kindofabigdeal

Many times I've gone there was a man who identified himself as the owner.

The machines Scott mentioned are considerably more expensive than Taylor machines. A less common feature they have is the option of pump or gravity feeding. Pump feeding is kind of like a fuel injector, adding extra air to the mix.

You'll find some Wellspring machines too. Wellspring is a also minor player in the frozen yogurt mix industry.

huh?

Though they won't say it, they're serving pastries from Tart.

Drip coffee is a bit on the weak side, but like the article says, its solid work for a shot of espresso... in Dallas.

I've never been, but I think The Libertine takes their beer dinners pretty seriously. I would've expected their inclusion.

I'd basically agree with luniz's writeup. I thought the amount of prosciutto was right on. Likewise, the Mozz Co. mozzarella shined, though like luniz mentioned, is obscurred by the parmesan on the pizza. The burger wasn't great. The bread on all the sandwiches was a great disappointment. Heavy, leaning towards gummy. Likewise the crust on the pizza wasn't great. Clearly, from the dough flavor, they're not trying to be neopolitan, but either way the oven was far too cold. Judging by how long the pizza was in there, and what I can get done in my home oven, it wasn't over 500 degrees.

Service was a bit awkward.

I love the ambiance there. Some could care less about this. I'll definitely be around grabbing a beer on an occasional wednesday and maybe working my way through the apps.

Wow, busy week, good sounding stuff

Cretia didn't just resurface but has had the Duncanville location going strong.

Zymology sounds like a potential winner for me.