Yeah, I know and do that, but still just prefer a crispier crust in general. Wife hasn't ever had them, so it'll be interesting to see what she thinks, we're probably going to get some slices in a week or so.

My slices yesterday were a bit crispier than I've had in the past - which worked pretty well.

I don't know if this video has been posted here but this guy has a long series of pizza reviews and he's hardcore on his ratings.

...

Validates my opinion, can't count how many times "undercooked" and "floppy" (or variations thereof) were used in that short clip, lol...

Validates my opinion, can't count how many times "undercooked" and "floppy" (or variations thereof) were used in that short clip, lol...

But if that is their style, it works, since a 7.5 is a VERY high score for Dave Portnoy, especially for a non-Northeast pizza joint. No pizza joint is perfect for everyone, so you are right there.

I love the slices there. It is no closer to me, so I will still go to the Plaza location, though.

Validates my opinion, can't count how many times "undercooked" and "floppy" (or variations thereof) were used in that short clip, lol...

You can also ask them to cook it well done.

You can also ask them to cook it well done.

If you get slices, can you still do that (there's only two of us, we'd be so tired of it by the time we ate the last piece :))? Thought they just scooped the slices out and gave them to you... And if we order online for takeout, I'd guess it's a moot point since I'm assuming they'll grab the slices, stick 'em in boxes and let 'em sit until you get there. Have to see if there's a "special instructions" section of their online ordering.

And yeah, jdizzle, I was actually quite surprised he gave it a 7.5 despite his misgivings (little/no sauce, floppy, undercooked), but I guess the taste of it overrode the negatives.

If you get slices, can you still do that (there's only two of us, we'd be so tired of it by the time we ate the last piece :))? Thought they just scooped the slices out and gave them to you... And if we order online for takeout, I'd guess it's a moot point since I'm assuming they'll grab the slices, stick 'em in boxes and let 'em sit until you get there. Have to see if there's a "special instructions" section of their online ordering.

And yeah, jdizzle, I was actually quite surprised he gave it a 7.5 despite his misgivings (little/no sauce, floppy, undercooked), but I guess the taste of it overrode the negatives.

Typically slice shops have the slice already cooked, and warm it back up in the oven.... so there should be no issue with them leaving it in longer. This is similar to most pizza shops in NYC. That being said, I've never ordered a slice to go - just full pies, but I'm sure if you ask they can get that done.

If you get slices, can you still do that (there's only two of us, we'd be so tired of it by the time we ate the last piece :))? Thought they just scooped the slices out and gave them to you... And if we order online for takeout, I'd guess it's a moot point since I'm assuming they'll grab the slices, stick 'em in boxes and let 'em sit until you get there. Have to see if there's a "special instructions" section of their online ordering.

And yeah, jdizzle, I was actually quite surprised he gave it a 7.5 despite his misgivings (little/no sauce, floppy, undercooked), but I guess the taste of it overrode the negatives.

I was not meaning to sound judgy, by any means. I know there are numerous different styles of pizza, with different crusts. So what is good for me is not going to be good to everyone else. With non-NY style pizza, I like a crispier crust. But with NY-style pizza, I like the softer crust.

A slice is $3.50.

Go try one, it will take about 10 minutes.

This isn't a home purchase.

Typically slice shops have the slice already cooked, and warm it back up in the oven.... so there should be no issue with them leaving it in longer. This is similar to most pizza shops in NYC. That being said, I've never ordered a slice to go - just full pies, but I'm sure if you ask they can get that done.

Yep, ordered slices from tons of places before, just figured they'd do all the prep work when the order came in and then put it under heat lamps until I picked it up. However, doesn't look like you can order slices to go from them online, so we'll just call and tell them to crisp it up (probably just call from their parking lot).

Aside: that's the thing I don't like about takeout - by the time you get things home, they're either cold, soggy, or both (especially fries and pizzas), which is why we're missing Jimmy's Egg, haven't eaten there since Feb or Mar, those hash browns would be pretty gross...

A slice is $3.50.

Go try one, it will take about 10 minutes.

This isn't a home purchase.

I've been there before, twice, and was underwhelmed (both by taste and floppiness), but wife hasn't and wants to try it, and we only do takeout once a week, and we're doing Tokyo this week, so we'll try it in the next couple of weeks. Personally, I don't care if we ever eat there, Sauced is more to my liking.

