Wednesday, May 19, 2010
Where they're located:
213 N Main St
The Pizza: The Boss Hawg
The Crust: Hand Stretched
The Dish: Deldon "Uncle Tykie" Krueger has recently opened a new restaurant location in Athens after a successful run in Ashland. He has now turned his Ashland restaurant into a headquarters for his catering business. Frankly... Ashland's loss is Athens' gain.
Uncle Tykie's is not a typical pizza joint. The decor is simple and slick and it screams...BBQ. The dining area is not large but the tables are spaced well and it doesn't seem small when you're eating in.
Krueger's specialties are his fried chicken and pork bbq with BBQ ribs checking in as one of his best sellers. The hamburgers at Uncle Tykie's are also something to behold and to taste, with offerings such as "The Big Tykie" and the "Diablo Burger". But don't worry... This place does pizza, and they do pizza well. We had a busy night tonight between teeball practice and some some grocery shopping so we called in take-out to enjoy at home while unwinding from a packed day.
How'd it eat? Well first off I want to give Uncle Tykie's props for absolutely nailing the pick-up time of my pie. I rolled in as advised on the phone (20 minutes) just as they were pulling my pizza from the oven. Money.
The Boss Hawg is an interesting pizza and not one I have sampled before. It is a heavy pie, loaded with ham, sausage and bacon... perfectly roasted and smothered with fresh, top notch mozzarella cheese. The hand stretched crust boasts a slightly smoky flavor and has the kind of crispiness that held up well under the strain of the copious toppings. The crust was just about perfect from outside to center.
In my humble opinion, the lynchpin of this pizza is the sauce. That's right folks, the sauce. It's not your average tomato based pizza or marinara sauce which is why it's outstanding. This sauce is Uncle Tykie's special blend BBQ sauce. The sauce sets off and compliments the pork toppings well. It has an obscure sweetness that meshes so well with the saltiness of the bacon and ham. It's literally finger licking good. Bring on the wet wipes!
Uncle Tykie has a winner with this pie and I highly recommend it. Word is he has developed a new apple/BBQ sauce but I'm not sure how I feel about it being added to this pizza. I know this much... It's not broke. ;-) Although I do want to get a taste of this new innovation maybe on some ribs, or a pork chop. Leave the pizza be.
SPP Ranking: 8.7
Monday, February 22, 2010
I remain on my diet which is strictly enforced during the week. Salads, light soups, fish and fresh fruit will dominate again this week. I've dropped just about twenty pounds in the last month and right now I am sitting at just about a biscuit over 300. Fit Club West is still a regular stop in my day.
My plan for pizza this week revolves around the monthly poker game this Saturday night. I will come bearing some pizza pies and will get individual gambler reactions to the pizza along with my own review.
The pizza parlor in my sights? That will stay secret for now.
Saturday, February 20, 2010
Washed it down with a Snapple diet peach green tea.
That is all.
Thursday, February 18, 2010
We had a restaurant in town that opened about 6 months or so ago. Overall their food wasn't that great but they did have a few dishes that were pretty good. I was partial to their Pot Roast dish with potatoes and carrots. It was one of their better menu items. I noticed toward the end of their run they were trying new things including offering chili and sooup and sandwiches. They also had an amped up horseshoe cheese made from pepperjack on the menu. I regret I didn't get a chance to try the chili and the new horseshoe. Their original horseshoe was just bad.
I guess I am disappointed The Blue Duck didn't succeed because it's nice to have a few restaurants in town to choose from and the folks who ran it seemed friendly enough.
Guess they should have tried pizza.
Sunday, February 14, 2010
Saturday, February 13, 2010
Where they're located:
124 E. Chestnut St.
Mason City, IL
Monday, February 8, 2010
Where they're located:
3133 South Dirksen Parkway
Springfield, IL 62703-4501
Spinach and Bacon
The Crust: Hand Tossed
The Dish: You don't see many pizza parlors in the Springfield area where you make your order at a counter or window and then go sit down and wait for a slice or entire pie to delivered to your table.
Now I had heard some people say they had a long wait for their pizza after they made their order, even for just a slice. It appears to me those may have been exagerations. It took me about 12 minutes to get my pizza and while I waited I enjoyed an excellent salad topped with the Gallina house Italian dressing and a fat green olive on top. The salad was enjoyable and the dressing was especially good.
