Palermo

Palermo has a case of schizophrenia. First it opened as a Turkish Woodfired Kitchen about a month ago, then just two weeks later (or thereabouts), it reopened as Palermo, an Italian restaurant.
Whatever its identity, Turkish or Italian, doesn’t seem to have any bearing on the quality of pizzas it churns out. The guy in the kitchen is clearly the same one, and until he fixes the way he cooks these basic Italian staples, this place will remain very much a miss than a hit.
Anyway, on to the pizzas. The base was far too thick and doughy the first time (when it was Turkish) and I would go so far as to say it was raw. Second time round was slightly better, but still the same problem, thick, soggy and limp — the toppings just slide off. Taste is alright, but when the base is that bad, it’s not really pizza. The garlic bread on the other hand, is nice, crisp and cheesy.
Fix the base! ‘Nuff said.