888: It's More Than Great Pizza
What makes it better than the rest? The answer is owner Dan Campieri's secret dough recipe. It's my guess, that in this pizza-obsessed town, there aren't a lot of pizza restaurants that still make their dough from scratch. Many years ago it became a lot less expensive (when you consider labor and ingredients) to buy pre-made frozen dough balls from local wholesalers, and so that is what most local pizza joints do. Some of the worst places in town even take a shortcut there, opting instead to buy the frozen pre-made pizza crust that needs merely to be thawed. Sadly, this tragic excuse for pizza dough has become par for the course. At 888, that's certainly not the case. Campieri makes the dough himself, every day, from scratch. It's time consuming and labor-intensive, no question; but is it worth it? Absolutely.
888's pizza is, in fact, Buffalo-style--meaning that the crust is neither the thin, Roman style crust NYC is famous for, nor the deep-dish version of Chicago-fame. It falls somewhere in the middle. But the quality and flavor do not.
And before we go on, I should make it clear that there's no delivery and you can't get take out; substitutions and half of this and half of that aren't allowed either. You can add some additional toppings to the pizza combinations that already exist on the menu, of which there are more than 20. What's with all the rules, you might ask? You wouldn't be the only one. We've even had comments online from people upset that they can't get their new favorite pizza to go. “If I wanted to do it like that,” Campieri told me last week, “I'd have bought one of these cheap storefronts and been open in a month. But that's not what I want, that's not what I'm trying to do.”
Campieri explains to me that the quality of the pizza would be compromised if he had to produce too many too fast. He wants people to sit and enjoy the pizza piping hot, not after it's spent 10 minutes in a box on top of the oven waiting for you to pick it up and then drive it home where you won't take your first bite until 20 minutes later. I liken the passion he has for his product to that of Seinfeld's 'Soup Nazi', though he's much, much friendlier than that.
Up until last week the menu was limited to pizzas and a few side dishes, and Campieri--who makes it very clear that he is not a cook--was doing all of the work in the kitchen. “I know how to make pizza, and I know how to do it well, but I'm not a chef or a cook.” His new kitchen staff, headed by Chef Matt Davis, has developed an expanded menu featuring burgers, salads, sandwiches, pasta and entrees. "I'll still be making the dough and the sauce," Campieri said, "I can't trust anyone else to do that."
During my visit I enjoyed a sampling of a dish called Veggie Penne and some stuffed banana peppers. The simple but delicious pasta dish consists of penne tossed with creamy feta cheese and fresh tomatoes, portobella mushrooms and artichoke hearts which have been sauteed with garlic and olive oil. Other pastas on the menu include a penne made with hot Italian sausage, spinach and asiago and a shell pasta served with red or white clam sauce. The banana peppers were stuffed with sausage and three types of Italian cheese. They were well-prepared (in my experience they are often undercooked or taste of the walk-in refrigerator) and the stuffing was rich and tasty.
What else is on the horizon for Campieri's 888? A large, back patio with a strict non-smoking policy, and maybe some art for the walls. “I had someone that was anxious to hang their work here, but it didn't pan out,” Campieri said. With ceilings almost 14' high, and lengthy walls, 888 would be a great opportunity for any artist looking for a gallery. “If you know anyone that would be interested, just have them give me a call.”
Campieri's 888 Main
888 Main Street, Buffalo, 14202
716.362.0161
www.campieri.com
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Comment Options
Metropolis
AKA "Tre Otto"
Good stuff here. Now we must go back to try the pasta.
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MEC
No pictures of the pizza???!!?!?
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mbhxam
It would be cool if you could at least order half-pies so you could try several during a visit...regardless, i will def check the place out...
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icecreamsub
anyone know their hours? seems like so many eateries downtown have really limited hours catering to the mon-fri lunch crowd...
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ShampooGirl
They're open Tues - Sat 5-11 PM.
The pizza is awesome!
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ChristaSeychew
ice cream sub-
Hours are Tuesday through Saturday from 5PM- ?. A nice bar too, though they only serve beer and wine.
