We tried Data last night. Meh...
The crust looked great, but was very bland. Not sourdough enough, not enough salt.
The whole place had the feel of a test version of a big chain- everything was brand new, expensive, and designed for a few dozen locations.
They probably spent a $100k USD just on the build out- all new commercial SS equipment, gigantic custom cosmetic enclosure for the auto igniting pizza oven, expensive purchase to kitchen computer system with the employees being told on screens what to make next. Brand new high end sound system playing a prerecorded playlist of happy techno cumbia, employees wearing special logo t shirts.
Nobody would spend this much money on all the architecture and graphic design and kitchen consultants for one location.
Pizza was decent, but far from as good as several of the ones I mentioned above.
It was production line, made by people who are not chefs.
And, interestingly enough, only a few hundred pesos cheaper than, say, Electrica, which has much better crust, ingredients, and personal service by actual cocineros.
This is something I often see in Argentina- if you discard the outliers- super cheap like UGI, or super expensive like Osaka, the vast middle ground of restaurants usually are in the same price range, regardless of quality or service.
You can get mediocre parilla and an iceberg only salad with frozen papas fritas from a 20kg bag for about the same price per diner as Corte Comedor or Chui or Nino Gordo.
Weird.