I’d completely disagree – as a former Brooklynite I’m very picky about pizza, and those at E B+B are some of the best I’ve had anywhere. I could happily live on the pesto and seed varieties for a good long while…and the phenomenal beer doesn’t hurt either!

I just wish there were a handier way to not drive there.

two blocks? I think the R7 is further than that. still, it’s not bad though not as convenient as a G-town Ave subway that was supposed to be built. I found the pies to be okay. the mexican one was good but the traditional, he shoudl use claudio’s mozzarella or something. Also, I hadn’t realized his oven only burned at650 degrees, that accounts for it taking so long. I think it’s supposed to be 900 degrees.

Adam Erace’s headline is mean spirited and inaccurate. I am not talking about the criticism of the flatbreads – it is quite possible that the degree of doneness for the pies was suboptimal and Adam is quite right to point this out. Pizza (flatbread), as so many other foods, requires consistency and the fact that most of the time they get it right will not console eaters who are getting flabby, undercooked pies. My beef is with the description of the beers. Tom Baker has undertaken the laudable task to bring back the once thriving “table” beer styles, rich in diversity but all under 4% ABV. The complexity of this “light” beers is astonishing as is their expression of particular stylistic characteristics. I really enjoy these beers tremendously and to summarize them with the adjective “weak”, in tandem with the word mediocre for the food, is at best revealing great ignorance in matters of beer. Yes, there are many “strong” beer breweries these days (think Stone or Weyerbacher) and casual beer drinkers might get used to the taste of these beers. If I could use a wine analogy – many people love the fruity, jammy, alcoholic cabernets from California and act disappointed when they get a wine with more finesse and lightness. Erace’s reaction to Tom Bakers beers strikes me as the same thing.