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Anyone been to Apart Pizza Company on Montrose?

Anyone been to Apart Pizza Company on Montrose?
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  • Post #31 - July 7th, 2006, 7:36 am
    Post #31 - July 7th, 2006, 7:36 am Post #31 - July 7th, 2006, 7:36 am
    Finally tried Apart over holiday...twice......it was really as near to real NY pizza as I've had in Chicago (outside of Cafe Luigi on Clark) Unfortunately,this truly is a mixed blessing, as it is just so close to home.. it's just too easy to give into this fattening temptation now ...especially with the free delivery......I've skipped dinner over the last two days to compensate

    Only complaint..just a tad too salty...need to dial that down a bit....nevertheless, will be a regular here forever...
  • Post #32 - July 7th, 2006, 8:27 am
    Post #32 - July 7th, 2006, 8:27 am Post #32 - July 7th, 2006, 8:27 am
    As a big fan of Apart, I just want to emphasize that the pizza's style and the pizza maker, are Italian, from Italy. That Italian-style pizza reminds many of pizza they have eaten in New York says something about the closeness of (good) NY pizza to its Italian cousin. At this point, Apart's pizza, like the pizza at Spacca Napoli, Follia, and D'Amato's, is Chicago pizza in the style of a particular Italian pizza.

    It was nice to see Apart show up in TOC as well.
  • Post #33 - July 7th, 2006, 9:04 am
    Post #33 - July 7th, 2006, 9:04 am Post #33 - July 7th, 2006, 9:04 am
    leek wrote:
    bananasandwiches wrote:I too am just north of Armitage 109 steps due north of the Map Room, to be exact ;)


    ...are you living in my basement, Leek?


    Hah No, I'm a scootch further north than you are, but we should meet up at Map Room or The Charleston, or something :)


    God, how strange, I used to live on Dickens between Hoyne and Leavitt. Are any of you living where I used to live? Or does everyone live in this three block radius at one time in their life?
  • Post #34 - July 7th, 2006, 10:16 am
    Post #34 - July 7th, 2006, 10:16 am Post #34 - July 7th, 2006, 10:16 am
    Apart's pizza is a dead ringer for any non-descript NY heat-lamp slice joint and has nothing to do with the upper echelons of pizza being made there. Jeffb is absolutely right when he says that this is “standard NY-neapolitan style”.
    The crust has no high notes to it and the sauce is a tad too sweet. Still, the pizza is completely serviceable.

    Like MikeG, I found their Margherita pizza to be ridiculously salty from the mozzarella and like many NY pizza slices, overly oily.
    The other pizza we tried (Diavola) was crammed with half-raw bell peppers, pepperoni slices, black olives, and excessive amounts of mozzarella. The proportion of crust to ingredients is totally wrong.

    Unfortunately, I find this type of pizza to be uninspired.

    That being said, I still think there is a place for this type of pizza in Chicago or anywhere, for that matter. I just wouldn't call it great stuff.
    If this is the best of what NY had to offer, I would have stopped seeking it out a long time ago.

    Grab a pie or two for little Johnny and his friends after their little league game across the street. Apart will work out perfectly for that type of occasion.

    It beats the hell out of Domino’s anyday.
  • Post #35 - July 7th, 2006, 12:55 pm
    Post #35 - July 7th, 2006, 12:55 pm Post #35 - July 7th, 2006, 12:55 pm
    Amen, ditto, whatever, Pigmon.

    Lovely Dining Companion and I ordered three pizzas: a giardinetta (with arugula and tomatoes), a salamino (with pepperoni), and a capricloss (with ham, mushrooms, and artichokes). (actually, we ordered two 14-inchers and they have a promotion that then includes a free eight-incher of your choice...nice deal). Remarkably average. The arugula (a goodly portion) was tossed on raw at the end; not even the slightest hint it had been in the oven. Everything was acceptable for what it was. Pleasant even. But we surely don't get the hoopla, particularly compared with Spacca Napoli.
    Gypsy Boy

    "I am not a glutton--I am an explorer of food." (Erma Bombeck)
  • Post #36 - July 7th, 2006, 3:34 pm
    Post #36 - July 7th, 2006, 3:34 pm Post #36 - July 7th, 2006, 3:34 pm
    I'm going out on a limb and saying Apart is inconsistent. I must stand by my experience with the capriciosa being damn near perfect the first time I ordered it.

