Check out the new website for Salernos. I was checking for their hours and thought I must have had the wrong Salernos. But after calling them I soon found out the website is correct. www.salernosbar.com
thats halarious, it looks like some pornographic dating service LOL
Maybe he sold the business?
After a stop at OOT, we went to Salernos on Grove. It was about 9:30. People were carrying tables out of the restaurant and putting them into a truck. They emptied the entire dining area. We opened the door and went in and were told "We're having a party, but you can still use the carryout."
I'll have to send Bear over to see what's going on, when he gets back from Florida!
I am going to assume he sold the business, why else would the decor change so drastically?
OMG - I checked out the website and have to agree with Poppys assessment. That's just what we need in the DD. How bout them cowboy nights. I can't wait to see what the clientele is like. Looks like more business for the Berwyn Police.
Still good pizza though, right?
their pizza has been going downhill ever since they left 16th st
havent been to the roosevelt place in a long time
Huh?
Its the same recipe, made by the same people. How can it be going downhil?
I didn't see a menu. Are they just a Mexican bar now?
Hadn't eaten there in years, until Friday night.
The pizza still tastes the same.
And the place becomes a nightclub after 10 or 11 on Fridays and Saturdays, according to what the help told us.
There obviously has been some sort of remodel done (paint, stage, partitions, etc.). From what we were told, it now attracts a different type of clientele.
Pizza is still good though.
You'r saying it's still the old Italian restaurant type place, but becomes a Mexican nightclub late nights on Fri and Sat?
I didn't say anything about Mexican. I'm telling you what we were told.
the website says it all
So no more Frank Sinatra, and Dean Martin music?
I didn't think the downstairs was that big, as to convert into a dance place. The upstairs either.
silk, i just think the pizza was the best when it was on 16th st, dont get me wrong its still ok
i heard their is a good salernos off weber rd, a little to far though LOL
in this area there are so many good pizza places, it depends which one you have a taste for
We were there on Friday for our favorite Lenten treat, Dee's Pizza, spinach, onion and ricotta cheese on a thin crust pizza, yum!!!
Anyway the waitress mentioned that they turn the main floor into a nite club after hours. After the pizza we were too full to stick around so I don't know what the atmosphere is like.
I think it's just a way for them to fully utilize their establishment and I see nothing wrong with it. I believe other businesses have also tried this without much success so I wish them luck. Also before we all start playing God why don't we wait and see what happens. I haven't seen or heard of any negative activity and Salernos is a solid business in the DD.
Looking at that website, all I can think of is Brokeback Mountain.
Quote from: poppy on February 10, 2008, 09:45:15 AM
havent been to the roosevelt place in a long time
We gave the Roosevelt location a try a few weeks ago. The pizza (thin crust) was tough and we won't be going back for another. But the chicken parmesean was quite good.
Wouldn't Arnie have to apply for an entertainment license from the city ?
I will be curious to see how young of a crowd it may draw.
Quote from: Berwyn Patsy on February 10, 2008, 10:34:12 AM
Wouldn't Arnie have to apply for an entertainment license from the city ?
I will be curious to see how young of a crowd it may draw.
The license has been in place since around Thanksgiving:
Berwyn Police BlotterNew entertainment permit noticed by Depot District neighbors
November 25, 2007, 12:22 AM
Callers complained to police of loud music coming from Salerno's restaurant in the 3200 block of Grove. Officers spoke with the owner, a Darien woman, who said it was their first evening with their new entertainment permit. She agreed to turn down the volume.
2:36 AM
Police returned to Salerno's after more noise complaints came in. This time, they told the owner to turn off the music. Delores A. Salerno, 48, received a local ordinance ticket for use of premises to disturb the peace.
Posted by Editor on
11/29
OH MY GOD!!!
Young people having a good time in Berwyn!!! >:(
Quick call the cops!!!!
I was there on Saturday and we had a great pizza. We were told there was a DJ and dancing latter in the evening.
As long as they obey the laws and keep the music level in check, what's the problem.
The entertainment license was in place before the renovations. More than enough space for a dance club if all the chairs and tables are taken out.
p.s. OPS may be on to something.
Quote from: renovatorbear on February 10, 2008, 10:32:10 AM
Quote from: poppy on February 10, 2008, 09:45:15 AM
havent been to the roosevelt place in a long time
We gave the Roosevelt location a try a few weeks ago. The pizza (thin crust) was tough and we won't be going back for another. But the chicken parmesean was quite good.
If you want something really good at the real Salerno's get the Chicken a la Salerno. It's like a chicken/snausage/potato deal that's fkg excellent.
Quote from: SILK on February 10, 2008, 11:21:54 AM
p.s. OPS may be on to something.
LOL!!! You're right! If anyone thinks that's a girl on the front page, they
never had sex with don't know transvestites!
www.salernosbar.com
Quote from: Bonster on February 10, 2008, 11:41:43 AM
Quote from: SILK on February 10, 2008, 11:21:54 AM
p.s. OPS may be on to something.
LOL!!! You're right! If anyone thinks that's a girl on the front page, they never had sex with don't know transvestites!
www.salernosbar.com
Oh snap! You're right! Yikes.
I am hearing Salerno's Swan Song. The food was terrible when I went so it's no surprise.
I wonder if the menu changes after 9:00 P.M., on Friday and Sat. nights? Could you still order and have a pizza delivered?
I guess you can still get a pizza if you do a little pole dance.
I hear there business is much improved on fri and sat nights since they turned it into a nightclub.
I really don't think there will be the problems like the Windsor has. Gay bars don't really attract that element.
yes, it seems between Salernos and the Windsor, the DD is forging in the right direction. yeeeeHAaaaa HiHo Silver.
Considering we are trying to develop the DD into (something), maybe there should be a limit on how late these places are open.
How late are the following open:
James Joyce
OoT
Windsor
Salernos
Cherry Lounge
Garvs
if police were at Salernos at 2:36 a.m., I'm guessing they close at 3:00 a.m.
2:00 a.m. should be plenty for any bar.
Salerno's has a license until three.
I would just like to know which residents complained. as far as I can see, there aren't too many neighbors to this establishment.
The Condos on Grove are right across the street from Salerno's and there are houses
across the alley from Salerno's. Plenty of neighbors who could be disturbed by loud noises or
a rukus in the middle of the night.
Oh, okay.
Maybe they should just shut the place down.
Quote from: truman40 on February 10, 2008, 10:22:51 AM
We were there on Friday for our favorite Lenten treat, Dee's Pizza, spinach, onion and ricotta cheese on a thin crust pizza, yum!!!
Truman-
I hope you asked for their extra thin crust, cuz their regular thin crust is akin to coating an old army jacket with ketchup and melted plastic. Bleeeacchh!!!
I think Paul described it best a few times (interestingly, a year apart from each):
Quote from: Paul Fuentes on January 20, 2006, 12:31:18 AMThe debate goes on. The carboard of Villa Nova or the styrofoam of Salerno's. ???? You pesenovantes continue to take sides against the families of Berwyn.
Quote from: Paul Fuentes on January 21, 2007, 10:26:07 PM
you can find a similar taste to the NOW Salerno's if you throw some red sauce left in open bins next to a door open to the adjoining alley atop a 1" piece of styrofoam and skimp on cheese and toppings.
LOL!!!
At least when Casciani's moved from 16th St (?) they kept a good quality pizza. Not kidding.
i remember when i was a teenager going to cascianis on 16th st and harry would come from the back all sweaty from lifting weights wiping his armpits and saying who needs a slice, needless to say we all lost our appetites LOL
Bonster, I have never eaten an old army jacket with ketchup and melted plastic so I can't verify your comparison. But you know I keep hearing on this board over and over how one Salerno's is better than the other. I have eaten at both and I like both, and judging from the crowds at the two Salerno's I am not alone.
Quote from: truman40 on February 10, 2008, 05:18:02 PM
Bonster, I have never eaten an old army jacket with ketchup and melted plastic so I can't verify your comparison.
How about Paul's comparisons (above)? Ever try styrofoam?
Quote from: Bonster on February 10, 2008, 04:02:34 PM
At least when Casciani's moved from 16th St (?) they kept a good quality pizza. Not kidding.
NO they Didn't! Their pizza sucked after they moved off of 16th St.
Yes, they did.
I just had it last week and it was kickass.
MUCH better than Salerno's on Grove, that's for damn sure!
Mustang54, a long time Cicero guy agrees:
Quote from: mustang54 on August 05, 2006, 02:39:06 PM
Casciani's on Joliet rode in Hodgkins is very good. Great sausage much better than Villa Nova.
not sure if I agree with him on the snausage part, though.
Where is Casciano's?
Casciani's - East & Joliet Rd., Countryside
(http://www.berwyntalk.com/smf/index.php?action=dlattach;topic=2009.0;attach=1508;image)
Damn good ice, as well.
Had a beef there one afternoon. Was quite good. Liked the place a lot.
Quote from: Hogzilla on February 10, 2008, 01:44:08 PM
I really don't think there will be the problems like the Windsor has. Gay bars don't really attract that element.
Exactly right Hogzilla... They've been doing this for a couple of months now. One hit in the police blotter is pretty good. The Gays aren't going to be starting a knife fight over someone wearing the wrong colors. (Unless they're out of season.)
And really people... if you couldn't tell that this was a gay club after looking at the website you need to get out of Berwyn a little more. Hell, you need to get out IN Berwyn a little more... anyone who has been knew about this months ago.
Not that this place is going to cause trouble, but.............
You guys haven't been OUT if you've never seen a fight at a gay bar or between gays for that matter!
Yeah, those big purses can be deadly.
Gays, not TV hookers!
Quote from: scoon on February 11, 2008, 02:53:31 PM
Quote from: Hogzilla on February 10, 2008, 01:44:08 PM
I really don't think there will be the problems like the Windsor has. Gay bars don't really attract that element.
Exactly right Hogzilla... They've been doing this for a couple of months now. One hit in the police blotter is pretty good. The Gays aren't going to be starting a knife fight over someone wearing the wrong colors. (Unless they're out of season.)
And really people... if you couldn't tell that this was a gay club after looking at the website you need to get out of Berwyn a little more. Hell, you need to get out IN Berwyn a little more... anyone who has been knew about this months ago.
"The Gays aren't going to be starting a knife fight over someone wearing the wrong colors. (Unless they're out of season.)" That's greatness, I had to quote you. Wonderful!
"Hooker's a good cop!" - Crow T. Robot
(http://cache.gawker.com/assets/resources/2007/10/tjhooker-thumb.jpg)
Quote from: Hogzilla on February 11, 2008, 03:54:26 PM
Quote from: scoon on February 11, 2008, 02:53:31 PM
Quote from: Hogzilla on February 10, 2008, 01:44:08 PM
I really don't think there will be the problems like the Windsor has. Gay bars don't really attract that element.
Exactly right Hogzilla... They've been doing this for a couple of months now. One hit in the police blotter is pretty good. The Gays aren't going to be starting a knife fight over someone wearing the wrong colors. (Unless they're out of season.)
And really people... if you couldn't tell that this was a gay club after looking at the website you need to get out of Berwyn a little more. Hell, you need to get out IN Berwyn a little more... anyone who has been knew about this months ago.
"The Gays aren't going to be starting a knife fight over someone wearing the wrong colors. (Unless they're out of season.)" That's greatness, I had to quote you. Wonderful!
There's a place for quotes, Hogzilla, come on. It will be long forgotten here.
http://www.berwyntalk.com/smf/index.php?board=32.0
Salernos on Grove food:
Have had the egplant parm. Not bad. Actually, it was pretty decent.
Too bad I tried the mussels in marinara as an app.
Frozen mussels should be outlawed. Joking aside, I think restos should be required to mention which seafoods are purchased frozen.
Frozen shrimp = usually ok
Frozen fish = can be ok when frozen and thawed correctly
Frozen mussels = just plain wrong. They do not recover as well as other seafood items. One bite and you can tell if a mussel was frozen. Nowhere remotely close to as delicate as fresh ones.
I'm still not sure why anyone would want to eat there given the rat problems they refuse to pay the exterminator to take care of.
Quote from: seebee on February 13, 2008, 10:29:48 AM
Salernos on Grove food:
Have had the egplant parm. Not bad. Actually, it was pretty decent.
Too bad I tried the mussels in marinara as an app.
Frozen mussels should be outlawed. Joking aside, I think restos should be required to mention which seafoods are purchased frozen.
Frozen shrimp = usually ok
Frozen fish = can be ok when frozen and thawed correctly
Frozen mussels = just plain wrong. They do not recover as well as other seafood items. One bite and you can tell if a mussel was frozen. Nowhere remotely close to as delicate as fresh ones.
ALL seafood in grocery stores and restaurants in the midwest is frozen. Everything. All of it. Always. Anything sold as "fresh" has been previously frozen and thawed by the grocer.
QuoteALL seafood in grocery stores and restaurants in the midwest is frozen
Not mussels, clams and oysters. The don't freeze well at all. Mussels and clams should be alive when you cook them.
Quote from: dukesdad on February 13, 2008, 10:49:05 AM
QuoteALL seafood in grocery stores and restaurants in the midwest is frozen
Not mussels, clams and oysters. The don't freeze well at all. Mussels and clams should be alive when you cook them.
Whoops! you are correct...I stand corrected.
Quote from: seebee on February 13, 2008, 10:29:48 AM
Salernos on Grove food:
Have had the egplant parm. Not bad. Actually, it was pretty decent.
Too bad I tried the mussels in marinara as an app.
Frozen mussels should be outlawed. Joking aside, I think restos should be required to mention which seafoods are purchased frozen.
Frozen shrimp = usually ok
Frozen fish = can be ok when frozen and thawed correctly
Frozen mussels = just plain wrong. They do not recover as well as other seafood items. One bite and you can tell if a mussel was frozen. Nowhere remotely close to as delicate as fresh ones.
I had the linguini and clams in red sauce the one and only time I went. I've had better clam sauce from a can. In fact, it tasted like canned clams to me.
I am with you on that one Scoon! "why would anyone want to eat there given the rat problems they refuse to pay the exterminators to take care of ". I thought I noticed a new screen door on the alley side, like that will help keep the rodents at
a distance!
What alley?
Quote from: SILK on February 10, 2008, 02:29:46 PM
I would just like to know which residents complained. as far as I can see, there aren't too many neighbors to this establishment.
Quote from: SILK on February 13, 2008, 01:13:55 PM
What alley?
You are so observant SILK
Hello......... the alley on the north side of the building you have to walk down to get to the carry out section.
How about all the apartments in the area, the huge Condo building directly across the street, all the homes on Kenilworth directly behind them.
As I said - so observant!!
Quote from: Boris on February 13, 2008, 10:44:24 AM
ALL seafood in grocery stores and restaurants in the midwest is frozen. Everything. All of it. Always. Anything sold as "fresh" has been previously frozen and thawed by the grocer.
This is incorrect. I have seen in restaurants, (and worked with in restaurants) live softshell crabs, and lobsters as well as mollusks (as mentioned above).
FISH, however, can be frozen for a few days (if not vacuum sealed properly) before the cell walls break down, and then release their contents into the flesh which causes "frozen fish" flavor. This is why I wrote:
Frozen fish = can be ok when frozen and thawed correctly.
It takes a pretty good tongue to tell if a fish has been frozen if it's only been frozen for a few days, and it's been thawed correctly. If it has not been vaccuum sealed, and it's been frozen for over a week, it gets easier to taste that "frozen" taste.
Frozen mussels are rubbery garbage as
soon as they are frozen.
Well, I must be blind then, cause I din't see an alley on the north side.
You mean to tell me there's and alley connecting Grove and Kenilworth on the North side of Salerno's?
This thread got me thinking--a trip to Supreme Lobster may be in order soon.
Mussels In Belgian Beer
Preparation Time: 10 Minutes
Cooking Time: 6 Minutes
Yield: 4 Servings
This recipe is adapted from Michael Roper, owner of Hopleaf Bar in Andersonville. (Ed. note: this dish kicks ASS. Get yo'selves to Hopleaf asap, if you haven't already.) Serve these mussels with plenty of good bread for sopping up the cooking juices and wash them down with a cold, Belgian wheat ale, such as Witterkerke (which you can also use for cooking the mussels).
Ingredients:
2 tablespoons olive oil
2 shallots, sliced
1 small rib celery, thinly sliced
2 pounds mussels, cleaned, debearded
1 bottle (12 ounces) Belgian wheat ale
1/4 teaspoon fresh thyme leaves or 1/8 teaspoon dried
1 bay leaf
2 tablespoons butter
1/2 teaspoon salt
Freshly ground pepper
Directions:
1. Heat oil over medium-high heat in a large skillet; add shallots and celery. Cook until softened, about 5 minutes.
2. Add mussels; add beer, thyme, bay leaf, butter, salt and pepper to taste. Cover. Cook until mussels are open, about 4-6 minutes, keeping pan moving frequently. Discard mussels that do not open. Serve in shallow bowls.
Quote from: SILK on February 13, 2008, 02:15:56 PM
Well, I must be blind then, cause I din't see an alley on the north side.
You mean to tell me there's and alley connecting Grove and Kenilworth on the North side of Salerno's?
Nope. No alley. It was closed off...remember Bear was all over them about this:
http://www.berwyntalk.com/smf/index.php?topic=2131.msg30738#msg30738
(with pics!)
http://www.berwyntalk.com/smf/index.php?topic=2083.msg30010#msg30010
Quote from: seebee on February 13, 2008, 02:15:15 PM
Quote from: Boris on February 13, 2008, 10:44:24 AM
ALL seafood in grocery stores and restaurants in the midwest is frozen. Everything. All of it. Always. Anything sold as "fresh" has been previously frozen and thawed by the grocer.
This is incorrect. I have seen in restaurants, (and worked with in restaurants) live softshell crabs, and lobsters as well as mollusks (as mentioned above).
FISH, however, can be frozen for a few days (if not vacuum sealed properly) before the cell walls break down, and then release their contents into the flesh which causes "frozen fish" flavor. This is why I wrote:
Frozen fish = can be ok when frozen and thawed correctly.
It takes a pretty good tongue to tell if a fish has been frozen if it's only been frozen for a few days, and it's been thawed correctly. If it has not been vaccuum sealed, and it's been frozen for over a week, it gets easier to taste that "frozen" taste.
Frozen mussels are rubbery garbage as soon as they are frozen.
Lobsters yes...I'm talking prepared seafood, like fillets and such. Obviously live is fresh, although you can't find live lobsters too much any more, except in Korea-town (Andersonville). Where in the Chicago area have you seen live softshell crabs? That would be quite an expensive proposition...
