Part of you pitting is “terrible customer service” but you don’t go on to describe what was so terrible about it. Rude? Slow? Other?
Fuck Pizza Hut and fuck their cancer causing sauce!
Very slow. Took 10 minutes to get our drinks, and we were the only customers at the time. They washed our table but didn’t dry it; I had to do that myself. They never got us any silverware; I had to borrow that from a vacant table.
Serves you right. Your mom wanted Mexican on Mother’s Day. The woman carried you around for 9 months. Gave you life. But noooooo… you made it all about you and what you wanted.
Darn it! That was what I was gonna name my restaurant!
If there’s one thing any true veggie lover really loves, it’s a slick of orange pepperoni grease sloshing across the undefended border of their pizza.
Well, I don’t want any pretentious vegetable particles going over the top onto my precious grease slicked pizza half—my pepperonis and sausage and bacon will shred those green suckers down…to coleslaw!
There is a Pizza Hut near me. Now I have to try it again to see if it’s as crappy as I remember.
Next time Eat At Joe’s!
Domino’s?! Please, go to the Italian place. It will save you another Pit rant about Domino’s in a few months.
I don’t have to heed your warning because I would never order a Veggie Lover’s anything. Plus, our Pizza Hut went out of business and hell if I’m driving to Franklin, VA.
Honestly, that sounds like a typical Pizza Hut experience for my family – in fact, most chain pizzas are just too greasy for some people to digest.
(My mother can’t stand crowds, so we always stay home for lunch on Mother’s Day. She does like a good cheeseless veggie pizza though.)
This thread should serve as a meta Pit for all the fucked up locations of otherwise decent franchises.
Popeye’s in St. Paul on White Bear Ave is comically bad. The area is getting into the inner city but every other restaurant near it is just fine. This Popeye’s always has broken windows, greasy floors, a slack-jawed glassy-eyed staff serving cold dry chicken and mashed potatoes with hair in it! This is not one bad off day, I have been there a few times for this same experience because I normally like this franchises food and no other location is near.
Unless you live somewhere outside Chicagoland or the NYC area. Then you’re fucked, with “pizza” being tomato paste, bologna, and Velveeta on a frozen crust.
My dearish friend, I was born in St Paul and WHAT DID YOU FUCKING EXPECT??? Once upon a time you went to St Paul for…well…I can’t imagine what. Something other than overdone food, but you’d be mistaken. Go somewhere else. Leave the state. And skip Wisconsin.
But Michelin gave it two stars!
That’s absolutely not true. Pizza isn’t like great sushi which requires ingredients to be flown in from all over the world and long apprenticeships to learn to do well, and so tends to be an expensive operation that needs a decent population base to support. Pizza is neither expensive nor exotic. All it takes for a great pizza outlet is one entrepreneur with some skill and motivation, and I’ve found good ones and sometimes great ones in towns of all sizes. You often just need local guidance to find them, because, as in everything else, mediocrity is the norm.
I’ve had great pizza in towns with fewer people than one New York block.
Because it’s pizza!
Even bad pizza is pizza.
The big chain cardboard-crust stuff? Pizza.
The slightly burnt pie from the mom-‘n’-pop Italian joint? Pizza.
The two-for-ten-bucks special in the bodega freezer? Pizza.
The worst pizza in Franklin, VA? Pizza.
It’s not three sprigs of endive and a caper artfully arranged over a paper-thin slice of raw yellowtail… it’s pizza.
If that’s any sort of snide reference to my comment about sushi, I wish to register a complaint. 
The idea that sushi is some raw fish that’s been sliced and artfully decorated with a random sprig of vegetation is just not true and sounds more like a description of California mall food court sushi. I am far from an expert but I have had my wallet lightened at numerous superb establishments often enough to recognize the skill that goes into great sushi. A lot of it seems to be the ability to finely discern the characteristics of the specific fish you have on hand at any given time and serving and garnishing them in perfect harmony with their exact traits. Attention to detail is everything with sushi.
whatever. you can keep that casserole you call “Chicago-style pizza” or that floppy, greasy shingle called “New York style.”
never seen such a thing,
A real Minnesota pizza is lutefisk with cream sauce on a lefsa crust.
You won’t find anything like that off in Chicago! or New York City, either!