, and I could easily eat 15 of these.

Had Yai Volcano Chicken – oven-roasted turmeric-coconut marinated chicken, green chili sauce

This dish arrives to the table, and just as its sweet coconut scent practically forces you to dive in and start eating, the server pours fire over the chicken, burnishing the skin to a crispy char. No, this isn’t Cirque Du Soleil, it’s just midtown. After such a display, you might think that this chicken is all form and no function. You would be so wrong. Juicy and succulent, even the breast meat is impossibly rich, infused with coconut and fragrant turmeric. Sprinkled with crispy shallots, all it needs is a swipe through the tart green chile sauce (laden with cilantro and quite similar to a salsa verde) to brighten its flavor and make it truly well-rounded.

Korean BBQ-Beef Fried Rice-wok-fried rice, kimchee, bbq beef, topped with raw egg

Though this lacks the best part of a bibimbap (the crispy layer of rice at the bottom of the dolsot), it is still a delicious dish. The rice here is very creamy, almost like a risotto, but not at all liquidy. The kimchee is zesty but not too spicy or fishy, and the egg yolk makes everything rich. The beef is served very rare and cooks slightly as it sits in the warm bowl, the sweet sauce caramelizing around the edges.

Crispy Whole Striped Bass with sweet/sour/spicy sauce, and crispy basil

Warning – for those of you who are squeamish, this comes with the head still attached. For the rest of us, it is just some delicious fried fish. Served with the chunks of fish mostly taken off the skeleton and filleted for you, it is flaky within and crunchy without. Fried at such a high temperature that it is practically greaseless, this is so delicately seasoned and cooked that it almost seems heresy to say that it is fried.

Mango and Sticky Rice with Coconut Ice Cream

Maybe it’s cliche, but who cares? There is no better ending to a Thai meal than juicy slices of mango accompanied by glutinous rice, so sticky and dense that it catches the mangos juices and becomes just another vehicle for the tropical flavor. Served alongside creamy coconut ice cream, it is a sweet and comforting way to end a delicious meal.

Ember Room has really improved over the last year. I didn’t have one dud during the whole tasting course. The prices are good for the neighborhood, and GREAT for the quality of food that you get.

The Ember Room still knows how to bring it, pyrotechnics and all.

*Disclaimer: I received this meal free of charge and was not required to write about it. My opinions are my own and unbiased.*

Claw – New England Lobster Rolls in Hell’s Kitchen

Hell’s Kitchen has a ton of Thai restaurants and diners, but New England lobster shacks? That we don’t got – well that we didn’t got.

Claw is a tiny storefront on Ninth Avenue. It specializes in fresh Maine lobster, serving it as various iterations, including its most famous one, the lobster roll. This has one more location, in Chelsea, and this site has a white and peach interior, looking for all the world like a very skinny ice cream parlor.

Lobster Bisque

Claw only uses fresh Maine lobster that is never frozen, and the taste comes through in its bisque. Creamy and smooth, but not thick or sludgy, this manages to be rich without being overpowering or too heavy. The lobster chunks are numerous, velvety, and meaty in the buttery bisque. Sweet and comforting, this is closer to clam chowder than a traditional lobster bisque Though this could benefit from a hit of sherry to elevate the taste from more than simply butter, the taste is still excellent.

Lobster Roll

They don’t skimp on the lobster here. A generously toasted hot dog bun, crisp with butter, holds sweet steamed lobster meat, bound only with a bit of creamy mayonnaise and tossed with a good amount of salt, to bring out the lobster’s natural salinity. The cool meat collides with the warm bun for a unique sensation of flavors, temperatures, and textures. A good example of a classic Maine style lobster roll.

The fries are another great point. Fried to order from fresh potatoes, they are crispy and served with tart cornichons and an eggy homemade mayonnaise – I could have eaten that mayo by the spoonful.

So would I come here again? A qualified “yes” – if someone else was paying. Lunch here is expensive – that lobster roll alone was almost $17. It was tasty, but not what I would call a great value. If they changed their prices by a few dollars, I would stop here easily every week.

Till then, I think I might continue to drive to Connecticut for my lobster fix!

The Claw on Urbanspoon

Ninth Avenue International Food Festival

The Ninth Avenue Food International Festival is, in many ways, the same as any old NYC street fair.

The throngs of people, the dollar socks, the flabby and tasteless mozzarepas. But, there are hidden gems in this street fair, where the best of ninth Avenue’s eateries set up booths and offer some really delicious food.

