Thanks Erin for the kind words. As far as …

Comment on Pizza Time by Dominic.

Thanks Erin for the kind words.

As far as the South Portland location, my aunt got a great deal from a bank who wanted the land. She was planning on retiring in a few years anyway so it just bumped it up and now she has a couple homes in Florida and is enjoying her time between the two states. A few years from now my other aunt in Portland will probably do the same thing so it will just be us in da brook where we never have any intention of slowing down.

My grandfather had an italian eatery on Veranda street in portland after coming back from WWII and many of the soldiers spoke of pizza they tried while stationed overseas. He added it to the menu and soon just sold that. He then opened up the big Monument square location which was THE place to be if you talk to any people old enough. Pat Farnsworth came down and learned to make pizza from my grandfather and of course later opened Pat’s.

Anyway, it’s not fancy pizza, I’m not gonna lie. I think it’s way better eaten there than taken home. I’m also starting to think our large our better than our mediums and smalls.

Otto’s is basically the only pizza I will pay for and that says something for them. I like that we have different styles of pizza in the area that are good like Otto, Flatbread, Micucci’s, Bonobo, etc. I had the “I’m a new yorker” guy in the other day. Was a real jerk and never ordered cause we weren’t new york pizza. Why would you want to travel states away and eat the exact same thing you get at home?

Just a little fun history and I won’t bring it up again since I like discussing restaurants around town.

Dominic Also Commented

Pizza Time
It wasn’t as much about your blog but the tendencies of all the ones we have these days. You’re right about Otto, they do every little step right. lol, I know enough delivery drivers and health inspectors and I could have told you not to eat at a certain place but it’s sometimes better to discover the hard way. At least you had a coupon!

But like I said, it’s hard getting judged against places like Otto because you can only do what you’ve done when you’re a place that’s been around as long as we have. I still put as much care into each dough I make and pizza I put out and hope that people still enjoy it not just because their granparents took them there as a kid.

I’m only 36 and I’ve eaten somewhere around 5 to 7 thousand 9 inch pizzas. You can live off of pizza, don’t let anybody tell you different. *clutches chest*

Pizza Time
Alright, I have to put my two cents in. I’ll come out and say that I work at and am part of the first pizza restaurant of Maine. Hint, there’s two left and I’m at the one in Westbrook. Begins with A, ends in ‘s. Started 1947.

I think you can bash Pizza Villa without jumping to the “Oh my god what did Maine do before Otto’s” sentiment. I personally love Otto’s and I usually grab a slice on Sundays, the one day I’m not eating my own pizza. That said, they aren’t perfect either and you could very well get a clunker of a slice or a pie every now and then. I agree with you that they aren’t burnt, it’s the way it’s supposed to be for that style.

As far as us, we are hated or unknown by all the bloggers in Maine. We also still have a huge following and serve nothing but pizza and don’t deliver or take credit cards. There’s nothing wrong with the “old” ways that some family places do things. Sure a lot of people love the nostalgia but you still have to put out something somebody will pay for. As you can tell by the places left in southern Maine, it’s very very hard to get an eatery to the third generation of family and almost impossible to get it to the fourth. By that point it’s usually gone so far downhill that it’s really just living off nostalgia and a name.

I’m not going to speak for the Portland location but as far as us, there is never a time when you could come in and not have a family member working. Shockingly enough we don’t have anybody that smokes either, which is my number one pet peeve grossout when I go to restaurants and see characters outside the side doors. It’s also impossible to change anything with the recipe at this point. You make what you’ve been making for over 60 years and you try your best to make it the way people remembered. Sure it’s simple, it’s not new york style, it’s not new haven, it is what it is. I think with all the food hype with portland, people are afraid to say something is good when it’s just good. A cheeseburger is not a filet but sometimes it’s exactly what you crave (as long as you aren’t paying the price for a filet).

Anyway, this was not some sort of advertising. We’ve never advertised anyway. I think it’s just a tad of frustration I’ve seen in Portland over the time we’ve become so popular on Travel channel, new york times, and all these other outlets. We can be judgemental without being elitist. Pizza Time isn’t good because Pizza Time isn’t good. It’s not the old way lingering around, it’s just not good. Otto’s is good not because it’s hipster cool with tatted up dudes with weezer glasses whipping out pizzas, it’s just good.

You have a great blog here. Look forward to more reviews.

Recent Comments by Dominic

You probably wander around the menu more than I do but simply comparing the turkey from Duckfat which is 9 bucks with a few thin shiny slices compared to Nosh where you get thick white turkey meat on a very good sandwich for two bucks more. It seems that at Duckfat you have to get the fries and a shake to go with a panini to be satisfied where a Nosh sandwich can stand on it’s own.

On a side note, I totally agree with your five guys review. I almost never frequent any chain restaurants or eateries but damn if I don’t find myself at the Guys every week or so. Interesting to see how they do once the summer and newness wears off. In that location with that rent and with that many people working at once, they gotta have a huge turnover. I think they’ll be okay.

I’ve been to both nosh and duckfat numerous times since they’ve been open and I have no problem saying that Nosh can hang with Duckfat in the fries department. Nosh’s sandwiches also blow the doors off the paninis at Duckfat. Nosh Gobbler is turkey magic and back on the menu. Don’t forget the great beer selection too.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as Brocavore, a blog focusing on street food culture, and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.