Did a little good deed last night before the scheduling fair (standing in the gym, letting parents ask questions about what their lil' precious should take next year) and visited Roc-a-Fellas, an NYC-style pizza joint in Sharonville. Wandered there partially because I'd heard good things, but also partially because the Pasta for Pennies campaign has a deal going with them where 20% of any check between 4-8 and Thursday nights (the deal just ended last night), and as the co-coordinator, I tend to go to a bunch of those things as support.Luckily, the place turned out to be great. It's a far cry from Betta's in Norwood, but it's supposed to be. Where Betta's is making artisan pizzas in a wood-fired oven, Roc-a-Fellas is making NYC-style pizza in professional pizza ovens. Thin crust, light on sauce, sold by the slice - way different but still excellent. I went for the Bronx Bomber - 2-lb per slice, only $3.99 - with its double crust, three meats (pepperoni, bacon, sausage) heaped massively inside. Quite tasty stuff. If you and a friend manage to eat a whole thing (eight slices, sixteen pounds) in under half an hour, you eat free. Of course, you'd be the first. Owner Johnny (who served us last night) said that Roc-a-Fellas is still 106-0 against people trying that deal.
Nothing fancy at the place, I warn ya. Drinks are from the fountain and in styrofoam cups. The pizza comes out on paper plates, and the utensils are plastic, but it's got the right feel for a NYC pizza joint.
Give it a try. If you need directions, head this way, if you do go, thanks Johnny for donating to the Princeton HS campaign.
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