Daily Slice gives a quick snapshot of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.

[Photographs: Kelly Bone]

A year and a half ago, I sat at the counter of Pizzeria il Fico, as eager owner/partner John Tierney waxed on about turning this little slice of Robertson Blvd. into a neighborhood hangout. I nodded along politely, even though I thought the environment seemed too upscale for his scheme.

I was wrong.

Pizzeria il Fico has steadfastly endured. Never clamoring for top billing in the Los Angeles pizza scene, although some critics may disagree, Nicola Mastronardi and Giuseppe Gentile deliver a steady stream of high-quality pies to complement their excellent pastas. The restraint of their southern Italian-style pizza feels more familiar and casual in Los Angeles, where many people still consider Neapolitan pizza a "new" thing.

The current Special Pizza ($20) is topped with mozzarella, taleggio, porcini mushrooms, dollops of ricotta cheese and puddles of white truffle oil. The price sounds steep, but this pizza makes up for it in size. The heavy plate holds a very full 12" pie; more than one person should eat in a sitting (not that I didn't manage to eat the whole thing myself).

On earlier visits, the pizzas shone beautiful from above, but were pale and over-floured underneath. While the menu has barely changed over the last year and a half, the kitchen has clearly honed their wood-fire oven skills. The crust, crisp from top to tip, is covered in brown spots; tiny bubbles are littered along the edge. The dough tastes young, with the clean flavors of water and flour easily detected beneath the dry base of mozzarella and taleggio. Moist morsels of ricotta and porcini mushrooms float on top, buttressed by the scent of white truffle oil. The combination managed to be at once subtle and hardy, elevated by a drizzle of chili-spiked olive oil.

Pizzeria il Fico does not rank among LA's greatest pizzerias. They serve up an everyday pie—perhaps the best* in walking distance from itself—served in a chic, neighborhood joint. It's exactly what they set out to be.

*Although Madeo is a contender

Pizzeria il Fico

310 S Robertson Blvd Los Angeles, CA 90048 (map)
310-271-3426; pizzeriailfico.com

About the author: After nearly a decade in Brooklyn, Kelly Bone landed back in Los Angeles where she writes The Vegetarian Foodie. She spends the rest of her time designing office cubicles... you might be sitting in one right now! Follow her on Twitter at @TheVegFoodie

Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.

[Photographs: Kelly Bone]

I got my first whiff of the The Urban Oven last year at Chris Bianco's booth at LA Loves Alex's Lemonade. There, Scott Tremonti worked side by side with Chris, for what I later learned was the first time ever. Chris began offering guidance to Scott, and his pizzas have been consistently improving ever since.

Since hitting the street late last year, The Urban Oven has been serving a rotating menu of approximately 9 -10" pizzas with inspired toppings (such as the Bianco which has yet to reappear on the menu, hint hint) for $10 each. The truck holds an almond wood-fueled Belforno oven, maintained at 800-850 degrees for a 2 to 2.5 minute bake. At first taste, I was disappointed. The wan crust reflected very little of its fermentation, let alone its trip through a wood-fired oven—take a look at his Brussels sprouts pie, for instance. But with each subsequent visit, I found notable improvements.

Recently, the crust hit its highest marks yet. A bulbous lip, with a high and chewy hole structure, covered in spots of char. Scott used a California flour with a 18-36 hour proofing and a sourdough starter, yielding tart notes laced through each bite.

These days, one of my favorites is the Tre Truffle. The pie is topped with mozzarella, parmigiano, goat cheese, arugula, and truffle oil; despite its questionable origins, I'll admit that I still enjoy a light drizzle of the stuff from time to time. The cheeses form a gooey base at the center of the pie, while the peppery arugula floats across the top, balancing the heavy bottom.

The challenges of operating a mobile pizza oven has been evident over The Urban Oven's starter months. Scott says the Belforno is performing well, but still isn't producing his ideal pie. That's why he plans to install a Forno Bravo in his next truck. Considering that his crust has just hit its stride, the timing couldn't be more perfect.

