NNTP-Posting-Date: Sun, 13 Jan 2002 15:20:01 CST Organization: Giganews.Com - Premium News Outsourcing X-Trace: sv3-4oB4d58cjG+OMqdK7XpWmMtkNLERyyDzBNdBfmFPmg3Khd2jM/xJyde8qSgb33+YT93s1BFVBcv6I//+QATQcPsYVcQy2DvMB/GTNTYyTewmn/SAzIj6cNbwJvf6ngKYR77IMufU= X-Complaints-To: [email removed] X-DMCA-Notifications: http://www.giganews.com/info/dmca.html X-Abuse-Info: Please be sure to forward a copy of ALL headers X-Abuse-Info: Otherwise we will be unable to process your complaint properly Date: Sun, 13 Jan 2002 21:20:01 GMT Xref: usenet.INS.cwru.edu chi.eats:12690 In addition to Rene G's Vito and Nick's review of 4/17/00 he posted another review of Vito and Nick's on 4/23/01. I thought it might be of some interest. Enjoy, Gary xxxxxxx=============xxxxxxxxxxxx========== Egg Pizza (Vito and Nick's) Rene G chi.eats 4/23/01 I have only become familiar with Vito & Nick's in the past year or so but it has quickly become my favorite place for thin crust pizza. They've been in business over 50 years and seem to have things pretty well figured out. This is not one of the "more cheese = better pizza" places so if you require masses of mozzarella to be happy it might be better to go elsewhere. I always liked the fact that they cook their pizzas a bit more than usual; every pie is a reddish golden-brown rather than a yellow mass of just-melted cheese. On a previous visit we sat at the bar where I had a clear view of the kitchen. I watched while the guys working back there pulled out perfectly browned pies, never burned, one after another. We had ordered half pepperoni/half sausage and I was very impressed to see the cook pull out our pie, slice it in half, and return the sausage portion to the oven for perhaps one minute (the pepperoni half was placed above the oven to keep warm, not just left sitting out on the counter). Now you know what would happen in this situation at nearly any other pizza place: "F***it, close enough." These guys actually seem to care about what they're doing. I wrote about this place some months ago and mentioned a curiosity on the menu--an egg pizza (Friday only). Just tried one the other day and would like to report it exceeded expectations. The great thing about their pizzas is the way all the ingredients meld together and the egg version is no exception. I'm not quite sure how it's made--raw eggs may be simply broken on top of the pie before cooking but I suspect there's more to it than that. The final result is somewhere between a pizza and a very thin quiche. Even the skeptics at our table had to admit it wasn't bad. Next time, I'll order an egg and onion, that would be a good combination. They will happily accommodate orders for half-toppings, even with egg. There was none left over but this might be the ultimate breakfast pizza. This was my first egg pizza in Chicago and I'm looking forward to having it again but can't recall seeing it on the menus at any of my usual haunts. Can anyone recommend any other places to try? Vito & Nick's Pizzeria 8435 S Pulaski Rd Chicago 773-735-2050 There's a second Vito & Nick's in a suburban shopping center, but note that they do not make egg pizzas, even on Friday. I've only been once and didn't think the pizza was quite as good as at the original. The new place, unlike the original, sells frozen pizzas. I haven't tried these but if they're half as good as the real thing it could be very nice to have a couple sitting in your freezer. Vito & Nick's II 9644 S Roberts Rd Hickory Hills IL 60457 708-430-2800
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