    Mind you, I have not had any remarkably poor experience with the pizza, which I always get delivered. But I only get the capriciosa, largest size. My one experiment with a smaller diameter pepperoni resulted in the high salt levels described by others and less-good crust. My total sample size is approximately 5 pies.

    But I will allow that some mediocre or worse pies must emerge from Apart's oven, since Pigmon knows his pizza and we know pizza better for his documented adventures. I also think that the items that sound like excessive, Chicagoish pizzas (and I like excess fine, from time to time) like the pepper sausage thing, are made for people looking for such pies.

    My capriciosas have been remarkably well balanced and restrained. Maybe it's my poor attempt to speak some Italian that leads to the delivery of a lighter pie. (Stranger things have happened; I swear Thai places deliver better Thai menu food than they serve me, a person of European descent, when I order in person.)

    As for rucola not being cooked on a pizza, well, that doesn't seem like valid authority to support what appears to be otherwise valid criticism.

    PS, to the extent the hoopla surrounding Apart has something to do with favorable comaprisons to Spacca Napoli, I missed it. To synthesize what I said before, Apart makes good pizza that will remind many of their favorite NYC slice place (which, some know, excludes whole pie only spots), but it happens to be made by Italians, from Italy. And the capriciosa, on any given Sunday, can be a great pie.

    PPS, I'd also emphasize that my favorable impressions are realistic, and tempred by what I originally outlined as the patent limitations that Apart has based on the equipment and ingredients. Frankly, I'm positive that Signor Apart could do more with the oven at, say, Frasca than he (or the Frasca chef, probably) can do with his old gas oven. Which is no reason not to go to either place.

    Now, can't we all just agree on the one best restaurant in Chicago and only eat there?
  • Post #37 - July 9th, 2006, 4:09 pm
    Post #37 - July 9th, 2006, 4:09 pm Post #37 - July 9th, 2006, 4:09 pm
    aschie30 wrote:
    leek wrote:
    bananasandwiches wrote:I too am just north of Armitage 109 steps due north of the Map Room, to be exact ;)


    ...are you living in my basement, Leek?


    Hah No, I'm a scootch further north than you are, but we should meet up at Map Room or The Charleston, or something :)


    God, how strange, I used to live on Dickens between Hoyne and Leavitt. Are any of you living where I used to live? Or does everyone live in this three block radius at one time in their life?


    Well, its a very popular area nowadays, and my block (Hoyne between Armitage and McLean) is one of the few that hasn't COMPLETELY "gentrified" so to speak-- which is just a real-estate pleasantry way of saying that they knocked down all the old houses, kicked out all the old residents of said houses, and put up $500,000 condos instead. My 'hood is great for young families as it is friendly, tree-ish and walkable without being...well...Lincoln Park.

    And now, back to your regularly scheduled pizza program...
  • Post #38 - July 10th, 2006, 8:16 am
    Post #38 - July 10th, 2006, 8:16 am Post #38 - July 10th, 2006, 8:16 am
    I really don't think anyone (certainly not me) has compared Apart to the "upper eschelon" pizzas in NYC...that would be foolhardy and completely inaccurate....but what it IS, is possibly the closest example in Chicago (next to Cafe Luigi) of a mid-level joint that you can stumble into blindly on any given block in Manhattan....and for those of us who desparately miss these pies, it's a true revelation..
  • Post #39 - July 10th, 2006, 9:56 am
    Post #39 - July 10th, 2006, 9:56 am Post #39 - July 10th, 2006, 9:56 am
    Stopped into Apart over the weekend during the Folk & Roots fest. They had a reduced menu & size selection due to the increased traffic from the fest (basic pies & nothing over 14"). I got a 14" pepperoni & took it over to the fest w/ me - folks in my group all thought that it was very good indeed - and I concurred (certainly far superior to typical street fest fare).

    I'm far from a pizza snob, but it's a nice addition to the neighborhood & I will definitely eat there again when I am in the area.