I was not meaning to sound judgy, by any means. I know there are numerous different styles of pizza, with different crusts. So what is good for me is not going to be good to everyone else. With non-NY style pizza, I like a crispier crust. But with NY-style pizza, I like the softer crust.

It was just odd to me the first time I had Empire's, since we had been to NYC and had a few slices at a few places there and they were fairly crisp, so that's kinda what I expected from Empire. But out of the thousands of pizza joints in NYC, I'd imagine that there are at least hundreds of variations on the way they're cooked and we just got some of the crispy ones.

I went today and it was surprisingly crispy. Ordered 2 slices. I've also been on the train of ripping them for undercooked/soft dough.

While I will say that one can certainly have a preference for dough/crust, there is a very important factor in Pizza and that's if the flavors themselves are good and combine well. while certain characteristics of the dough do change, and of course the texture changes immensely, there are other elements of the dough flavor that are the same no matter how it's cooked, and those elements combine with the sauce used the cheeses used, the meats/veggies/condiments etc. So undercooked or overcooked, there are certain things that are consistent and those things at Empire are generally very good (in my opinion).

I'm not even sure it's the best pizza in the metro, but it's still good pizza, relatively consistent and one of the few places you can order pizza by the slice, which is, I think, the main sell of the place.

I don't think I've been in over a year at this point, but I did frequent the place more in the mid 2000s.

But if that is their style, it works, since a 7.5 is a VERY high score for Dave Portnoy, especially for a non-Northeast pizza joint. No pizza joint is perfect for everyone, so you are right there.

I love the slices there. It is no closer to me, so I will still go to the Plaza location, though.

I love Portnoy's pizza reviews and first discovered him when I did a search for reviews of Imo's, which a co-worker constantly raves about. I thought the 6.5'ish score he gave Imo's was a very bad sign but after watching more of his videos, I realized a mid 6's score isn't bad for him.

I watched one video where he rated two slices from the same shop, both 9.6's. The second slice was so good he had to drop the F bomb to express how good it was. That's where I want to eat if I ever go to the NYC area.

Since Empire now has a location across from Trader Joe's, I look forward to finally trying it. And I'm definately a "crispy pizza" guy, so it will be interesting to see what I get at Empirre.

Come to think of it, I like to think I have a good sense of what is really good authentic Chinese food, Pho, sushi, Mexican food and burgers. But, there is a good chance I've never actually had GOOD pizza. Mostly chains and a few mom & pops (I thought Papa Angelos was good in the late 90's but took my wife there a few years ago and was NOT impressed) which may or may not represent really good pizza.

I love Portnoy's pizza reviews and first discovered him when I did a search for reviews of Imo's, which a co-worker constantly raves about. I thought the 6.5'ish score he gave Imo's was a very bad sign but after watching more of his videos, I realized a mid 6's score isn't bad for him.

He gave Imo's a 6.5?! Interesting. I've heard raves and I've heard "meh." I would have put it at 6.5 too the one time I had it.

Pizza, like BBQ, is among those where people's tastes and preferences really differ, so I try to refrain from actually hating on people's objections, if they list them out.

I love Portnoy's pizza reviews and first discovered him when I did a search for reviews of Imo's, which a co-worker constantly raves about. I thought the 6.5'ish score he gave Imo's was a very bad sign but after watching more of his videos, I realized a mid 6's score isn't bad for him.

I watched one video where he rated two slices from the same shop, both 9.6's. The second slice was so good he had to drop the F bomb to express how good it was. That's where I want to eat if I ever go to the NYC area.

Since Empire now has a location across from Trader Joe's, I look forward to finally trying it. And I'm definately a "crispy pizza" guy, so it will be interesting to see what I get at Empirre.

Come to think of it, I like to think I have a good sense of what is really good authentic Chinese food, Pho, sushi, Mexican food and burgers. But, there is a good chance I've never actually had GOOD pizza. Mostly chains and a few mom & pops (I thought Papa Angelos was good in the late 90's but took my wife there a few years ago and was NOT impressed) which may or may not represent really good pizza.


If you're looking I enjoy halls and providence.

If you're looking I enjoy halls and providence.

Yes, my Top 3 are Empire, Halls and Providence (in The Parlor).

