Where do we draw the line between calling something a pizza vs. a flatbread with toppings? This is the question I struggle with when I think about the pizzas at Violet, the new restaurant in the East Village run by Matt Hyland of Pizza Loves Emily fame. The specialty here is the Rhode Island style grilled pizza, but something about it feels so far removed from a traditional pie that the meal ends up being very unsatisfying. It’s the same type of feeling you get when you melt some cheese over a piece of bread in the microwave out of desperation to make a “pizza”, but despite the effort, the end result is anything but. The cheese is so subtle and scant that you can hardly taste it, and the crust lacks that bubbly, doughy chewiness that’s a trait in even the thinnest of New York crusts. You would do better with a box of Celeste frozen pizza than a slice of grilled pizza at Violet.