Now open in Kendall! Eleventh Street Pizza is the brainchild of David Foulquier, a native New Yorker, and his partner Danielle Hultman. The concept brings to life David's nostalgia for the pizza he grew up eating in NYC. The baking process starts with a sourdough mother that has been nurtured for seven years, fermented for 48-hours and then hand-pulled and hand-tossed to form round crisp pies and two styles of square pies made with local and organic ingredients whenever possible.
Customers generally enjoyed the food, noting it was fresh and tasty, although there were some complaints about specific items being cold or not prepared correctly.
Customer Service
Service quality was inconsistent; while some staff were praised for being friendly and helpful, others were reported as rude or indifferent.
Cleanliness
The restaurant was frequently described as clean, with positive remarks about the overall hygiene and condition of the facility.
Coupon Issues
Several customers expressed frustration over the refusal to accept coupons and issues with online orders, leading to dissatisfaction.
Operational Hours
There were complaints about unclear operational hours and being turned away before closing time.