Joey's gets honorable mention.

Just beware of Detroit-style Providence to go, the bottom crust ends up soggy. After we ate it, we realized why they serve it in-person on top of wire racks.

Plaza location to get a covered patio:

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Was wondering why they didn't do this to begin with.

Back to the future!

Very similar to what they had at their prior location just down the street.

Empire Slice House in the Plaza has reopened for dine-in business.

Empire Slice House in the Plaza has reopened for dine-in business.

i wonder if they wish they had opened months ago .... clearly Covid is not any better currently then it was then (and maybe it is worse)

The thing that frustrates me is that businesses still don't seem to understand how to be safer. For example, we've had generally great weather the last few weeks. On any day possible (temps between 60-80), your business should have any doors and windows wide open. That really increases the ventilation and makes spread less likely. Yet, I rarely see businesses take this simple step of keeping their door open. It's frustrating.

The thing that frustrates me is that businesses still don't seem to understand how to be safer. For example, we've had generally great weather the last few weeks. On any day possible (temps between 60-80), your business should have any doors and windows wide open. That really increases the ventilation and makes spread less likely. Yet, I rarely see businesses take this simple step of keeping their door open. It's frustrating.

with out an air curtain i don't think that is legal in Oklahoma

with out an air curtain i don't think that is legal in Oklahoma

You only need an air curtain if you have an open kitchen.

You only need an air curtain if you have an open kitchen.

ahh thank you for the clarification

The thing that frustrates me is that businesses still don't seem to understand how to be safer. For example, we've had generally great weather the last few weeks. On any day possible (temps between 60-80), your business should have any doors and windows wide open. That really increases the ventilation and makes spread less likely. Yet, I rarely see businesses take this simple step of keeping their door open. It's frustrating.
Then don’t go there. I’ll continue to franchise it and not be scared of virus that I have had and one that has a 99% percent survival rate.

You only need an air curtain if you have an open kitchen.

I've wondered about that and all the places that have roll-up garage-type doors. That *kind of* makes sense, but why only if you have an open kitchen? Contaminants from having open doors/windows (including bugs, flies, roaches, airborne whatever) can't get into the kitchen via the slot between the kitchen and serving area or under the kitchen doors or when the kitchen doors are open?

I've wondered about that and all the places that have roll-up garage-type doors. That *kind of* makes sense, but why only if you have an open kitchen? Contaminants from having open doors/windows (including bugs, flies, roaches, airborne whatever) can't get into the kitchen via the slot between the kitchen and serving area or under the kitchen doors or when the kitchen doors are open?

There are more laws around all this, I just know if you have an open kitchen you can't leave a large window/door open without a particular type of air curtain.

Define open kitchen? I consider S&B AA to be pretty open but they open their garage doors.

Define open kitchen? I consider S&B AA to be pretty open but they open their garage doors.


the city inspectors are very very inconsistent with their inspections about this and other things .. cap norms on the canal had to have an air curtain to open their bar side car on 10th was able to have a garage door and they have a fully open kitchen ...

Then don’t go there. I’ll continue to franchise it and not be scared of virus that I have had and one that has a 99% percent survival rate.

You are so brave. I wish I could be like you and not worry if I spread the virus in my community. Maybe someday! /s

You are so brave. I wish I could be like you and not worry if I spread the virus in my community. Maybe someday! /s
No one is asking you to be like me. Just stay home. Why is that so hard? This virus is serious and no doubt it can very negatively affect people. It does worry me but I’m not going to live my life caged up. Social distance and wear masks when you can. What is the issue?

No one is asking you to be like me. Just stay home. Why is that so hard? This virus is serious and no doubt it can very negatively affect people. It does worry me but I’m not going to live my life caged up. Social distance and wear masks when you can. What is the issue?

I was being sarcastic because you completely ignored my comment and told me to stay home if I'm "scared." How are either of your posts a response to what I wrote? You ignored the content of my post and just went on an unrelated rant... twice. Why respond to my post if you're going to ignore it?

To remind you, I questioned why restaurants aren't taking a simple, scientifically proven step (i.e., opening windows/doors to increase ventilation) to keep their patrons safer and community spread lower. Feel free to respond to that, but otherwise, you might as well just yell at the clouds because you're certainly not part of a conversation if you ignore what the other person is saying.

