My wife loves the salads and they do make it the way she requests it. I enjoy the pizzas. I agree that it is kid friendly and kid crowded until 8:30 at night. We go there often and I would recommend it. If you want to gorge yourself, however, Joe's Pizza & Pasta may be the better choice. If there is a wait for a table, try a margarita at Taqueria Poblano next door.

Sop we go there, try to order a simple turkey sandwich. Nope, we are told, will not take special orders. Now they have Turkey sandwiches - but they would not make it the way we requested. What's up with that??

One of our all-time favorite take-out places. We rarely get pizza, because the pastas are so excellent. The best is the sweet cream tomato penne. It's so good it can't be good for you, but the taste is out of this world.

This is pizza the way it's supposed to be - thin crust fully cooked with only a modest amount of toppings. Liked the pasta too. Sauce was not too sweet and if you bite into a mushroom you taste the red wine used in cooking. Service has been fine for me but I can believe the comment below about refusing special orders. Dining area is usually cramped and crowded. Keep in mind that the pizzas are relatively small and not nearly as filling as you'd might expect. - Anonymous - Oct-16-2010

If you're looking for an authentic pie - just like you'd find at an Italian neighborhood pizzeria - make a beeline for Pie-tanza. These pizzas have a 12-inch cracker-thin crust that let the toppings steal the show. In this case toasted... - dishola.com - Feb-06-2008

The crusts are thin but not look-at-me thin. None of the ingredients has been sourced from a farm. But the pies are tasty and satisfying and it's nice to be able to choose among at least 36 toppings to customize them. - washingtonian.com - Oct-01-2007

The central focus of Pie-tanza in North Arlington is the wood-fired pizza oven and although everything on the mostly Italian menu is available for takeout I think the thin-crust pizzas are the best bet. Stick with classic Italian... - washingtonpost.com - Apr-27-2006