Empanada Mama

This 24 hour restaurant on Ninth Avenue is always packed and now I know why! The beef empanada was one of the best things that I ate all day.

A thick and flaky dough encases shredded beef, tender and so juicy that it drips down your chin in fluorescent orange. Smoky cumin, sharp garlic, and sweet onions all mingle with that unmistakably hearty flavor of beef brisket and makes this filling but far less greasy than you might think. I can’t wait to go back here and do a full review on this place!

Dalton’s

This nondescript bar that I have only frequented once (and then, only for the cheap vodka tonics) had the best pork offering of the day. This roast pig sandwich was delicious.

Crispy shards of skin surrounding succulent, sweet pork meat, all served on a squishy potato bun. Topped with sweet and spicy BBQ sauce (thankfully, no overpowering liquid smoke here), this is everything that you could want in a BBQ sandwich, except coleslaw. When you see this stand at the festival, run there, dont’ walk. And get two.

Red’s Hot Dogs

Get the specialty pork and beef sausage and watch it get grilled until it is charred and snappy outside, juicy and hearty inside. Choose from one of their many choices, like the banh mi or the baked potato dog, or top it yourself. The toppings here are free, even the premium ones, like a spicy, meaty chili and sweet sauteed onions.

This is one of the best hot dogs I have had in a while, and will gladly seek them out year after year. They frequent other street fairs during th year, so be sure not to miss them!

Millie’s Pierogies

What good polish girl can resist a pierogi? These are best when stuffed with sauerkraut, which is shockingly complex.

Not just sour, the kraut is also a little sweet and floral with juniper berry. Enased in rich, chewy dough and dipped in cool sour cream, it reminds me of dinners of my youth. Next time, I would absolutely try a steamed kilbasa topped with more of that sauerkraut.

Pure Thai Cookhouse

This is why this fair is so important to restaurants. I have been to Pure Thai before, and liked but didn’t love it. Now, I am determined to go back.

The BBQ Beef Buns were juicy and complex, with star anise, coriander, and ginger in the soft meat. Served in a sticky, fluffy bun and topped with tangy carrots and fragrant cilantro, this was a totally satisfying bite. I could have eaten 6 of these. Even better were the Thai Sausages and Sticky Rice.

The sausages, grilled and served with sweetly caramelized onions, were sweet, spicy, and pleasantly sticky. The rice was the perfect antitode to the incendiary sauce, pungent with fish sauce and hot with chiles. The umami punches never stopped coming with this dish, and my sister and I fought over the last of it. This was an unbelievable duo of dishes – though they aren’t on their regular menu, they convinced me to give Pure another try.

And if none of these looked good, you can always go for one of these:

After all, a corncake stuffed with fake cheese and cheap chorizo never hurt anyone.

Amarone – Italian in Hell’s Kitchen

Amarone is the type of restaurant on Ninth Avenue that is easily overlooked. There is no flashy awning, no promises of a free appetizer with a drink order, and no thumping house music.

Plainly put…it is a delight.

The restaurant, a classic New York Italian eatery, is small but well designed. The decor is tired but clean, and feels like somewhere that you would stop with a friend before catching a movie. The price point hovers between $15 and $25 for an entrée, and the portions are filling – you won’t leave here hungry.

Caesar Salad

This half portion is a wonderful example of an old school Caesar salad. A mild version with none of the pungent anchovy taste that makes some people cringe, this is creamy and redolent of salty Parmesan cheese. The homemade croutons are crisp and a little spicy, perfect for soaking up the rich dressing.

Rigatoni Alla Siciliana

Some of the pasta at Amarone is fresh, but the rigatoni is dried. This results in a more al dente pasta, which works well with the velvety eggplant and the stretchy mozzarella. As the dish sits while you eat it, the cheese melts and gets gooey, a welcome counterpart to that meaty eggplant. The sauce is delicious, sweet and tastes purely of tomato. This is not a complex sauce, but a very well made one, exactly what you feel like when you order a plate of pasta with tomato sauce.

That is the whole thing about this place – it isn’t complex, but it is very well done. The service is fast, the portions are great, and the food is just what you feel like eating.

And, every now and then, on Ninth Avenue, it’s nice not to be offered a body shot along with your check.

Amarone Ristorante on Urbanspoon

Casellula – Great Wine and Small Plates in Hell’s Kitchen

When Elsewhere closed earlier this year, I was quite disappointed. I loved the casual vibe, the fair prices, and the really delicious food. That being said, I don’t know why it took me to check out Casellula, its Hell’s Kitchen mother restaurant that is still thriving.