In season, you can get them at Supreme Lobster.... Expensive, but once you've acquired the taste, it's worth it.
Quote from: tgoddess on February 13, 2008, 02:28:46 PM
This thread got me thinking--a trip to Supreme Lobster may be in order soon.
Mussels In Belgian Beer
Preparation Time: 10 Minutes
Cooking Time: 6 Minutes
Yield: 4 Servings
This recipe is adapted from Michael Roper, owner of Hopleaf Bar in Andersonville. (Ed. note: this dish kicks ASS. Get yo'selves to Hopleaf asap, if you haven't already.) Serve these mussels with plenty of good bread for sopping up the cooking juices and wash them down with a cold, Belgian wheat ale, such as Witterkerke (which you can also use for cooking the mussels).
Ingredients:
2 tablespoons olive oil
2 shallots, sliced
1 small rib celery, thinly sliced
2 pounds mussels, cleaned, debearded
1 bottle (12 ounces) Belgian wheat ale
1/4 teaspoon fresh thyme leaves or 1/8 teaspoon dried
1 bay leaf
2 tablespoons butter
1/2 teaspoon salt
Freshly ground pepper
Directions:
1. Heat oil over medium-high heat in a large skillet; add shallots and celery. Cook until softened, about 5 minutes.
2. Add mussels; add beer, thyme, bay leaf, butter, salt and pepper to taste. Cover. Cook until mussels are open, about 4-6 minutes, keeping pan moving frequently. Discard mussels that do not open. Serve in shallow bowls.
I think ditching 1/2 the celery, adding garlic, a squeeze of lemon, and a few hot pepper flakes might make this rock a little bit more. Maybe even a touch of dijon mustard.
Personally, I'd think the strong flavors would overpower the mussels...and considering I'm of the "white wine and garlic and that's it" school of mussel-steamin'...I go with the less-is-more option.
That said, your version sounds tasty, too.
Have you tried this wheat beer version at Hopleaf? Tres yummy.
Quote from: tgoddess on February 13, 2008, 02:46:24 PM
In season, you can get them at Supreme Lobster.... Expensive, but once you've acquired the taste, it's worth it.
Are you talking live softshells?
Yup!
Quote from: SILK on February 13, 2008, 02:15:56 PM
Well, I must be blind then, cause I din't see an alley on the north side.
You mean to tell me there's and alley connecting Grove and Kenilworth on the North side of Salerno's?
Well, yes there was an alley there forever connecting Grove and Kenilworth till Arnie Salerno came along and got the alley closed off so he can make the entrance for carry-out. If you walk down Grove from Windsor, first you have La Notte on the corner, then behind them is a auto shop, then there is what used to be an open alley way connecting Grove to Kenilworth, then the next building is Arnie Salernos. Now to get to the take out you go thru a piece of white trellis looking doorway and you walk down what is the old alley way and towards the back of the building is the door that takes you to the carryout. Just past the entrance door the other half of the alley is blocked off by more stuff - planters and whatever.
I remember it was something almost taht stupid...like at least a few bucks each. I got used to getting a bushel for $15 or so, so I was, admittedly, pretty spoiled.
Moules marinieres and fries ... the only way to go. Beer ON THE SIDE.
One of my other favorite mussels recipe is a cream of mussels and leeks (http://chefsimon.com/mouvelout2.htm -sorry, it's in French will do basic translation if requested, but the pics are quite explanatory). I tried it JUST because the author recommended listening to A Momentary Lapse of Reason from the Divine Envoys Pink Floys.
Quote from: tgoddess on February 13, 2008, 03:11:56 PM
I remember it was something almost taht stupid...like at least a few bucks each. I got used to getting a bushel for $15 or so, so I was, admittedly, pretty spoiled.
yeah, I mean they don't stay soft for very long (I am familiar with the problem), so getting them here and selling them before the shells harden up must be a costly proposition.
Quote from: tgoddess on February 13, 2008, 02:46:24 PM
In season, you can get them at Supreme Lobster.... Expensive, but once you've acquired the taste, it's worth it.
Bingo - I used to work in two restaurants that would get these from Supreme Lobster in crates packed in seaweed. Live as live can be.
Also, you can get live little crabs from Chicago Food Corp on Kimball just N of Belmont, and a few other Asian grocers. I would be very surprised if the now defunct International Food Club did not process some of that fish from the tanks they had in the meat section. You can also buy a whole live fish from a tank in several Asian mkts, and have it processed on the spot.
Quote from: Bonster on February 11, 2008, 02:32:41 PM
Casciani's - East & Joliet Rd., Countryside
(http://www.berwyntalk.com/smf/index.php?action=dlattach;topic=2009.0;attach=1508;image)
Damn good ice, as well.
Based on this discussion, I stopped by Casciani's today for a couple slices of snausage (first timer) . For sure it was better than Salerno's. But I think Villa Nova has better snausage. I did like this pizza though and would definately stop in again if i were in the area. :oink:
Quote from: renovatorbear on February 13, 2008, 05:53:20 PM
Based on this discussion, I stopped by Casciani's today for a couple slices of snausage (first timer) . For sure it was better than Salerno's. But I think Villa Nova has better snausage. I did like this pizza though and would definately stop in again if i were in the area. :oink:
I gotta try a Villa Nova pie again soon. Had it once. Snausage tasted exactly like Bobak's italian snausage. Anyone else think so? If so, then I just gotta go with no sausage on Villa Nova pizza. Not a fan of Bobak's Italian suasage at all. Waaay too salty.
Did I get an off pizza that night??
Quote from: seebee on February 14, 2008, 08:59:47 AM
Quote from: renovatorbear on February 13, 2008, 05:53:20 PM
Based on this discussion, I stopped by Casciani's today for a couple slices of snausage (first timer) . For sure it was better than Salerno's. But I think Villa Nova has better snausage. I did like this pizza though and would definately stop in again if i were in the area. :oink:
I gotta try a Villa Nova pie again soon. Had it once. Snausage tasted exactly like Bobak's italian snausage. Anyone else think so? If so, then I just gotta go with no sausage on Villa Nova pizza. Not a fan of Bobak's Italian suasage at all. Waaay too salty.
Did I get an off pizza that night??
We get Villa Nova often and the sausage has always tasted good to me.
Yeah, never had a bad snausage at Villa Nova. It's definitely a unique snausage. I don't recognize Bobak's, but if that's the case, it's unique on pizza.
What really makes Villa Nova to me is the snausage-to-pizza ratio, short of covering the entire circumference a la Lou Malnati's.
They cut little 1½" squares, each with a snausage ball that looks like a golf ball on top! Dig it.
as opposed to bacci which gives u two minute pieces of sausage on their jumbo slice. ugh.
uggh. I've had Bacci 3x. First time was good and I was excited about it. Next time was icky, and suffered from "driver's slide." 3rd time was just plain bad...bad crust, bad toppings, badly cooked. Haven't gone back.
casianis suffers from drivers slide also, even when you eat there.
LOLOL
If you like a lot of sausage, try a Bobby's Special from Al's. You get double sausage, peperoni, bacon, jalapenos, onions, and green olives. A 14" is $15. Pretty good bang.
Quote from: Bonster on February 14, 2008, 09:34:55 AM
uggh. I've had Bacci 3x. First time was good and I was excited about it. Next time was icky, and suffered from "driver's slide." 3rd time was just plain bad...bad crust, bad toppings, badly cooked. Haven't gone back.
Ditto. First time was good...second time messy...third time did me in.
Quote from: Crunchie on February 14, 2008, 11:04:38 AM
If you like a lot of sausage, try a Bobby's Special from Al's. You get double sausage, peperoni, bacon, jalapenos, onions, and green olives. A 14" is $15. Pretty good bang.
I order double ground beef with bacon, brocolli and x cheese from Al's. It's good, but crust is sometimes a bit tough. Got the idea when I saw the "double sausage" on Bobbie's Special. I dunno why, but prior to that I never thought to order "double" anything. I always ordered "extra", which aint the same.
Is their ground beef tasty? I've never tried it, but some places it is really dry and bland?
Bobby's sausage?
Quote from: Crunchie on February 14, 2008, 11:23:54 AM
Is their ground beef tasty? I've never tried it, but some places it is really dry and bland?
So far it's been good. I know what you mean though...it can be dry at some places. That's why I get the extra cheese over the whole pie.
Quote from: SILK on February 14, 2008, 11:44:01 AM
Bobby's sausage?
LOL!
I've always considered "ground beef" to be a bland replacement for snausage for those with acid
I like the combo of ground beef and garlic for flavor.
Damn, reno-bear, that Al's pie you described sounds scrumptioulicious!
I thought the guys name was Al?
Are we taking about pizza or City Council meetings?
Quote from: Bonster on February 10, 2008, 11:41:43 AM
Quote from: SILK on February 10, 2008, 11:21:54 AM
p.s. OPS may be on to something.
LOL!!! You're right! If anyone thinks that's a girl on the front page, they never had sex with don't know transvestites!
www.salernosbar.com
Yup, looking at the pics that sure as shootin' is a tranny bar...Some nasty lookin ones.
When I was in NO, the tranny bar there would have the "girls" stand out front to attract
customers. They were quite stunning and realistic, one would have to do the grope test to determine if it was live or Memorex. Playboy model material, every one.
Perhaps Arnie's daughter needs to look to NO for better talent.
arnies daughter has nothing to do with the restaurant.
Quote from: SILK on February 16, 2008, 09:49:38 PM
arnies daughter has nothing to do with the restaurant.
Berwyn Police Blotter
New entertainment permit noticed by Depot District neighbors
November 25, 2007, 12:22 AM
Callers complained to police of loud music coming from Salerno's restaurant in the 3200 block of Grove.
Officers spoke with the owner, a Darien woman, who said it was their first evening with their new entertainment permit. She agreed to turn down the volume.
2:36 AM
Police returned to Salerno's after more noise complaints came in. This time, they told the owner to turn off the music.
Delores A. Salerno, 48, received a local ordinance ticket for use of premises to disturb the peace.
Posted by Editor on 11/29
Delores is Arnie's wife.
this review is from the LTH Chicago food forum, might be time to take another look at Salerno's.
http://www.lthforum.com/bb/viewtopic.php?f=14&t=30495&sid=f472bf9474b4d20884eac60363c5cb4a
I prefer sauce on my pizza, not ketchup.
Like most other joints the put their bacon under cheese so it doesn't cook properly. Nothin' like soggy bacon when you're trying to take a bite of pizza.
As far as Villa Nova is concerned (he references it multiple times), IMO there's only thing to get and that's their sausage. Incomparable.
There's only one Salerno's, and it's not on Grove.
None of the bacon on that pizza was soggy at all, but I gotta tell you, that I'm not a big bacon eater, so your bacon ideal might differ than mine. It was cooked crisp before being placed on it. Ketchup? Come on. To each his own, of course, but if you wanna come by and try a leftover piece, I assure you it's not ketchupy in the slightest. Tangy, but not sweet at all. If it was sweet, that's a dealbreaker for me.
I also have the other Salerno's on deck for a trial soon because of your recommendation not too long ago.
Quote from: seebee on December 12, 2010, 11:52:03 AM
None of the bacon on that pizza was soggy at all, but I gotta tell you, that I'm not a big bacon eater, so your bacon ideal might differ than mine. It was cooked crisp before being placed on it. Ketchup? Come on. To each his own, of course, but if you wanna come by and try a leftover piece, I assure you it's not ketchupy in the slightest. Tangy, but not sweet at all. If it was sweet, that's a dealbreaker for me.
I also have the other Salerno's on deck for a trial soon because of your recommendation not too long ago.
I don't care for their pizza, either, LOL. I just dig their chicken a la Salerno.
The pizza I've been eating on Roosevelt is Damenzo's. Serious flavorage in their sauce!
That's good to know (about bacon cooked properly before) at Arnie Salerno's. I'll check it out cause I trust your rec's. The pizza I had last week was sausage and mushroom. Perhaps the mushrooms diluted the sauce (not uncommon), but it was about as tasteless as the previous Arnie Salerno's I've had.
Is Damenzo's the new joint on Roos E of Harlem??? I've been dying to hear about that place if so.
DO TELL!!!!!!!!!!!!!
Arnie and Joe Salerno's pizza is the EXACT same thing. IDENTICAL. While their sauce isn't the greatest, the rest of the pizza more than makes up for it. Especially the thin crust.
P.S. Only tourists put bacon on a Chicago pizza. LOL!!!!!
Well, my guests are tourists. My normal pie would be snausage and hot guadalajara.
Quote from: The Jackal on December 12, 2010, 12:48:51 PM
P.S. Only tourists put bacon on a Chicago pizza. LOL!!!!!
Ahh bullshit.
Bacon is great on ANYTHING.
......and it still doesn't go on Chicago pizza.
bullshit
Quote from: Bonster - on December 12, 2010, 04:49:48 PM
bullshit
Bons:
Have you ever tried the Bacon Buns from Racine Bakery? Heart-attack heaven....to die for!
http://racinebakery.com/rbBakery_1.html (http://racinebakery.com/rbBakery_1.html)
The only kind of meat that should go on a Chicago pizza is sausage...and then maybe pepperoni. That's IT. No ham, no bacon, no ground beef....none of that silliness.
By analogy, you could also put sauerkraut on a hot dog, and its damn tasty...but NOT a Chicago dog.
Quote from: The Jackal on December 12, 2010, 06:20:21 PM
The only kind of meat that should go on a Chicago pizza is sausage...and then maybe pepperoni. That's IT. No ham, no bacon, no ground beef....none of that silliness.
By analogy, you could also put sauerkraut on a hot dog, and its damn tasty...but NOT a Chicago dog.
No, you're wrong.
Quote from: eno on December 12, 2010, 05:57:30 PM
Quote from: Bonster - on December 12, 2010, 04:49:48 PM
bullshit
Bons:
Have you ever tried the Bacon Buns from Racine Bakery? Heart-attack heaven....to die for!
http://racinebakery.com/rbBakery_1.html (http://racinebakery.com/rbBakery_1.html)
My heart just skipped a bit reading that!
Quote from: seebee on December 12, 2010, 12:14:01 PM
Is Damenzo's the new joint on Roos E of Harlem??? I've been dying to hear about that place if so.
DO TELL!!!!!!!!!!!!!
Here's a thread from Forest Park Forums about it, with pics and video:
http://forestparkforums.com/forum_posts.asp?TID=3850&title=review-damenzos-pizza-and-restaurant
"Sauce was not tomato paste based, but had actual tomato chunks and was seasoned well. Crust was clearly not pre-fab (shudder at the prevalence of this), substantial but not bread-y or greasy. The cheese, however, is odd. Maybe its mozzarella mixed with scamorza but I couldn't tell. Lots of it, perhaps more than necessary, but had a nice salty bite that made up for the relative lack of salt in the crust."
No, I'm right.
Saurkraut is a hot dog staple on the East Coast, but not here.
In Chicago, sausage is THE meat placed on pizza, with pepperoni a clear second. The rest aren't even close to merit mention.
What about mushrooms on a pizza? One of my favorites.
Mushrooms aren't MEAT, Patsy.
I've heard them called the "Chicago Seven"...... yellow mustard, pickle spear, neon green relish, onions, sport peppers, tomato (wedges) and celery salt.
You are correct, sir. Those seven items ONLY constitute a "Chicago" hot dog.
I did tons of traveling. The Chicago Dog is very popular throughout the country. It's become very easy to find Chicago "themed" places in most cities. Hot dogs are imported from Vienna Beef but, sometimes the Italian Beefs are questionable at those joints. Chicago style pizza is usually a big disappointment elsewhere.
You will not find Chicago style dogs on the East Coast, or in Southern Cal. Most likely in places with sizable Chicago transplant communities' like Phoenix/AZ and the Florida Gulf Coast.
They got them in SoCal. Never really looked on East Coast
Well, I've been through most of the state-SD, LA, SF and have never found a Chicago dog....maybe there are, but I haven't seen them.
Vienna Beef has their second offices,distribution center and plant in LA.
Well, I haven't been to LA in quite awhile-probably a decade or so....and I don't remember seeing any Vienna dogs there then.
Quote from: The Jackal on December 12, 2010, 09:22:12 PM
Well, I haven't been to LA in quite awhile-probably a decade or so....and I don't remember seeing any Vienna dogs there then.
Probably can't see them because they smudge the Vienna with something besides the "Chicago Seven" salad. lol. Cover them with Chili or something
lol. Leave it to LA. Here ya go! Mexican Bacon Hot Dog...
(http://iam.colum.edu/wroberts/foodpix/mexhotdog.jpg)
Quote from: The Jackal on December 12, 2010, 07:08:19 PM
No, I'm right.
Saurkraut is a hot dog staple on the East Coast, but not here.
I wasn't talking about sauerkraut, but your comparison with pizza.
Quote from: The Jackal on December 12, 2010, 07:08:19 PM
In Chicago, sausage is THE meat placed on pizza, with pepperoni a clear second.
That's hardly unique to Chicago.
I challenge you to find a "Chicago menu" that has ONLY sausage and pepperoni. Good luck.
Bonster,
The comparison to pizza is spot on.....and in most of the remaining US, pepperoni (not sausage) is the primary meat. So yes, it IS unique to Chicago, especially the sausage "ball" used in Chi Town.
Chicago menus have "everything".....sausage, ham, bacon, beef, ground beef, ground sausage, pepperoni, salami, etc......but a real Chicago
Pizza has only sausage or pepperoni.
Every hot dog joint I know carries ketchup also (except GandJ), and yet ketchup is a no no for Chicago dogs.
Quote from: The Jackal on December 12, 2010, 10:13:28 PM
Bonster,
The comparison to pizza is spot on.....
Sorry, but you're wrong. Very wrong.
I lived in NYC, and traveled for a living for many years. You're just ... wrong.
Ahhhh Had a Gene & Jude's hot dog today. They have the best dog around hands down.
Often in Manhattan pizza slices are plain, with toppings added per request at the time of purchase.
Quote from: tlcnurse on December 12, 2010, 10:27:56 PM
Ahhhh Had a Gene & Jude's hot dog today. They have the best dog around hands down.
(http://i203.photobucket.com/albums/aa238/mcr_312/FBLike.jpg)
For the most part, there are only two types of slices in NY-regular (cheese) and pepperoni. And the overwhelming majority of slices sold are one or the other.
