Well I think that a C+ is pretty generous, I travel about 4 months out of the year so I get to try different pizzerias around the country. Honestly for being in between Rochester and Buffalo you would think that they would have the best of both worlds…….DEAD WRONG…… I live about 25 minutes from this place so just in that radius there are a ton of pizza places. Any pizzeria that doesn’t make their own dough or sauces shouldn’t be above a D+. I could take you to 4 pizzerias in Buffalo that could take a dump on their pizza and it would still taste better. Also where’s the heart and soul, if you don’t take the time and effort to make your own stuff you just have an okay product nothing great and there is no room for improvement. If you don’t believe me go there on a Friday night place your order sit in the back and watch, the sauce comes from a can, the dough comes from a clear bag and the wing sauces are just poured from containers. If I wanted a cookie cutter pizza and wings I would have just got a DiGiorno & Wyngz from Wal-Mart and paid ¼ of the price. If you’re going to charge premium prices for your food it better be worth it not poured from a metal can WTF. My advices is get out of Byron and Bergen and try real pizza that is made from scratch and not products that anyone can buy from Wal-Mart or Wegmans.