One of the interesting aspects of Gallina's is the decor. There are Italian flags, posters of Italian landmarks, Serie A soccer club paraphernalia and other photographs of family and friends who frequest this restaurant. It's an eclectic mix of adornments but it works. Cold Peroni beer kept me satisfied after I finished my salad and waited for my pie to be delivered.
Sunday, February 7, 2010
So today I plan to eat a little too much and also drink a llittle to much as well. I enjoyed pizza the last two evenings for dinner so today I'm going to fall off the wagon with summer sausage, cheese and crackers, wings, chips, dips and plenty of Old Milwaukee light...my light beer of choice right now.
Happy Super Bowl Sunday. Go NFC!!!!!
P.S. - Stay tuned for reviews on Gallina Pizza in Springfield and PJ's Pizza & Pasta in Mason City.
Friday, February 5, 2010
Tuesday, February 2, 2010
Where they're located:
1101 Spring Street
Springfield, IL 62704-2925
Pepperoni, Tomato and green pepper
The Crust: ThinThe Dish:
We attended mass at St. Joseph's Catholic church on the northend of town and then met at B&B for some dinner. This was my last "birthday dinner" as my birthday was already 10 days gone but we are close with my wife's Aunt and Uncle and so they wanted to take me out to eat for my birthday. I thought this would be a good a time as any to enjoy some pizza from Bernie and Betty's.
They take reservations here so we had a table set for 5:45PM and were immediately seated when we got there. The restaurant wasn't too busy at this point which we appreciated because we were heading out to watch some MMA later in the evening.
We ordered drinks and an appetizer and waited for the pies to arrive. Deep fried mushrooms, mozzarella cheese and onion rings arrived quickly and weren't remarkable. Probably no different than you can get anywhere else around town.
I think the service could have been a little more attentive considering we got there early before the restaurant filled up. There were a couple of times when thirsty diners at our table were left staring at empty glasses. That's not to say the service was bad... Our server was very friendly and accomodating, just not easily accessable. Luckily... The pizza helped me forget about all that.
How'd it eat? There's no reason to beat around the bush. This pizza was very, very good. It was loaded with fresh toppings, an even amount of gooey mozzarella cheese, a wonderful sweet, tangy tomato sauce all on top of an expertly baked, crispy, crunchy thin crust. I didn't find any drawbacks to this pizza at all. While I enjoy most pizzas I sample there are almost always little aspects of each pizza I would like to see done differently or improved. I have no such comments about Bernie and Betty's thin crust pizza. This is certainly one of the best pies in town.
Being that I had dinner here with a group we decided to try one of the Bernie and Betty's San Francisco sourdough crust pizza pies. The toppings chosen were sausage and Canadian bacon but the crust was definitely the star on this pie pan.
Overall I was most impressed with the pizza sauce that Bernie and Betty's delivers but the overall package is about as good as it gets in and around Springfield. Also included in the offficial review is the SF sourdough pizza which is an excellent choice if you are looking for something different than a traditional Springfield thin crust pie. Either way you're gonna be a winner.
SPP Ranking: 9.2
Sunday, January 31, 2010
Where they're located:
1822 Adlai Stevenson Dr
Springfield, IL 62703-4233
Pepperoni and Jalapeno
The Crust: Thin
The Dish: This was my first ever visit to Top Cat's. The first thing I noticed was that this place is a lot bigger on the inside than you would think after just seeing it from the outside. They need all the room too because they can pack them in. It's really a pub style restaurant with a good atmosphere that is very family friendly... I saw numerous kids in the building enjoying the food as much as the adults.
I settled in at a small table in the bar area and enjoyed some Doss Equis and watched the Australian Open on huge flatscreen projection TV that can also be seen from the main dining area while I waited for my pizza to arrive.
The service was fast and friendly but my waiter did let my first beer sit empty for a tad too long. I think he realized it and other than that one minor annoyance he did a really good job. My pizza arrived in good time and fresh from the oven. I sipped my beer a little and watched the steam rise off the hot pizza while the guy at the table over the short wall between us tried to convince hist wife that yellow mustard goes better with a bratwurst than brown mustard. I'm with the wife... brown mustard. Come on.