Quote from: tlcnurse on December 12, 2010, 10:27:56 PM
Ahhhh Had a Gene & Jude's hot dog today. They have the best dog around hands down.
Like most HD stands...they're the all beef natural casing Viennas also...so, must be the way they are steamed. What sets they're hot dogs apart from other Vienna chicago hot dogs around? Precise steaming technique? They never touch water? Never frozen ...all fresh?
Quote from: BRoWN on December 12, 2010, 10:50:32 PM
Quote from: tlcnurse on December 12, 2010, 10:27:56 PM
Ahhhh Had a Gene & Jude's hot dog today. They have the best dog around hands down.
Like most HD stands...they're the all beef natural casing Viennas also...so, must be the way they are steamed. What sets they're hot dogs apart from other Vienna chicago hot dogs around? Precise steaming technique? They never touch water? Never frozen ...all fresh?
Something, cause few other Vienna skins SNAP when you bite into them like a Gene 'n Judes dog does.
We used to theorize they used river water, LOL.
Quote from: Bonster - on December 12, 2010, 10:55:52 PM
Quote from: BRoWN on December 12, 2010, 10:50:32 PM
Quote from: tlcnurse on December 12, 2010, 10:27:56 PM
Ahhhh Had a Gene & Jude's hot dog today. They have the best dog around hands down.
Like most HD stands...they're the all beef natural casing Viennas also...so, must be the way they are steamed. What sets they're hot dogs apart from other Vienna chicago hot dogs around? Precise steaming technique? They never touch water? Never frozen ...all fresh?
Something, cause few other Vienna skins SNAP when you bite into them like a Gene 'n Judes dog does.
We used to theorize they used river water, LOL.
hopefully not from any river around here.
LOL...you know what river I'm talking about, Brown. ;D
Bonster, about a year ago I watched a show on the Food Network about NY vs. Chicago pizza. The NY style had funny looking sausage, almost looked like Italian sausage cut from a link if I remember correctly. They kept representing Chicago pizza as Gino's East deep dish. I'm sorry, but that is tourist pizza, at least IMO. A place like Home Run Inn would have made a better representation. At the end of the show they went to like Boston or Philly or somewhere like that and had a blind taste test using Fireman and NY won hands down. Kind of disappointing. Then I think I just saw on Channel 7 news mentioned that Chicago was just voted best pizza in America by I forget who......
The sausage at Sal's on 87th & 4th in Bay Ridge was like that. omfg was that good.
November 11, 2010 (CHICAGO) (WLS) -- Score one for Chicago in the long-running battle with New York over whose pizza is best.
Readers of Travel and Leisure magazine ranked Chicago No. 1. The 2010 survey also ranks U.S. cities when it comes to friendiest people, best vacation destination and more than three dozen other categories.
In addition to pizza, other Chicago bests include the skyline and business hotels. The city came in third for museums, galleries and luxury stores.
However, Travel and Leisure magazine readers ranked Chicago 34 out of 35 cities when it comes to the weather. San Diego ranked first for the best weather.
To see the full rankings, head to www.travelandleisure.com.
(Copyright ©2010 WLS-TV/DT. All Rights Reserved.)
You can't compare Chicago to NY pizza. Two entirely different things. Its like comparing baseball to softball. Of course Philly and Boston would vote for the NY pie because its much more similar to what's found in their own cities. Whoever concocted that voting process sure rigged it well. And month, Chicago pizza is not synonymous with deep dish, even though pr people would want you to believe that. Order a pie here in Chicago from ANY pizza place and I GUARANTEE you will not get deep dish unless you specifically ask for it.
I just like good pizza. I've phenomenal pizza in NYC and CHI, and horrific shmegma in both.
There was an abomination called "Chicago Pizza" near Wall Street which made me cringe. I wanted to stand outside and tell folks this was some kind of dirty Knicks fan fkin' with us.
Bon, I totally just remembered more about that show I just mentioned! They did the blind taste test with fireman from LA. I am gonna see if I can find a link to this show on line somewhere.
I absolutely love Chicago style (not deep dish) pizza, but I can tell you this-its much more difficult to find a bad slice in NY than it is in Chicago. There are some God awful places here in Chicago, and plenty of them. For the most part, if you don't serve a good slice/pie in NY, you won't be open for long.
There are two other areas where NY reigns supreme over Chicago as far as pizza/pizzerias go-1) Sicilian pie and 2) Garlic knots.
Make that 3) calzones/stromboli.
Bon, what's your all time favorite in the Chicago area?
Mine's Home Run Inn. I think that stems from my father growing up down the block from the original so that's what we always had.
Two runners up for me are both in Berwyn. Salerno's & Benny's (I LOVE Benny's sauce!)
Als is good to
IMO, Home Run Inn is the best pizza in Chicagoland, certainly the best of anything I've tried. Then again, you must have a special affinity for the "heavy" crust type of type HRI offers in order to rate it highly.
I used to like Benny's quite a bit, but it appears something has changed with their pie in the last decade or so. Salernbo's and Falco's have always been quality IMO, as well.
Anyone remember Barone's in La Grange Park?
I remember Barone's. We went there often. Remember they also had one on Ogden in Lyons? As I recall, that was a little more upscale. There's one near my house on Joliet & Willow Springs Rd. I haven't been there. I'll had to try it soon.
Although it has morphed into the best Italian Deli in Chicagoland, let's not forget "Freddy's Pizza". I love their thin-crust. Also, the Italian Village (in the Loop) makes a really, really good thin-crust pizza; they used to send out a few, sliced as appetizers for the bar-patrons in La Cantina during happy-hour when Madamme Tosca held court at the piano.
I LOVE Freddy's, just not the biggest fan of their pizza.....good stuff, just not my cup of tea. If you want really tasty pizza served as an appetizer at a local restaurant, try Volare in Oakbrook Terrace. Excellent....and its free certain hours or days (can't remember which).
Quote from: The Jackal on December 13, 2010, 09:19:09 AM
I LOVE Freddy's, just not the biggest fan of their pizza.....good stuff, just not my cup of tea. If you want really tasty pizza served as an appetizer at a local restaurant, try Volare in Oakbrook Terrace. Excellent....and its free certain hours or days (can't remember which).
Jackal:
As always, thanks for the tip!
eno
I'd vote for Freddy's.
The Barone's in Indian Head Park
is the best of all of them. They are in the
old Johnny Beef place which had the best
baked cheezy beef in all of Chicago.
My post on lth about Salernos on Grove was not meant to incite a "best of" pizza war.
I just thought it deserved a shout out as a great example of what I remember Chicago Thin Crust to be. This is all my opinion, and I know everyone has their favorite place. I had Al's pie quite a few times, and I don't think it's in the same league. I don't think the Al's ppl even want it in the same league. Salernos pie is more of a premium pie than Al's or Benny's. A 16 inch Salerno's on Grove with spinach and snausage was like 27 bux! But, imo, it was worth it because it is what I really like in a pizza. An Al's 16 inch snausage and spinach would prolly still be under 20 bux. I don't judge things by price, as I usually always find bargains, but if Al's is x, then Salerno's is worth X + 7, in my opinion. Al's crust is flavorless, or ahem, I should be more diplomatic and say it has a "more mild flavor" and I think it really tastes, and has the same texture as MANY other thin crusts, which leads me to believe it's store bought. The Salerno's pie is loaded with cheese and sausage, and I mean loaded! The middle pieces still have plenty of sturdiness to hold all the stuff. The crust is super crunchy, and has good flavor. There is no doubt that this pie crust is hand rolled or pulled or whatever. When I'm jonesing for big fat Chicago thin crust pizza, Salerno's has been spot on - in my opinion. Home Run Inn is a different beast too. I like HRI, but it's just altogether different to me because I really like pizza crust, and it's something I take into consideration when ordering. Falco's reminds me a LOT of HRI, if anyone cares to try a similar pie a lil bit cheaper, and it might be closer to boot.
I don't think I'd ever order and pay for a Salerno's regular crust tho. To doughy - ruins it all for me.
Also, I have yet to get to Q's in Hillside. Heard they do a great pie.
Lol - I'm already in the fridge eating Salerno pie leftovers. I'll try to wait and oven it up for lunch. Gonna be tough.
I HIGHLY doubt Benny's or Al's uses store bought crust. Rather, I think the difference is places like Salerno's, HRI, Falco's use some form/combination of fat/lard/butter in their crusts to achieve that desired flavor. That's why they taste so "rich". If you want an example of store bought crust, try Cigars and Stripes pizzas (which are pretty good, nonetheless).
Q's is not bad, but certainly not in Salerno's class or HRI.
My fave is Bennys to this day. We'll go with Salernos and Als sometimes as well.
Home Run Inn is a great representation of Chicago pizza in the frozen pizza market nationally. I'll grab one in a grocery store out west to turn on people to ChicagO pizza. I'll cut it in squares for them for the full effect. It never fails.....they always say its best pizza they have ever had. Even the frozen HRI is better than almost all pizza restuarants in other cities.
Quote from: BRoWN on December 13, 2010, 11:02:58 AM
My fave is Bennys to this day. We'll go with Salernos and Als sometimes as well.
Home Run Inn is a great representation of Chicago pizza in the frozen pizza market nationally. I'll grab one in a grocery store out west to turn on people to ChicagO pizza. I'll cut it in squares for them for the full effect. It never fails.....they always say its best pizza they have ever had. Even the frozen HRI is better than almost all pizza restuarants in other cities.
That's an interesting statement LOL.
Guess it depends upon what city.
Quote from: BRoWN on December 13, 2010, 11:02:58 AM
My fave is Bennys to this day. We'll go with Salernos and Als sometimes as well.
Home Run Inn is a great representation of Chicago pizza in the frozen pizza market nationally. I'll grab one in a grocery store out west to turn on people to ChicagO pizza. I'll cut it in squares for them for the full effect. It never fails.....they always say its best pizza they have ever had. Even the frozen HRI is better than almost all pizza restuarants in other cities.
What a gold mine the frozen pizza business has become to HRI. I went and saw the facility when I wrote my book on Little Village. Joe Perrino definitely has a winner on his hands there. Home Run Inn has definitely come a LONG way from the old neighborhood.
I wish they would open a location in Berwyn. Joe Perrino told me that the original location at 4254 W. 31st St. is still ther busiest location to date. With a similar demographic in Berwyn I am sure they would be very successful here.
I toook a buddy of mine from Canarsie, Brooklyn to HRI on his first visit to Chi Town. Mind you this is a guy with a very discrminating palate, and an East Coast mindset.
Halfway through his first piece he looked up and said "man, this is REALLY good.....its not NY pizza, but its REALLY good".
He too thought of Chicago style pizza as solely deep dish, especially after he had raken me to Uno's in Bayside. He was absolutely flabbergasted when I told him that was NOT really chicago style pizza. He was even more flabbergasted when he tasted HRI.
I also agree with Brown's statement. Outside of a few states on the east coast, HRI's frozen pizza is better than anything you'll find anywhere else. They have perfected the art of frozen pizza. Take a frozen HRI pie out of the freezer, let it thaw, and THEN cook it. Virtually NO difference from the fresh version.
I love it! Even though we all have our local preferences for pizza, beef and hot dogs places....we all come together and are proud of our food. We may all argue and fight alot but....we all band together to defend our pizza and sandwiches agaist New York. lol. Oh yea....can't forget we reign on the dumpling front too. Try to find good dumplings in other cities. be grateful!
we should put our heads together and open a pizza parlor in the heart of NYC and LA.
There's really nothing to defend. NY and Chi pizza are two different things-entirely. Both are excellent, and quite different I'm sure from the pizza you'll find in Naples, Palermo, Rome, etc...... I absolutely love NY/East Coast pizza and as a general rule, think the pizzerias out east are far superior all around to what we have here, BUT.....there's absolutely NOTHING like a Chicago style pizza-NOTHING.
The first time I ever tried HRI my dad brought it and said I "had" to try it. I thought it was OK, kinda salty.
Then after reading Panther's insistence here from old threads I figured I'd try again with the frozen pizzas. I couldn't believe how good they were for frozen, and started getting them on the way to my ol' man's house in the burbs. Their snausage is incredible, as well as their plum tomato (<- WOW).
When I choose favorites I have to choose two: 1 deep dish and 1 regular. They're two different entities to me.
Deep dish: Lou's.
Regular: HRI.
I still need to get Vito & Nick's, and need to try Aurelio's some more (which Panther was right again about regarding their incredible sauce). Unfortunately neither are very close to me, tho Aurelio's now has a La Grange site.Around Berwyn I prefer Villa Nova, Falco's, Damenzo's (slices).
For close-by cheapza I go with Di Nico's (xtra thin). So close I have no excuse to use delivery and I'm always enticed by the gelato (Gelato Uno moved their coolers into Di Nico's
(same owner))
Al's I only like when eating in. For some reason it's not the same on take-out.
Salerno's (both) and Benny's tasted like low-grade pizza each time I've tried them, though the Benny's pic posted in the Damenzo's thread (http://forestparkforums.com/forum_posts.asp?TID=3850&title=review-damenzos-pizza-and-restaurant) looks pretty tasty. I'll try Benny's xtra thin if I try it again, same with Salerno's. (HRI has new location on North Ave.)
I always liked Paul's description of Salerno's ;D:
Quote from: Paul Fuentes on January 21, 2007, 10:26:07 PM
Quote from: berwynson on January 21, 2007, 07:40:13 PM
Like, is Salernos Pizza still there? On 16th. Street? We loved their product, best ever found anywhere!!
Don't know how it was then. But you can find a similar taste to the NOW Salerno's if you throw some red sauce left in open bins next to a door open to the adjoining alley atop a 1" piece of styrofoam and skimp on cheese and toppings.
Quote from: The Jackal on December 13, 2010, 12:29:51 PM
There's really nothing to defend. NY and Chi pizza are two different things-entirely. Both are excellent, and quite different I'm sure from the pizza you'll find in Naples, Palermo, Rome, etc...... I absolutely love NY/East Coast pizza and as a general rule, think the pizzerias out east are far superior all around to what we have here, BUT.....there's absolutely NOTHING like a Chicago style pizza-NOTHING.
NY pizza far superior!? WTF Jackal....you r always trying to crash the party. You're like the Walt Frazier of pizza critics.
I said their PIZZERIAS (not pizza) are far superior.
Quote(HRI has new location on North Ave.)
Bonster, I don't know what it is, (probably psychological) but I think that the original location of Home Run Inn tastes way better then their other locations. It's kind of hard for me though because my wife and mother won't go to the original location because they think it is like a zoo in there. ;D There's only a couple of people that will go there with me (my father, some friends), so I don't get to go as often as I would like to.
Vito and Nicks is VERY good....right on par with Falco's.
There's also an Aurelio's location in Lombard on Roosevelt.
Vito and Nick's (on Pulaski), Joe's Italian Villa (87th & Harlem) and Villa Nova (delivery) are our favorites.
We recently spent some time in Florida, and tried numerous pizza places. Everyone
who ran a pizza place, of course were originally from New York and everyone advertised
the best New York Style pizza ever. Yucky, yucky, give me a Chicago land pizza anytime over
the floppy cardboard style of New York. I don't get how anyone can think that style, taste
or even feels good in your mouth.
Quote from: berwynguy on December 13, 2010, 01:09:04 PM
Quote(HRI has new location on North Ave.)
Bonster, I don't know what it is, (probably psychological) but I think that the original location of Home Run Inn tastes way better then their other locations. It's kind of hard for me though because my wife and mother won't go to the original location because they think it is like a zoo in there. ;D There's only a couple of people that will go there with me (my father, some friends), so I don't get to go as often as I would like to.
I've never been to that location. My preference was borne from the frozen and the Addison location. I really want to hit that one, though.
For me at 1300, I can get to the Melrose one in decent time, quicker than the original or La Grange for Aurelio's. Roos or 290 to 1st, or Harlem to North.
HRI on 31st is 5 1/2 miles from your house, shorter than Melrose Park.
Yes, roughly a half mile shorter, but takes longer to get to and there's few reason's I'd otherwise be in that location.
IMO ...ABB..........Always Buy Berwyn
I agree with you BG. The 31st St. HRI seems better to me also. However, I agree with your wife that it is a zoo. I'm getting used to the one on Archer, that's where my friends like to go. I feel the same about Lindy's Chili. I only like the original at Archer & Western
I don't know how true this is, but I've heard many oif the sattelite HRI locations usually partially/pre cooked pies. If that's the case, it probably explais the difference. I ALWAYS go to the original. Btw, HRI just opened a new location on Mannheim Rd in Hillside, just south of 290.
I've had the Hillside HRI - just as excellent as all the rest.
They have amazing consistency across all locations.
I'm in the HRI 31st Street camp. I've been to Darien, Arlington Heights (quite often, as my office used to be there), and Archer. I say 31st still tastes slightly better. My wife also thinks it's psychological. I grew up in Cicero and my Dad began taking me there over 30 years ago. My Dad agrees with me and theorizes that maybe they haven't ever changed the ovens out on 31st street, so you have thousands and thousands of pizzas over the decades that have gone through those ovens.
I take the kids to 31st on a Saturday afternoon every now and its always very quiet then. We're always able to get a table right away up in front by the bar, so can always catch whatever game(s) might be on TV that afternoon as well.
Good info, thanks scottymac. I'm going to try the original soon.
The Arlington Heights one is no more - it became a Boston Blackie's before I started working near it. :(
All I know is Archer, Melrose, Hillside, and Addison all taste the same (great!).
There's also a Downers Grove location.
Bonster, the original HRI has a mini "factory" in the back of the building. Maybe the difference in taste is fresher ingredients?
http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=3100+s+kildare+chicago&sll=37.0625,-95.677068&sspn=62.99906,134.912109&ie=UTF8&hq=&hnear=3100+S+Kildare+Ave,+Chicago,+Cook,+Illinois+60623&ll=41.837268,-87.731645&spn=0,0.016469&z=17&layer=c&cbll=41.837181,-87.731639&panoid=Ld_JglZMkUKE32yo3Bg0dg&cbp=12,50.6,,0,-5.43 (http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=3100+s+kildare+chicago&sll=37.0625,-95.677068&sspn=62.99906,134.912109&ie=UTF8&hq=&hnear=3100+S+Kildare+Ave,+Chicago,+Cook,+Illinois+60623&ll=41.837268,-87.731645&spn=0,0.016469&z=17&layer=c&cbll=41.837181,-87.731639&panoid=Ld_JglZMkUKE32yo3Bg0dg&cbp=12,50.6,,0,-5.43)
Was Salerno Picente mentioned? That's the best one, I think. I love their fried calamari. Burgers there are very very good, if you are a burger fan.
http://www.salernopincente.net/italianrestaurant.html
Come on, bj! Why you been holding back from the burger thread? 8)
I've wondered about that place though whenever I'm shopping.