MEC-
Follow the links in the story to previous stories or to their website for photos of 888's pizza. This story was really about the additions to the menu, so I thought that photos of the new stuff was the way to go.
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lebowski
Finally got down to this place over the weeknd. Great pizza. Some of the best Ive had in a real, long time. Heres a few suggestions: 1. Offer pitchers of beer 2. Hang some art/photo or something on them bare red walls 3. put a TV in the bar for the bills and sabs 4. Dont mess with the pizza, its perfect.
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r129
The pizza here is definitely some of the best I've ever had. I'd like to see some more interesting draught beer choices. Maybe a rotating selection from Flying Bison and/or Southern Tier.
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Biniszkiewicz
I wish every restaurant would serve Southern Tier IPA. I try everything else, keep coming back to that one. Best beer in America.
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klondike54
I've been to 888 a dozen times since December. The pizza is probably the best I've had (I do crave a Brooklyn pizza baked in a coal oven now and then - Different kind of pizza).
I don't care for the takeout policy but I understand Dan wants to prepare a superior product. I've found that dropping by and having a few glasses of wine or beer while eating the perfect pizza is quite enjoyable. The staff is friendly while Dan is upbeat with a good sense of humor. Dan won't give me any of his pizza secrets though.
Glad to see the expanded menu. Might be a while before I try the new items. Like that pizza too much.
A note from my son - As the restaurant evolves he hopes to see some other draught beers.
Oh - Did I say they have great pizza?
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dpbflo
This pizza is definatly one of the best I have had. From the looks of the picture and the description looks like they changed their stuffed peppers (from what they had months ago). Good Idea. I will have to give them a second try.
Biniszkiewicz have you ever had Dogfish 60 Minute IPA? Its a good one. We have it at Charlie O'Briens and theres a few other places I know that carry it Gene McCarthys in the ward being one. Seems to be a big hit all around.
Dan keep the TVs out
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dagner
Why are they NOT open for lunch? With their proximity to this large medical campus with few dining choices around, they might reconsider their hours. When I visit a company's site nearby, I'm always on the hunt for a lunch place. (The Anchor Bar is notroiously slow midday.) In the summer, work teams from the campus are often seen heading deeper west in search of a restaurant. Ever since the Asian bakery closed there's been a void.
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Biniszkiewicz
dpbflo: I have tried that and it is good (didn't know it was available locally; I sometimes buy some Dogfish varieties when in Philly visiting sister). Thanks for the heads up.
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ChristaSeychew
Opening for lunch isn't always a good idea. I don't know what Campieri's reasoning is, but the lunch business is tough. Everyone basically sits down and gets up at exactly the same time, everyone is in a hurry and no one wants to spend more than $10. If you're selling pizza made from scratch that needs at least 20 minutes to make and bake, lunch is going to be rough.
This business would have to bring in a separate staff to do as much work as dinner in half of the time for less money (in sales and tips for the staff). Lunch isn't always the way to go. Not that my reasoning is always the case, but it's often why the lunch biz isn't as easy and lucrative as it looks. Campieri's is a family-owned place with a tiny staff. I would imagine that they will add the service when they're ready.
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pinehill
Biniszkiewicz,are you related to Bob or Esther in any way thanks hetjr@sbcglobal.net
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BuffedOut
Whatever happened to the name Tre Otto for this location?
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marks
Love this place!!!!
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regurge
Me hears say that this place has Local artist AJ Fries too! A snarky quick and sarcastic comment with your pizza....fabulous. Call me when you get a TV and a worthwhile pie, 'till then I'll be at the bar of trattoria aroma. And guys Dogfish is old news and available anywhere, their 90 min pale ale is one of the ten best beers in the world
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Melissa08
We love their pizza!!! We have been there many times since it opened. Dan is terrific and he has such a passion for his product. While I agree with others about the take-out policy, I completely understand Dan not wanting pizza boxes sitting around with his delicious pizza sitting around until someone finally comes in to pick it up. Besides, sitting at the bar and enjoying a couple slices with a drink and good conversation with others, or even Dan, at the bar is enjoyable! It is so wonderful to see others in the area finally getting a clue about where the best pizza is at!