How'd it eat? I want to preface this section by saying I really wanted to love this pizza. I had heard some excellent things about the pie they put out at Top Cat's and I think I went in with a few preconceptions. I was expecting the cheese to be softer mix of processed mozzarella with some real mozzarella. Don't get me wrong... the cheese was good. Just different than what I expected. I also expected the crust to be different than what I got. I thought it would be slightly thicker but still be on the thin side...you know still thin but with a little doughy consistency. What I got was good old fashioned St. Louis style thin crust. It was a tasty crust too. I'm not sure if they spread a little olive oil or something on the crust prior to baking it but this one was good. Better than expected.
My toppings were pepperoni and jalapeno peppers because I was in the mood for a spicy kick. Boy did I get it. The peppers were just spicy enough without being overbearing and delivered in copious amounts evenly around the pie. The pepperoni had equally impressive flavor but it was drowned out by the cheese. I had to dig a few slices out of the abundance of cheese to get a sample. A little less cheese and a little more meat would be an improvement, in my opinion.
Now let's get to the sauce. On your basic pizza it is located right between the crust and toppings. This pizza was extremely short on sauce. I know many people prefer a little less sauce.. it cuts down on the heartburn later. I dislike the heartburn too, but I need some flavorful sauce to kind of be the gateway between a good crispy crust and the toppings. It kind of fuses the two together. It's an important component in a complete pizza. It's a delicate balance in my opinion. It is easy to have too much or not enough. This pie did not have enough.
Overall I enjoyed this pizza from Top Cat's. There were a couple of aspects I would prefer them to do differently (more sauce, less cheese), but in the end they still have make a tasty pie with plenty of upside, including a fantastic crust. Add in the friendly neighborhood atmosphere and you've got the recipe for a great Friday night with family or friends.
SPP Ranking: 6.6
Saturday, January 30, 2010
Gonna head over to church and get right with the G-O-D and then off to a Springfield restauraant with a great reputation for pizza and get a dinner and review in...
Gonna be good company tonight although Justin and Megan will missed.
Later MMA fights...might take some pics.
Friday, January 29, 2010
I worked out twice today so I was hungry for a little pizza pie.
Stay tuned for a review on Top Cats pizza Sunday. I also plan to hit a legendary Springfield pizza place Saturday night prior to the Capital City Cage wars. Look for that review in he next few days as well.
Wednesday, January 27, 2010
Meanwhile I continue on with my diet and exercise regimen. I even rented a locker at the gym and stocked it with workout gear, towels and swim trunks. That way I am always ready to go.
So can I sample pizza all around town and maintain my diet? Only time will tell. I'll keep you posted.
I have targeted a Springfield favorite for Saturday night. Stay tuned.
Monday, January 25, 2010
My other sister finished out the meal with two homemade ice cream cakes. One of the cakes featured my favorite candy (Hershey's Fifth Avenue) and the other was loaded with Oreo cookies. Here is the kicker...all of this and I am in the midst of a diet. I have to say I fared pretty well but did go over a little on the pizza. Hey... it was my birthday!
What makes Imo's so good? It's the provel! (From wikipedia)
Provel is a white processed cheese that is popular in St. Louis, Missouri. Provel is produced with Cheddar, Swiss, and provolone. It is soft at room temperature, with a gooey and almost buttery texture, and thus has a low melting point. It is the traditional topping for St. Louis-style pizza. It is also often served on salads, chicken and the Gerber sandwich. Some restaurants go a step further and use Provel for their pasta dishes with white sauce instead of the customary fresh Italian cheese and cream. Although popular in the St. Louis area, Provel is rarely used elsewhere.
The pie I indulged in was the pepperoni and bacon which is my Imo's pizza of choice but any pie from Imo's gets it done. We also had a pepperoni and pineapple, and a pineapple with green peppers, onions and ham. Just about any pizza topping goes with yummy provel cheese. The cheese is slightly smoky with a sharp finish and just really compliments anything on a crisp unleavened pizza crust. The toppings from Imo's are top notch but frankly I could use some more of them. That's my only real knock on an Imo's pie is that sometimes they seem to be a little stingy, especially with the juicy, delicious pepperoni.
Each pie is also seasoned with a mixture of oregeno, basil and thyme. This seasoning sprinkled over the top of an already baked pizza sticks to the melted cheese and hot toppings and adds another level of flavor. I'm a big fan of this mixture and often use it on pizzas I bake in my own oven.
