@rvabusiness: Due to trademark conflicts, new name for Michaels Pies & Pints –> 304 Pizza Bar http://on.fb.me/1bK0eBj
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Tagged 304 Pizza Bar, Michael's Pies and Pints, restaurants, Robinson Street
Quickest name change ever. What happened: RT @fanofthefan: Michael’s Pies and Pints is now 304 Pizza Bar http://t.co/8rbjDKbzwC #rvadine
@robeymartin @fanofthefan Someone out of state (Indiana I think?) plans to open a franchise here with the same name, claimed infringement.
@robeymartin @fanofthefan There should be laws against this. Stop it, RVA! #rvadine #lol
RT @robeymartin: Quickest name change ever. RT @fanofthefan: Michael’s Pies and Pints is now 304 Pizza Bar http://t.co/bNoPrGnFyT #rvadine
@rvabusiness @laptopmnky @fanofthefan Have y’all been? The owners of the name have a lot of work in front of them.
@robeymartin @rvabusiness @fanofthefan A few times but wasn’t eating. Urbanspoon/Yelp does not make it look like a good idea.
I had the pizza. The crust is rock hard and really heavy, slightly burnt on the bottom. I don’t think they’ve perfected the process yet. But it’s better than Chanello’s.The dudes say they may start delivery. The point of the place is to be a loud bar and catch night traffic coming from Main and Robinson – just be another stop for bar crawlers.
I haven’t been but thought this review was rather fitting:
Don’t go. There are too many other real pizza ideas in our footprint. Wait & it’ll be a dry-cleaners before long..
Now, if avg beers and no-personality spots are your fancy, you won’t mind this at 1am. Truth hurts.
Burnt or charred? Big difference. And was it intentional? A good char on a crust is delicious!
Way to support local business @cb
I don’t support local businesses that are owned by greedy people that are harmful to the community. I’m not saying 304 is that, but you have to think and evaluate, and not automatically support businesses in proximity. The guy that owns it runs Commercial Taphouse, and that place is done right.
@Ben – I thought burned because the crust was so hard and there was more soot that you’d usually want. It came with a knife, but it was still really hard to cut.
So I assumed that the surface of the oven was too hot and not enough heat was getting to the top of the pizza. So they bake it until the cheese is done right, but the bottom is a little overdone. This will be fixed over time as they get used to and adjust their settings.
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