According to the Google machine, Pasquale’s has 3 locations in the greater Buffalo area, mostly spread throughout the South Towns. I hit the one in West Seneca. Pasquale’s is an interesting joint, because it’s primarily an Italian restaurant (which I’ve eaten at and enjoyed). However, just around back you can make a sneaky deal under the cover of darkness for a couple of slices and a pop. If you continue even further around back, you can just buy the slices from the actual full pizzeria counter they have as well, but I like the grungy thrill of shady dealings. Hail Mary. 2+pop=$6.50. Roll Tape.

Ok, so Pasquale’s is bringing what appear to be the standard slices to the table. There is nothing really wrong with that, but typically you can “judge a book by its cover” when it comes to slices. I’ve been wrong at first glance before (see Nino’s review http://imgur.com/a/BHSwc), so we’ll see what happens, but first impression is that I’m about to mow down on some delicious, but very predictable pizza.

Pasquale’s Pepperoni are solid. They’ve all got a little touch of char, and I don’t think I went a bite without getting one, so that’s pretty much all you can ask of the standard cup-and-char. Nothing unique, though.

Pasquale’s did a great job on the re-heat, so the cheese came out well melted and hot. A little caramelized here and there, but it could have taken a bit harder of a hit. Quantity really hit the mark, and flavor was what you would hope, so an overall solid score here.

The dough is the downfall. Pasquale’s is soft and very doughy. I wouldn’t go as far to say it was raw anywhere, which I’ve had happen a few times, but it was absolutely a little undercooked in my opinion. The breadier styles are always going to be a little gummy, but I thought this was a more than average.

Nicely browned bottom and good flavor. Nothing to really point out here, but if you give this baby the durability test that I’ve just now created and poorly titled…

…we’re really not getting a lot of stiffness. Dough softer than Drake. Dough making Flippy Floppy like David Byrne. Not my thing, but certainly not going to dive-bomb the review.

Juxtaposed to the dough is Pasquale’s sauce…which is dankity dank dank. Very acidic and robust sauce. Insta-heartburn, but it’s hitting my flavor preferences in all the right places. Heavens to Betsy. Plus, they laid down a heavy layer. You would expect an Italian restaurant to have great sauce, and Pasquale’s really came through on that. Enough chit chat. Off to the Ouija board for scoring.

Dough🥖: (C+)
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Cheese🧀: (B+/A-)
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Sauce🥫: (A)
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Pepperoni🍖: (B+)
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Overall🍕: (B+)

Overall, Pasquale’s serves some nice classic slices that anybody would be happy to come across. Their intense sauce absolutely stood out to me, but everything else kind of blended into the background. Another case in which we have excellent pizza being held against the flames of fierce competition. On a side note, if you’ve ever hung around Lockport, it tastes almost EXACTLY like Sunny’s pizza…which is also good. I haven’t had it in a few years, but it threw me back from the first bite. Anyhow, thanks Pasquale’s! I’ll see you all next week. Stay sexy.