Casellula is a wine bar that also offers meats, cheeses, and small composed plates. It is quite small, so be sure that you get there on the early side if you don’t want to wait. Also, some of the tables are cramped – this isn’t the best place for a date, because it can get quite loud and crowded, but it’s great for a girls night out – just the ticket for Feisty, Hungry, and myself.

Vinho Verde

Though the wine by the glass selection is not huge, it is very well curated and priced. This vinho verde is excellent – light, not too dry, and slightly effervescent, as if there are tiny bubbles suspended in it. This is very refreshing and delicious – I could easily drink a bottle of this myself

Crostini with ricotta, hazelnuts, honey, and lemon

Thin slices of toast, topped with creamy ricotta, rich hazelnuts, and just a drizzle of honey. The hazelnuts really put this over the top, emphasizing the milky, clean taste of the ricotta. The lemon was not noticeable on its own, but surely cut through the sweetness of the honey. This might be as good as the sheep’s milk ricotta at Locanda Verde.

White Anchovies with Fennel Fronds and Pickled Shallots

One of the best anchovy dishes I have had in the city. Mild anchovies, tasting more of ocean salt than of fish, tangled with piquant pickled shallots and a few delicate, sweet fennel fronds. Salty, sour, and sweet, these are absolutely addictive, and worth fighting over to get your fair share.

Cheese Selection:

Cabot Clothbound with Brown Sugar Mustard – Feisty’s choice reminds her of an Italian cheese, with its hard, grainy texture and salty taste. Much more complex than a standard cheddar, this is less sharp than I imagined it would be, with really subtle notes of vanilla and nuts.

Hooligan with Pickled Quail Eggs – This soft cheese has a washed rind and a very mild, creamy flavor. The texture is similar to tallegio, but with none of the funk. Served with rich and tangy pickled quail eggs, this cheese is another winner.

Capri Cheese – This cheese is a goat’s milk – ripe, a little oozy, and mildly funky. This is great for someone who likes blue cheese dressing but not blue cheese plain – it has the little bit of tang, but not enough to put them off their feed. The texture is like a triple creme brie, and the thinly sliced oranges are sweet, tart, and sticky – a perfect accompaniment.

Peppadews stuffed with buffalo mozzarella and wrapped in speck

This is an  ideal Superbowl food. Salty, meaty, melty, and cheesy, with a slight kick of heat from the peppadews – not a huge amount of spice, and certainly less hot than a jalapeno. This is my favorite dish from the night.

Smoked duck salad with kale, onions, eggs, tomatoes, and croutons

The duck is phenomenal – tender enough to cut with a fork, a light smoky flavor and a pleasant taste that wasn’t overly gamey but definitely had that “ducky” taste. The kale is crisp and slightly wilted under the creamy buttermilk dressing, and the eggs are an excellent rich component to the dish.

Casellula is a total winner. The service is great, the prices are very fair, and the food is really wonderful. Though I wish it were bigger, it’s hard to complain about the restaurant being so popular – it deserves to be mobbed every night!

Though I still miss Elsewhere, it’s nice to know that Casellula is in the neighborhood for  all my wine and cheese needs.

Casellula Cheese and Wine Cafe on Urbanspoon

One Hit Wonders – Good, Le Pescadeux, Pure Thai Cookhouse

I don’t always eat full meals at the restaurants I visit – if I had 3 courses and cocktails 5 times a week, I would be gigantic, poor, and probably have palate fatigue. This is a rundown of some delicious dishes that I have had at restaurants on which I couldn’t quite write a full review, but  knew that they deserved some notice. 
This restaurant is sophisticated, hip, and romantic with candlelight and an upscale comfort food menu. Though the service was a little uppity and aloof, the food and moderate prices made up for it. 
Burger with Aged Cheddar Cheese and Fries
Coarsely ground meat with a thick, dark crust concealing a warm, rosy patty. It was so moist that juices spilled onto the plate with each bite, saturating the salty fries with delicious bovine taste. The cheese was exceptional – tangy, sharp and thickly cut, and it stood up perfectly to the sturdy but not tough bun and that incredibly meaty burger. I am a big fan of condiments, but actually, this required no ketchup. It was more like steak than a burger – just fantastic, and worth every penny.

