I love pizza. All kinds of pizza. Depending on the day I get a hankering for a super crispy thin crust pizza, or if I’ve been out the night before I like to indulge in a thicker Buffalo-style pizza (but not as thick as Chicago style, which I don’t even think is served anywhere in Buffalo.) That’s why, when I saw that the former Sample Restaurant in Allentown was scheduled to become a pizza place called Crust Pizza Bar, I was happy. For me there’s never such as thing as too many pizza places, and eventually the best pie wins, right?

My wife and I don’t have a favorite pizza joint in Buffalo. We have a few that we like to go to depending on the night (we’re not big on lunchtime pizza). Whenever the mood strikes we make a split decision where we will be ordering from. First we decide on the style, and then we decide whether we want to sit-in or take-out. Typically we order pizza once a week. We also welcome new pizza places into the fold with welcome arms. After all, how else do we ensure that Buffalo remains a pizza-lover’s city?

Crust’s gimmick? It looks as if this place is going to have an actual pizza bar (like a salad bar) where customers will be able to add their own toppings before they hand off their pies (maybe even slices) to the chef who will then cook the custom creations to their liking. It’s kinda like making your own pizza at home without the headache of making the dough, preparing the ingredients, and cleaning up the mess. Think the FroYo concept, but with pizza instead.

Taking a look at Crust’s Facebook page, I came across some information that follows as such:

Roman-style-Pizza-al-Taglio-meets-American-Build-Your Own-Craftiness. Fresh bread from the oven at 5pm.