Vito & Nick's is another southwest side pizzeria that's been around about 50 years. It's a single medium size room with a long bar and maybe 15 tables. It seems to be an all smoking room so if that bothers you, be warned. Even if it does bother you, I think it's worth putting up with because the pizza is awfully good. I'd have to say it's right at the top of the thin/crisp category. You can just tell they'll be good by looking at them, they're really beautiful pies. From my seat at the bar I had a good view of the kitchen and watched dozens of pies come from the oven. Every single one was perfectly done, a little darker than usually seen but just perfect. The pizza choices are very simple: small or large with only the most basic toppings. The draft beer choices are even simpler (good if you happen to like Old Style). Actually there is one real oddity on the pizza menu: a cheese and egg pizza (Friday only). I don't have the faintest idea what this is like. Another notable Friday special is all- you-can-eat smelt. They also have a few sandwiches etc but I can't imagine going there and passing up the pizza. The crust is very thin and fairly crispy. Sauce is smooth and spicy. Toppings are under the cheese which is applied fairly sparingly. Both pepperoni and sausage were first rate. There is no crust border to speak of; everything extends right to the edge. These pizzas are beautifully balanced without any single element dominating. Everything just melds together into a well-balanced whole. Really an excellent pizza. Prices are very reasonable with a big pie under $12. If this is a style of pizza that interests you V&N is really worth a visit. I'll go way out on a limb and assert this is a great pizza. Is it the best in Chicago? Of course not (there's no such thing). Vito & Nick's 8435 S Pulaski Rd Chicago 773-735-2050
Chicago, IL
Southside Thincrust - Vito & Nick's
There is a second Nick/Vitos at 95 and Roberts Road. They also ship pizzas - feeds my pizza habit in Seattle. Dennis Rene G. wrote: > > Vito & Nick's is another southwest side pizzeria that's been around > about 50 years. > > It's a single medium size room with a long bar and maybe 15 tables. It > seems to be an all smoking room so if that bothers you, be warned. Even > if it does bother you, I think it's worth putting up with because the > pizza is awfully good. I'd have to say it's right at the top of the > thin/crisp category. You can just tell they'll be good by looking at > them, they're really beautiful pies. From my seat at the bar I had a > good view of the kitchen and watched dozens of pies come from the oven. > Every single one was perfectly done, a little darker than usually seen > but just perfect. > > The pizza choices are very simple: small or large with only the most > basic toppings. The draft beer choices are even simpler (good if you > happen to like Old Style). Actually there is one real oddity on the > pizza menu: a cheese and egg pizza (Friday only). I don't have the > faintest idea what this is like. Another notable Friday special is all- > you-can-eat smelt. They also have a few sandwiches etc but I can't > imagine going there and passing up the pizza. > > The crust is very thin and fairly crispy. Sauce is smooth and spicy. > Toppings are under the cheese which is applied fairly sparingly. Both > pepperoni and sausage were first rate. There is no crust border to speak > of; everything extends right to the edge. These pizzas are beautifully > balanced without any single element dominating. Everything just melds > together into a well-balanced whole. Really an excellent pizza. > > Prices are very reasonable with a big pie under $12. If this is a style > of pizza that interests you V&N is really worth a visit. > > I'll go way out on a limb and assert this is a great pizza. Is it the > best in Chicago? Of course not (there's no such thing). > > Vito & Nick's > 8435 S Pulaski Rd > Chicago > 773-735-2050 >
NNTP-Posting-Date: 22 May 2000 19:58:31 GMT X-Newsreader: THOR 2.6a (Amiga;TCP/IP) Xref: usenet.INS.CWRU.Edu chi.eats:7504 Hello, Matt, you said >Someone wrote: >> any suggestions from anyone? we live in south evanston, so we could >> probably get delivery from rogers park places, too. >Leona's on Sheridan. Ick. Used to be good, now it's tomato paste on a saltine. You might want to try Alberto's on Morse. Just takeout/delivery, but pretty good for thincrust. Albertos Pizza 1324 West Morse Avenue, Chicago, IL 60626 (773) 338-7117
NNTP-Posting-Date: 22 May 2000 23:47:29 GMT X-Abuse-To: [email removed] X-Riddle-Q: Why did Jesus cross the road? X-Riddle-A: He was nailed to a chicken. X-No-Archive: Yes X-Paint-It: #000000 Xref: usenet.INS.CWRU.Edu chi.eats:7511 Someone wrote: > >Leona's on Sheridan. > > Ick. Used to be good, now it's tomato paste on a saltine. That's too bad. Sorry about the bum steer. The last time I ate at that particular Leona's was several years ago. Since then I've eaten at a few others, and the food (including pizza) is generally very good except when the place is too busy, like lunch rushes and weekend evenings.