Billyjean, if you're over that way and want a burger, try Buck's in Hodgkins sometime. Ask for a punch card. Ten sandwiches and you get free one. If you've never been there, it has a Nascar theme and it's very clean.
eno:
I found an old Life newspaper in my house (grandparent's originally) from 1979 that collected recipes from residents. In the newspaper I found the best recipe for Lithuanian Bacon Buns. Strangely that was one thing my grandparents never made. I think they focused mostly on homemade sausage (which I am glad to say is a yearly tradition in our house still) and lots and lots of mushrooms :D
Quote from: pkd50 on December 13, 2010, 06:37:16 PM
Billyjean, if you're over that way and want a burger, try Buck's in Hodgkins sometime. Ask for a punch card. Ten sandwiches and you get free one. If you've never been there, it has a Nascar theme and it's very clean.
thanks, pkd ... will try.
Bon, the Hodgkins Salernos has a super nice outdoor patio. Great for get together with a bunch in the summer. Definitely get that calamari ... you won't be disappointed.
Does Salerno's still have a place in St.Charles on the Fox River?
They had one there? I remember there being an Armand's location in St. Charles.
According to the web site they have Chicago, Oak Park, Bolingbrook, Glenview, and Vernon Hills.
http://www.salernospizza.com/index-1.html
Oooh, yeah!
http://w203.photobucket.com/flash/tagWidget.swf?mediaURL=aHR0cDovL2kyMDMucGhvdG9idWNrZXQuY29tL2FsYnVtcy9hYTIzOC9tY3JfMzEyL0Jlcnd5bi9mb29kL2NoaWNrZW5hbGFTYWxlcm5vLmpwZw%3D%3D
Naz, look! No cheese!
Quote from: Bonster - on December 15, 2010, 06:34:43 PM
They had one there? I remember there being an Armand's location in St. Charles.
According to the web site they have Chicago, Oak Park, Bolingbrook, Glenview, and Vernon Hills.
http://www.salernospizza.com/index-1.html
Yes - in the 70s and early 80s. This would have been 25 to 35 years ago. It was right on the Fox river.
Maybe that's what my boss always got - it was right on the river. She'd always get ricotta.
There is an St. Charles location which is owned by Adam Salerno who is the youngest brother. It is right along the Fox River. He also owned the one on Windsor & Home. The ones you are referring to are owned by Joe Salerno. I worked for them all through high school & college.
Depends on which Salerno brother you're talking about. The Salerno's in the website is Joe's....you can tell by the logo. There are also salerno locations in Hodgkins and Crest Hill (not sure if that one is still open).
There is a Salerno's in Joliet called Mama & Papa Salerno's. It was the parents of all the Salerno kids. It was "owned" by one of the Salerno daughters and her husband took care of the day to day operations. Damn, I forget his name........ When I lived in Plainfield we used to go to Joliet cruise night with my Chevelle on Saturday nights and always hit Salerno's on the way back for some za and beers. One night in like 2002 or 2003 they were having a Salerno family party in the bar where we usually ate because the old folks were in town from Florida or where ever they retired to. I went up to them and said hello and told them I grew up a few blocks from the original on 16th St. They were VERY nice to us BSing about Berwyn and even bought us our drinks. Good memories.....
By the way, I believe Mama & Papa Salerno's was the second location opened.
The one in Crest Hill was owned by Vince who is the oldest of the brother's who owned restaurants. He sold it & it is now called Giovann's. He moved to Arizona since his wife suffered from rheumatoid arthritis & opened up his own place there. The one in Hodgkin's is owned by Arnie with another relative. The ones on the website is Joe's restaurants & I believe a few are owned with his son Michael. The only brother that never owned one was Tony & he worked for a big tobacco company. The daughter that ran the restaurant was Vince's daughter but I can't quite remember her name. For some reason I am thinking Maria but not quite sure.
Working for them for years was very interesting. The one who was the classiest was Vince.
Evviva in Lisle is also owned by a Salerno...I think it is Tony.
Good stuff!
http://www.evvivalisle.com/ (http://www.evvivalisle.com/)
Seebee, read your messages.
Quote from: Bonster - on December 15, 2010, 06:40:48 PM
Oooh, yeah!
http://w203.photobucket.com/flash/tagWidget.swf?mediaURL=aHR0cDovL2kyMDMucGhvdG9idWNrZXQuY29tL2FsYnVtcy9hYTIzOC9tY3JfMzEyL0Jlcnd5bi9mb29kL2NoaWNrZW5hbGFTYWxlcm5vLmpwZw%3D%3D
Naz, look! No cheese!
Now that's my style !
Called Salerno's to order a pizza tonight and they told me they had to close early because they ran out of pizza dough. ???
Wow! That's a first for me.
Lets see if they get trashed by this group the way Depot Diner got trashed when they ran out of food.
Unacceptable. Terrible business practice. Don't know how to run a business. Blah blah blah
A few years back a friend of mine who lives in Shorewood took me to the Salernos in Crest Hill, it was just as good as the original on 16th st. I think the same people own the one off Weber Rd. after Crest Hill closed
No, that's not very good either. It signals the beginning of the end, in most cases. If what you primarily sell is pizza and you run out of pizza dough, well, you're done. FINITO. KAPUT.
Quote from: buzz on January 02, 2011, 10:03:18 AM
Lets see if they get trashed by this group the way Depot Diner got trashed when they ran out of food.
Unacceptable. Terrible business practice. Don't know how to run a business. Blah blah blah
But wasn't the Depot Diner just terrible, period? I thought they cooked on George Foreman grills. <LOL>
Quote from: buzz on January 02, 2011, 10:03:18 AM
Lets see if they get trashed by this group the way Depot Diner got trashed when they ran out of food.
Unacceptable. Terrible business practice. Don't know how to run a business. Blah blah blah
Reluctantly, went to LaNotte for dinner on NYE with friend because friend never ate there and wanted to go. Let's just say I'm anticipating the new dinning opening next Friday at OoT. Saw the menu, looks great. If it turns out to be good food, we will have a gem sitting right in the DD. Again, with positive anticipation, once word gets out, the DD may start to get a lot more customers.
Quote from: billyjean on January 02, 2011, 10:24:41 AM
Let's just say I'm anticipating the new dinning opening next Friday at OoT. Saw the menu, looks great. If it turns out to be good food, we will have a gem sitting right in the DD.
Olive or Twist the Restaurant is opening next Friday?
Quote from: bonster on January 02, 2011, 10:46:22 AM
Quote from: billyjean on January 02, 2011, 10:24:41 AM
Let's just say I'm anticipating the new dinning opening next Friday at OoT. Saw the menu, looks great. If it turns out to be good food, we will have a gem sitting right in the DD.
Olive or Twist the Restaurant is opening next Friday?
Not sure what the name is ... had too many glasses of wine to notice. But I did see the location and looks nice. Modern, romantic, a place you would definitely take a gal out for dinner. Let's just hope the food is as good as it sounds on the menu.
Quote from: buzz on January 02, 2011, 10:03:18 AM
Lets see if they get trashed by this group the way Depot Diner got trashed when they ran out of food.
Unacceptable. Terrible business practice. Don't know how to run a business. Blah blah blah
What are you talking about? All I did was mention what happened. It was a first for me as well and I took it as a BAD sign. That would be equivalent to going to Gina's Italian Ice and her telling me yeah, I had to close early because I ran out of lemons. I doubt that would EVER happen, not with the way she runs her business.
Quote from: bonster on December 13, 2010, 12:36:46 PM
When I choose favorites I have to choose two: 1 deep dish and 1 regular. They're two different entities to me.
Deep dish: Lou's.
Regular: HRI.
I take this back.
Deep dish: Gulliver's on Howard. <drool> Lou's is a very close 2
nd.
Went to Salerno's on the Fox in St. Charles right before Christmas...thin crust pizza was awesome.
Perfect in every way from the right amount of sauce and fresh toppings to the generous sausage
and cheese that had the perfect color...not white!
This is just me, but I prefer my wine to be served in the proper glass. I know they serve wine in juice glasses
in Italy and, wedding receptions and chain restaurants have the same glass for all wines.When you're drinking a
good red wine, it needs to be in a good glass like the Reidel stemware with a bowl big enough to swirl the wine to bring
in the oxygen and a good "nose" while you're drinking.
Quote from: bonster on January 02, 2011, 12:12:42 PM
I take this back.
Deep dish: Gulliver's on Howard. <drool> Lou's is a very close 2nd.
Gullivers? Wow, I haven't been there in years. It won't surprise you to learn that we had a bad experience with their food... We were visiting a buddy that lives near Gullivers and we ordered a thnk crust pie. When we opened the box, the pizza was almost square, becasue most of the crust had been trimmed off due to it being burned. They even lost one of the corner pieces. ::)
On another pizza note, we tried Vito & Nicks at 84th & Pulaski last week, after seeing it again on Diners, Drive-Ins & Dives. We ordered the pizza they featured on that show--the italian beef pie. I liked it, though my parnter thought it was way too salty. I admit that it was a bit salty, but I really liked the crust. I ordered chicken fingers too and don't recommend them. They were not the processed kind, but they were heavily breaded and very greasy. I'd go again for beer and perhaps a cheeseburger pizza.
I am so freakin' bored with the pizza in Berwyn...
One day last week, I was going to do a pickup at HRI since I had to pass through their hood. Until they told me a 14" sausage was $19.40 w/o tax. That's a bit much. I like their pie, but that doesn't mean I'll grab my ankles to get some.
Quote from: renovatorbear on January 02, 2011, 03:40:57 PM
Quote from: bonster on January 02, 2011, 12:12:42 PM
I take this back.
Deep dish: Gulliver's on Howard. <drool> Lou's is a very close 2nd.
Gullivers? Wow, I haven't been there in years. It won't surprise you to learn that we had a bad experience with their food... We were visiting a buddy that lives near Gullivers and we ordered a thnk crust pie. When we opened the box, the pizza was almost square, becasue most of the crust had been trimmed off due to it being burned. They even lost one of the corner pieces. ::)
On another pizza note, we tried Vito & Nicks at 84th & Pulaski last week, after seeing it again on Diners, Drive-Ins & Dives. We ordered the pizza they featured on that show--the italian beef pie. I liked it, though my parnter thought it was way too salty. I admit that it was a bit salty, but I really liked the crust. I ordered chicken fingers too and don't recommend them. They were not the processed kind, but they were heavily breaded and very greasy. I'd go again for beer and perhaps a cheeseburger pizza.
I am so freakin' bored with the pizza in Berwyn...
Impossible! Someone else delivered a pizza and said they were from Gulliver's! Was it "thick crust" or pan? I don't think I've ever done take out or delivery - we always eat in (by the in-laws). Also never had a pizza that was not perfect! reno-bear, you have been instructed never to eat out without my presence again. It
has to be you! :D
Have you tried Damenzo's on Roosevelt? Not Berwyn, but close enough. Great pepperoni.
Went to Coal Fire Pizza today at Grand and Ogden.
Very good. Completely different than what you guys are talking about though, but very, very good.
Quote from: Crunchie on January 02, 2011, 06:07:28 PM
One day last week, I was going to do a pickup at HRI since I had to pass through their hood. Until they told me a 14" sausage was $19.40 w/o tax. That's a bit much. I like their pie, but that doesn't mean I'll grab my ankles to get some.
Their frozen pizzas are just as good, and often go on sale at Jewel. I usually see great deals on the 6" pizzas. As great as their sausage is, I really enjoy their plum tomato topping.
Quotereno-bear, you have been instructed never to eat out without my presence again. It has to be you!
I have NEVER heard of a person with as many bad eating experiences as you, never. A pizza......to salty? ???
Quote from: berwynguy on January 02, 2011, 06:46:10 PM
Quotereno-bear, you have been instructed never to eat out without my presence again. It has to be you!
I have NEVER heard of a person with as many bad eating experiences as you, never. A pizza......to salty? ???
Yeah, it was salty. I kept chowing it down anyway, but my partner was turned off to it. Apparently other people are as well. I looked at the Yelp and Metromix reviews after we ate there and noticed that many other people made note of it being too salty for their tastes.
Yeah, it's true I have had more than my fair share of bad dining experiences. The lion's share of them happening since we moved to Berwyn. I don't put up with much bullshit or bad service or crappy food. But I've also had some very good food (very little of it in Berwyn) and have tried to post about those experiences too.
poop veins! :D
Quote from: bonster on January 02, 2011, 06:30:21 PM
Impossible! Someone else delivered a pizza and said they were from Gulliver's! Was it "thick crust" or pan?
I don't think I've ever done take out or delivery - we always eat in (by the in-laws). Also never had a pizza that was not perfect! reno-bear, you have been instructed never to eat out without my presence again. It has to be you! :D
Have you tried Damenzo's on Roosevelt? Not Berwyn, but close enough. Great pepperoni.
Bons: It was thin crust from Gulliver's and it looked NOTHING like that photo you posted. Your Gulliver's slice looks really good. Ours looked like ass.
And no, I haven't tried Damenzo's yet, but I've bookmarked it and will give it a try this week based on your recommendation!
I tried Damenzo's today-pepperoni slice, and while the pepperoni was indeed good, the rest was........BLAHHHHHH.......to put it mildly. I guess the tip off should have been when they served me a slice as big as an NFL football.
Quote from: The Jackal on January 02, 2011, 10:46:53 PM
I tried Damenzo's today-pepperoni slice, and while the pepperoni was indeed good, the rest was........BLAHHHHHH.......to put it mildly. I guess the tip off should have been when they served me a slice as big as an NFL football.
If BLAH means flavorful sauce, quality cheeses and crispy crust then yes!
What does the size of a slice have to do with anything? Every place that sells single slices sells huge slices. Damenzo's is about the smallest single slice of all local (Pizza Platter 99¢ slice doesn't count).
From FoPaFo:
http://www.youtube.com/v/mJCG6C5eLpI?fs=1&hl=en_US
Serious c r u n c h
To each his own I guess, but that place has mediocrity written all over it. And any time you get a super size of anything, that too also screams of mediocrity. The fact that other local places serve gargantuan slices speaks more to the general mediocrity of pizzerias in the area than anything else. Nonnas, Bacci, Damenzo's....all the same mediocre stuff, IMO. And al the same size (JUMBO). You're usually spot on with food critique, but on this one I have to disagree. Its simply a Forest Park version of Bacci.
Speaking of Vito / Nick's and saltiness - I've always found Villa Nova too salty for me. I want to like the VIla Nova pie so much, but Salerno's wins for me in the area. Used to Like Michael Anthony's a LOT too, but I think the last few pies were subpar for the price. Before then, back in the day, we used to like Anthony's on Cermak east of Ridgeland, but they just TOTALLY fell off. To each his own - especially around Chicagoland since we have a pizza joint on every corner, almost. I really have liked the past few pies I've gotten from Salerno's. Had to specify THIN CRUST tho. Their regular crust is definitely not for me. Their thin crust pies remind me of the pizzas we used to get when I was a kid from places like Godfathers up on North Avenue, or Gepettos or Giordano's back in the day when those places were good. And they were good. They might be ass today, but back in the day, they were good. Geppetto's used to have some real consistency problems, but back in the 80's and real early nineties, iirc, they were great when they were good. I remember when I lived a few blocks away, they were offering an anniversary special one year and a large 14 inch cheese and snausage was 5.99. I ate a TON of those things. I'd say 1/3rd of them were awesome, and the rest were just ho hum. Wow, a rambling trip down memory lane - sorry.
Is this the same Damenzo's as the one on Taylor?
Quote from: Nazerac on January 03, 2011, 09:19:18 AM
Is this the same Damenzo's as the one on Taylor?
Yes.
Quote from: The Jackal on January 03, 2011, 12:46:24 AM
To each his own I guess, but that place has mediocrity written all over it. And any time you get a super size of anything, that too also screams of mediocrity. The fact that other local places serve gargantuan slices speaks more to the general mediocrity of pizzerias in the area than anything else. Nonnas, Bacci, Damenzo's....all the same mediocre stuff, IMO. And al the same size (JUMBO). You're usually spot on with food critique, but on this one I have to disagree. Its simply a Forest Park version of Bacci.
Don't forget Salerno's, Anthony's, Dinico's for those huge-ass slices of rubber.
This is wayyyy better than any of those (I think Bacci is repulsive), but I'm not putting them in line necessarily with Falco or Villa Nova. You can hear the crunch in the video, not doughy teen muck, and note that the slice is roughly 1/2 the size of most others.
I haven't been there in a few months, but their sauce for me has always been nicely spiced, and the cheese good quality, almost like a mix of cheeses, and they usually sprinkle a bit of something on top after pulling the slice out of the oven. Biggest gripe perhaps when ordering a full pie is they put too much sauce on. Hopefully that hasn't changed. They are the same place as Taylor St. too.
Quote from: seebee on January 03, 2011, 09:11:50 AM
Speaking of Vito / Nick's and saltiness - I've always found Villa Nova too salty for me. I want to like the VIla Nova pie so much, but Salerno's wins for me in the area. Used to Like Michael Anthony's a LOT too,
Michael Anthony's?
It is good bar pizza, though. Cracker thin, perfect for slamming with cheap beer.
I will refrain from crapping Salerno's till I try them again, as your recent pics did look good. But boy oh boy, when I tried them three times roughly 5 years ago they were some of the consistently worst quality pizzas I'd had anywhere. berwynguy's recent experience was rather odd to say the least (ran out of dough?!).
Salerno's thin crust slice is NOWHERE near the size of Damenzo's, Di Nico's, Bacci, etc...... Not even close. Nor is the slice from any other halfway decent pizzeria. I'm not a big fan of those loaf of bread thick crust slices from Salerno's (yuk), but their thin slice, IMO, is only rivalled by Brando's in the area. Its outstanding. Their crust isn't that generic mid thickness slop from Bacci, Di Nico's, Damenzo's, etc....and their cheese is in a diffent category altogether from the aforementioned three....as are their meats. I had an absolutely awful THICK slice at Salerno's on Roosevelt not too long ago, and then had a FANTASTIC thin slice from the place on Grove. In any event, I've eaten at some of the best pizza by the slice places in NY and Chicago, and one thing I can definitively say is that a jumbo slice is usually a telltale sign of mediocrity...just as a humongous plate of pasta is in a sit down restaurant. To put Damenzo's even in the same sentence as Falco's or HRI is absolute blasphemy.
