new cut style or just instagram bait?

[JingleDay]

So apparently Casa Bianca in LA is doing a "party cut variation" where they slice vertical, then rotate the pie 45° and do it again. That leaves diamond-shaped pieces in the middle. Instagram bait for sure, but I'm not sold on whether it's actually practical.

Diamonds look neat, but you're basically doubling the number of small edge pieces and leaving some odd angles in the middle. Seems like it could dry out faster or just end up as awkward little bites. I guess if you've got a crowd of people grazing, it's fine, but for serious eaters I'd rather stick to traditional cuts. Anyone here actually tried this method with their own ovens? Is it just a gimmick, or does it add something to the eating experience?

 

[Spirit.animal]

I've tried that cut once and as much as it looked cool for photos and I did appreciate the thought behind the concept, eating it was awkward. Lots of tiny edge pieces and odd angles, just like you said, but I think my major issue was just the psychological factor, it felt weird because it was a new thing for me

 

[im-frm-chicago0201]

Casa Bianca’s cut is basically a variation of the “party cut” you see in Midwest tavern-style pies but rotated so you end up with more diamond-shaped bites in the center. It’s fun for sharing since you get a mix of edge and middle pieces, though it does trade off the uniformity of a traditional slice.