This is Carbone’s, near the start of South Park if you’re heading away from downtown. Another South Buffalo staple that a lot of people requested I review. I’m not originally from South Buffalo, so I had no idea about it until recently. See you down there for the 1st ward parade (the better of the two in my opinion)! 2/ $4.60something? Solid deal. Let’s move on.

…so Carbone’s is a no frills pizza place. Holy shit though. This is pretty ghetto. I don’t know if they ran out of boxes or this is just the way it goes, but whatever. Packaging doesn’t count for the review. Still. This is rustic.

Wow. These are some awesome looking slices. They came out of a steamy old heater that I couldn’t see into, which added to the mystique. The closest place I would compare this pizza to is Wiseguy’s. A classic Buffalo pizza. However, the pepperoni are unusual. Very thick cut and charred, but not of the cup and char variety. Closer to what I got at Allentown Pizza.

Take a good look at this cheese. Do you know what this cheese is? It’s fucking perfect cheese, that’s what it is. This cheese was amazing. A little kick of salt and sweet on the finish. Creamy with the right amount of spring. It pulled from lip to nipple level (oh lord). Rare for slices. Even browning throughout, and ample distribution. The only thing that could bump this up would be if…

Jesus Christmas Christ. Would you have a look at that. Bubbly and brown right to the top. This, boys and girls, is the best of both worlds.

This slice of pepperoni is as long as my index finger. I have no idea how they have such a variety of slices. Are these places slicing it themselves? Carbone’s is cutting these with a hacksaw. They have those charred edges which I happen to love and, as we all know, are essential to the Buffalo style. They are thick slices. A lot of good chew when you get a bite with one. Really reminiscent of Allentown pizza’s pepperoni. I’m torn on if I prefer this style or not.

The dough is the only “downfall” of Carbone’s, if you can call it that. I would like it a little browner on the bottom and a little chewier, but thats not in line with the Buffalo tradition. It was excellent, but this is my biggest gripe with the style. It’s just a little doughy and bland to me. However, if you are a 100% traditionalist, this can’t be beat.

IT’S THE TASTE YOU CAN SEE! I really like this shot. As you can tell, Carbone’s seasons their sauce and doesn’t skimp on it, which rings through like a bell when you bite in. All other pizzerias should take note, Carbone’s sets the bar on sauce. I would drink this shit. JUST LOOK AT IT! The color alone, man. It was that good. Let’s finish this up with the marks, friends.
.
.
DoughšŸ„–: (B+) Really good, but I like it to lean a little firmer.
.
.
CheesešŸ§€: (A+) The crack cocaine of cheeses.
.
.
SaucešŸ„«: (A+) Not only the best I’ve had with these reviews, but maybe the best I’ve ever had.
.
.
PepperonišŸ–: (A-/A) Maybe a little TOO thick, but nothing short of excellent.
.
.
OverallšŸ•: (A) This is a pie that I recommend everyone try if they like the Buffalo style. It is without a doubt the best I’ve had in the field. Best in class for Cheese and Sauce. High marks for Pepperoni. That shitty little bag packed a punch. Truly a job well done, guys (almost all girls working actually). You have become my South Buffalo pizzeria of choice…for now.