Quote from: The Jackal on January 03, 2011, 10:14:16 AM
Salerno's thin crust slice is NOWHERE near the size of Damenzo's, Di Nico's, Bacci, etc...... Not even close.
You obviously haven't a clue what you're talking about. Their SLICE is TWICE the size of Damenzo's.
And thick as hell.
Quote from: The Jackal on January 03, 2011, 10:14:16 AM
I'm not a big fan of those loaf of bread thick crust slices from Salerno's (yuk), but their thin slice, IMO, is only rivalled by Brando's in the area. Its outstanding. Their crust isn't that generic mid thickness slop from Bacci, Di Nico's, Damenzo's, etc....and their cheese is in a diffent category altogether from the aforementioned three....as are their meats.
LOL!!! Yes it is. SALERNO's?? Cheapza Domino's crust with Mama Cozi quality cheese. Who you crappin'? They couldn't touch Damenzo's homemade sauce with their canned crap.
And Brando's, give me a break. You've certainly lowered your standards on pizza. I remember when you used to be all about Aurelio's.
I didn't agree with Fuentes on much, but his assessment was spot on:
Quote from: Paul Fuentes on January 21, 2007, 10:26:07 PM
Quote from: berwynson on January 21, 2007, 07:40:13 PM
Like, is Salernos Pizza still there? On 16th. Street? We loved their product, best ever found anywhere!!
Don't know how it was then. But you can find a similar taste to the NOW Salerno's if you throw some red sauce left in open bins next to a door open to the adjoining alley atop a 1" piece of styrofoam and skimp on cheese and toppings.
Quote from: bonster on January 03, 2011, 10:00:31 AM
Quote from: seebee on January 03, 2011, 09:11:50 AM
Speaking of Vito / Nick's and saltiness - I've always found Villa Nova too salty for me. I want to like the VIla Nova pie so much, but Salerno's wins for me in the area. Used to Like Michael Anthony's a LOT too,
Michael Anthony's?
It is good bar pizza, though. Cracker thin, perfect for slamming with cheap beer.
I'm talkin Michael Anthony's of like 7 years ago. We used to really like it for the price. They switched to a flavorless storebought crust product (Always perfectly round - telltale sign.) After two or three of those perfectly round pies, we gave up.
All I can say about Salerno's on Grove is what I've experienced, and these piese have been within the past two or three months, on Friday nights only, and I specified thin crust which is diff from their regular crust. The cheese was real, the sauce was thin and tangy, the sausage was delicious and plentiful, and the crust was super crunchy, and flavorful. Spinach was not fresh leaves, but it didn't sog up the middle parts of the pie at all. I want pizza now - dammit!
To each his own.
That should be the motto of pizza places anywhere in Chicago. Someone above mentioned Connies as being "mediocre at best." Well I hate to tell you, but the Stolfie family that owns it aren't multi millionaires for nothing. Tell Rich Stolfie that his food is mediocre when he is sitting in his winter home in Aspen (which he has, he was best friends with my old boss).
What some people find fantastic in pizza, some people find to be crap. You are all talking like romance novelists when you describe your favorite thin crust pizza. You know what? I think they ALL suck. Salerno's sucks? Bullshit. They have had at least a dozen pizza places in the family and made many untold millions on it so I will bet you there are scores of people that would disagree with you. I'm one of them.
My wife thinks Girodono's is the best pizza anywhere. YUCK! I think it sucks ass. She loves it because she grew up on that crap. I give her shit because she is from Brookfield which is no Berwyn or Cicero when it comes to food. Me personally, I don't like thin crust or deep dish, I prefer a pizza the thickness of Benny's regular crust or Home Run Inn. Perfect for me, although I also LOVE Salerno's regular crust, baked well. There are even hillbillys out there that LOVE Little Ceasers or Domino's. Everyones got their own taste.
I had Arnie's three times and it was on par with Benny's (which is on par with Domino's). I'm sorry, but I prefer quality ingredients put together properly. Arnie Salerno's and Benny's don't do that.
Again, that was roughly 5 years ago, and seebee's pics look good (my pizzas didn't even look good), so I will give them (Arnie Salerno's) another shot.
I said Arnie's THIN crust....THIN. Reading is a skill. If yoiu think Damenzo's is anywhere near the quality of Salerno's or Brando's, god bless you. If that's "quality" cheese, I'm Peter Pan.
P.S. The Connie's referred to earlier is noit the pizzeria owned by the Stolfie's, its the local diner. The Stolfies NEVER owned Connies in Berwyn.
And as stated above, the Salerno's have NUMEROUS restaurants throughout Chicagoland. They must nbe doing something right. Is Salerno's at the top of my pizza list? Hell no. But it isn't anywhere near the bottom either, where junk like Bacci and Damenzo's sits.
P.S.S. Benny's has been mediocre for YEARS now, a far cry from when Reno was around in its heday during the 80's.
...and as stated above, I'm not a big fan of Girodano's either, yet they're very succesful and it would be VERY hard for me to argue they don't offer a quality product. Is it my cup of tea? No. But to argue its not a "quality" product woukd be absurd. Same thing with Salerno'sM And if you think Arnie uses "canned" sauce, then you probably should look in the mirror when discussing clueless....LOL!!!!!
Btw, I've been going to Michael Anthony's since the day they opened in the early 80's, and I haven't seen any change in their crusts....nor do I believe its store bought.....unless my eyes deceive me when I watch the cook roll the dough thru the service window.
Quote from: The Jackal on January 03, 2011, 11:42:15 AM
I said Arnie's THIN crust....THIN. Reading is a skill.
But you were talking about SLICES. Posting is a skill.
Yes, a thin SLICE of Salerno's. Arnie serves thin crust SLICES.
Quote from: The Jackal on January 03, 2011, 11:52:00 AM
Btw, I've been going to Michael Anthony's since the day they opened in the early 80's, and I haven't seen any change in their crusts....nor do I believe its store bought.....unless my eyes deceive me when I watch the cook roll the dough thru the service window.
My mistake. I should go back and edit that post. I meant Anthony's on Cermak, not MIchael Anthony's on Ogden. We used to really like Michael Anthony's, and it was our "premium pie" go to joint. But twice in a row, we got pies with fake cheese mixed into the mozz blend. Inexcusable. 'Twas a sad day when we stopped going there, because we liked it a lot. Anthopny's on Cermak was the one that went to a crust not to our liking.
Quote from: The Jackal on January 03, 2011, 11:42:15 AM
I said Arnie's THIN crust....THIN. Reading is a skill. If yoiu think Damenzo's is anywhere near the quality of Salerno's or Brando's, god bless you. If that's "quality" cheese, I'm Peter Pan.
You'd better change your screen name, then, cause it's much better than Salerno's melted plastic.
Quote from: The Jackal on January 03, 2011, 11:42:15 AM
And as stated above, the Salerno's have NUMEROUS restaurants throughout Chicagoland. They must nbe doing something right. Is Salerno's at the top of my pizza list? Hell no. But it isn't anywhere near the bottom either, where junk like Bacci and Damenzo's sits.
Damenzo's is a Taylor St. joint that opened a suburban store. ARNIE Salerno's is a standalone, not part of that Salerno's franchise.
Quote from: The Jackal on January 03, 2011, 11:42:15 AMBut it isn't anywhere near the bottom either, where junk like Bacci and Damenzo's sits.
You're right. It's of much lower quality and preparation.
Ok Bonster, whatever you say...LOL!!!!
Maybe we can ask the BTF folks to try this Damenzo's place and compare it to Arnie Salerrno's thin slice...and then we'll see....LMAO......Damenzo's, geez, how our standards have fallen in recent times!
Quote from: The Jackal on January 03, 2011, 01:03:21 PM
Yes, a thin SLICE of Salerno's. Arnie serves thin crust SLICES.
You need to specify. Perhaps they serve something different than their normal low-grade pizza.
Quote from: The Jackal on January 03, 2011, 01:23:38 PM
Maybe we can ask the BTF folks to try this Damenzo's place
Listen to the crunch in the video. My guess is you will be hard pressed to get that from "Arnie's."
Quote from: The Jackal on January 03, 2011, 01:23:38 PM
LMAO......Damenzo's, geez, how our standards have fallen in recent times!
Yes, yours have. You went from Aurelio's to used transvestite rubbers melted into Arnie Salerno's cheese. I'll stick with Taylor St.
Ok Bonster...LOL...this coming from a guy who thinks BACON is a suitable Chicago style pie topping....LMAO. Salerno's isn't anywhere near my top choice, but it sure as hell is better than the oversized carbon copy junk offered by Damenzo's, Bacci, Nonna's, etc..
P.S. Taylor Street also features a BACCI.....LOL. Be careful what you speak of....there's quite a bit of substanbdard Taylor St. F
fare...
I am not a great lover of pizza, or of Italian food in general. To fussy I guess, I prefer
a medium crust, sweet sauce, and a little grease floating on top. At that I will only
eat 1-2 pieces. Anyway what is the best frozen pizza out there besides HRI? I am
probably the only one in the Chicago area that does not care for HRI either!
Quote from: The Jackal on January 03, 2011, 01:32:34 PM
Ok Bonster...LOL...this coming from a guy who thinks BACON is a suitable Chicago style pie topping....LMAO.
This coming from a guy who thinks he defined what Chicago style is.
Quote from: The Jackal on January 03, 2011, 01:32:34 PM
Salerno's isn't anywhere near my top choice, but it sure as hell is better than the oversized carbon copy junk offered by Damenzo's, Bacci, Nonna's, etc..
Salerno's DEFINES carbon copy as per your previous posts.
Quote from: The Jackal on January 03, 2011, 01:32:34 PM
P.S. Taylor Street also features a BACCI.....LOL. Be careful what you speak of....there's quite a bit of substanbdard Taylor St. F
fare...
I've already noted that Bacci isn't fit for a rat.
Well, Arnie Salerno's rats, maybe LMAO!
Quote from: Berwyn Patsy on January 03, 2011, 01:33:42 PM
I am not a great lover of pizza, or of Italian food in general. To fussy I guess, I prefer
a medium crust, sweet sauce, and a little grease floating on top. At that I will only
eat 1-2 pieces. Anyway what is the best frozen pizza out there besides HRI? I am
probably the only one in the Chicago area that does not care for HRI either!
Tough one, BP, cause your description almost fits HRI to a T. Perhaps you just don't like their flavor?
What kind of toppings do you prefer?
That wasn't the point. You referenced Taylor St in support of Damenzo's, as if Taylor St is some sort of telltale indicator of quality....for tourists maybe, for Chicagoans, definitely not.
I was never crazy about their sauce. Maybe a little to bitter?
Patsy,
Sounds like you would like Al's. Their crust is thicker than HRI, although their sauce isn't all that sweet.
Al's was the only pizza place we ever ordered from when we lived in Berwyn.
Mike loved their spaghetti and meat ball dinner, I loved the baked clams.
But--------what about frozen ones? BTW, I really can't find a good pizza place
here in Orland. We use Italian Villa if we do order. Pretty good. Reminds me of Al's.
In Orland, Sanfratello's, by far....I think they're in Orland Hills though, on 167th.
Quote from: The Jackal on January 03, 2011, 01:44:17 PM
That wasn't the point. You referenced Taylor St in support of Damenzo's, as if Taylor St is some sort of telltale indicator of quality....for tourists maybe, for Chicagoans, definitely not.
And you referenced a chain (conveniently mixing it up with a standalone Berwyn whorehouse).
Quote from: Berwyn Patsy on January 03, 2011, 02:02:41 PM
But--------what about frozen ones?
Maybe he eats Al's frozen.
Patsy,
Why the hell would you want "frozen" pizza? I heard Palermo's makes a good frozen pie, nut I've never tried it. Maybe you'll like that gimmicky DelGiorno....Tombstone is a definite thumbs down in my book...believe it or not, in my younger days I used to eat Red Baron....not all that bad all things considered.
Btw Patsy, how the hell can a true blue Berwynite like yourself not like Italian food? Unbelievable!
Patsy's a red headed Polish chick! She prefers liver & onions! ;D
Oh Lord, liver and onions.....I mean its good every so often, but over Italian food? Geeeezzzz....
Actually I am by birth very, very Irish. After all these years I just recently found out who
I was, thanks to our Governor Quinn and the new law he passed this year for adoptees to
retrieve their original birth certificate.
BTW, I love Shepard's pie!
Just curious....What's the consensus on Lou Malnati's?
Quote from: Berwyn Patsy on January 03, 2011, 05:09:08 PM
Actually I am by birth very, very Irish. After all these years I just recently found out who
I was, thanks to our Governor Quinn and the new law he passed this year for adoptees to
retrieve their original birth certificate.
BTW, I love Shepard's pie!
As they say, it takes one to know one. Being a double mick myself, that doesn't surprise me in the least. The Irish love a good argument and taking it to the next level whenever possible. Whatever the case it sounds like you had wonderful adoptive parents which is the most important thing of all.
BTW, I hate shephard's pie. IMHO, after being married to a Sicilian for 25 years, Italian food, hands down, is the best food in the world.
Quote from: time after time on January 03, 2011, 05:56:00 PM
Just curious....What's the consensus on Lou Malnati's?
Oh man...I love me some Lou Malnati's.
Next time anyone wants an old fashioned HRI pizza.....they way they used to make it, go to falcos in Cicero....and they deliver. Identical to HRI
Quote from: renovatorbear on January 03, 2011, 07:21:30 PM
Quote from: time after time on January 03, 2011, 05:56:00 PM
Just curious....What's the consensus on Lou Malnati's?
Oh man...I love me some Lou Malnati's.
OK if you don't get sausage. They use the giant sausage discs, el sucko.
Yeah, I'm not abig fan of their sausage patties, either. Feel like you're eating a giant cheeseburger with red sauce.
Quote from: tony la on January 03, 2011, 08:07:45 PM
Next time anyone wants an old fashioned HRI pizza.....they way they used to make it, go to falcos in Cicero....and they deliver. Identical to HRI
Love Falco's!!
My understanding is the owners of HRI and Falco's were in business together a while back.
Anyway I always order my pie with extra sauce :oink: :oink:
You can get Falco's slices at their Burr Ridge location on Rt 83....and they're not those oversized jumbo gobs of goo that most places around here pass off as pizza. I wonder why Chicago pizzerias don't adopt the way NY pizzerias sell slices......big, giant display counters with various pies. You pick a pie, they cut a slice for you, reheat in the nearby ovens, and a few minutes later away you go. Instead, we have those chintzy looking stand up glass containers with the metal discs...yuk. The onlu local place that comes close is Bacci on Ogden, but their pie is so mediocre, its not worth it...
Quote from: The Jackal on January 04, 2011, 03:40:12 PM
I wonder why Chicago pizzerias don't adopt the way NY pizzerias sell slices......big, giant display counters with various pies. You pick a pie, they cut a slice for you, reheat in the nearby ovens, and a few minutes later away you go.
The onlu local place that comes close is Bacci on Ogden, but their pie is so mediocre, its not worth it...
How long is Bacci's display?
Not very long, and it bends in an L Shape....I think they can only fit three pies....In NY, you typically have at least 5-6 different pies on display, at a minimum. The other thing I miss about NY is garlic knots, calzones and stromboli's.....MMMMMMM.....delicious....not to mention the GREAT sicilian pie.
DiNico's display is about 4 pizzas wide, 2 levels. It used to be 8 before absorbing Gelato Uno.
Di Nico's, Bacci aned Nonna's are all basically the same pizza. No thanks.
Quote from: The Jackal on January 04, 2011, 04:00:46 PM
Di Nico's, Bacci aned Nonna's are all basically the same pizza. No thanks.
You said "The onlu local place that comes close is Bacci on Ogden."
I meant in counter display/size, certainly not quality.
I wasn't inferring you were implying such.
Doesn't Luco's use that method? They have a long case of pizza's, you pick a piece, they throw it in the Blodgett and then they put it in a box for you.
By thw way, I really want to try Falco's now, never did. I would be suprised though if they ever had a "relationship" with HRI. Maybe the owner of Falco's worked there? The Perrino's don't work with anyone, why should they, they do well enough.
Luco's pie display is nowhere near the size of a typical NY counter, but yes, same idea.
Btw, just left Falco's, and it really pains me to say this but a thumbs down. It looks like they're using frozen slices they reheat now, and you can definitely taste the difference. I never thought I'd see the day where I woulkd say this, but I do NOT reccomend what I just ate at Falco's.
Quote from: The Jackal on January 04, 2011, 05:06:21 PM
Btw, just left Falco's, and it really pains me to say this but a thumbs down. It looks like they're using frozen slices they reheat now, and you can definitely taste the difference. I never thought I'd see the day where I woulkd say this, but I do NOT reccomend what I just ate at Falco's.
As long as their pies are good that's all that matters.
Well, I highly doubt their pies are not freshly made.
When we go to the United Center for the Hawks we like to stop at the Salerno's at Grand and Racine. The pizza there is great. Locally we like the Salerno's in Hodgkins.Pizza and pony's lol.Had a Villa Nova during Sunday's Bear game. I miss Mayna's from Cicero. Tony and Ducky made some great dishes.
Hot dogs were mentioned earlier so I have to mentioned Jimmy's at Grand and Pulaski. Great dogs.
Quote from: berwynguy on January 04, 2011, 04:51:30 PM
By thw way, I really want to try Falco's now, never did. I would be suprised though if they ever had a "relationship" with HRI. Maybe the owner of Falco's worked there?
That's the story that I heard. Supposedly one of HRI's main employees absconded with all of their secret recipes, etc., and opened his own place with a copycat pie.
Interesting. I definitely want to try it out. I will report back when I do.
Quote from: berwynguy on January 05, 2011, 11:31:14 AM
Interesting. I definitely want to try it out. I will report back when I do.
It's different - and they definitely do not have that killer HRI sausage, but their crust is awesome bg.
Had to run over to Turano for a fresh loaf of crusty bread to accompany the beef stew I'm making for dinner today, so I decided to stop by Damenzo's for a slice of pizza too. Actually, for two. I ordered a pepperoni and a sausage slice.
Indeed, the slices are gigantic. And they come nicely packaged in a sturdy to go box if you're taking out. Both were heated in the oven, but neither were sprinkled with any seasoning before being boxed (i think it was mentioned in a previous post that they sometimes are). Both slices looked yummy, and I ate about half of each.