I was being sarcastic because you completely ignored my comment and told me to stay home if I'm "scared." How are either of your posts a response to what I wrote? You ignored the content of my post and just went on an unrelated rant... twice. Why respond to my post if you're going to ignore it?

To remind you, I questioned why restaurants aren't taking a simple, scientifically proven step (i.e., opening windows/doors to increase ventilation) to keep their patrons safer and community spread lower. Feel free to respond to that, but otherwise, you might as well just yell at the clouds because you're certainly not part of a conversation if you ignore what the other person is saying.
My apologies then. I went back reread. Not sure how I missed that but I see what you were saying. Yes I agree there should be more ventilation and it also seems like businesses should be utilizing UV cleaning more.

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The new store just doesn't have the same character as the old one. Great pizza though.

The new store just doesn't have the same character as the old one. Great pizza though.

You and I must be on the same wave length this morning because I was just musing about this before coming onto the site. I used the go to Empire a lot because 1) I loved the pizza and 2) I loved the character and atmosphere. I still love the pizza, but it definitely does not have character any more. I wish they had kept the original location or found a way to maintain the feel. I certainly understand the need to scale to meet the massive demand they had, though. I rarely go here now because it's just not a "destination" anymore (and partly because I've started liking Joey's more), but I hope they are still killing it.

That is funny, I was just looking at that picture and loving what I see as an improvement. Maybe more of an interior difference, not exterior?

That is funny, I was just looking at that picture and loving what I see as an improvement. Maybe more of an interior difference, not exterior?

The reason that I liked the old location so much ended up being one of the reasons we didn't frequent it as often. While I loved the smaller space and grungy vibe, the smaller space led to long waits and awkward spaces to wait. The new location feels more sterile to me, but it is nice to be able to walk in and grab a slice without waiting.

The reason that I liked the old location so much ended up being one of the reasons we didn't frequent it as often. While I loved the smaller space and grungy vibe, the smaller space led to long waits and awkward spaces to wait. The new location feels more sterile to me, but it is nice to be able to walk in and grab a slice without waiting.

Agree. It's really the interior for me that feels bland and sterile, whereas they did an awesome job at the old location with unique decorations on the wall and ceiling that gave it a really interesting feel and atmosphere. But, as you noted, at the new location you don't have the hours long wait: it's definitely more accessible to more people.

The new store just doesn't have the same character as the old one. Great pizza though.

+1

It was a wise choice - they ultimately crushed the pizza recipe which is why the people come at the end of the day. They needed to slightly alter the concept so that it could scale expansion (I actually thought they should have stayed in that location and then done the same Pizza under a different concept all over the region...but that's also risky). They definitely made the change at the right time.

The other factor at play is that Empire is not their only show anymore, so they needed a corporate headquarters and combining the 2 in one I think made the building make so much sense.

Their Nichols Hills location:

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That's not good, would hate to see this location close.

Given that their landlord has filed for bankruptcy this is not a good sign...

Hmmmm.

Dang, I went by on Saturday and noticed they were closed but wasn't able to see why.

Given that their landlord has filed for bankruptcy this is not a good sign...

they also got 100 mil in funding to continue ordinary operations ..

and are still actively developing .. https://www.businesswire.com/news/home/20210621005040/en/Washington-Prime-Group-Announces-First-Class-Office-Development-at-The-Mall-at-Fairfield-Commons

Dang, there go my dinner plans tonight. Hard to find decent pizza north of 63rd. I was thrilled when slice house went in there.

Dang, there go my dinner plans tonight. Hard to find decent pizza north of 63rd. I was thrilled when slice house went in there.

Try Venn Pizza in the Britton District. Darn good.

Thanks! I will, they are by the slice?

Thanks! I will, they are by the slice?

Yes.

And NY Style, similar to Empire.

Emprie is opening a location in the Edmond Railyard (east end; building with the mural).

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Did the other pizza place there close?

Did the other pizza place there close?

Oak City Pizza Company.

It's still open.

Did the other pizza place there close?

no it is still there and still really good ..

I think both can do well as they serve very different kinds of Pizza .. (Neapolitan vs New york)

Oak City is also adding deep dish to their menu.

Emprie is opening a location in the Edmond Railyard (east end; building with the mural).

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An Empire Slice House in walking distance of me for lunch, what a terrible development.