La Festa Brick and Brew

Lots of ready made pies to choose from if everyone doesn't want the same thing.   Two-slice and fountain drink special at lunch on the weekdays.  Service from local college types.  Get there early or be prepared to wait,   Different beers in tap.

Like I've said before, it's pizza. It's noticeably better than the pizza at chain restaurants though. The garlic knots are super garlicky, yay (but also really salty). I wish they had more veggie pizzas. The ordering process seems kind of disorganized. I'm still not entirely sure how to order; i.e. I don't know if I can get something other than what they have displayed. The pizza-making/ordering part of the restaurant makes me think of a college dining hall, and the dining room is so dark it's like it's trying to imitate Hollister for some reason. It's odd. But anyway, the pizza tastes pretty good.

On a complete lark and without knowing much about the restaurant, we stopped in for lunch on our way to North Conway.  While I'm not a huge fan of New York style pizza, we thought this was very good, hand thrown, thin crust pizza.  The sauce was pleasing and balanced, and the cheese was full fat mutz (mozzarella).  The crust was crispy with a pretty good snap to it.  The large pizza was enormous and inexpensive, which was nice.

My one quibble, and this is very debatable, is that I thought there was too much cheese.  I like full fat mutz, but not so much that gobs drip off the pizza slice as I pull it away from the pan, so much so that it saturates and softens half of the slice's crust (the only crispy parts were the edges of the slice).  I know some would say that "that's how NY style pizza is supposed to be."  I can't rebut that other than to say that's not my preference.