The pepperoni slice had a definate crunch, which I liked. Pepperoni was good, but there was very little sauce on this slice. It was loaded with cheese, but not much flavor. The sausage slice had considerably more sauce and a lot of sausage on it. It also had that nice crunch and tons of cheese. But it also lacked flavor. It seemed like the flavor of each of the components (other than the crust) needed to be bumped up a notch. The sausage was almost there, but not quite.
I will try slices from Damenzo's again, but will inquire about extra seasonings that can be added. I noticed they have small to go size bags of red pepper flakes and parmesan cheese available...
....which sounds just like Bacci, DNico's and Nonna's, doesn't it?
Quote from: The Jackal on January 05, 2011, 03:34:04 PM
....which sounds just like Bacci, DNico's and Nonna's, doesn't it?
And Salerno's 1" doughy kidsstuff.
....yup, agreed....if you're talking about those FAT slices at Salernos on Roosevelt. They're not as big as the others, but DEFINITELY thicker......blah!!!!!
It was better than Bacci, DiNico's or Nonna's. I dislike all three of those. The slices at Anthony's on Cermak have more flavorful sausage.
Well, it stands to reason-Bacci, Di Nico's and Nonna's are basically the same pie. The thing I liked about Damenzo's was the amount of pepperoni, they absolutely smother the slice in meat. That being said, its FAR from what I would consider even good.
Anthony's DOES indeed have more "flavorful" slices, but they're also very thick-and the place is always a mess when I go in there. I have a hard time ordering from a place that looks like a catastrophe. IMO, its VERY hard to find even a decent slice in the area. Pies maybe, slices no.
More and more I find myself heading to Luco's. I know its not a traditional slice, but man does it taste good, like a piece of tomato bread coming right out of the oven.
I forgot about the Slices at Anthony's...the ones I had were pretty good, too. Not crunchy, but thinner and not really rubbery either for the huge size.
One huge problem this thread illustrates is that you can't necessarily judge a joint's pizza by their slices.
I had a slice from Damenzo's recently that wasn't close to a few months ago. And like you said, reno-bear, not much sauce when they used to use too much as I noted before. But when you get a full pie it's different. I know ARNIE Salerno's to be gummy, thick wretched pizza (when I've had it), yet Panther describes their slices as thin and tasty. The full pies at Dinico's are NOTHING like their slices, and in fact - the display case has a note on there stating that the slices are not representative of their pizzas. Same with (Joe) Salerno's! Pizza Platter has tiny 99¢ slices that while aren't very good are probably better than their normal pies. And yesterday Jackal had a slice from Falco's that was frozen! - NOT representative at all of their full pies.
As an aside, one common theme I hear from ppl about Benny's, Dinico's, Anthony's, both Salerno's is that you have to ask for xtra thin crust on full pies...that just sux that you have to do that to make them passable. I NEVER have to do that with Villa Nova or Falco's fer cryin' out loud.
IMO, Benny's used to be the premier pizzeria in the area, by far-but that was at least 15 years ago. Their pies now are nowhere near what they used to be.
I have NEVER cared for Salerno's regular crust-noit that it was bad, just not my cup of tea. Nonetheless, I was turned on to Arnie Salerno's THIN slices not too long ago, and they're delicious. Completely different pizza than their regular pies.
Bacci, Nonna's and Di Nico's, IMO, are all very ordinary, whether by the slice or whole pie.
Anthony's I liked, but its way too "heavy" and the place gives me the heeby jeebies.
I DID like Brando's slices the two times I had them. IMO, they have the best cheese blend, nice and sharp.
Bonster, why would a pizza joints slices be different then their actual pies? By the way, there is nothing wrong with Salerno's regular (thicker) crust pizzas. I completely disagree with your rubbery description. Also, there is nothing wrong with Benny's either. I have been eating Benny's for decades and have never noticed a difference in their taste. What could Reno Sr. have possibly done that Reno Jr. isn't doing? That is the same thing everybody says when a pizza place is passed onto the next generation. Oh, it's so different now......
The pizza place on Ogden is called Nonno's not Nonna's. Geeez. Has anyone here refered to Connies in Berwyn as Conrad's?
Point of comparison-Al's Pizza. "Passed on", yet no noticeable difference in taste, IMO. Not sure what Benny's has done since Reno Sr. passed on, but it DOES taste different to me. Maybe I'm delusional, but I've heard the same thing from quite a few others. I coukd be wrong, though.
As for slices, Arnie Salerno sells a thin crust slice that is COMPLETELY different from their regular pie. Not sure if you can order a thin crust pie at the Grove Avenue location, but I DO know that they're thin slices are nowhere near what their regular slices are, nor are they anywhere near what Joe Salerno sells in the display case at his location.
Quote from: berwynguy on January 05, 2011, 07:26:53 PM
I have been eating Benny's for decades and have never noticed a difference in their taste.
So it's always been ketchup-y and lacking a good spice to its sauce?
I dunno why places make their slices different than their pies. Your guess is as good as mine. Cheaper, to give the teens a lot of muck for their buck, I guess.
I didn't call Nonno's Nonna's, did I? I did try them thrice, though. First time was great, the next two times slimy.
I would die for a DiVitos pizza right about now. They were the best when they were in business. (sniff) Located across the street from Cermak Plaza, just a door or two off the corner of Harlem.
Quote from: bonster on January 05, 2011, 08:10:00 PM
Quote from: berwynguy on January 05, 2011, 07:26:53 PM
I have been eating Benny's for decades and have never noticed a difference in their taste.
So it's always been ketchup-y and lacking a good spice to its sauce?
It's not ketchup-y, at least to me, I actually like their sauce. There is another goofy test for me when it comes to pizza and that's eating it when cold. The only two pizza's I can eat (and actually enjoy) cold is Home Run Inn and Benny's. I can't even eat Salerno's cold, then it ACTUALLY DOES taste rubbery.
It wasn't you that called Nonno's, Nonna's, it was the other person posting in this topic.
Bonster,
Benny's actually had very good sauce, nice and light and a tad sweet. The difference I noticed was in their cheese, something different but I couldn't tell you what. The crust was still the same. And yes, Benny's was the ABSOLUTE BEST cold, no contest. DELICIOUS. In fact, I like it even more cold than piping hot.
Salernos (regular) I would NOT, under any circumstances, want cold.
I forgot to post this photo I snapped of the sausage slice from Damenzo's. Notice how I was able to balance it on my belly and the steering wheel. :oink:
(https://doc-00-78-docs.googleusercontent.com/docs/secure/ha0ro937gcuc7l7deffksulhg5h7mbp1/udog494lhj56cb7kudmajuilbs1cdq7n/1294272000000/10157994748541127535/*/0BzP6myJM8svfZmEzNmJiYjEtMmZlNi00ZTQ4LWI5ZGMtMzg4YmI1NTU3OTc0)
That doesn't really look like huge slice to me, maybe it's the picture? When I think of those huge slices I think of Nonno's.
This thread seems to show how peoples' tastes in pizza vary all over the board. There are many folks who love and hate the same joints. And also how there seems to be a lack of consistency in the quality of product being produced by the same store. I have had both great and lousy pizzas from SOG. I find Geppetto's and Al's to be fairly highly consistent in the quality of their pies. I've tried Benny's 3 or 4 times and it's been up and down, but over-priced. If I am going to spend above-average dollars for my pie, I want above average quality and consistency.
I want to make a recommendation for those of you who like vegie or non-meat pizzas. Try the vegie pizza from Puree's in OP (386.4949). I get it with anchovies added on, and it is great, IMO.
If pizza tasted the same to everyone we would probably have half the choices that we do now to choose from.
While I'll take Falco's as my top choice I have had a couple of bad ones from there just like everywhere else. It all depends who's in the kitchen the night you order. I don't buy by the slice much but when I do its either Lucos or Cascianni's in Hodgkins.
Quote from: berwynguy on January 05, 2011, 08:40:00 PM
That doesn't really look like huge slice to me, maybe it's the picture? When I think of those huge slices I think of Nonno's.
Look at the diameter of the steering wheel.
That slice is huge. How big is Nonno's?
Nonno's is a bit bigger, but that's not the point. As a general rule in the food industry, quantity means lack of quality. This is where I think pizzerias in NY blow the doors off their Chicago counterparts. Pizza slices in NY are probably a third of the size of a Bacci slice, and probably a third of the crust thickness, but in terms of quality, there's NO comparison. NONE. It seems that the really good pizzerias in Chicago don't offer their product by the slice, or if they do, its a bastardized version of their whole pie.
In NY, you can get the whole pie or a slice, right then and there.
Quote from: The Jackal on January 05, 2011, 08:09:17 PM
As for slices, Arnie Salerno sells a thin crust slice that is COMPLETELY different from their regular pie. Not sure if you can order a thin crust pie at the Grove Avenue location, but I DO know that they're thin slices are nowhere near what their regular slices are, nor are they anywhere near what Joe Salerno sells in the display case at his location.
The Salerno's On Grove menu shows the line "Thin crust available on request," and it's the only way for me. I'm not a fan of their regular crust. Too bready for my tastes. The thin crust, however, imo, is stellar. When I order, and they read the order back, if they do not say "thin crust," I reiterate "no, I'd like the THIN crust, and not the regular crust, please." Their regular crust is just not something I'd be happy paying for. Their regular crust would be a heftier pie, more food for the same price, but I really dislike it. That crunchy thin crust, however...THAT's what Chicago Thin Crust should be, imo. And another caveat - all of the pies I've liked from them have been on Friday nights, right at primetime.
With you all the way there seebee...their regular crust does absolutely NOTHING for me...like eating a loaf of bread, but their thin slice ranks right up their with the best...and I also agree in your assertion that that's what a Chicago style slice should taste like.
Quote from: OakParkSpartan on January 05, 2011, 10:27:12 PM
Quote from: berwynguy on January 05, 2011, 08:40:00 PM
That doesn't really look like huge slice to me, maybe it's the picture? When I think of those huge slices I think of Nonno's.
Look at the diameter of the steering wheel.
That slice is huge. How big is Nonno's?
We used to flip between Nonno's and Bacci for quick slices. Haven't been to either since summer. They are different animals in my recollection. Bacci is thin flaccid crust, and Nonno's I would consider pan pizza - lottta dough. Both are a meal sized portion. Nonno's might be smaller than Bacci, but the crust is much more dense and thick, and they use more cheese it seems. It'd be really tough to eat two slices of either, IMO.
You've probably heard on the news how Justice Scalia diss'd Chicago pizza. If you haven't seen it on the news, here's an article:
http://www.nbcchicago.com/around-town/food-drink/Deep-Diss-Supreme-Court-Justice-Blasts-Chicago-Pizza-112958009.html
Apparently, many prominant Chicago pizza kings were a tad angry at Scalia's remarks.
There's a TV show called Blais Off staring Richard Blais, who uses lots of science to create his dishes. You can read up and watch a short video here:
http://blogs.ajc.com/radio-tv-talk/2010/12/17/check-out-richard-blais-as-mad-food-scientist-in-science-channel-pilot-series-blais-off-friday/
In any event, Bias was up against a kingpin pizza maker in NY, "Patsy's". Bias first watches the method of how the pizza is made by Patsy's without Patsy having to give away any secret sauce recipe. Then Bias goes back to his kitchen and using science tries to top Patsy's. The customers are used to do the taste test.
One thing Patsy's does with their thin crust pizza is to put the cheese directly onto the dough. They claim it cooks into the dough and makes it even more crispy.
Here's Patsy's website.
http://www.patsyspizzeriany.com/
They use coal fired ovens and are over 1,000 degrees. They cook a pizza in just several minutes.
Now Blais (couldn't find the video), used liquid nitrogen on the herbs, and people seemed to really like that.
I just came back from trying a slice of Damenzo's pepperoni pizza. Blah. Boring. Yes, that one slice is HUGE, but the crust while crispy is flavorless and the sauce was almost non-existent...the cheese was ok.
Everybody has their own tatses in pizza and I have too many favorites to list. I love Salerno's, Freddy's, Al's and a whole bunch more, but I like different pizzas for different times.
Wilson,
That's exactly what turned me off to Damenzo's...the BLAH crust. And I tried it twice, both times BLAH. Very similar to that medium thickness DiNico's BLAH. Not to mention the tasteless cheese, as you pointed out. The pepperoni WAS good, but not enough to overcome the rest of the substandard slice. Furthermore, I don't know about the rest of the folks on bTF, but I don't want one ingredient to completely overwhelm the slice/pie, like the pepperoni does at Damenzo's or the sausage does at Uno's. UGH!!!!
Yeah, I would have enjoyed a small tasty morsel, instead I got a big piece of BLAH.
Although I may go back to sample other items on the menu. :oink:
Quote from: The Jackal on January 06, 2011, 02:03:17 PM
. Very similar to that medium thickness DiNico's BLAH.
No it isn't. It's ¼". I measured it.
DiNico's is like three quarters thick, like Salerno's.
Quote from: Wilson on January 06, 2011, 01:47:23 PM
I love Salerno's, Freddy's, Al's and a whole bunch more, but I like different pizzas for different times.
Do you like their slices, or whole pies? The SLICES are much different and NOT representative at almost every place.
And which Salerno's?
Quote from: bonster on January 06, 2011, 02:20:26 PM
Quote from: The Jackal on January 06, 2011, 02:03:17 PM
. Very similar to that medium thickness DiNico's BLAH.
No it isn't. It's ¼". I measured it.
DiNico's is like three quarters thick, like Salerno's.
You measured your pizza crust?
Man...christmas is over and it is obvious you need another holiday to keep yourself busy! LOL
Quote from: BRoWN on December 12, 2010, 09:40:43 PM
lol. Leave it to LA. Here ya go! Mexican Bacon Hot Dog...
(http://iam.colum.edu/wroberts/foodpix/mexhotdog.jpg)
That looks absolutely disgusting!
Quote from: OakParkSpartan on January 06, 2011, 02:26:35 PM
Quote from: bonster on January 06, 2011, 02:20:26 PM
Quote from: The Jackal on January 06, 2011, 02:03:17 PM
. Very similar to that medium thickness DiNico's BLAH.
No it isn't. It's ¼". I measured it.
DiNico's is like three quarters thick, like Salerno's.
You measured your pizza crust?
Man...christmas is over and it is obvious you need another holiday to keep yourself busy! LOL
Actually the
crispy part was ¼". There was probably
1/8" to
3/16ths" of saucy crust on top of it last time I had it.
I was disappointed in the lack of sauce. They used to use too much, but the sauce is great. I'd rather wipe some off than not have enough.
Quote from: BRoWN on December 12, 2010, 09:40:43 PM
lol. Leave it to LA. Here ya go! Mexican Bacon Hot Dog...
(http://iam.colum.edu/wroberts/foodpix/mexhotdog.jpg)
Haven't stopped in yet ... but there's a place on 26th that serves these. Delicias Mexicanas - 4148 26th
That bacon looks raw-ish, no?
Another HRI comparable is Freddies on Harlem and 39. They deliver too. Simular to HRI but with a little dash of hot sauseech.
They are the same Freddies from Bridgeport
Quote from: bonster on January 06, 2011, 02:45:20 PM
That bacon looks raw-ish, no?
I dunno ... bacon doesn't have to be brown & crispy to signify cooked. The meat part of the strip on the right has good color & it looks dimpled (for lack of better term) from cooking making it contract. Might be on the rare side for most people. Then again, who knows ... maybe that pic was snagged from a blog about food that made the author ill.
Quote from: scungili on January 06, 2011, 03:01:03 PM
Quote from: bonster on January 06, 2011, 02:45:20 PM
That bacon looks raw-ish, no?
I dunno ... bacon doesn't have to be brown & crispy to signify cooked. The meat part of the strip on the right has good color & it looks dimpled (for lack of better term) from cooking making it contract. Might be on the rare side for most people. Then again, who knows ... maybe that pic was snagged from a blog about food that made the author ill.
There are times where I like my bacon cooked less. It just seems like on a hot dog it should be crisp so you won't pull the whole strip out in one bite!
I'd be more concerned with what kind of hot dog is in there and whats in that chili. I'm guessing this "downtown LA dog" is very different at each hot dog stand in LA.....with different hot dog brands, bacons and chili used
Unlike the Chicago Dog ..Vienna.. and the staple chicago seven ingredients....a much more consistant tasting product for the most part
Even a Philadelphia cheese steak sandwich can have big differences in the type of cheese quite often too. Can anyone tell me what type of cheese ...and peppers ..completes a true Philly?
Quote from: BRoWN on January 06, 2011, 03:24:59 PM
Vienna.. and the staple chicago seven ingredients
It's different in Berwyn !
Add
15% for mu
skyrd and
maylonaise.
Not sure how true this is, but a good buddy of mine from South Philly claims its Cheez Whiz.
White American on a Philly
That bacon on the Mex dog is making me ill.
Quote from: pkd50 on January 07, 2011, 08:33:44 AM
White American on a Philly
Absolutely. I had never been aware of white American cheese until I lived to the east coast. It's much more prevalent there.
The only really good cheese steak I've found in Chicago is at Philly's Best on Belmont just west of Clark.
Okay folks, I gotta' ask.
What are your cholesterol totals !
Buzz, your forgetting most of these posters are just babies !! It's us seniors who
are worried about cholesterol. Lol.
Pkd,
The owner of Philly's Best is a native Philadelphian and culinary school grad. I think they closed the Lincoln Park location, but they've opened a new spot in GreekTwon on Jackson just east of Halsted.
I was out ruining errands today and discovered the Home Run Inn on North Ave @ 7th Ave. They have a drive thru and sell a half dozen varieties (toppings) of pizza. I tried the pepperoni & sausage slice which was excellent. Crunchy HRI crust, perfect amount of toppings, lots of flavor. It was a just right serving size too. I will post a pic later.
OK, I tried to get a slice from Arnie Salerno's to see if it's any better than their horrific regular pie.
I was there at 12:30 and they looked at me with crossed eyes. They didn't have no slices, yo. They said they could make me a slice, but I wasn't about to stand there with my hands in my pockets waiting for these jokers to cook me a fkn slice!
QuoteThey didn't have no slices, yo.
LOL!
Quote from: renovatorbear on January 07, 2011, 12:41:33 PM
I was out ruining errands today and discovered the Home Run Inn on North Ave @ 7th Ave. They have a drive thru and sell a half dozen varieties (toppings) of pizza. I tried the pepperoni & sausage slice which was excellent. Crunchy HRI crust, perfect amount of toppings, lots of flavor. It was a just right serving size too. I will post a pic later.
