I don't much like the look of this place - I never would have ventured in were it not for the positive yelp reviews - but they serve some pretty good pizza.  \n\nI have eaten trillions of pizzas.  Maybe more, I lost count.  And I'm not a a purist or a dogmatic devotee to any particular variety of pizza.  I grew up in Chicago, where I was weaned on deep dish, pan, and thin crust pizzas.  I lived in NYC for years, and tasted some of the finest thin crust on the planet.  (for the record, my favorites are DiFara's in Brooklyn and Coalfire, a relatively young pizza joint in Chicago).\n\nBrixx does a fine job of the thin crust.  We had a wild mushroom pie and their pear and gorgonzola variety for kicks.  Both were pretty tasty.    I'll go back for more whenever the opportunity arises.\n\nBut here's what they could do a little better:\n\nGet that oven hotter, and change the flour blend so that there's a crispness to the bottom and edges of the crust.  There's an axiom for thin crust pizza that goes something like, \""if that shit don't crack, that shit is whack.\""  So, when the pizza is folded, the bottom of the crust should crack.  Ditto for the edge of the crust.  (Allowances can be made for pizzas that have been ordered with soggy ingredients that necessarily soak through the crust, like spinach, ricotta, etc.)\n\nBrixx's pizza did not exhibit cracking anywhere.  It was cooked only to the point of being bread-like.  Still tasty enough, but not quite there.  I hate to sound snotty about this, but I think it really adds to the pizza when parts of the crust have been cooked almost to the point of burning.  That crunch and underlying chewiness is irresistible.\n\nAlso, the mushroom pizza was finished with a sprinkling of what appeared to be shaved romano and a tossing of arugula, but when that was added, the pizza had been allowed to cool to the point where the romano didn't melt at all, and the arugula didn't wilt.  The result was a bit like having a salad on top of a pizza.\n\nPizza aside, they offer local beers, at least one NC wine, and have eco-friendly waterless urinals in the men's room (I applaud the effort, though that probably won't be the highlight of the review).\n\nNext time I go in, I'll see it they can crispify my pie.