The Urban Oven

310-956-9679; theurbanoven.com

About the author: After nearly a decade in Brooklyn, Kelly Bone landed back in Los Angeles where she writes The Vegetarian Foodie. She spends the rest of her time designing office cubicles... you might be sitting in one right now! Follow her on Twitter at @TheVegFoodie

Daily Slice gives a quick snapshot of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.

[Photographs: Meredith Smith]

I thought I had the pizza scene all mapped out in Boston's North End. There's Umberto's for Sicilians, Regina's for thin-crusted cheese pizzas, Ernesto's for giant gourmet topped slices, Antico Forno for brick oven pies, etc. But there was one Italian pizza staple missing from list: the bakery slice. And the missing shop I had previously overlooked, Parziale's Bakery, provides the missing piece of the pie.

According to the website, the bakery was the "first to introduce pizza to the New England area." Now that's quite a claim! The family business was opened when the Parizale patriarch, grandpa Joe, moved to the North End from Naples in 1907. In which case, that is around the time the first mention of pizza licenses are made in the US (specifically the Lombardi's pizza license of 1905). So all the more shame to only now being introduced to Parizale's.

In typical bakery style, the slices are served room temp straight from the case. The marinara style sauce judiciously covers the top of the slab and has a rich, deep tomato flavor that tastes naturally sweet from a slow cook. The cheese here provides a salty underpinning but definitely plays a supporting role to the dominate flavors of the sauce. Leaning more towards the blond end of the spectrum, the crust is of the soft, squishy bread variety that most resembles the Philadelphia style of bakery pizza known as tomato pie.

See the pizza all the way to the right?

Even standing in front of the case, you could miss the pizza. For holding such a prominent place in Boston pizza history, it's a shame that the sheet tray of bakery slices are tucked in, almost like an afterthought, among the cookies, pastries, and confections. But after grabbing a slice, there is no way that this doughy square will be overlooked on future visits to the neighborhood.

Parziale's Bakery

80 Prince Street Boston, MA (map)
617-523-6368; parzialebakery.com

About the author: Meredith Smith is the Slice editor. You can follow her on Twitter: @mertsmith.

[Photographs: Casey Barber]

I came for the homemade mozzarella but left with a belly full of pizza gain.

Avellino's in East Hanover (there's another, newer location just north in Lake Hiawatha) is a local favorite for its homemade mozzarella, which stars in its Caprese salads, made-to-order subs, and panini sandwiches, as well as on its Margherita pizza. And I arrived with every intention of judging the pizzeria on its mozzarella merits. But it was the pizza rustica ($2.99)—also known as pizza gain, pizza chiena, or Italian Easter bread—that caught my eye at the front counter.

I'm not one to wait around for a specific holiday to eat the seasonal food I love; I've been known to make single servings of Thanksgiving stuffing in August and pull together a plate of grilled hot dogs and baked beans in January, no cookout necessary. So although this particular pie is most often associated with spring, I don't need to wait around for bunnies, chicks, and the appearance of Cadbury Creme Eggs in the supermarket to eat a slice of pizza gain.

For those of you who've never experienced this belly-filling Italian specialty, it's essentially a salty, meat- and cheese-filled quiche stuck between two thin pizza crusts. Avellino's version was a stellar example of the genre. Studded with a panoply of cured pork bits—I found prosciutto, ham, pepperoni, and soppressata in my slice—the pie was mortared with a deeply savory filling of Provolone, Parmesan, cheddar, ricotta, egg, and potatoes. A crispy crust no more than an eighth-inch thick enveloped the mass. Throw a little spinach in the mix and you'd have all the food groups in one heavy, hand-held package.

This thing was dense. It was salty. Did I say it was salty? And it was just what I needed on a below-freezing day. My friends in Minnesota, where the wind chill is bringing their temperature down to -37°F, probably need the soul-warming properties of pizza gain a lot more than I do right now. But I'm here with the hearty pie and they're not, so it'd be a shame to let it go to waste. Like I said, why wait?

Avellino's

About the author: Casey Barber is the editor of Good. Food. Stories. and author of the forthcoming cookbook Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats. Find her on Twitter: @GoodFoodStories

Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.