The Imo's sauce is used sparingly but not much is needed to be the perfect base between crust and toppings. The sauce is from an old world recipe and was developed especially for Imo's pizzas by founders Ed and Marge Imo. It has a nice flavor with a hint of basil and maybe a pinch of sugar to knock down the acidity. I think the sauce would go well pasta and garlic bread too!
I hate that I have to drive 100 miles to get one but it is well worth the trip.
If you are ever in or around St. Louis I highly suggest making time to enjoy a meal from Imo's. Get their salad with the house dressing to go with your pizza and wash it all down with some ice cold Anhueser-Busch product... you won't regret it.
SPP Ranking 9.7
Sunday, January 24, 2010
Saturday, January 23, 2010
Last night I hit Mario's Italian & Pizzaria (3073 E. Clear Lake Ave.) for some Friday night pie and a couple of cold ones. The pizza was a thin crust garlic sausage and sliced pepperoncini. I love the atmosphere in that old building, reminds me of a few spots on "The Hill" in St. Louis.
Speaking of St. Louis... I'm heading that direction tonight to sample a pizza from one of the all-time greats, Imo's. It'll be with family which will make it even better than usual. I'm looking forward to it.
Stay tuned for my reviews on both of these pizza's within the next day or two!
Tuesday, January 19, 2010
So a review and photos will be forthcoming. It's only an hour away and not enough Springfieldians appreciate the subtle goodness of provel cheese and crispy thin crust, so Imo's will get some face time on the blog. My next city review will have to get pushed back to next week.
Got a question or a suggestion? Wanna have your say? Click the comments section and follow this blog.
Monday, January 18, 2010
Where they're located:
300 East Laurel St.
Springfield, Il 62703
Call Em: 217-522-0371
1/2 Bacon and Tomato and 1/2 Ham and Mushroom
The Dish: Gabatoni's has been around for a long time and by the looks of the exterior and interior of the restaurant, that much is obvious. Restaurants stay in business for long time because they are doing something right, and Gabatoni's is no different. They do pizza extremely well. The atmosphere is friendly, even if it is old school...what with the wood paneled walls and cramped dining area.
Marcie was our server and she provided excellent service throughout the evening.
We started with salads and had the house Italian dressing which was really good. The salad itself wasn't great. It was just some sloppily chopped iceberg lettuce and piece of tomato and some shredded cheese. Would have liked some other greens and maybe some croutons or olives in it.
We ordered the 16" pie and split it in half as far as toppings go. I enjoyed a cold beer while waited for the pizza to arrive.
How'd it eat: Frankly this was an interesting pizza. First of all the crust was unusually thin. (see the photo section). I've never had pizza crust this thin before. The thing about it was that it wasn't too crispy. I'm not sure how they make crust that thin and it doesn't get hard as a rock in the baking process. I really enjoyed the crust. My side of the pizza had bacon and fresh tomato and those toppings where tasty. The bacon was crumbled and was crispy but was not spread around well enough. There were some pieces that had too much bacon and some that didn't have enough. There was just enough sauce to make the pizza and it had a nice flavor. The lack of a good amount of sauce was enough to turn my wife off to Gabatoni's pie but I really enjoyed it.
The 16" pie was cut into squares and cooked to perfection with nice brown edges and everything evenly melted on top. I really think they should put a little more cheese on these pies but that is my only real knock on this za.
I plan to eat here again or at the very least get it as carry ot on my way home from work.
SPP Ranking 7.5
I've lived and worked in the Springfield area for 10 years and the other Friday night was my first time ever sampling Sam's Pizza. I've driven past the pizzaria on North Grand hundreds of times over those years and never stopped, much to my chagrin. Frankly, I can't think of a good reason why I hadn't tried Sam's yet. So on a guy's night out SpringfieldPizza.net rolled into Sam's Pizza.
Where they're located:
731 N. Grand Ave. East
Springfield, IL 62702
Call Em: 217-522-9111
1/2 Spinach and Bacon, 1/2 Cheese
The Dish: This is an old style pizzaria type restaurant that reminded me of some pizza joints my family would frequent in the St. Louis area. There are photos of local celebrities and politicians adorning the walls as well as some distinctly Italian accoutrements that keep the Italian theme but also give Sam's its unique local feel. There appeared to be plenty of regulars as several people carried on conversations between tables and the carry out window was hoppin!!! This place does a fantastic carryout business, which is no surprise.