NNTP-Posting-Date: 23 May 2000 22:10:08 GMT X-Newsreader: trn 4.0-test72 (19 April 1999) Xref: usenet.INS.CWRU.Edu chi.eats:7521 Dave W. wrote: > >>Leona's on Sheridan. > >Ick. Used to be good, now it's tomato paste on a saltine. Ah -- St. Louis style pizza. ^_^ >You might want to try Alberto's on Morse. Just takeout/delivery, but pretty >good for thincrust. I second that. J.B. Alberto's is phenomenal thin pizza. They also have a nifty innovation called the "Double Deck," which is essentially like two pizza crusts atop each other, with topping in between, topping on top, and covered in cheese. The inner crust is gooier, being in the middle of the baking outer crust and cheese. Yum. >Albertos Pizza >1324 West Morse Avenue, Chicago, IL 60626 >(773) 338-7117 I will also give solid props to: (sorry for the caps, this is cut-and-paste from yellowpages.com) CALO PIZZERIA RESTAURANT & LOUNGE 5343 N CLARK ST, CHICAGO, IL 60640 Phone: (773) 271-7725 MADHUS PIZZA 7565 LINCOLN AVE, SKOKIE, IL 60077 Phone: (847) 674-1133 Both of the above do a not-too-greasy rendition of good, well-seasoned sauce, thin crust pizza. Is there anyone else out there who enjoys ordering green olives as a pizza topping? All of the three above are notable in that they slice their green olives thin as opposed to the heretical practice of mashing whole olives into the cheese prior to baking. --Jeff
NNTP-Posting-Date: 24 May 2000 22:40:01 GMT To: lisa cohen X-Mailer: Mozilla 4.72 [en] (Win98; U) X-Accept-Language: en,pdf Xref: usenet.INS.CWRU.Edu chi.eats:7532 Try Barnaby's at Touhy near California. Haven't been there for awhile but always liked their thin crust pizzas. lisa cohen wrote: > usually we want a pan pizza and we usually get them from gulliver's. > however, last night i had a craving for a thin crust pepperoni pizza. > this doesn't happen too often, but so far when it does, we haven't had > much luck finding one we like. > > we've tried gulliver's thin crust and la rosa on main--both were > soggy--la rosa was even greasy. last night we tried dave's italian > kitchen--that one wasn't greasy or soggy, but it had more crust around > the edges than i like--i like for the toppings to extend almost to the > edge. > > any suggestions from anyone? we live in south evanston, so we could > probably get delivery from rogers park places, too. > > lisa
NNTP-Posting-Date: 25 May 2000 17:52:23 GMT X-Newsreader: trn 4.0-test72 (19 April 1999) Xref: usenet.INS.CWRU.Edu chi.eats:7538 Someone wrote: >Jeff W. wrote: > >>I second that. J.B. Alberto's is phenomenal thin pizza. > >I keep getting their flyers in the mail. How are they on delivery? > >Do they do pan? Yup, they do "Deep Pan," which I've never actually ordered, so I can't attest as to whether their pizza has Pan Nature (like Buddha Nature). Their Double Deck (got one last night) is actually very much like two thin crust pizzas *on top of each other*: bottom up, it goes crust, toppings cheese, crust, toppings, cheese. Yum. --Jeff
NNTP-Posting-Date: Mon, 22 May 2000 13:01:20 CDT Organization: The University of Chicago Date: Mon, 22 May 2000 12:57:11 -0500 Xref: usenet.INS.CWRU.Edu chi.eats:7501 usually we want a pan pizza and we usually get them from gulliver's. however, last night i had a craving for a thin crust pepperoni pizza. this doesn't happen too often, but so far when it does, we haven't had much luck finding one we like. we've tried gulliver's thin crust and la rosa on main--both were soggy--la rosa was even greasy. last night we tried dave's italian kitchen--that one wasn't greasy or soggy, but it had more crust around the edges than i like--i like for the toppings to extend almost to the edge. any suggestions from anyone? we live in south evanston, so we could probably get delivery from rogers park places, too. lisa