[Photographs: Kelly Bone]

Owner/manager Dara Maleki keeps a keen eye on the shop, chatting with customers and taking his turn on the pizza assembly line. The menu offers 5 newspaper themed combinations—designed by Disneyland chefs—or unlimited topping for $10 ($8 for a cheese). The selection is standard, with a few standouts like Gouda, chorizo, artichoke hearts, and cherry tomatoes. Once the 10-inch crust is loaded, it rolls through a conveyer belt oven into the finishing area where you can get your pie drizzled in sauces like balsamic, BBQ, or hot sauce.

With a crisp non-dimensional crust, the pies are on par with the other major fast casual pizza players. Where The Pizza Press shines is not in their pizza, but in their craft beer taps and Virgil's root beer floats. Or better yet, beer floats! That is not reason enough to go out of your way to visit, but the freshness and value of The Pizza Press surpasses any pizza sold inside Disneyland Park.

The Pizza Press

1534 S Harbor Blvd. Anaheim, CA 92802 (map)
714-323-7134; pizzapressoc.com

About the author: After nearly a decade in Brooklyn, Kelly Bone landed back in Los Angeles where she writes The Vegetarian Foodie. She spends the rest of her time designing office cubicles... you might be sitting in one right now! Follow her on Twitter at @TheVegFoodie

Daily Slice gives a quick snapshot of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.

[Photographs: David Kover]

We had to choose the extra bedroom over proximity to good pizza, but that doesn't mean I won't miss the hell out of living across the street from Pizzeria Delfina.

We ate our goodbye-pie the day before the move. I sauntered across the street, past the line of people waiting for a table in the tiny restaurant, and then scurried home with our to-go order so the crust wouldn't have time to steam in the box. We had already packed our utensils, but that didn't matter, because Delfina's crisp-yet-chewy crust can easily be a fork-free experience.

Somehow, I don't think the pizzeria nearest our new apartment will use clean-tasting fior di latte like the stuff on the Margherita we'd ordered from Delfina. Fat chance that they'll use anything like Delfina's richly flavored tomato sauce either.

It's pizza worth a trip, and since we're not moving far, I'm sure we'll be back. Though I worry that any return visits will just make me wonder whether that extra bedroom is worth it.

If you were leaving your city, town, or neighborhood, where would you make sure to get one last pie?

Pizzeria Delfina

3611 18th Street, San Francisco, CA 94110 (map)
415-437-6800; pizzeriadelfina.com

Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.

[Photographs: Kelly Bone]

When I come across Angelinos who yearn for authentic* Italian pizza, they often name Cafe Angelino as their favorite. Authentic, in this case, does not denote doughy, wood-fired Neapolitan pies. Cafe Angelino serves a thin crisp-crusted pizza reminiscent of any corner cafe from any region of Italy.

The small dining room, just off high-end Robertson Blvd (catty-corner from Pizzeria Il Finco), offers a straightforward red sauce Italian menu. The Margherita ($10.75) seems the right place to start. The thin crust bubbles and chars during its trip into the Bakers Pride deck oven. A mild base for the pulpy raw tomato sauce, strewn with small seeds and wayward herbs. Sliced into large quarters, the center quickly sogs-up under the globs of aged mozzarella. This is a knife and fork affair. The salt from the cheese is overwhelming; I almost gave up after the first pie.

Mentally setting aside the salt assault, I ventured into the cheeseless section of the pizza menu. The sauce—so bright and summer sweet—deserves to be the forward flavor of the pie. The Puttanesca ($10.75) with tomato sauce, olives, capers and oregano strikes an ideal balance of sweet and salty brine. Without the cheese, the pizza remains light from crust to tip and showcases the simplicity of this everyman meal.

*This is my least favorite descriptive term. Ever.