    Chatted with the owners for a few minutes while waiting for my pie & they seem to be real nice folks - I brought up LTH w/ them after noticing they had a quote from here on their menu & it's clear that they like LTH - they mentioined that the publicity from here has helped them out quite a bit.
    I exist in Chicago, but I live in New Orleans.
  • Post #40 - July 10th, 2006, 11:45 am
    Post #40 - July 10th, 2006, 11:45 am Post #40 - July 10th, 2006, 11:45 am
    Like ChiNOLA, I availed myself of the disappointingly limited menu and brought the pie across the street to the Folk & Roots festival. I thought it was decent, but a little disappointing. The pepperoni pie was a bit too salty, but mostly I was disappointed at not having the chance to try some of the more interesting looking choices. Overall, not bad. There was one guy who walked by where we were sitting and turned around, stopped in amazement, wanting to know where we got this NY-looking pizza. He seemed pretty excited about it as an average NY-slice place proxy. Seems like a reasonable position to me.
  • Post #41 - July 10th, 2006, 1:09 pm
    Post #41 - July 10th, 2006, 1:09 pm Post #41 - July 10th, 2006, 1:09 pm
    The saltiness seems to be the key "ingredient" running through most of this thread (and the one thing that keeps Apart, at least for me, from being even more appealing)....does anyone know what they might be doing to account for this (other than, well, just putting too much salt on it?)

    We initially thought it was the pepperoni..but the plain cheese was just as salty..
  • Post #42 - July 10th, 2006, 2:42 pm
    Post #42 - July 10th, 2006, 2:42 pm Post #42 - July 10th, 2006, 2:42 pm
    bananasandwiches wrote:Well, its a very popular area nowadays, and my block (Hoyne between Armitage and McLean) is one of the few that hasn't COMPLETELY "gentrified" so to speak-- which is just a real-estate pleasantry way of saying that they knocked down all the old houses, kicked out all the old residents of said houses, and put up $500,000 condos instead. My 'hood is great for young families as it is friendly, tree-ish and walkable without being...well...Lincoln Park.


    I live on Shakespeare. They knocked the house next to ours down, built a monstrosity out of cinder blocks, and sold it for 1.3 million. It's only NOT a bunch of condos being built up around there because of zoning. Most of the E/W streets between Damen and Western are zoned single-family.
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #43 - July 30th, 2006, 6:44 pm
    Post #43 - July 30th, 2006, 6:44 pm Post #43 - July 30th, 2006, 6:44 pm
    Tried a couple of pies from Apart last week - large with mushrooms and onions; medium capriciosa with mushrooms, prosciutto & artichokes, except that they were out of artichokes, which I knew going into it. I must say, I was very favorably impressed until I reached the edge of the pizza, when the tender roman-thin crust gave way to an over cooked tough rim of crackery edgery. Oh well, nobody's perfect, but it did beat waiting a half-hour for spaccanapoli...I'd probably go again in a pinch and I found the owner to be an appealing guy. He commented on my Elton John/ Tim Rice Aida tee-shirt and we got to talking a bit in Italian. So, I'd be inclined to give it another try, even though I disagree philosophically with his crust edges.

    Seth
  • Post #44 - July 31st, 2006, 7:06 pm
    Post #44 - July 31st, 2006, 7:06 pm Post #44 - July 31st, 2006, 7:06 pm
    I grew up in NJ just outside on NY City (Soprano County) where thin-crust is king. I finally managed to get to Apart this weekend.

    It was better than many, but not earth-shattering. I, like others here, thought it overly salty. And the cheese was laid on thicker than I like it, although that might be exactly how others prefer it.

    My biggest problem was that the place was HOT! With a 650 degree oven in the room, turn on the A/C....

    I'd go back, but I also am anxious to try Spacca Napoli and Pizzaria DOC, both also within walking range of Chez Corydalus.
  • Post #45 - August 2nd, 2006, 4:37 pm
    Post #45 - August 2nd, 2006, 4:37 pm Post #45 - August 2nd, 2006, 4:37 pm
    In my post in this thread on July 6 I noted that they do not have air conditioning. The best they can do is to open the back door and hope for a breeze.
  • Post #46 - August 5th, 2006, 6:17 pm
    Post #46 - August 5th, 2006, 6:17 pm Post #46 - August 5th, 2006, 6:17 pm
    bananasandwiches wrote:
    leek wrote:What is their delivery range? We're probably too far south. Spoon won't deliver to us, we're just N. of Armitage.


