fork me!. umberto's is one of those little hole-in-the-wall places you always went to when you were in college. of course, the top of the list item here is pizza. pizza's here are divided by physical size, and they have all the general toppings you could want on your pizza. i can't speak to all of them, sorry, but last time i was here i went with meat-lovers. meat lovers is pretty self explanatory for those of you that read english (and i'm assuming you do since you're a few sentences into this), but to be more specific, your pie comes covered in ham, ground beef, pepperoni, and some sausage i believe on top of the usual sauce + cheese + dough combination that makes a pizza. as the previous review noted, mozzarella is a pretty moist cheese and when this is combined with the fact that pizza is a big saucy item covered in a bunch of meats that arguably have a high fat content that melts out of the meat and into your crust, your pizza can get kinda messy/moist. i rarely eat pizza with a fork but when i'm here, fork me. now for me this isn't such a bad thing, the pizza tastes pretty good here and when you look at what you're paying, i'd rather come here than go to mazzios or pizza hut most of the time.
as far as service and atmosphere goes, thisplacelooks like a hole-in-the-wall pizza place. it's not like "you don't know where i've been, lou!" or anything like that, it's just an old looking pizza place. you'll be fine, i promise. the guys behind the counter are pretty nice the few times i've talked to them...they've even let me bypass the .25 refill fee a time or two! plus, a random side note, you can pretty much see the entire kitchen when you're ordering, something that's reassuring to me, basically that they let the customer see "hey we're not dirty slobs, we keep the kitchen clean, don't worry about it!".
overall, umberto's gives you good value for your money when you're in the market for pizza. lots of choices of yummy items make up for what might be a little bit of a mess. pizza here is big and tasty and when that's coupled with affordable, it sounds like a pretty good recipe to me.