This lilliputian SoHo restaurant specializes in Montreal style seafood. That means lots of shellfish, including a fantastic oyster selection:
Beau Soleils, Moonstones, and Pine Islands
The Pine Islands were a first time oyster for me and each one knocked my socks off. Large, soft, and positively creamy – there was no salinity or iron-y taste. These were mild, light, and luxuriously textured. A squirt of lemon was all that was needed – didn’t even use any Tabasco here.
The best part? Each night from 4-7 PM, the oysters are all half price. 
Can I get a culinary “booyah?”

Every person who has been to Pure Thai Cookhouse has LOVED it; calling it incredibly spicy, incredibly delicious Thai food in a very casual, inexpensive setting. 
Wok Curry Paste with Pork, String Beans, Eggplant, Basil, Bamboo Shoots, Green Peppercorn Kaffir Lime Curry Sauce
This is perfect for those days when you want something with flavor but not too much spice. It is not overly greasy, garlicky, or salty. The pork is tender, and the sauce is very subtle and well balanced – sweet, bitter, sour, and just a bit spicy. My sister finds it far spicier than me, but she is a major wimp. The eggplant is soft but not mushy and the pork is thickly cut and tender, with no tendons or gristly bits. Pam is still my favorite Thai in the area, but if I had to go back to work in the afternoon and didn’t want a major food hangover, this would be my spot for sure. 
And there ya have it: Some of Fritos and Foie Gras’ one hit wonders!
Good on Urbanspoon
Le Pescadeux on Urbanspoon
Pure Thai Cookhouse on Urbanspoon

Capizzi – Pricey Pizza in Hell’s Kitchen

If you were a tourist from SmallTown, USA coming out of Port Authority’s dubious Southwest entrance, and found yourself faced with men whistling catcalls, women slugging cheap booze out of paper bags, and a general feeling of fear…what would you do?
A)    Trust that you would reach a friendly area soon and walk up a few blocks, where you would be greeted with the tame atmosphere and delicious Thai food of Hell’s Kitchen
B)     Join in the fun, grab a 40 at the corner bodega, and pray that you didn’t wake up in Coney Island
C)    Spot a cute looking Italian restaurant across the street, and view it as a beacon of sanity and a port in the storm.
Most of us would choose C. That is the whole reason that Cappizzi exists. This small restaurant, hidden under the bus lane leading into Port Authority, fairly DRIPS little Italy the second you walk in there, as I did with Hungry and Feisty. Frank Sinatra croons on the radio, a mustached man flips pizza dough in the back, and a Coke machine sits…
Ready to dispense frosty sodas. Why does it taste so much better in a vastly overpriced glass bottle than out of a fountain dispenser?
Prosciutto and Arugula with Prosciutto Di Parma, Arugula, Shaved Parmigiano Reggiano, and Olive Oil
This is an excellent pizza. The prosciutto is slightly thicker cut than I usually have it – a wise choice since it helps the delicate meat stand up to the peppery arugula and sturdy crust. The meat is salty and meaty – no hint of hard waxiness that cheaper prosciutto so often has. The Parmigiano is nutty and sharp, providing a welcome contrast to the unctuous meat.
The crust is good, not great- a bit thicker than I prefer, with not enough char or bubbles along the edge. But it does the job.
Loaded Pizza with Fresh Oregano. Provolone Cheese, Pepperoni, Sausage, Mushrooms, Onions, Roasted Peppers, Garlic, and Fresh Oregano
This pizza is also quite tasty. The sausage is sweet with fennel and spiked with plenty of pepper. The pepperoni is a bit flaccid, but the roasted mushrooms, onions and peppers more than make up for that. The cheese is very mild, and I would prefer more of a punch, but it was at least high quality and pleasantly stringy. Be prepared that Feisty found a whole roasted garlic clove in her slice…I consider than an aphrodisiac, but if you are going to the club later, you might want to lay off those whole cloves.
So…cute restaurant, tasty food, good service…what’s the issue?
The price.
Oh, the price.
These pies – which are personal size, mind you- each cost between $15 and $20. For four pieces of pizza. Four small pieces. I don’t care how deep your pockets are, when you pay upwards of $10 for a personal pizza, unless it’s covered in truffles and served on gold, you are being gouged. The prices are just too high when there is better and cheaper pizza a few blocks in any direction. They are keeping these prices high because those bewildered folks coming off the bus keep stumbling in and paying those prices. It’s a way to make a buck. But, though the food is good, it’s not a way to get me back.
Lucky for them, a bus from Anywhere, USA is probably arriving in the terminal right now.  
Capizzi on Urbanspoon