Cafe Angelino

About the author: After nearly a decade in Brooklyn, Kelly Bone landed back in Los Angeles where she writes The Vegetarian Foodie. She spends the rest of her time designing office cubicles... you might be sitting in one right now! Follow her on Twitter at @TheVegFoodie

VIEW SLIDESHOW: Top Ten Daily Slices of 2012

If you spend some time on Slice, then you know we run a lot of Daily Slice posts in a year. Each post highlights a particular slice or pie from a pizzeria and we keep 'em short and sweet. As we look back on 2012, here's a recap of the 10 most popular Daily Slices from the year.

Check out the original posts here:

Little Star, San Francisco, CA »
Una Pizza Napoletana, San Francisco, CA »
Little Vincent's Pizza, Huntington, NY »
Grey Block Pizza, Culver City, CA »
Pie-ology, Los Angeles, CA »
Shorty's Pizza, Tucker, GA »
Don Antonio, NYC »
Sal's, NYC »
Motorino, NYC »
Toby's Public House, NYC »

Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.

Wiseguy's Margheria slice [Photograph: Brian Oh]

You'd be forgiven for being wary of a pizzeria that claims to be the best New York style pizza outside of New York and also has the word, "Fuhgeddaboudit!!!," emblazoned all over it, but I'm here to allay your skepticism—Wiseguy NY Pizza in Chinatown is one of the best by the slice shops in DC. Opening just over a month ago, Wiseguy has already seen a huge amount of a traffic. Move past the superfluous amount of New York kitsch (charming to some, tacky to others) and you'll find a man that's been in the pizza business for 22 years, Tony Erol. A New England native, Erol proudly boasts of his extensive pizza tours, of which he cites Joe's and Di Fara as his favorites.

Wiseguy employs the traditional 2" deck ovens used in New York pizzerias and water filtered to mimic New Yorks taps to churn out his pies. The result is a crust that is crisp, lightly charred, and nicely chewy and doughy where it counts. Topped with a balanced combination of flavorful sauce that's slightly sweet and tangy, fresh mozzarella, and whole basil leaves, the Margherita slice ($3.50) is probably the closest thing to a New York slice you're likely to get in DC. That may be a controversial statement (due respect to Italian Store and Vace loyalists), but there's no denying that there's been a vacuum for solid, by the slice spots in the District and Wiseguy is a tremendously welcome addition. Throw in the fact that Wiseguy also serves a very respectable Sicilian slice, another rarity, and I daresay the pizzeria will be here to stay. (Be advised: Wiseguy is not currently taking phone orders due to high volume in the store)

Wiseguy NY Pizza

300 Massachusetts Avenue NW, Washington, DC 20001 (map)
wiseguynypizza.com

About the author: Brian Oh is a Washington, DC based international development professional, food lover, and photographer. In his free time, you can usually find him chasing down a good burger or slice. Follow him on Twitter @brianoh11

Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.

[Photographs: Casey Barber]

When a plain-Jane place like Coffaro's has managed to stay in business for 60-plus years, you hope that there's something special hiding behind the nondescript facade. From the front, the small South River spot seems like the average slice joint, advertising its lunch specials on wobbly-lettered signs that have probably been there longer than I've been a New Jersey resident. But there's got to be something behind its doors that keeps the ovens running, right?

Coffaro's does a brisk delivery business (it was the regular Friday night meal for family friends who used to live in the area), but there were no other customers as I stepped into the shabby space for a lunch slice. The 20-something employee, who seemed like he'd rather be pre-gaming for a night at Jenkinson's than biding his time at the deck ovens on a Friday afternoon, unenthusiastically gestured to the lone pie waiting behind the counter as the only available slice option. OK, then. Two cheese slices and a Coke ($5) it was.

The slices were just that: a basic shredded cheese blend melted atop slightly sugary sauce—a filling lunch option with no bells, whistles, or fireworks. The crust offered some redemption: surprisingly well-charred for a pie baked in a deck oven, it was yeasty and crisp, miraculously avoiding the overly dry cracker-like tendencies of some thin-crust pizzas and giving the slice most of its character. Had the slice distinguished itself with a little pepperoni, sausage, or ham—a little bit of salty greasiness to add depth of flavor—I could see a freshly baked pie easily gobbled down as a late snack for night owls or an easy weekend dinner for parents and kids.

