A garlic knot with every order it seems. I respect the hustle and will never turn down a free knot, I just wish it was better. Normally the knots are made from the same dough as the slices, and both had a very closed, crumbly crumb for pizza dough. Quite a bit of grease, but that’s always where the flavor is. A distinct crack when folded at the heel. Not my choice for a neighborhood spot, but it’ll do in a pinch - especially if you order the focaccia. It was surprisingly light with thick tomato sauce on top with some scattered garlic. Much more satisfying, albeit a bit gummy under the sauce.
