text: Holy smoked provolone I love this place! The only close second is Libretto's and their location in Ballantyne leaves much to be desired on taste and service...although they do have nice outdoor seating and ambiance. When it comes down to just taste I pick Tony's. You know pizza is good when you don't want toppings, side dishes, condiments, etc. When just a plain slice of hot cheesy goodness is heaven in your mouth, and you start wishing you could eat your weight in it. \nI am not sure if it's true, but when Tony's first opened one of the employee's told me their crust was so crispy and good because they use water from New York. I am not sure if this means they ship it here or have some sort of reverse osmosis time/space travel machine, but it's great. Tony's crust HAS what many \"New York Style\" pizza restaurants in the south lack...crunch. Your pizza should have so much cheese it runs of the slice, the cheese should be so salty and delicious you could eat it alone, the sauce should marry the flavor of garlic and oregano on your tongue, and if you have to fold the slice to get its entire girth in your mouth then it should snap almost in half! I grew up mostly in Massachusetts, but I come from New Yorkers and I know good pizza...Tony's is good pizza!