A Slice of Heaven\nAs soon I walked into Pomo Pizzeria for the first time, the smell of fresh pizza cooking in the fire oven filled my nose. I was automatically drawn in and my mouth began to water. As I looked around inside I felt as if I was in Italy. The way that Pomo is set up reminds me of the pizzerias in Italy. To add to that affect I listened to the people working there speaking in Italian. The language is so beautiful and really added to the overall affect that Pomo gives a person. There are two parts of Pomo; there is the Pomo part, which is the restaurant, and there is the Forno Fabbri part, which is the market. The Pomo side is more of your typical restaurant where you get seated and are served by waiters. The Forno Fabbri part is more casual, and everyone seats themselves. At Forno Fabri a customer can also order cheese tester plates, sit at the bar, and order coffee. In the mornings the customers can order sandwiches and slices of pizza, but when night comes it transforms into a more sophisticated setting, yet still manages to keep that casual feel. The two parts of Pomo are separated by a wall covered in oils and balsamic vinegars that people are able to buy and test. There is always someone there to help the customers test and buy the oils and vinegars. I thought it was very nice that the customers are able to buy the products that the restaurants use. Selling oils and vinegars straight from Italy makes Pomo more unique than a typical pizza place. In addition to that, in the Forno Fabbri people can pretty much buy anything that he or she eats. Bread, meat, cheese, Italian sodas, and more are sold daily. This is a very unique quality and not many restaurants do this. This is one of my favorite parts of Pomo because not only can I enjoy their food when I dine in, but I can also take it with me and use it to make my own food at home. The owner, Stepheno, is constantly in Forno Fabbri checking upon everybody and talking to the customers. He makes sure everything runs smoothly. This makes the market seem more personal and family based. The customer knows that this is as authentic as it gets. Both the Pomo part and the Forno Fabbri part sell pizzas. The main difference between the pizzas is in the Pomo part the pizzas are made in a fire oven, and in the Forno Fabbri part the pizzas are made in an electric oven, which makes them crispier. I like that the customer has an option of how their pizza is cooked. One great thing about Pomo as a whole is the amount of options and control the customer gets in how and what they order. Crossing over to the Pomo side, it is more modern and American feeling. You have the typical restaurant lay out; the customers are greeted by a hostess and served by a waitor or waitress. Everyone is very friendly and respectful, which makes the experience of going out to eat much more enjoyable. There is always someone there to help and answer questions, but they always do it with a smile on their face. Even if the restaurant is packed they always manage to ask if the customer needs anything. The staff on the Pomo side is very reliable and helpful. A customer is never waiting to get their order taken or waiting to get their waters refilled because the staff is on top of pleasing the customer. In addition, all the waiters, waitresses, and bussers all have the exact same uniform making it easy to spot one of them if someone needs help or has questions. This also makes the place looked more organized and put together. The people working there are always top notch and clean looking. All the workers on Pomo have their hair pulled back, so a person does not have to worry about getting a hair in your food. People are constantly cleaning and organizing, which personally makes me feel more confident in the sanitation of my food and surroundings. Even the bathrooms look spotless. Everything is well organized and is always clean and sanitary looking. This is a very important quality for restaurants to have because many people worry about germs and sanitation when eating food. The customers can even watch their food being made because the kitchen is all open, so the people eating at Pomo do not have to worry about anything fishy happening in the kitchen. One of the most entertaining parts of Pomo is the fact that the customers can watch their pizzas being made and put into the fire oven. I was memorized watching the cooks flip and twirl the pizzas in the air. It was truly a site to see. \nOverall, my experience with Pomo Pizzeria and the Forno Fabbri was very pleasant. I highly recommend anyone to this place if they want great and fast service, wide range of options, authentic Italian food, and someplace very clean and trustworthy.
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