Our server was very friendly and helpful although the other person in my party was disappointed to hear they were out of milk that evening. They had plenty of Budweiser which was just fine with me.
After enjoying a nice basket of bosco sticks (cheese filled breadsticks) with marinara dipping sauce, our pie arrived. Personally, I don't think there is much out there more appetizing than a fresh, hot pizza brought to the table straight from the oven. This pizza was no exception. It was delivered to our table with steam from the oven still rising up off of the gooey delicious cheese. It sure looked good... but how would it taste?
How'd did eat?: Let's cut to the chase. The pizza was magnificent!!! I had to pinch myself as I enjoyed the first couple of slices of spinach and bacon pizza and washed it down with a swig of the King of Beers. It was that good. While all aspects of this pizza were outstanding, the topping were especially good. Spinach, which is a strong ingredient was used in just the right amount and the crumbled bacon hid well in the molten goodness of mozzarella until I sunk my teeth into it to release the flavor.
The thing that really made this pizza go was the outstanding crust. It was crispy and crunchy and added the perfect texture and taste to go with the wonderful toppings. There is absolutely no doubt that Sam's Pizza on North Grand has the best crust in town. That includes restaurants that I have already reviewed and ones I've frequented before and not reviewed. Right now this pizza is at the top of my Springfield list. Definitely worth the stop.
I can't believe I have never eaten this pizza before.
SPP Ranking: 8.8
Springfield is full of restaurants. Many of which offer pizza. Some are good, some are not so good and some should be avoided. When it comes to pizza, we are chomping at the bit... so to speak, to get a taste of the pizza from Palermo Sicilian Cucina. We had already visited Palermo a few times and had been very impressed with their pasta and salads. So on Valentine's day we stopped in and tried one of their heart shaped pies.
Where they're located:
751 S. Durkin Dr.
Springfield, IL 62704
Call Em: 217-546-3050
Carnosa (Sausage, pepperoni and ham)
The Dish: We were lucky to get into Palermo after nothing more than a 15 minute wait on Valentine's day evening. This small, family run establishment might be one of the best kept secrets in Springfield. The more people that find out about it, the longer the waits will be to get seated. But how is their pizza?
After being seated we made our order. We ordered the Carnosa (All meat pizza) and a small cheese pizza. The Carnosa also would come in the shape of a heart in honor of this February holiday. While waiting for our pizzas to arrive we enjoyed a delicious salad made with crisp greens, plump, juicy cherry tomatoes and generous addition of black olives. Another in our party had chicken cacciatore added to his salad and was very pleased with it.
Personally, I enjoy some cold beer with my pizza and was excited to down some Peroni beer on this evening with the Palermo pies.
When the pizzas hit the table, we were still drying off after a slight miscalculation of proper balance and angle to carry a drink tray. A baptism of water and Peroni delivered by a nervous waitress had the potential to ruin the evening... but we carried on anyway. Truthfully, only a couple in our 5 person party were spilled on and the waitress was mortified. To her credit she got things cleaned up quickly and although she probably just wanted to crawl in the pizza oven and hide, she stuck it out and provided stellar service the rest of the way.
How'd it eat?: Let me preface by saying that this pizza is not Sicilian style even though the restaurant is run by Sicilians. It is Neapolitan style which is the classic style of pizza you most often see sold in the U.S.. The Carnosa was certainly heart shaped and loaded with toppings. There wasn't an inch of this pie that didn't have some sausage, pepperoni or ham. The cheese, fresh mozzarella, was used in just about the right amount to melt all throughout the meat toppings but did not totally overtake it. While I would have liked a little more sauce, the amount used worked well with the other toppings and it had a nice garlic/tomato flavor.
The meat toppings, especially the pepperoni and sausage were nicely seasoned with hints of black and red pepper and really went well with the crispy crust this pie was baked on. It was cut party style in squares was given a thumbs up by everyone seated at our table. I devoured 5 squares on top of the tasty salad and my pizza craving was well satisfied. There's no doubt that the folks at Palermo know what they are doing in the kitchen. I hesitate to post a review about how excellent the Palermo dining experience is only because I'll have to start competing with other Springfield residents for table. It's that good, and worth the wait. We'll be back often.
SPP Ranking: 8.3
For those who are from the C-U area or former students from that area the choice of Papa Del's is the obvious "no-brainer" when getting pizza in that general area. Here's how it went down.
