It was the old one-slice-turns-into-two routine today at Tony's on Graham. I followed up on the plain with a slice of fresh mozzarella. Wilted basil leaves blended with a floating pool of extra virgin olive oil and created a pesto effect ― but sans pesto. I like!
Based on details I received from food writer Rachel Wharton, I pictured the Tony's guys as old school Brooklyn types. They pretty much were, although I didn't engage them too much― since it was my first visit. I noticed they did not pause conversations for customers. Pretty awesome. I don't remember exactly exactly how it went, but it was something like this:
Customer: "I'd like a slice of regular and ―"
Counterguy: "[conversation continued, I think it was about the competition pizzeria across the street, brief pause]"
Customer: "and I'll try that thick slice with the eggplant, to ―"
Counterguy: "[conversation continues, oh maybe he's talking on his phone via Bluetooth to someone, not sure about what, brief pause]"
Customer: "to stay."
Counterguy picks up the two slices from display trays, tosses them in the oven to reheat, and continues his conversation.
Excellent slices. Next time I will pay a more attention to the words from behind the counter. Future report possible.
Map Tony's. Call ahead for days/hours. Tel. 718-384-TONY.