Unfortunately, eaten solo at a dingy table in a dim pizzeria, the Coffaro's slice didn't pass muster. Sophia Loren might love Coffaro's, as a piece of artwork on the green walls proclaims, but I just couldn't bring myself to like it that much.

Coffaro's

58 Obert St., South River NJ 08882 [map]
732-257-1133; no website

About the author: Casey Barber is the editor of Good. Food. Stories. and author of the forthcoming cookbook Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats. Find her on Twitter: @GoodFoodStories

Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.

[Photographs: Lance Roberts]

One of the many ways I like to torture myself is by following the twitter feeds of great out-of-state pizzerias to see which amazing pizzas I won't be eating that evening. My favorite of those belongs to Caleb Schiff, partly because he cooks up inventive pies (recent specials include a Cacio e Pepe with Pecorino, panna, ricotta, garlic & coarse-cracked blacked pepper and a Bee Sting with ricotta, roasted serranos, sopressata, & local Mountain Top orange blossom honey), but mostly because it reminds me that I need to get my butt back to Flagstaff for another Amore oi Mari.

Scott Weymiller and Caleb Schiff during service at Pizzicletta.

Tiny shavings of Pecorino Romano sharpen up the creamy marscapone base before a light bed of slightly bitter wild arugula and thin, nearly transparent slices of nutty, barely sweet prosciutto add color to the palette. The Queen Creek meyer lemon olive oil is still a surprise when it cuts through the flavors and elevates something great into something up near the stratosphere. It's been my favorite pizza combination for a while now.

I was a massive fan of Pizzicletta on first blush, and in the 18 months since opening it's been fascinating to check in every six months or so to see the evolution of Caleb's pizza. Here's what it looked like way back in August of 2011:

Here's what it looked like in March of 2012:

And here's what it looked like recently:

To hammer home how consistent Pizzicletta has become, this last pie isn't the same as the one at the very top—they were made a day apart.

I imagine Caleb feels like I'm posting his baby pictures, but the maturation is striking, especially in the shape and texture of the cornicione and the leopard spotting. Another important change that you can't see is that he figured out how to balance out the mascarpone cheese across the pie, which I can tell you from my attempts to replicate it at home is very difficult (we can't all be TXCraig1). And even the prosciutto slicing has been elevated.

Most of the pizzaioli I respect will usually default to Margherita as their favorite pie to showcase their wares and Caleb isn't any different. After all, at its core, Neapolitan pizza is primarily about great bread working in concert with spare ingredients. However, there's something just plain wonderful about a decadent, savory overload like the Amore that goes for the jugular, and I already feel like I'm overdue for another one.

Pizzicletta

203 W Phoenix Ave, Flagstaff, AZ 86001 (map)
928-774-3242; pizzicletta.com

About the author: Lance Roberts is a writer in Los Angeles.

Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.

[Photographs: Kelly Bone]

When looking for NYC style pizza in LA, Delancey rarely comes up. Perhaps because Delaney is not a direct interpretation of a particular style. They capture the classic New York/Jersey pizzeria feel in the worn brick, burgundy leather, pressed tin ceiling and its parlor pies, but remain aware of their Hollywood address. The menu reads like a map of New York City, and while you may be tempted to order your favorite neighborhood, I'd like to direct you straight to Rivington ($13). Topped with fresh leaves of spinach, sweet dollops of ricotta, whole cloves of roasted garlic, and black pepper, the pie is a subtle play of fresh flavors.

The crust encompasses what owner George Abou-Daoud remembers as great New York pizza. Built on his memory, the crust is crisp from end to tip. The outer lip bulges with of soft white dough with both large and small holes. The crust isn't complex—there are no hints of fermentation or mixed flours— its straightforward tender crumb is delicious all on its own. Paired with the spinach and garlic toppings, the Rivington is the place to be... I mean the pie to eat.

Delancey

5936 Sunset Blvd Los Angeles, CA 90028 (map)
323-469-2100; delanceyhollywood.com

About the author: After nearly a decade in Brooklyn, Kelly Bone landed back in Los Angeles where she writes The Vegetarian Foodie. She spends the rest of her time designing office cubicles... you might be sitting in one right now! Follow her on Twitter at @TheVegFoodie

Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.