Where they're located:
206 E. Green St.
Champaign, IL 61820
Call Em: (217)-359-7700
Large Sicilian deep dish sausage, pepperoni, mushroom.
Large Super stuffed sausage, mushroom and black olive.
The Crust: THICK
The Dish: We arrived at Papa Del's Green street location after taking in an Illini win over Iowa on Super Bowl Sunday. Since it was Super Bowl Sunday we were lucky enough to walk right in and sit down which doesn't happen often at this pace. Our waitress was not very good and it was obvious she had somewhere else she would have rather been. But, she brought cold beeer and got our order in. Please be ready to wait...just remember that the wait is worth it. The Sicilian deep dish and the Super stuffed pizza both take a full hour to bake so take advantage of Papa Del's selection of adult beverages. I went with a Dos Equis Amber, another in our party had a Shock Top Winter Ale, and the rest had soft drinks all around.
When the pizza arrived we were more than ready. I think the long wait adds a little to the experience because the anticipation of eating it really gets your mouth watering.
The pizza looks like a typical Chicago style deep deesh pizza with the thick, crisp crust, with the "toppings" and cheese hidden beneath a layer of red pizza sauce. There was a seasoning spread over the pizza which takes away from the look of it a little. Kinda looks like someone sprinkled some oregano over the top of it.
Let's talk sauce. Their sauce is one of Papa Del's best attributes. It's tangy and thick and has a very unique flavor that is different than anything I've had before. The cheese is gooey and flavorful meshes so well with that tangy sauce. The part of this pizza that stood out head and shoulders above everything else was the sausage. This pizza had chunks of sausage almost as big as golf balls and they were really, really good. The sausage had a full spicy flavor that really kicks some tail. I'm not sure there's any other way to describe it. This pizza is just really good.
The Super stuffed pizza has all the great attributes as the Sicilian deep dish except it includes an extra layer of cheese inside the crust.
I'm just gonna lay it out there. This pizza is every bit as good as Giordano's or Uno's out of Chicago. If you want a very good deep dish pizza and your in the great dominion south of Interstate 80, you know what Chicagoans refer to as "Southern Illinois" Papa Del's is the place to go. Better yet... call ahead and get the carry out and beat the crowd. Or just come in on Super Bowl Sunday.
SPP Ranking: 9.1
Where they're located:
4441 Ash Grove Dr.
Springfield, IL 62711
Medium pepperoni and mushroom
The dish: There were a couple of things I liked about this pizza right from the start, before I ever took a bite. First of all, being a former resident of St. Louis I have a natural affinity for a pie sliced up into squares instead of the classic traingle shape. Secondly... I saw a what appeared to be a firm, thin, crispy crust. Thin & crispy squared up right. Asthetically, a very good start for a pizza.
The toppings however weren't what I was hoping for. Where's the cheese? Not much of it on this
pizza. Getting the right amount of cheese on a thin crust pizza is difficult though. It's easy to have too much or not enough. In this case it was the latter. The pepperoni was less than stellar and there was just barely enough for my taste. I sampled a piece of the pepperoni by itself and it did have a nice, spicy kick, so that was good. The mushrooms looked good but appeared to be a little dried out. didn't seem fresh at all, but they weren't canned, Once again not enough. Come on Coz...load up that pie.
How'd it eat? Let's hit the good points first. EXCELLENT crust. There's no doubt about it, Coz's has a good thin crust. Probably the best I've had in Springfield. The sauce... just OK. Decent taste with a smooth finish. If I get heartburn from this pizza it will be from the pepps, not the sauce. Coz's sprinkles a spice mixture on their pie that I'm mixed on. The flavor overall is pretty good but the oregano was too much. I'd like it better without the oregano.
Overall, this pizza was just mediocre. Outside of the nice crust there wasn't a whole lot special about it. Would I eat it off the floor? Absolutley not. I wouldn't really eat anything off the floor, so I guess that's not exactly negative.
The restaurant itself has a cozy tavern feel and the atmosphere was friendly enough. I received quick service that wasn't overly helpful, but not rude either. Maybe a little indifferent. I picked my pizza up at the bar. The person at the take out counter sent me there to get my pizza. I got a couple of "Who is this guy?" looks from a some of the patrons at the bar, which gave it that old South St. Louis neighborhood bar aura. Not a good thing, unless you are one of the regulars.
SPP Ranking: 5.9