Filippis are different all over in our county. We have had a few pizzas from this one in Poway, and a few from the Filippis in Kearney Mesa. The two can not be compared. You would think you are eating in two different restaurant not a chain. The Poway store uses recooked over and over old sauce. It is always old and tangy on your tounge. You have to worry if your stomach will make it till tomorrow. The crust is tough also. And the store smells many times of urinal cleanser. Ewwwwww! Save your money or drive a little further to another place to eat. Now the Filippis in Kearney Mesa is wonderful. The place never smells of cleaning fluids. The pizza is good never tough or tangy. Allot of toppings. You get your moneys worth.
As a Chicagoan who recently moved to San Diego, I am profoundly disappointed in how may horrible pizza places dot the region -- including your beloved Fillippi's. Haven't you people ever been out of the state? This pizza has so much cheese on it, it's gross. Chewing each bite 33 times because you've just taken on a gigantic ball of cheese is not my idea of good pizza. The crust is inconsistent, too (but consistently bad). One time it's literally as tough as cardboard, requiring a steak knife to saw through, and the next time it's been rolled so thin, the sauce leaks through it creating a soggy mess. Yuck. I will have to say it's inexpesive, though, but its readily apparent why. Fillippi's is best for poor, starving college kids. I've seen a line about a block long leading out of the Fillippi's downtown in Little Italy, and had to laugh; those poor people were almost certainly disappointed in what they got after waiting so long. Fillippi's wouldn't survive six months in Chicago.
Filippis provides it's pizza eaters with a medium thickness fresh baked crust, it couldn't be thin or it would collapse under the immense weight of the cheese they pile on. The sauce is superb and provides a tangy almost sweet taste. This is truly my favorite pizza of all time. Be careful not to over eat, it is very filling.
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