"When Tony Campanelli opened his no-nonsense St-Henri slice joint back in 2015, he was among the first in Montreal to champion thin-crust, New York-style pizza. But the goal wasn’t to become some trendy spot; at the time, Campanelli said he wanted “Adamo to be an old-school place that lasts 100 years, not just another cool place to be seen in.” The takeout counter serves pizza by the oversized pie or slice, with toppings like calabrese salami, or ricotta, rapini, and mozzarella, among those winning over the Sud-Ouest crowd." - Joel Balsam, Valerie Silva, Eater Staff