[Photo: Carey Jones]

While I prefer the puffy, chewy dough of pide, Turkey's other pizzalike foodstuff, I'm also quite fond of lahmacun. Popular in Istanbul, as it is in much of the Middle East, it's a thin, thin crust topped with minced meat, ground peppers, and herbs, and often spritzed with lemon juice.

At Halil Lahmacun in Kadıköy (one stop on an awesome tour by Istanbul Eats), the food menu is just two items long: lahmacun, and a parsley-cheese stuffed pide, both fired off in the same brick oven.

Hot as the oven is, this guy cooks in under a minute, with the oven master sliding them out several at a time with the same paddle. The crust is best eaten piping hot, the slices folded over NY-style. The topping is sparingly applied, a thin layer proportionate to the thin crust, but its flavor plenty pronounced, with the slight heat of the peppers against the lamb. The little bit of char around the edges spoke to a lahmacun cooked with care and precision, neither burnt nor pale, and as crisp as you'd want it.

Halil Lahmacun

Guneslibahce Sokak 26, Kadıköy, Istanbul (map)
+90 216-337-0123

Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.

[Photographs: Kelly Bone]

Pizza or not, the crust at Momed remains one of the better in Los Angles. Inspired by the Turkish pide (recently reviewed), it cradles toppings and flavors analogous to pizza. The dough is soft— a rich moist center folded in on itself—the outside crisps like pillowy flatbread—exactly as it should. Though the pides are sleeker than previous visits, the toppings are exceptional. The Fig and Arugula with caramelized onions and halloumi cheese ($14) is a menu standout.

The halloumi cheese, non-melting in nature, adds at sharp salty base to the sweet caramelized onions and slivered figs that are tucked into the folds of dough. Peppery arugula offset the fruit and cheese in texture and earthy flavor. The addition of sesame seeds and almonds complete each bite with their nutty crunch. Served steaming hot from the wood-fired oven, the balsamic reduction—though it's ruby red hue and jelly-like consistency is unlike any balsamic I've encountered—leaps into the sinuses for the first few bites. The effect is jarring if you don't know it's coming. Now that you've been warned, you're ready to enjoy this sweet and savory pide.

Momed

233 South Beverly Drive Beverly Hills, CA 90212 (map)
310-270-4444; atmomed.com

About the author: After nearly a decade in Brooklyn, Kelly Bone landed back in Los Angeles where she writes The Vegetarian Foodie. She spends the rest of her time designing office cubicles... you might be sitting in one right now! Follow her on Twitter at @TheVegFoodie

Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.

[Photo: Carey Jones]

Take an oven-hot pepperoni pizza, but with the edges folded over into a boat-like shape, and the pepperoni swapped out for garlicky, cumin-y sucuk. What you have is a most excellent pide at Şimşek Pide Salonu, one of many fantastic recommendations from the good folks at Istanbul Eats.

Two different pizzalike foodstuffs are popular in Turkey, the puffy-crusted pide, which comes in several shapes, and the much thinner, much crisper lahmacun (more on that to come). You'll see plenty of inferior pide around Istanbul, some of them looking as if they were baked yesterday, others so flat they might have been squished in transit. But at Şimşek Pide Salonu, they're baked to order. The crust emerges an even brown, crisp on the outside, steaming and stretchy in the center, oozing with melted cheese and sausage oils. The final touch? A baste of melted butter. Little bits of it pool on the sides of the platter, all the better for dragging the crusty ends into. And any type of pide can be ordered with an egg on top.

They're just about sized for a single (hungry) person. If you get them to go, you get what looks just like an American pizza box, but, of course, long and skinny. This guy passed an important pizza test, too: the leftovers were taken home, kept overnight, and served as a very welcome breakfast the next morning, refrigerator-cold though they were.

Şimşek Pide Salonu

Taksim Caddesi 2/A, Taksim, Istanbul (map)
+90 212 249 4642
simsekpidesalonu.com