Melissa and Todd
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BFLORome
I give this kid a lot of credit--he's a 'pioneer' of sorts and I told him that. The pizza is good--tried 3-- the best was the 'traditional' with anchovies. Suggestions: Don't let the wine vendors sell you--the list should be predominantly euro-focused. The house red and white should be Italian. Bottled Italian beers would be a big plus. Move to a linen table cloth covered with paper you can change after every table turn. The brown plastic stuff takes away from the ambiance. The place needs art work badly. A cost-saving suggestion and a great promotional idea would be to feature select local artists and their work. You can have an opening party to allow the artisit(s) to invite people show off there stuff and get instant business and exposure as a result. Good luck.
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BFLORome
I give this kid a lot of credit--he's a 'pioneer' of sorts and I told him that. The pizza is good--tried 3-- the best was the 'traditional' with anchovies. Suggestions: Don't let the wine vendors sell you--the list should be predominantly euro-focused. The house red and white should be Italian. Bottled Italian beers would be a big plus. Move to a linen table cloth covered with paper you can change after every table turn. The brown plastic stuff takes away from the ambiance. The place needs art work badly. A cost-saving suggestion and a great promotional idea would be to feature select local artists and their work. You can have an opening party to allow the artisit(s) to invite people show off their stuff and get instant business and exposure as a result. Good luck.
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Epicurean
I have heard great things about this place... The only thing is I sell food for a living and the owner doesnt really think he is one of a select few that is making his own dough ??? Does he ? Primarily 90-95% of all pizzeria's make there own dough. All Trumps and Hummer are the brands of choice
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bhorvath
I've sinced moved from Buffalo, but when I read about the no take out my first thought was 'I got take out pizza from Aroma and it rocked'...then 'does he think we are so stupid we don't understand he wants to trap people at the counter for a pint?'.....
C'mon, those comments about "that kind of place" are well,....
Made me post again I guess is what I'm saying...
Get off the high horse brohahn...it's pizza
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pizzamaker
bhorvath, stupid? I wouldn't use that word but the to-go menu's were in my car ready to go to the printer when I read your post. stupid people think they are right when they are wrong! I hope you don't have children. I didn't do to-go because for the first 5 1/2 months I was the the only one in the kitchen and it was too busy for me. Now we are ready to handle the extra workload. Get ready, take-out starts next week!
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Epicurean
Pizzamaker needs to get a life. His products are sub-standard. The place is filthy. He's got some balls charging the prices he does for the product he puts out. Iv'e had better pizza at John & Mary's
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WIGS
Campieri's 888 Main has some of the best pizza I've ever had in my life. I went there last night with newly made friends after volunteering for the downtown housing tour segment of Buffalo Homecoming and we shared a couple of pizzas and an appetizer of deepfried eggplant strips which were also very good. The sauce on the pizza is simply delicious! and the owner only chooses the best cheese for his "pies." and you can tell the difference that quality makes.
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PaulBuffalo
1. Does Campieri's get their mozzarella delivered fresh daily? (Packaged doesn't cut it.)
2. Are they using a wood-fired or coal-fired oven? (Electric ovens are a poor compromise.)
3. Why doesn't their menu include the pizza margherita, the standard basic pie with sauce, mozzarella and basil leaves? (It takes talent to make a great-tasting pie with these few ingredients. Most avoid it.)
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ChristaSeychew
Campieri's specializes in Buffalo-style pizza. They do it better than anyone else in the area in my mind. He's not trying to make Roman-style pizza, NY-style pizza or Chicago deep dish. Every story clearly states that it is Buffalo-style pizza, for which a wood-fired oven would not work. IMHO, the toppings of a Buffalo-style pizza have to stand up to the density of the crust and the flavor of the sauce. Many traditional Italian pizza combinations would not be as good on a Buffalo-style crust. Just sayin'.
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