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'Bold text'' == Pontillos In The Basin Chicken Wings Salads Subs ==
 * Pizza parlor

Establishment
There is a flight of stairs that has to be climbed before entering the place, with a screen door that has seen its' hinges life- more than surpassed 30 lives. The inside is mostly kitchen, with little room for the pick-up patrons to assemble and watch the crew work their magic, while picking up their pie(s) and other goods. There are picnic Tables out front in the lawn for the patrons that either ride their bike in for a slice or just some outdoor relaxation and chow for anyone, that can't wait to dig in! There are cold drinks available as well, to wash down the deliciousness.

About
This is in reference the the best pizza makers in the Rochester area, but more importantly the Best of the Rest, that I have found. Their pizzas, I have devoured for more than 35 years and yet the business has recently celebrated over 70 years of making the pies for Rochesterians. The most celebrated thing about the pizzas is the crust. The making is done with traditional means and is cooked with non-traditional oven. They don't use the stone hearth baked method, they use the ovens in which the pies are laid right on in there. The crust can be done in both the traditional thickness and thin. They have added Buffalo pizza to the menu recently (2020?). The red sauce used is not sweet nor tangy, it is medium with bold tomato taste. My first pie was from the Spencerport location back in the 80's and I was hooked. They added the parmesan romano to the pie as soon as it came out of the oven. Back to the Basin: If you prefer chicken wings there are several varieties to choose from. If you like your wings crispy, just let them know and you can get that way! The place is seriously busy on weekends and for good reason. The toppings are not skimped about. There is sweet sauce and Bleu cheese available as you cash out. The staff is attentive and happy to serve you. You get your moneys worth and your stomach agrees! '''