I gotcha covered. Ain't it great? Did you get the meal deal? Comes with a side salad, and they have the best damn raspberry vinaigrette dressing too.
http://w203.photobucket.com/flash/tagWidget.swf?mediaURL=aHR0cDovL2kyMDMucGhvdG9idWNrZXQuY29tL2FsYnVtcy9hYTIzOC9tY3JfMzEyL25lYXJieS9IUklzbGljZS5qcGc%3Dhttp://w203.photobucket.com/flash/tagWidget.swf?mediaURL=aHR0cDovL2kyMDMucGhvdG9idWNrZXQuY29tL2FsYnVtcy9hYTIzOC9tY3JfMzEyL25lYXJieS9IUklzaWRlc2FsYWQuanBn
Quote from: bonster on January 07, 2011, 02:08:13 PM
I gotcha covered. Ain't it great? Did you get the meal deal? Comes with a side salad, and they have the best damn raspberry vinaigrette dressing too.
http://w203.photobucket.com/flash/tagWidget.swf?mediaURL=aHR0cDovL2kyMDMucGhvdG9idWNrZXQuY29tL2FsYnVtcy9hYTIzOC9tY3JfMzEyL25lYXJieS9IUklzbGljZS5qcGc%3Dhttp://w203.photobucket.com/flash/tagWidget.swf?mediaURL=aHR0cDovL2kyMDMucGhvdG9idWNrZXQuY29tL2FsYnVtcy9hYTIzOC9tY3JfMzEyL25lYXJieS9IUklzaWRlc2FsYWQuanBn
I didn't order the meal, because I already had a drink with me. So I only ordered the slice. The photo may look like two slices, but it is just one which they serve cut in two. I really enjoyed it...
Quote from: The Jackal on January 05, 2011, 06:34:34 PM
More and more I find myself heading to Luco's. I know its not a traditional slice, but man does it taste good, like a piece of tomato bread coming right out of the oven.
Holy Mary Mother of God are you right! I had it when they first opened and it was pretty good, but they've changed - for the better!
$3. My new go-to slice. Slap your grandma good!
http://w203.photobucket.com/flash/tagWidget.swf?mediaURL=aHR0cDovL2kyMDMucGhvdG9idWNrZXQuY29tL2FsYnVtcy9hYTIzOC9tY3JfMzEyL0Jlcnd5bi9mb29kL0x1Y29CYWtlcnktc3R5bGUuanBn
and eno it's right there on the wall now: full pan $13. that's mighty dangerous to my waist line!
Bonster were you eating a slice and a sub? LOL!
Bonster,
Have you fallen on your head lately or what? What kind of dunce goes to Arnie Salerno's expecting ready made slices? They don't make slices for mass consumption, or to display in a case. Its a specialty item on their menu. Its made fresh right then and there. What were you expecting, a Bacci reheated slice scenario? Good Lord, ask around first....might save you some agita. The slices take no more than 10-15 minutes anyway...like ordering a personal pie. Good grief, settle down champ.....LMAO!!!
Quote from: The Jackal on January 07, 2011, 03:22:55 PM
Have you fallen on your head lately or what? What kind of dunce goes to Arnie Salerno's expecting ready made slices?
YOU said so, DUNCE. Do I need to rehash your statements here?
And furthermore, what makes someone a dunce for expecting a pizza place around here to serve slices?
No I didn't say so...you need to lay off the sauce and take a break from the pc. I've ordered slices from Arnie's COUNTLESS times. When you walked in, did it look like a pizza by the slice joint? Did you see any display case with slices? Or did you expect them to have a stash of slices in the back kitchen? Geez dude, chill out...go back, have a stiff one and order a sausage and mushroom slice....heaven on earth. Ciao!
Quote from: The Jackal on January 03, 2011, 01:03:21 PM
Yes, a thin SLICE of Salerno's. Arnie serves thin crust SLICES.
Now wasn't that easy?
Quote from: The Jackal on January 07, 2011, 03:33:50 PM
I've ordered slices from Arnie's COUNTLESS times.
Oh, and again.
Shall I continue?
Quote from: The Jackal on January 05, 2011, 06:53:29 PM
I was turned on to Arnie Salerno's THIN slices not too long ago, and they're delicious.
(http://1389blog.com/pix/DunceCapEmoticon256.png)
Quote from: The Jackal on January 05, 2011, 05:27:12 PM
....yup, agreed....if you're talking about those FAT slices at Salernos on Roosevelt.
Quote from: The Jackal on January 03, 2011, 01:32:34 PM
Salerno's isn't anywhere near my top choice, but it sure as hell is better than the oversized carbon copy junk offered by Damenzo's, Bacci, Nonna's, etc..
Quote from: The Jackal on January 03, 2011, 01:23:38 PM
compare it to Arnie Salerrno's thin slice...and then we'll see....
Yeah, I think YOU need to have a stiff one.
(http://www.barbandgreg.com/images/Emoticons/pullout.gif)
I just DID (a rarity, I know), a couple...at Wildfire.....LOL!!!!
Have a nice weekend!
Quote from: Berwyn Patsy on January 07, 2011, 10:35:52 AM
Buzz, your forgetting most of these posters are just babies !! It's us seniors who
are worried about cholesterol. Lol.
I've always been health conscious.
Do you remember the "Great Brown Rice Revolution" of 1964 ?
What about food author Adele Davis, or Ewell Gibbons who taught us "most parts of a pine tree are edible" ?
What about the organic wines, Boones Farm and Ripple ? The organic marijuana ?
Ahhh yes, those were the days.
Caputo's has HRI frozen pizzas on sale for 2/$12. What is the regular price?
I think the large pies are 7 or 8 dollars apiece. Try the small, mini pies...they're in the 3-4 dollar range.
Btw, for those that like the medium thickness crust of a Di Nico's or Damenzo's, try Goioachinno's in Bellwood on St Charles Road just west of Mannheim. MUCH more tatsier. Not exactly muy cup of tea, but certainly better than what I had at Di Nico's and Damenzo's. Oh, and they carry Tiramisu by Isabella, for those so inclined.
Quote from: The Jackal on January 09, 2011, 11:43:42 AM
Btw, for those that like the medium thickness crust of a Di Nico's or Damenzo's
OF a Di Nico's SLICE or whole pie? The two - at either place - are NOT the same as their regular pies.
btw, I've had more Goioachinno's (PIES) than either of those two places.
Slices.
I stopped by Goioachinno's early this morning, as they were the only place open.....and they weren't all that bad. Of course, it was a reheated slice but nonetheless, at 1:30 in the morning, it sure as hell hit the spot. I didn't like their sausage, but the rest of the slice was pretty damn good all other things considered. And the tiramisu was fantastic!
I used to work at place on St. Chas and we'd get their pies all the time. Most of the time they were pretty tasty.
Back in 1993 we used to get home run inn pizza~! Those were the days when the pie would get to ya hot!REAL mushrooms! lol.......
Quote from: Crunchie on January 08, 2011, 04:43:45 PM
Caputo's has HRI frozen pizzas on sale for 2/$12. What is the regular price?
On sale @ Jewel HRI thin crust 12" are 2/$10 thru 23rd.
Just finished a late lunch at Aurelio's in Addison.
Talk about a great little slice sized baby pie...this is IT.
IMO, Aurelio's sauce and wafer thin PERFECTLY cooked crust are unmatched in Chi Town. Their cheese is above average, the shrooms were good but not Benny's good, and the sausage was OK Tcertainly not Salerno's caliber)......but taken in combination, that baby pie was EXCELLENT.
No need to drive to Addison either. Aurelio's has a La Grange location.
Btw, learned something very interesting from my waitress at Aurelios today. The Aurelio family owns only the Homewood location and one more carry out location only-the rest I assume are franchised. Sort of explained why the Addison establishment had an extensive pasts menu while Homewood doesn't. Tried the Rigatoni in Vodka Sauce. Good, but VERY rich and heavy.
Quote from: The Jackal on January 11, 2011, 04:23:25 PM
Just finished a late lunch at Aurelio's in Addison.
Talk about a great little slice sized baby pie...this is IT.
IMO, Aurelio's sauce and wafer thin PERFECTLY cooked crust are unmatched in Chi Town. Their cheese is above average, the shrooms were good but not Benny's good, and the sausage was OK Tcertainly not Salerno's caliber)......but taken in combination, that baby pie was EXCELLENT.
No need to drive to Addison either. Aurelio's has a La Grange location.
I would use Villa Nova or HRI as a sausage standard, not Salerno's rat meat. Or would that be too lofty?
The one Aurelio's I went to was Homewood. Great sauce, wish I ordered extra on my pie.
Extra sauce on an Aurelio's pie, IMO, would be overkill.
As for sausage, what's on Arnie Salerno's thin slices is about as good as it gets. Benny's also had very good sausage, as does HRI.
Quote from: The Jackal on January 11, 2011, 06:47:49 PM
Extra sauce on an Aurelio's pie, IMO, would be overkill.
Not on the pie I had. It was lacking, but what was on there was really good.
Quote from: The Jackal on January 11, 2011, 06:47:49 PM
As for sausage, what's on Arnie Salerno's thin slices is about as good as it gets.
LOL.
I would use Villa Nova or HRI as a sausage standard, not Salerno's rat meat. Or would that be too lofty?
The one Aurelio's I went to was Homewood. Great sauce, wish I ordered extra on my pie.
[/quote]
The original Aurelio's in Homewood is still the gold standard, IMHO. Had my wedding rehearsal dinner there (we went there on our first date). Still the best sauce, crust and toppings. None of the other franchised locations measure up.
Need to make a cruise out there, now that I'm thinking about it.
The never ending thread.......... ;D I think we can summarize that everybody has their own tastes. It all depends on where you grew up (Berwyn, Orland, Tulsa, New York City). Evidence of that is I don't think Aurielo's even enters the universe of a gold standard.
Quote from: bonster on January 11, 2011, 07:03:58 PM
Quote from: The Jackal on January 11, 2011, 06:47:49 PM
As for sausage, what's on Arnie Salerno's thin slices is about as good as it gets.
LOL.
You say it long enough and loud enough you MIGHT convince somebody....LOL!!!!
Quote from: Fer on January 11, 2011, 08:01:36 PM
The original Aurelio's in Homewood is still the gold standard, IMHO. Had my wedding rehearsal dinner there (we went there on our first date). Still the best sauce, crust and toppings. None of the other franchised locations measure up.
Need to make a cruise out there, now that I'm thinking about it.
The sauce and crust on the Addison pie was pretty damn similar...in fact, I didn't notice any difference, and I've been to the Homewood location too many times to count.
Btw, if your tastes depend on where you grew up, then well..........never mind. Sounds very provincial and close minded. I grew up in South Berwyn....LOVED Benny's, HRI and Falco's....thats' about as "Berwyn" of a taste as you can get.
But I also loved Barnaby's and Pat's Pizaa on the North Side, learned to love Aurelio's and Sanfratello's on the South Side, and also loved just about every pizzeria I went to in NY and NYC. Good is good, no matter where you're from.
If your taste buds are limited to where you grew up, then we all would also have to love Salerno's, Villa Nova, Al's, Casciani's and Anthony's...and that's clearly not the case.
Quote from: berwynguy on January 11, 2011, 08:10:06 PM
It all depends on where you grew up (Berwyn, Orland, Tulsa, New York City).
I can agree with that. Case in point: Benny's. I think it tastes like puke. But I like puke, so who am I crappin'?
Another thing about this thread that's interesting. Everybody keeps talking about thin crust pizza. There are MILLIONS of people that think it's caca. I am one of them. I must live in a bubble because I don't know even one single person that eats thin crust pizza. That includes friends, family, extended family, coworkers past and present, etc. etc. NO ONE. When I eat pizza I want to EAT IT. I don't want some "wafer thin" crust crap, I want to be satisfied! ;D :oink:
Quote from: The Jackal on January 11, 2011, 08:25:01 PM
But I also loved Barnaby's and Pat's Pizaa on the North Side, learned to love Aurelio's and Sanfratello's on the South Side, and also loved just about every pizzeria I went to in NY and NYC. Good is good, no matter where you're from.
I dig Barnaby's!
...used hate it. My ol' lady LOVED that when we first started dating back in 1973. I thought it was like cardboard. Well, 36 years later I gave it another shot, different location (hers closed) and I LOVED it! Tasty stuff! 8)
QuoteSounds very provincial and close minded.
Yep, sound like us fuckin dumb Berwyn Appalachians again......I forgot I am among the most refined people on Earth. ::) You missed the point.......again.
^^^^^^
Then I suggest you venture out of your coccoon into the rest of the US.
Typical "Berwyn" response. Give me a glob of shit, as long as there's PLENTY of it, so I can stuff myself silly with it. Only here is "lots of stuff" considered a good thing.
Go to Spacca napoli and see what a real Neapolitan pie looks, and tastes, like. Visit NYC. Don't worry, people outside of 60402 don't bite....LOL!!!!!
Quote from: bonster on January 11, 2011, 08:29:03 PM
Quote from: The Jackal on January 11, 2011, 08:25:01 PM
But I also loved Barnaby's and Pat's Pizaa on the North Side, learned to love Aurelio's and Sanfratello's on the South Side, and also loved just about every pizzeria I went to in NY and NYC. Good is good, no matter where you're from.
I dig Barnaby's!
...used hate it. My ol' lady LOVED that when we first started dating back in 1973. I thought it was like cardboard. Well, 36 years later I gave it another shot, different location (hers closed) and I LOVED it! Tasty stuff! 8)
You started dating in '73? Holy smokes!!!!!!!
Quote from: bonster on January 11, 2011, 08:29:03 PM
Quote from: The Jackal on January 11, 2011, 08:25:01 PM
But I also loved Barnaby's and Pat's Pizaa on the North Side, learned to love Aurelio's and Sanfratello's on the South Side, and also loved just about every pizzeria I went to in NY and NYC. Good is good, no matter where you're from.
I dig Barnaby's!
...used hate it. My ol' lady LOVED that when we first started dating back in 1973. I thought it was like cardboard. Well, 36 years later I gave it another shot, different location (hers closed) and I LOVED it! Tasty stuff! 8)
Barnaby's is FANTASTIC.
Quote from: The Jackal on January 11, 2011, 08:30:24 PM
Go to Spacca napoli and see what a real Neapolitan pie looks, and tastes, like. Visit NYC. Don't worry, people outside of 60402 don't bite....LOL!!!!!
LOL! But seriously, I want to try that place. Who was it, 'Rita used to talk about that a lot here.
Spacca Napoli is UNREAL....completely UN-Berwyn and unlike anything you've probably ever had. Try a pie with a good Italian beer on a summer night outside on their patio. BELLISSIMO!!!!!
Quote from: bonster on January 11, 2011, 08:33:36 PM
Quote from: The Jackal on January 11, 2011, 08:30:24 PM
Go to Spacca napoli and see what a real Neapolitan pie looks, and tastes, like. Visit NYC. Don't worry, people outside of 60402 don't bite....LOL!!!!!
LOL! But seriously, I want to try that place. Who was it, 'Rita used to talk about that a lot here.
I've been there...it is very good.
Another worthy place is Coal Fired Pizza at Grand and Ogden.
The thin pies up at Caponies are good too. Margherita is especially good.
The Margherita at Caponie's is excellent. I've often wondered why more places around Berwyn don't sell Margherita pies/slices.
I like it best out of a wood oven. Not sure you'd do it justice on regular chicago style thin crust.
Now, it CAN'T be on a typical Chicago crust....BUT, its one of my favorite pies....
That's what I mean about not being limited to what you grew up with...I didn't really appreciate Margherita, or Sicilian, pies until I went to NYC. God were they awesome!!!! If I had to limit myself to HRI, Falco's and Benny's I would have never experienced such.
Quote from: Fer on January 11, 2011, 08:01:36 PM
The original Aurelio's in Homewood is still the gold standard, IMHO. Had my wedding rehearsal dinner there (we went there on our first date). Still the best sauce, crust and toppings. None of the other franchised locations measure up.
That's so sweet! If we had ours at our first date it would have been at the IHOP, lol.......
Anyway, they were talking about the Homewood Aurelio's on the Score 670 on my way home from work tonight, and said when you go there to ask for a pizza from the
old oven... Thought that was rather interesting...
Freddy's sells Margherita slices and maybe even pies. I actually thought they were pretty good for a thinner crust pizza.
Quote from: OakParkSpartan on January 11, 2011, 10:14:56 PM
The thin pies up at Caponies are good too. Margherita is especially good.
I so forgot about Caponies. I used to pass by there regularly when I lived in EP, but never bothered thinking it was just a gimmicky joint as the name suggested. Had a couple that someone else ordered not long before moving and thought they kicked serious thin crust ass.
I noticed Armand's opened a pizza-only take-out joint on North Ave near Johnnie's Beef. May have to grab me a cheese & snausage pie to take home one night. Now THAT's great sausage, beautiful sauce, and tasty thin crust!
We need to stop this thread..........I have had pizza either for lunch or dinner every day for the last 3 days..... ::) the power of suggestion.
A few of the sports radio guys are from that area...not sure who you were listyening to, but Boers is from the Heights/Steger, McNeil is from Highland, IN, Tommy Williams is from Gary, Jurko is from Cal City but lives in Schererville, etc....
It was Laurence Holmes and Matt Abattacola. Holmes lived in Homewood (went to H-F).
Little known fact. The Abbatacolas are originally from Berwyn. Went to school with Matts older brother Dave.
Actually, quite a few sporst radio guys also have local ties. Mike Murphy was born at Mc Neal but grew up in La Grange. Fred Huebner is from Cicero, originally. Carmen De Falco and Matt Abbatacola from Berwyn. I think there's one or two more I'm missing, as well.
I'm a little surprised that a Neopolitan style joint hasn't opened up in one of the neighboring "fancy" suburbs yet - Lagrange, OP, perhaps.
Chicago simply isn't a pizza by the slice kind of town. Perplexing really, since we're the fast ffod capital of the universe, IMO.
Quote from: bonster on January 11, 2011, 11:29:05 PM
I noticed Armand's opened a pizza-only take-out joint on North Ave near Johnnie's Beef. May have to grab me a cheese & snausage pie to take home one night. Now THAT's great sausage, beautiful sauce, and tasty thin crust!
I've had 2 pies from Armand's new place on North. The second one confirmed the disappointment of the first one. Not as good as the old Armand's and even more expensive. Fuck 'em.