    They won't deliver to us Bucktowners-- I too am just north of Armitage 109 steps due north of the Map Room, to be exact ;)


    ...are you living in my basement, Leek?



    I WAS WRONG!!
    Browsing around the ol' LTH today, I was once again drawn to the pizza-porn-pics on this thread, and once my husband, a Westchester NY expat, saw the pics, there was no question: we were having Apart pizza for dinner tonight, and he didn't care what it would take to get it.

    Laying on some extra friendliness and just casually mentioning our address instead of asking "do you deliver to us?" seemed to do the trick.

    The pizzas are to arrive at our door shortly. I will report on how they survived their journey later...
  • Post #47 - August 5th, 2006, 7:47 pm
    Post #47 - August 5th, 2006, 7:47 pm Post #47 - August 5th, 2006, 7:47 pm
    So...I was PARTIALLY wrong. They did deliver to us but called back a short time after we placed our order to let us know that they don't normally deliver as far south as us (Fullerton is the southern boundary) but since they didn't tell us that when ordering they would deliver to us this once.

    Pizza held up very well and was still quite hot when delivered. Since I haven't weighed in yet on Apart I suppose I will do so now, though I will first say the pizza, like all pizza, should not be judged by delivery results.

    So, here's what I think: Apart pizza, while it has a great flavor profile and is well executed using pretty good ingredients with good attention to detail, is really an amalgam of several styles of pizza and therefore cannot really be judged against places such as Spacca Napoli (Neapolitan Style pizza) or even really against a NY style pizza place (Still, I maintain, best represented in Chicago by Cafe Luigi--but paling in comparison to NY area places).

    In terms of cheese, sauce and thinness, yes, it does somewhat resemble NY area pizza. Strong oregano, orange grease, not an overly sweet sauce. These are all hallmarks of NY style.

    But, then there's the crust, which is not puffy/chewy as NY style crust should be but is crispy like some Chicago-area thin crust places--though the dough does not have the crackery texture of Chicago thin crust.

    In terms of ingredients used, things like arugula and shrimp rarely find themselves on most NY slice shop menus--which is where the Neapolitan influence comes in.

    So, what kind of pizza is it? Tasty pizza. Don't strain the brain too much to try to identify the style. If you feel the need to classify it, call it ChicagoYork-opolitan thin crustesque, or something. I enjoyed the flavor of the sauce, freshly tomato-ey, some good cheese which I found not overly salty or laid on too thick, and the goat cheese arugula pizza provided a nice break from the usual cheese, pepperoni or sausage routine.

    So, I'm a fan. Now if only I could get them to extend their "official" delivery boundaries....
  • Post #48 - August 6th, 2006, 9:20 am
    Post #48 - August 6th, 2006, 9:20 am Post #48 - August 6th, 2006, 9:20 am
    bananasandwiches wrote:So...I was PARTIALLY wrong. They did deliver to us but called back a short time after we placed our order to let us know that they don't normally deliver as far south as us (Fullerton is the southern boundary) but since they didn't tell us that when ordering they would deliver to us this once.
    [snip]
    So, I'm a fan. Now if only I could get them to extend their "official" delivery boundaries....


    Well, we could always get together, call in an order, and meet them at the corner of Damen and Fullerton.... And have pizza and wine or beer on our deck! We are only 2 blocks S. of Fullerton, so marginally further north than you are, and walking 2 blocks with a pizza or 3 is no big deal.

    Bananasadwiches - PM me if you want to try to do this some time
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #49 - September 25th, 2006, 9:56 am
    Post #49 - September 25th, 2006, 9:56 am Post #49 - September 25th, 2006, 9:56 am
    Had not ordered Apart in about 2 months...finally did again this weekend....and they seem to have remedied my (and others') biggest complaint....that is, I perceived that they toned down the saltiness SIGNIFICANTLY....

