He was great to chat with, and his cheeses are amazing.

One note on Chapultepec – one of our group went back in the evening and it’s a mob scene as a bar.

As for Santi Cheese, that is from Santiago Valenti so there’s plenty of cheese knowledge to back that place up.

Passing by The Stand just a week or so later, and thought it might be a good idea to pick up a snack for later in the afternoon, as well as try a couple more flavors. So I picked up a couple unbaked, and then baked them myself later in the day. The DiMaggio is described as an “Italian-American saussage pizza” [sic], and yeah, that’s pretty much what it tasted like – sort of a blend of Italian sausage and pepperoni, with tomato and mozzarella. Pretty damned good – they should have used that tomato blend for the eggplant parmesan one above. The Breakfast is scrambled eggs, bacon, and cheddar. It kind of reminds me of a classic NYC bacon-egg-cheese sandwich (which, if you’ve never had from a neighborhood takeout place, you ought to, a properly made one is a thing of joy in the morning). The egg was a bit too firm for my tastes, but, that may be my timing – I threw it in a very hot oven for 20 minutes – probably should have spent a little less time in there.