Like so many other brethren of the slice, Avenue is located on Hertle Ave. It isn’t the most fashionable of pizzeria’s I’ve visited, but it has an old-time charm about it. When you walk in, you’re staring over a counter that allows you to see first-hand the chaos behind running a popular pizza spot. Phone ringing off the hook, pies flying in and out of the oven, dine-in orders being placed, questions about how much meat to put in the subs, deliverers going out, handling a cranky old woman’s complaint. All this while trying to take care of my measly 2-slice order. I did wait longer than I normally do, but they were very kind and the commotion hyped me up for what I was about to eat. 2/$4.68. Let’s stroll.

Well…I didn’t see that coming. This is a lot of pizza for $4.68. Granted, a nice chunk of that is the corner bread, but it’s still a hefty box. Haven’t gotten slices that came off a tray-pie yet. This is how they do it at Pizza Oven in Lockport (the bottom slices, at least), but that’s the only place I know of yet that serves slices/squares like this. It’s exciting because I haven’t had anything this drastically different in a few weeks. I’m also hesitant because these don’t look my typical style of preference. OH, THE EMOTION! THE CACOPHONY OF OVERWHELMING EMOTION!

This cheese is xanaxing me back to earth. This is an aspect of this style that I’m very in to. A thick layer of good mozzarella with some nice light browning. Could have been warmer, but they popped them into the oven for a good while, so the temp may have been a bit low.

This is a staple of the hearty sheet-style; either crusty charred sauce/cheese/dough. I can’t stand sauce-char, but this is burnt/caramelized cheese, which I happen to find delicious. Turns out it was delicious. Shocker.

I’m stumped on this one. All herbed up with no place to go. Nothing notably wrong with it, but I expected much more flavor. I got some spiciness, but I couldn’t tell if it was just the effect of the pepperoni. c’est la vie. Dites-moi vos secrets , oh tranches grivoises.

The pepperoni were being cooked on a baking sheet in the oven when I got in. Is that how it’s done?!?! Maybe that’s the secret to the cup. Either that or I saw some weird shit that nobody else does and they just cup naturally. Also, there was a pepperoni lotus on my pizza, so that’s a bonus point. Either way, these were good. They were different on both slices, so I don’t know if I got 2 from the same pie or what. They were a little less charred on the monster slice. Seriously…that’s a fantastic pepperoni sculpture. Looks like we found the post-grad fine art major. Keep the dream alive, kids.

This is a light buttery bottom. I’m sure a well-oiled pan was involved here. Seriously, almost croissantish. It’s delicious. However, I happen to know the hell that lies just above this buttery little layer.

Ok so “hell” may be a slight to outrageous overstatement, but this type of thing is definitely not my bag, baby. It’s squishy, bready, silky, and fluffy. It is a divisive thing, and I’m on the “opposed” side. If you’re into this dough style, there is absolutely nothing wrong with these. But, when the “Pizza Wars” flare up in 2018 as the good Lord Cheesus has prophesied and communicated to me in my sleep… I’ll show you no sympathy on the field you squishy bastard.

Not like that crazy shit I got from Prima, but certainly a hearty specimen. Let’s zip it up and zip it out.

Dough🥖: (B-) I really don’t love the style, but they did it as best as anyone can.
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Cheese🧀: (A-) Laid on heavy handed, but could bake a bit longer.
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Sauce🥫: (C+) Lacking in the flavor dept.
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Pepperoni🍖: (A-) Lots of it, but average flavor, and one slice needed more char.
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Overall🍕: (B)

Avenue serves up some hearty slices fit for a man with an appetite for bready pie. If you know what you’re about, saw that dough and said “oh momma”, these could strike in the low “A’s” for you. Honestly, it just isn’t what I prefer. That being said, the cheese and pep were on point, but the sauce could use some kick. Overall a unique experience, but I’ll hunt on for my great white buffalo. Thank you so much, Avenue!