Quote from: The Jackal on January 11, 2011, 10:25:00 PM
The Margherita at Caponie's is excellent. I've often wondered why more places around Berwyn don't sell Margherita pies/slices.
Yup, a very tasty pie. I also love Aurelio's. Their sausage and sauce are great.
Quote from: Crunchie on January 12, 2011, 11:42:56 AM
Quote from: bonster on January 11, 2011, 11:29:05 PM
I noticed Armand's opened a pizza-only take-out joint on North Ave near Johnnie's Beef. May have to grab me a cheese & snausage pie to take home one night. Now THAT's great sausage, beautiful sauce, and tasty thin crust!
I've had 2 pies from Armand's new place on North. The second one confirmed the disappointment of the first one. Not as good as the old Armand's and even more expensive. Fuck 'em.
That sucks! I'll have to confirm your confirmation.
Quote from: seebee on January 12, 2011, 09:12:59 AM
I'm a little surprised that a Neopolitan style joint hasn't opened up in one of the neighboring "fancy" suburbs yet - Lagrange, OP, perhaps.
A place like that would make a fortune! It would be nice if it opened right here in Berwyn (Roosevelt Rd. or Depot District) with an outdoor beer-garden with picnic tables in the back for families in the Summer; Roosevelt Rd., would probably be better at attracting Oak Parkers and a bit more visible!? The key (IMO) is a wood-fired oven (otherwise it's not Neapolitan) and the use of "00" flour for the crust.
Spacca-Napoli in Chicago (owned by Jon Goldsmith, trained as a "pizzaiolo" in Naples) does right by Neapolitan pie; he has a love for the stuff and spent years there learning the method:
http://www.youtube.com/watch?v=Cv9tYufQ3MY (http://www.youtube.com/watch?v=Cv9tYufQ3MY)
The place is a gold-mine....jammed all of the time!
eno
P.S. Freddies uses the same flour imported from Italy: "Caputo "00" for their pizzas, but they are not cooked in a wood-burning oven.
Eno,
You're absolutely correct about the "00" flour and the wood fired oven. That being said, I also think the size and thickness of the pie makes it unique, along with the quality of ingredients.
Spacca Napoli's pies are razor thin, so much so that it begs to be folded. The sauce isn't poured on by the bucketful, but rather just enough to flavor the crust, and the "cheese" topping is comprised of only two pieces of fresh buffalo mozzarella-not 20 pounds of the shredded copycat which essentially forms a surface brick. Fresh basil is also an added treat. All in all, an experience totally UN-Berwynlike.
Quote from: bonster on January 12, 2011, 12:51:57 PM
Quote from: Crunchie on January 12, 2011, 11:42:56 AM
Quote from: bonster on January 11, 2011, 11:29:05 PM
I noticed Armand's opened a pizza-only take-out joint on North Ave near Johnnie's Beef. May have to grab me a cheese & snausage pie to take home one night. Now THAT's great sausage, beautiful sauce, and tasty thin crust!
I've had 2 pies from Armand's new place on North. The second one confirmed the disappointment of the first one. Not as good as the old Armand's and even more expensive. Fuck 'em.
That sucks! I'll have to confirm your confirmation.
The cook put the shrooms on top, which makes them have the consistency of a latex glove. They should know better than that. The waitstaff seem to have an attitude that they are doing you a favor by taking your money, and you should be grateful that have chosen to so anoint you, which is off-putting. Also, the sausage just doesn't seem as good. It's not bad, but their prices aren't any deal, so I've written them off.
BTW, I went by the HRI on North tonight for the 3rd time, trying to buy a slice of sausage pizza. And for the 3rd time, they have not had any ready. Tonight, they were quoting a 10 minute wait. So, out of desperation, starvation, and a bad attitude, I got a slice of tomato and basil. I must admit, it was pretty good. Cost almost a fin.
Armand's USED to be the place to go on Grand Ave....they used to have a killer scungilli salad. And the pizze was pretty damn good....sorry to hear about the decline.
I was finally able to score a slice of sausage pie at HRI. Got one with sausage only, and one with sausage and shrooms. The sausage only slice was awesome since it had just came out of the oven. The one with shrooms had obviously been sitting around awhile since it was a little dried out on top. My only criticism of the sausage slice would be that it almost had too much sausage on it. They really loaded it up. Great flavor though.
I also had a HRI sausage slice the other day at their Westmont location. VERY good.
While I ewas sitting around, I noticed their "Nick's Super" pie-Sausage, Mushrooms, Green Peppers and Onions. Now THAT is a Chicago pie!!!!
Quote from: The Jackal on January 18, 2011, 05:11:22 PM
I also had a HRI sausage slice the other day at their Westmont location. VERY good.
While I ewas sitting around, I noticed their "Nick's Super" pie-Sausage, Mushrooms, Green Peppers and Onions. Now THAT is a Chicago pie!!!!
+ Anchovies
So last night I finally tried Falco's. When I went to pick it up the manager was staring at me. I finally asked him what's up and he asked me if I went to Morton West. I ended up graduating a year ahead of him but he knows my sister who is his age. He then tells me that my sister is in here all the time and "it's her favorite pizza." I didn't know that so I called her on the way home and she starts describing different pizza's all poetically like Bonster does. I laughed and asked her if she ever heard of BTF and of course she didn't. :D
Well I was gonna post a picture but my wife started busting my balls and said the last thing you need to start doing is taking pictures of food! ;D The pizza was awesome. It looked like it would on TV or showcased on line or something. It was slightly well done (which I LOVE) and had a TON of sausage on it. The crust was amazing. My sister described the crust as "tasting like gold fish crackers," crispy shell on the outside but nice and soft in the middle. The sausage just rocked. The sauce was ok, but didn't jump out at me. Overall we were VERY impressed. My wife is not a huge pizza fan but told me it is better then anything she has ever tasted in Berwyn. She liked it better then Benny's Salerno's, and even Home Run Inn. I will still say that HRI still beats it out. Bottom line, we will be back!
Oh, by the way, I did one of my personal tests for judging good pizza and left a couple pieces to eat cold in the morning. AWESOME! ;D
Quote from: berwynguy on January 22, 2011, 11:15:22 AM
Oh, by the way, I did one of my personal tests for judging good pizza and left a couple pieces to eat cold in the morning. AWESOME! ;D
Its what I also had for breakfast this morning!! LOL!!
Quote from: mustang54 on January 22, 2011, 12:25:47 PM
Quote from: berwynguy on January 22, 2011, 11:15:22 AM
Oh, by the way, I did one of my personal tests for judging good pizza and left a couple pieces to eat cold in the morning. AWESOME! ;D
Its what I also had for breakfast this morning!! LOL!!
Me too. The hubby went out after work last night and brought home some Gino's East vegetarian pizza that was left over from his work buddies. While it was good when I think of Gino's East what I really want is their classic with the layer of sausage patty. The vegetarian was interesting to say the least with the usual suspects (mushroom, green pepper) plus some unusual ones, artichoke and asparagus.
Reading about veggie pizza, the absolute best we ever had was from the old Salerno's on Windsor & Home.
It came standard with gr. peppers, mushrooms, onions, carrots, black & green olives, zucchini, eggplant, artichoke hearts.(If I remember correctly.) Always thin crust. Funny thing, my kids, nieces & nephews ate this over a sausage pizza.
Now, I forgot all about Falco's. Don't know if I would describe the crust as gold fish cracerky, thought it had something to do with corn meal, but, it is a darn good crust. IMHO, very close to HRI.
I thought the old Salerno's was on 16th St.?
The ORIGINAL was on 16th. They opened a location on Windsor and Home in the 80's....
The Original on 16th was owned by Vince, Joe & Arnie
The other location on Windsor & Home was owned by Adam who also owns the one on the Fox River in St. Charles.
I worked for both of them & they both did things very differently. The basic pizza was the same since their parents started that but the rest of the restaurant was totally different.
Berwynguy, how long have you lived in Berwyn and you never tried falcos, its the best, definitely the best tasting sausage
Quote from: tlcnurse on January 27, 2011, 07:12:53 AM
The Original on 16th was owned by Vince, Joe & Arnie
The other location on Windsor & Home was owned by Adam who also owns the one on the Fox River in St. Charles.
I worked for both of them & they both did things very differently. The basic pizza was the same since their parents started that but the rest of the restaurant was totally different.
I forgot about the fact that the Salerno's on 16th was the original, good pie, but, we really liked the atmosphere at the Salerno's on Windsor & Home. As a nod to another thread, this was a great place for family dining. We would meet with family on a Saturday... sisters, brothers, kids and have a feast. When we all get together, my kids, nieces and nephews, remember those Saturday dinners, as do us parents.
Quote from: douglas on January 27, 2011, 07:51:16 AM
Berwynguy, how long have you lived in Berwyn and you never tried falcos, its the best, definitely the best tasting sausage
Douglas, I entered this world at MacNeal Hospital in October 1977, delivered by a Bohemian doctor named Liska. Grew up at 13th & Kenilworth 21 years, 21st St. & 30th Place for 6.5 years, graduated from General Custer School class of 1989, Lincoln Jr. High School class of 1992, Morton West High School class of 1996, Morton College class of 2009. I started a career here and met my wife here. I also serve as a sort of unofficial city historian. Never tried Falco's until 2011. Is that ok with you? Am I a worthy Berwynite?
Tried Falco's again this past week and loved it.
They don't come much more Berwyn than you!
LOL!!!
Quote from: berwynguy on January 30, 2011, 01:37:33 AM
Douglas, I entered this world at MacNeal Hospital in October 1977, delivered by a Bohemian doctor named Liska. Grew up at 13th & Kenilworth 21 years, 21st St. & 30th Place for 6.5 years, graduated from General Custer School class of 1989, Lincoln Jr. High School class of 1992, Morton West High School class of 1996, Morton College class of 2009. I started a career here and met my wife here. I also serve as a sort of unofficial city historian. Never tried Falco's until 2011. Is that ok with you? Am I a worthy Berwynite?
Need more info...
Is there an official city historian? Drop the "un" and take the post...
Quote from: bonster on January 30, 2011, 11:17:08 AM
Quote from: berwynguy on January 30, 2011, 01:37:33 AM
Douglas, I entered this world at MacNeal Hospital in October 1977, delivered by a Bohemian doctor named Liska. Grew up at 13th & Kenilworth 21 years, 21st St. & 30th Place for 6.5 years, graduated from General Custer School class of 1989, Lincoln Jr. High School class of 1992, Morton West High School class of 1996, Morton College class of 2009. I started a career here and met my wife here. I also serve as a sort of unofficial city historian. Never tried Falco's until 2011. Is that ok with you? Am I a worthy Berwynite?
Need more info...
Yeah, my answer was a dumb smartass response but this is like the second or third time recently where posters including Douglas have made some comment to me regarding "do you know Berwyn", or "how long have you lived here (in a smart assed tone)," or something along those lines. Yeah, I think I'm pretty in tune with Berwyn.
In other words I am not some Johnny Come Lately that breezed through here, never voted in a municipal election, never owned property here or paid taxes, talks shit with no basis for their arguments, you know those kinds......
Quote from: plebeian gourmand on January 30, 2011, 11:31:39 AM
Is there an official city historian? Drop the "un" and take the post...
No one here cares about that. If it's not something that can be argued about then no one here is interested.
Plebeian,
Well, if there's an "official historian" of Berwyn title I'm throwing my name into the hat for consideration.
Been in the area since the late 60's...spent some time in Cicero early on also, so I have perspective from the other side of the tracks as well.
Lifelong South Berwynite. General John G. Pershing Elementary Class of 19.....with honors. MW Night School GED....cum laude. Morton College automotive technology associate degree, with a minor in heating and air conditioning. Noted expert on all things Berwyn, including best meatball sandwich, historical analysis of gin mills in the city, berwyn crime commission on the history of local street gangs, post graduate thesis on migratory patterns of Berwynites to Plainfield, Darien, Naperville, Tinley/Orland Park and other parts unknown, George's Tavern regular, dem dese and dose linguist, connoisuer of fine Hamm's beer by the can, expert on Chicago style pizza and hot dogs, solidly lower class, pro wresting buff, Berwyn Rec historian, author of tome "The Pitfalls and Dangers of the Stickney Trails for Berwyn BMXer's", celebrated 16 inch softball player, charter member of the travelling Fire Alarm billiards team, proud owner of several bubushkas, yearly Houby participant, Champeeen of SS Lauretana Fest Strongman Contest carnival game, and proud owner of Berwyn passport, among other things......
What say you?
Here's whay say me.
Why did you lie about donating to the IVB?
How long did you live in Berwyn because you are NOT anywhere close to a life long resident.
Have you ever paid property taxes in Berwyn with YOUR name on a bill?
Have you EVER voted in a Berwyn municipal election?
Remember those basic questions I asked you before? The ones you ran for the hills in order to dodge?
I'm compiling my complete CV as we speak.....SSSSHHHHHH.......I omitted info about my tenure at the University of Cicero between Laramie and Austin.
A for Berwyn Junior, I was there BEFORE you were even born, whne you were still a twinkle in your Daddy's eye.
My IVB position still stands....and as for property taxes, I paid in Berwyn quite a few times. Figure it out. That last tax paid in Berwyn was in 2005. Your "search" should at least uncover that much.
Not that I owe YOU or any othe meathead an explanation...I'm just sayin. Now go collect some gang memorabilia or something...
Yeah, here he goes. Andy the personal attacker because he gets his ass KICKED every time he attempts to argue with me. "Meathead", "go collect some gang memorabilia", Junior." Sure Andy. Come on, got more? Let's hear some more personal attacks. Let's hear again how your brother supposedly "slapped me around." (LOL, didn't even know you had a brother! ;D). How about the one where you said I was lucky you weren't fucking MY wife or girlfriend. Come on. Let's here one of those filthy low life personal attacks you are famous for.
Guh!
Politics aside, both you guys have good "classic" Berwyn info, along with shitloads of others who aren't from here or no longer here, but lived here way back when, such as in those Reminisce about Berwyn threads, etc.
Quote from: berwynguy on January 30, 2011, 11:31:56 AM
Quote from: bonster on January 30, 2011, 11:17:08 AM
Quote from: berwynguy on January 30, 2011, 01:37:33 AM
Douglas, I entered this world at MacNeal Hospital in October 1977, delivered by a Bohemian doctor named Liska. Grew up at 13th & Kenilworth 21 years, 21st St. & 30th Place for 6.5 years, graduated from General Custer School class of 1989, Lincoln Jr. High School class of 1992, Morton West High School class of 1996, Morton College class of 2009. I started a career here and met my wife here. I also serve as a sort of unofficial city historian. Never tried Falco's until 2011. Is that ok with you? Am I a worthy Berwynite?
Need more info...
Yeah, my answer was a dumb smartass response but this is like the second or third time recently where posters including Douglas have made some comment to me regarding "do you know Berwyn", or "how long have you lived here (in a smart assed tone)," or something along those lines. Yeah, I think I'm pretty in tune with Berwyn.
Let's see,
dormer or basement apt?
bathroom fan/window/both?
cable or antenna?
dishwasher?
toilet paper orientation?
pad or tampon?
bra size?
favorite position?
sausage or pepperoni?
sauce or gravy?
alka-seltzer or pepto bismol?
KY or Prep H?
Junior,
Say it enough times and you MIGHT convince yourself. The mere fact that you spend so much time researching me speaks volumes. LOL.... In any event, I'm in Berwyn right now as we speak less than half mile from your residence, primarily because of a serious family matter. I'm in no mood for your crap today, but if you're so inclined, I'll pm you my location so you can drop by....and see how that turns out for you.
Junior,
Say it enough times and you MIGHT convince yourself. The mere fact that you spend so much time researching me speaks volumes. LOL.... In any event, I'm in Berwyn right now as we speak less than half mile from your residence, primarily because of a serious family matter. I'm in no mood for your crap today, but if you're so inclined, I'll pm you my location so you can drop by....and see how that turns out for you.
Yeah sure tough guy. Meeting a guy like you face to face always ends up the same way. In the meantime keep up your bullshit. Tell us how we should run our town, schools, park districts, etc. Tell us how to vote and insult us when it doesn't go YOUR way. All this from some guy that lived here once upon a time, NEVER voted here, and NEVER paid a property tax bill for a property YOU owned. Sure, got it.
Thought so.
Quote from: The Jackal on January 30, 2011, 11:58:27 AM
a minor in heating and air conditioning.
Did your teacher ever freeze his coffee with Freon
®?
Quote from: The Jackal on January 30, 2011, 12:57:46 PM
Thought so.
"thought so" what Andy? What would you do? Are ya gonna beat me up? First of all you're gettin a little long in the tooth for all that aren't you? Second, you're a lawyer right? Do lawyers go around beating people up that kick their ass on line? So what if I go over there and let you kick my ass? Would you remain a lawyer after you get pinched for battery? Lol, take it easy tough guy...... :D
Have a nice day young man.
you too
Quote from: The Jackal on January 30, 2011, 11:58:27 AM
Plebeian,
Well, if there's an "official historian" of Berwyn title I'm throwing my name into the hat for consideration.
Been in the area since the late 60's...spent some time in Cicero early on also, so I have perspective from the other side of the tracks as well.
Lifelong South Berwynite. General John G. Pershing Elementary Class of 19.....with honors. MW Night School GED....cum laude. Morton College automotive technology associate degree, with a minor in heating and air conditioning. Noted expert on all things Berwyn, including best meatball sandwich, historical analysis of gin mills in the city, berwyn crime commission on the history of local street gangs, post graduate thesis on migratory patterns of Berwynites to Plainfield, Darien, Naperville, Tinley/Orland Park and other parts unknown, George's Tavern regular, dem dese and dose linguist, connoisuer of fine Hamm's beer by the can, expert on Chicago style pizza and hot dogs, solidly lower class, pro wresting buff, Berwyn Rec historian, author of tome "The Pitfalls and Dangers of the Stickney Trails for Berwyn BMXer's", celebrated 16 inch softball player, charter member of the travelling Fire Alarm billiards team, proud owner of several bubushkas, yearly Houby participant, Champeeen of SS Lauretana Fest Strongman Contest carnival game, and proud owner of Berwyn passport, among other things......
What say you?
Celebrated 16" softball player, who did you play for and where?
LOL.....I was being a tad facetious there Mustang, unless of course Pershing School Dist. 100 Champs '79 counts.....LOL!!!!
So there isn't an official historian, then??? :666:
Oh NOOOOOOO......I'm still staking my claim. I can't let a lifetie of "achievement" (as noted above) go to waste.