Serious Eats - seriouseats.com

i think is more a function of the writer's age, than the food itself.

i associate many of those items with the 70's. and one or 2 w/ the 60's

my review of this place from a few years ago on another site:

The concept is great here, but something is lacking in the execution, and that something is salt. I'm all for healthy eating, and I really wanted to love this place, but...
while the toppings are delicious and creative, the crust, which to me is make or break on a pizza, tastes flat, because of a real lack of salt in the dough. Salt has been demonized out of proportion to its deleterious effects, which only exist if one already has certain conditions, like high blood pressure. Perhaps they could still offer a low salt crust, and add one for people who want crust to have more flavor than cardboard.

how could the chemical composition of the water NOT effect the quality of the pizza. the simpler the dish, the more impact the water will have on it, and pizza dough is flour water salt and yeast. water is a HUGE component.

there are many other issues eg sauce, cheese, oven temp, mixing technique, - and no one is saying that the right water automatically amkes a good pizza - that would be a logical fallacy not being claimed anywhere - ie saying it can't be the water because i've had bad pizza in NYC, makes no sense

and for those posters who said otherwise i have read of several places in cali that do mix their own water/mineral mix to approximate NY water.