Now with umlauts!
As you can see, TOMᾹTO TOMÄTO is not just a pizzeria - it's also a pour house, a fact reinforced by the presence of something my classically handsome source calls a "bar":
My source, a witty and articulate writer, also tells me that TOMᾹTO TOMÄTO plans to make a lot of dough. How, you might ask? With this:
No standing here! My clever, well-read source tells me that TOMᾹTO TOMÄTO has seats.
My rakishly good-looking source tells me that people in the pizza business call these "ovens."
But these are ÖVËNS.
My overall first impression is that it looks like a pretty nice Remo's-style pizza joint. It'll be a welcome addition to an area that is underserved by pizza-flingers. And umlauts.
PS: Biagio Express update: I had their ciabatta sandwich with veal ricotta meatballs, roasted red peppers and olive oil, and Parmesan reggiano. It was delicious - and HUGE. The ciabatta in question was probably about a third of a loaf! You should definitely come down and check them out.