KRAL PIDE — Restaurant in Paterson

When me and my friend arrived at Kral Pide, it was relatively empty, and we tried to order lahmajoon, however, the waiter did not take our order, and told us it would take at least one hour for the lahmajoon to be prepared, and forced us to order other things. We ordered a pide and after that new customers started to arrive. I counted at least 5 new tables (one of them was very big, around 12 people size), and they served all those 5 tables lahmajoons within half an hour time frame. Meanwhile, we did not even receive cutlery and the soups we ordered. We ate our pide and left the place leaving $0 tip for the $0 service. Historically, I always tipped these people %20-30, but they absolutely lost me with their behavior.

I also read other customer's reviews here and saw how Kral Pide responded, which is one of the other reasons I wanted to write this review.

Kral Pide is very pricy, which could be okay if they have an A+ service and restaurant, but you cannot just have NYC prices and do not even serve tap water to the customers leaving aside all the other good service criteria. I see Kral Pide responded to the price criticisms by saying they use organic ingredients, which sounds like utter and complete nonsense. If they really claim that, they need to show certificates, otherwise, it is safe to assume they see the customers as cash cows, which is a problem for many other restaurants in US serving similar cuisine.

They think they can make quick money by ripping people off, and running understaffed service with compromised quality, but in the long run, this mentality is always doomed to lose. I hope they change their ways and become professionals in their jobs, but this gave me the opportunity to explore a bit. There are two other pide places on the same street, which I visited today, and I can confirm that they both had better pide and lahmajoon, and much superior...

The world is fascinated with Pizza. No matter where you go, you will find pizza, and in quite a few places it is considered as a “local food”. The local pizza in Argentina (for example) is distinctly Argentinian (and delicious). Likewise, Brazil has its own Brazilian style pizza, which is far more creative than Pizza in New York.

Fortunately, in NY / NJ we get Napolitano, New York, South Jersey / Philadelphia (Tomatoes pie), Chicago, Argentinian, Brazilian, Albanian, … you name it, we have all kinds of pizza.

One style that is growing in popularity is Turkish Pide (Pizza) and Lamacun. Just within a few miles from Montclair NJ you find Pide 28, Dervish, Park Pide, Star Pide, and Kral Pide (new kid on the block). On any given day, you cannot go wrong picking one of these joints.

First what is the difference between Pide and Lamacun. Lamacun is one of the many traditional signature Pide (perhaps one of the most popular).

Lamacun has a paper-thin dough crust (Pide has a thicker New York style crust). Lamacun has an equally thin (thiny thin) layer of tomatoey minced meat (and bell pepper) topping (Pide has the usual Pizza style toppings). Lamacun is round (Pide is a boat or canoe shaped). Lamacun I love (Pide I merely like but you won’t have to twist my arm to go out for Pide).

My lunch today at the new joint Kral Pide (818 Main St, Paterson, NJ). Lamacun was amazing. Beautiful thin crust with some color, and zero flop.

The way it was traditionally eaten, you spread the fresh tomato & onion salad on the Lamacun,, squeeze some lemon juice on it, then roll it up and eat it like a wrap. It was traditionally eaten on the go.

Don’t forget to have some homemade Aryan (slightly salty and sour...

I'm leaving this review to share a mixed experience at this restaurant. While the Lahmacun and Pide deserve a full 5 stars for their exceptional quality, the management and customer service are deeply disappointing, meriting only 1 star. Unfortunately, their handling of customer issues and respect towards patrons is severely lacking. For instance, I ordered Kunafa along with my meal and was dissatisfied after just one bite—it was a disaster. When I returned it, I was initially charged 50% of the cost, with the claim that this is standard practice in America. It took a lengthy discussion with Sedat, the manager at the time, to clarify that this is not the norm, and he eventually refunded the remaining cost. Regrettably, this experience has convinced me not to come here anymore and go elsewhere instead and to advise friends to do the same, especially given the comparable alternatives nearby. This restaurant has definitely lost a customer due to their poor management practices -...