What’s the best thing about working in a family restaurant?
That’s a good question. The best thing is — I’m the third generation of this family to work here — so, taking pride a business that’s been here for three generations. What jobs have you done at Pagliai’s? I’ve done them all. I’ve washed dishes, I’ve been a server, and now I make pizzas. Which job has been your favorite? Putting cheese on pizzas. How would you describe a Pagliai’s pizza? What’s its style? Pretty authentic Italian with tangy sauce and crisp crust. Our specialty is a thin crust. We do have a double crust, which is twice as thick, but I think the thin crust is the best option. What’s your favorite pizza topping? Sometimes just plain old sausage is great, otherwise I like the Palace Special — sausage, ground beef, pepperoni, mushrooms and onion. We make our own sausage and ground beef daily. What’s the strangest topping combination you’ve done for a customer? We have anchovies and shrimp and broccoli. I think those are the most outrageous toppings that we have. Wait — did y