    So while I liked it before, love it now....anyone else found this to be the case?
  • Post #50 - September 25th, 2006, 11:07 am
    Post #50 - September 25th, 2006, 11:07 am Post #50 - September 25th, 2006, 11:07 am
    ParkLaBrea wrote:Had not ordered Apart in about 2 months...finally did again this weekend....and they seem to have remedied my (and others') biggest complaint....that is, I perceived that they toned down the saltiness SIGNIFICANTLY....

    So while I liked it before, love it now....anyone else found this to be the case?

    I never tried Apart before the day I stopped by last week, but I was pleasantly surprised to find that there was very little of the excessive saltiness and sweetness I expected from the earlier comments posted in this thread. (And I usually prefer less salt in my food as well.) It's just a shame that they're closed for lunch on Mondays and Tuesdays. :cry:

    --Dan
  • Post #51 - September 25th, 2006, 12:11 pm
    Post #51 - September 25th, 2006, 12:11 pm Post #51 - September 25th, 2006, 12:11 pm
    I got takeout from them last week and found the same to be true. They've definitely toned down their saltiness.
  • Post #52 - September 27th, 2006, 2:45 pm
    Post #52 - September 27th, 2006, 2:45 pm Post #52 - September 27th, 2006, 2:45 pm
    Just got a pizza from Apart last night - they are willing to do the half-and-half thing. We got half #5 and half #10 (I think it was). Not overly saucy (which I hate - in fact, after it was all gone, I wondered if those two choices even had a red sauce - all I had noticed was the deliciousness). The reservations I'd had about them due to reports of over-saltiness were needless worries - the pizzas were great and held up well to the delivery, which was very prompt.
    "Our lives are not in the lap of the gods, but in the lap of our cooks." - Lin Yutang
  • Post #53 - October 1st, 2006, 4:32 pm
    Post #53 - October 1st, 2006, 4:32 pm Post #53 - October 1st, 2006, 4:32 pm
    Good pizza. I've ordered from there several times and particularly enjoy the goat cheese and arugula.

    But their salads are terrible. I ordered two last night. A green salad was disappointing, and the caprese salad may have been the worst I've ever had. Refrigerated, pink, tasteless tomatoes and dried basil. That'd be bad enough in January. In September, it's unforgivable.
  • Post #54 - October 1st, 2006, 7:41 pm
    Post #54 - October 1st, 2006, 7:41 pm Post #54 - October 1st, 2006, 7:41 pm
    After reading all of the reviews decided to give it a try -- probably the most pleasant order taker I've ever encountered! Ordered the salumi with 'shrooms (don't even think I was charged extra). Was promised deliver "no later than" 45 minutes and it was at my door in 30 -- not bad for a Saturday! Pizza was hot (I'm only at Irving / Ashland).

    I can see where the saltiness comments came from but at least on my pie I thought it was more the 'roni that the sauce. Did have a small sogginess issue but only on one side. Enjoyed a crust with actual flavor. Will definitely give it another try...
  • Post #55 - October 1st, 2006, 7:50 pm
    Post #55 - October 1st, 2006, 7:50 pm Post #55 - October 1st, 2006, 7:50 pm
    Random wrote:But their salads are terrible. I ordered two last night. A green salad was disappointing, and the caprese salad may have been the worst I've ever had. Refrigerated, pink, tasteless tomatoes and dried basil. That'd be bad enough in January. In September, it's unforgivable.



    Funny you should say that, I opened this thread intending to post the same.

    We got delivery last night and although the pizza was terrific as always, the garden salad was pathetic. For a $6 salad, it certainly wasn't anything special and seemed to have the same composition as an average airline side salad. It's clear that the attention to details and pride that go into the pizzas, is completely absent from their salad offerings.
  • Post #56 - October 2nd, 2006, 4:34 pm
    Post #56 - October 2nd, 2006, 4:34 pm Post #56 - October 2nd, 2006, 4:34 pm
    I finally got to Apart last week for lunch. I have to say that, while the lunch special was a good value at around $5 (for an individual pizza with toppings of your choice and a drink), I was underwhelmed. The crust reminded me of Dave's Italian Kitchen thin crust, which, while good, is a bit too crisp and hard at the edges to give me my New York-style fix. That said, I will definitely order for delivery in the near future and try a larger size pie, which may address my crust-related quibbles.
    Man : I can't understand how a poet like you can eat that stuff.
    T. S. Eliot: Ah, but you're not a poet.
  • Post #57 - October 2nd, 2006, 5:10 pm
    Post #57 - October 2nd, 2006, 5:10 pm Post #57 - October 2nd, 2006, 5:10 pm
    Josephine wrote:I finally got to Apart last week for lunch. I have to say that, while the lunch special was a good value at around $5 (for an individual pizza with toppings of your choice and a drink), I was underwhelmed. The crust reminded me of Dave's Italian Kitchen thin crust, which, while good, is a bit too crisp and hard at the edges to give me my New York-style fix. That said, I will definitely order for delivery in the near future and try a larger size pie, which may address my crust-related quibbles.

