Pages

5.183 TERRP 60(3.17) Sbarro: Mushroom / Sausage Pizza


-Cycle 5, Item 183-
7 (Mon) July 2014

-Italian-
Mushroom / Sausage Pizza

3.0

from Sbarro (Robinsons Place) [takeout]

in my apartment

-Ermita, Manila-

solo

TERRP (Try Every Restaurant in Robinsons Place), Phase 3.  In Manila since January, here through October under the current contract, living above Robinsons Place, I've been eating my way through the mall.  As far as I know, nobody has ever done anything like this, my unique contribution to the city's food/blog scene.  I did all the restaurants on the 1st floor (currently 36, down from the initial 40) and the 2nd floor (currently 7, down from the initial 14).  Now, I'm on to the restaurants on the 3rd floor (currently 28, 2 of which were already covered during Phase 1).  Then, once Phase 3 is complete, time permitting, the 4th floor.  Henceforth, however, I'll take them as they come, no more pushing the agenda; if I don't finish, no big deal.


This is the 60th in the series, the 17th on the 3rd floor.  Padre Faure Wing.

All restaurants on the 1st floor:

- 39(1.36) Apr 2 / Cabalen (Filipino) (see 5.087 Buffet Scraps) / 1.5 / $$

All restaurants on the 2nd floor:

- 45(2.07) Apr 30 / Recipes (Filipino) (see 5.115 (Chicken) Gisang Gisang) / 3.0 / $$

Previously covered restaurants on the 3rd floor:

- 12(3.01) Feb 6 / Healthy Shabu Shabu (Japanese) (see 5.032 Fish Fillet Set) / 3.0 / $$$
- 19(3.02) Feb 20 / Shanghai Cuisine (Chinese) (see 5.046 Seafood Chop Suey...) / 2.5 / $$
- 46(3.03) May 7 / Casa Ilongga (Filipino) (see 5.122 Pork BBQ + Ginataang Pusong na Saging) / 2.0 / $
- 47(3.04) May 9 / Yellow Cab (American) (see 5.125 Tribeca Mushroom Pizza) / 3.0 / $$
- 48(3.05) May 12 / Mr. Pares (Filipino) (see 5.127 Pork Caldereta) / 2.5 / $
- 49(3.06) May 14 / Chin's Express (Chinese) (see 5.129 Sio Mai Mami) / 0.5 / $
- 50(3.07) May 15 / Westwood (Filipino) (see 5.130 Chicken Inasal) / 3.5 / $
- 51(3.08) May 19 / Fivestar Family Restaurant (Southeast Asian) (see 5.134 Beef Redang...) (Indonesian) / 3.0 / $
- 52(3.09) May 20 / Idang's Grille (Filipino) (see 5.131 Inihaw na Pusit + Adobong Kangkong) / 1.0 / $
- 53(3.10) May 21 / The Old Spaghetti House (Italian) (see 5.132 Pepper Crusted Fish Fillet...) / 1.5 / $$
- 54(3.11) May 27 / Davao Tuna Grill (Filipino) (see 5.142 Grilled Tuna Belly...) / 1.0 / $
- 55(3.12) June 2 / Mongolian Quick-Stop (Mongolian) (see 5.148 Mongolian Bowl) / 2.0 / $
- 56(3.13) June 8 / Ajisen Ramen (Japanese) (see 5.154 Kakuni Ramen) / 2.5 / $$
- 57(3.14) June 9 / Fiesta Seafoods Foodhaus (Filipino) (see 5.155 Seafood Grill) / 0.5 / $
- 58(3.15) June 17 / Kim n' Chi (Korean) (see 5.163 Bibimbab) / 1.0 / $
- 59(3.16) June 22 / Tiktilaok (Filipino) (see 5.168 Hearty Garlic Roasted Chicken) / 1.5 / $

 In nearly 20 years of experiences at the Sbarro branch in Korea, I've never eaten anything but the pizza; I encountered many Sbarro branches while living in New York but never bothered to try it.

Sbarro is an Italian restaurant chain.  Started in 1956 as a grocery store and deli in New York City by the Sbarro family, recent immigrants from Napoli, Italy.  After expanding the business to multiple locations, the first restaurant was opened in 1970.  Now over 1000 restaurants worldwide.  Menu leans towards Italian-American favorites, such as chicken parmesan, spaghetti & meatballs, and of course pizza.

Very reasonable prices, all slices well under 200 pesos, each big enough to constitute a decent meal for most, though I'd need at least a pair.

The pizza was good.  Not wanting any of the ready-to-go choices, I ordered a whole pie: half mushroom, half sausage.  The toppings were serviceable, same with the cheese and sauce, not expecting much from a chain.  The crust was what is often referred to as "New York style," dry and thinnish--essentially the same as mainstream pizza crusts in Italy, but nowhere near the more specialized paper-thin Napoli-style crusts (see generally 2.151 Pizza D.O.C.).  But overall, a respectable representation of the form, probably the best American pizza that I've encountered in Manila thus far (see for comparison 5.124 Tribeca Mushroom Pizza).  

Another key aspect of New York style, just as important as the crust, is the size of the slice, big and wide enough to be folded in half, which is how New Yorkers eat it, as when they're eating on the go.  

Not skimpy on the toppings.

No comments:

Post a Comment