Sal's NY Pizza — Restaurant in Hampton

I've ordered from Sal's on several occasions and I've never had an issue, however my most recent experience was horrible. I was told that I was speaking to the owner when I had placed my order, if so, he needs to no longer answer the phones and just stick to managing the restaurant. He was extremely rude. I had 6 orders to place, he spoke over me, rushed me off of the phone, didn't even take the card info to pay for the order. My co worker had to call back to pay and to verify that the orders were in fact correct. He was rude to her as well. The food was delivered about a hour later, I made sure to check through the boxes because I knew a mistake was made and I was correct. A salad was ordered, he was told at least twice that oil and vinegar was needed, yet he had given us ranch instead. The driver contacted the restaurant notifying him that we no longer wanted the salad and to refund the money, the owner refused. He said that another driver was on the way to deliver food for someone else and the correct dressing would be provided at that time. He thought that we had asked for ranch dressing. I ended up speaking directly to the owner and explained that we were on our lunch break now, unless the driver was 30 secs away, the salad was a waste. We went back and forth, he said he would give us a refund for the salad and that I was no longer allowed to order my food from his establishment. Well the driver that he had made reference to showed up a hour after we had gotten our food and we were never given a refund...

By the slice pizza joints are few and far between in the peninsula. Sals has an interesting process that allows for quick turnaround prepared hot. Their double bake method yields a crust that is pleasantly crispy even though it developes some moisture overtime on top the slice - a symptom of their process I believe. Their pizza is beyond serviceable and that's what you want from a quick and cheap lunch. I frequent Sals whenever I have an itch for some pizza but am not interested in packing away an entire box at $20+ a hit. Don't expect this to be a mindblowing slice, but you can expect it to be consistently satisfying.

If I had to give a note, I would recommend a restrained hand on certain ingredients. While the generosity on the toppings is certainly welcomed and appreciated, some ingredients like onions, unless expressedly requested, don't require the same amount of volume to make an impact and could overwhelm the entire bite. I would say to simply dial back on the aromatics, but everything else is excellent.

Service is quick and without pretense, making it comfortably casual and the proprietors seem to be upstanding.

I would classify the interior as functional. If you have to eat in their establishment, it's perfectly fine for that, although I prefer to eat my pizza after it's been rested for just about 5 minutes, so I might as well just take it to go.

Highly...

I have ordered food from other salz pizza locations and everything was amazing but I was a little disturbed and disgusted tonight when I came in. The two staff members I talked to were friendly enough but while I waited for my food I was not impressed the the rest of the staff. I was in the store all of 10 minutes and in that time I saw at least 7 people in the kitchen area and only saw one person wash their hands. I saw zero use of gloves and people walking around the kitchen without proper hair covers that needed hair covers. A cook removed a piece of bread from the oven with his bare hands and he was not the person I saw wash his hands. Another person was standing in a group of four people talking while stroking his beard (no beard guard and did not wash his hands after) I saw two people eating food near the preparation of customers food. I saw staff drinking from cups with no lids or covers on them and they set those cups on top of prep areas around food that would be served to the customers. Not trying to be nag but all of these things are covered or should be covered in company training or a simple food handlers class. I have worked in the food industry for years. It is important as a cook or a chef to make sure you are doing everything you can to prevent contamination of food and foodborne illness. Your customers health and lives are...