tag:blogger.com,1999:blog-909873906945302299.post838026170860576288..comments2023-06-04T08:20:57.435-04:00Comments on Port Reporter Unlimited: What's the deal with all the pizza, anyway?Gillian Swarthttp://www.blogger.com/profile/16075628273664457571noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-909873906945302299.post-36487673916753424082008-08-18T22:09:00.000-04:002008-08-18T22:09:00.000-04:00Ari,To me, they're all pizza places (I've declared...Ari,<BR/><BR/>To me, they're all pizza places (I've declared repeatedly that I'm not that much of a pizza fan)! I agree that Oregano is a different animal.<BR/><BR/>I've never tried (or even heard of) The Blue Ribbon. I like American Barbeque OK, but I prefer Redbones. I don't especially like that American just pours BBQ sauce over the chicken rather than cooking it with it on.<BR/><BR/>I once interviewed Greta and the woman who owns Caffe di Sienna. I think the latter had to sort of reinvent the business (staying open later, having music) to be different, although the ambience between the 2 is completely different.<BR/><BR/>I am also reminded that 'they' let Soak go in right across from Body Sense (both buildings owned by same people).<BR/><BR/>But both seem to be thriving, so I guess it wasn't a bad move.Gillian Swarthttps://www.blogger.com/profile/16075628273664457571noreply@blogger.comtag:blogger.com,1999:blog-909873906945302299.post-28761749531847855602008-08-18T21:58:00.000-04:002008-08-18T21:58:00.000-04:00Hi sds,Train guys? They were only ever slightly ab...Hi sds,<BR/><BR/>Train guys? They were only ever slightly above average, as far as I was concerned (but the train guys might have still owned it then).<BR/><BR/>As for seafood, we don't have anywhere, except Bob Lobster, that serves only seafood. It was just a thought.<BR/><BR/>I like your idea of our own Ithaki better.<BR/><BR/>I have to confess, I've never been to The Upper Crust (as far as I remember), so I'll reserve further comment until I do. Thanks!Gillian Swarthttps://www.blogger.com/profile/16075628273664457571noreply@blogger.comtag:blogger.com,1999:blog-909873906945302299.post-86618044725470918632008-08-18T21:06:00.000-04:002008-08-18T21:06:00.000-04:00hi,bottega has changed a bit. the deli counter is ...hi,<BR/><BR/>bottega has changed a bit. the deli counter is gone and now table service.<BR/><BR/>its also up for sale. given what they paid for it from the train guys, it must be hard to run.<BR/><BR/>and oregano is going to eat their lunch (or more importantly their dinner).<BR/><BR/>not quite sure about the whole seafood comment. i like legal and all but whats missing from our present crew.<BR/><BR/>a newburyport ithaki would be great though. <BR/><BR/>the whole point of upper crust though is good pizza and with slices for sale. their menu has a great 1 slice & salad option that looks perfect for lunch.<BR/><BR/>i've not heard though if they are getting a liquor license though.<BR/><BR/>hopefully otherwise its tough to stay in business.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-909873906945302299.post-71863053689999152942008-08-18T14:42:00.000-04:002008-08-18T14:42:00.000-04:00Bottega Toscana; wow, I haven't been there since I...Bottega Toscana; wow, I haven't been there since I worked downtown. <BR/><BR/>Is it still cafeteria-style? (I'm asking other people since you state you haven't been there yet.)<BR/><BR/>Someone noted the other day that there wasn't a real seafood place in town, which is kind of odd. Something along the lines of Jumpin' Jays in Portsmouth would do.<BR/><BR/>Or the previousl lusted after standard, Legal Sea foods.Gillian Swarthttps://www.blogger.com/profile/16075628273664457571noreply@blogger.comtag:blogger.com,1999:blog-909873906945302299.post-63043253373209772782008-08-18T14:24:00.000-04:002008-08-18T14:24:00.000-04:00I agree with you. We also don't need another ...I agree with you. We also don't need another bar & grill-type place. I would LOVE some sort of BBQ place as well as a great Italian restaurant (or, does Bottega Toscana fit the bill? I haven't been there yet.) I love your Greek restaurant idea, too.Anonymousnoreply@blogger.com