    As mentioned earlier (on this thread or others?), Apart might not be the best specimen of New York-style pizza out there. It's more of a blend between NY and traditional Italian styles, if we can say that. When I brought a few friends over for pizza last month, a couple who visited Italy this summer noted that the pie they had tasted just like those they'd eaten during their recent overseas trip. Sorry, I didn't hear what city or region they were referring to, but I just thought that should be noted. You should also be aware that the larger pies can have issues with too much moisture and wet crust in the middle, which apparently comes with the territory when the crust gets this thin (even eaten straight out of the oven).

    --Dan
  • Post #58 - October 3rd, 2006, 9:08 am
    Post #58 - October 3rd, 2006, 9:08 am Post #58 - October 3rd, 2006, 9:08 am
    As I think I mentioned way up thread, the chef is from Bolzano, in the Alps (or Dolomites?). Not exactly a pizza hot spot, but in Italy (indeed, many of the more authentic Italian experiences in Chicago these days come from the NE corner of Italy and the neighboring Balkan states).

    Anyway, as I also mentioned, my strong preference for pizza from Apart is the largest size. The thinness and moisture "issues" are important virtues in my book. The smaller diameter pies, particularly the smallest, tend toward bad chicago cardboard. (Note, the previous phrase describes bad Chicago thin crust, not all Chicago thin crust.) The crust for pies that small cannot easily be made well. Larger pies benefit from the baker's hand and from gravity. So much informed opinion has been shared here regarding Italian pizza and its form (thinner and wetter toward the center, e.g.), that it goes without saying but bears repeating. :wink:
  • Post #59 - October 3rd, 2006, 9:25 am
    Post #59 - October 3rd, 2006, 9:25 am Post #59 - October 3rd, 2006, 9:25 am
    I got a couple of pies-- medium-- from there the night before last, my first visit back since my first visit described above, and I was definitely more favorably impressed than that time, mainly because the quality of mozzarella seems better (and less salty) now. Neapolitan, Alpine, New Yorkian, I dunno, it reminds me a bit of pizzas I've had both in Europe (not the best ones, but ones that did the job well enough) and more often of thin crust aiming to be New York style in other parts of the US. Anyway, when it comes to pizza my delivery area has many mansions, and I'm happy to add Apart to my delivery rotation for when that's the style I want.
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  • Post #60 - October 3rd, 2006, 10:48 am
    Post #60 - October 3rd, 2006, 10:48 am Post #60 - October 3rd, 2006, 10:48 am
    JeffB wrote:Anyway, as I also mentioned, my strong preference for pizza from Apart is the largest size. The thinness and moisture "issues" are important virtues in my book. The smaller diameter pies, particularly the smallest, tend toward bad chicago cardboard. (Note, the previous phrase describes bad Chicago thin crust, not all Chicago thin crust.) The crust for pies that small cannot easily be made well. Larger pies benefit from the baker's hand and from gravity. So much informed opinion has been shared here regarding Italian pizza and its form (thinner and wetter toward the center, e.g.), that it goes without saying but bears repeating. :wink:

    JeffB articulated well what I did not: moisture "issues" actually draw people to the larger sizes, especially those who appreciate authentic Italian pies. I'm afraid I just haven't acquired that taste yet, which is why I wanted to let people know what they were getting into if they haven't had that style yet. If that's what yer looking for, then more power to ya. Sorry if my phrasing might have appeared denigrating in some way. :(

    --Dan

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