Panther in the Den wrote:

pamiela wrote:Salerno's pizzas have changed recently. We went their a few weeks ago and were extremely disappointed in the pizza. The crust had no flavor and neither did the sauce or sausage. Something has changed there. Not sure what; won't be returning any time soon.

Which location?

The pie I had from the Oak Park location was pretty good!

Location on Roosevelt just east of Harlem Avenue.

Definitely didn't taste like it did 6 months ago. Either they changed chefs, recipes, purveyors? For the price, will not be returning. And seeing as we were there on a Friday night when I would think it would be busy, they were not. There was us and one other couple at the bar and a few tables.

[quote="Panther in the DenSalerno's Pizza On Grove
3250 Grove Ave
Berwyn, IL 60402
(708) 484-3490‎
(708) 484-3400‎ - Delivery

I Googled and associated with that location is a website that doesn't even mention pizza. Heck, the website is barely in English and above the name at the top of the page is DJ Osvaldo. I am beginning to think it is not in the family anymore.

http://www.salernosbar.com/

[/quote]
Yikes. But I guess as Berwyn is pretty much like Cicero and mostly hispanic, I'm not surprised.

Forcing the thread back on topic.

The Eskimos have 50 words for snow. How many different types of pizza do we have in Chicago?

Headed out on a mini pizza crawl with My Bride and a friend who used to hail from Back of the Yards. I have been to the location in the bowling alley in Lemont and wanted to give the original location a try.

Started the evening early leaving the westside at 4 and Vito and Nick's was our first stop. Traffic not bad, parked in the lot and upon entering we were given stares from the regulars at the bar.

"Hey! You're not from the neighborhood" I could hear them thinking.

Several of the tables were filled but they were not packed by any means...



It appears that it used to be mainly a bar (history here) but a cinder block addition expanded the building to include a dining room.

We ordered a traditional large cheese and sausage pizza and a half pitcher of Old Style from the tap. Beer was served right away and we should of ordered a full pitcher as it took a half hour for the pie to arrive.



Thin crust (but not crackery), browned very nicely with a good amount of sausage!



The sausage was a crumbly type, moulded into clumps. This, the sauce and the cheese were very mild. Almost creamy. To give the pie some zest it needed to be topped with some of the table cheese and crushed red pepper.



My friend mentioned that his Irish dad did not tolerate many things that were spicy. He would of loved this pizza.

All in all I enjoyed the pizza for what it was. I have had pizza similar to this in the past usually after consuming a few pitchers of beer and needed something to put in my stomach.

Tops of it class as far as Bar Pizza goes.



In Memory of Nicholas A. "Nick" Barraco 1923-2002

Talk about culture shock. We next headed onto Piece Restaurant back in the city.

Are the pizzas at the suburban Vito and Nick II's the same as (or close to) the original place?

MLS wrote:Are the pizzas at the suburban Vito and Nick II's the same as (or close to) the original place?

Vito and Nick II's I haven't been to. There is a rift in the family and the only the Pulaski and Lemont ones are The One.. The Only.. "Original Vito & Nick's Pizza!".

The Lemont location has pizza very close to original place on Pulaski. The pizza there would be awesome along with a few pitchers and frames.

I linked to the history to the Original in my post above and here is a link to the ones with II behind the name.

MLS wrote:Are the pizzas at the suburban Vito and Nick II's the same as (or close to) the original place?

I'd say they are close, but not quite as good.

Panther in the Den wrote:

MLS wrote:Are the pizzas at the suburban Vito and Nick II's the same as (or close to) the original place?

Vito and Nick II's I haven't been to. There is a rift in the family and the only the Pulaski and Lemont ones are The One.. The Only.. "Original Vito & Nick's Pizza!".

What is it about the pizza business that seems to engender sibling enmity?

Money.

Finally found the DDD episode with Vito in Nicks on it on my DVR.. I gotta get there & try that "breakfast pizza" with the eggs.

Will they put the eggs on other varieties?

jimswside wrote:Will they put the eggs on other varieties?

I would be willing to bet that they would treat it as any other topping and apply it as you wish.

Panther in the Den wrote:I would be willing to bet that they would treat it as any other topping and apply it as you wish.

excellent.. thin crust , on the south side, and egg yolk.. I'm all over it.

Panther in the Den wrote:

jimswside wrote:Will they put the eggs on other varieties?

I would be willing to bet that they would treat it as any other topping and apply it as you wish.

Rules might have been relaxed but at Vito & Nick's eggs used to be a Friday-only topping (possibly every day during Lent, I don't know). Also they charge a bit more for it (maybe to cover the costs of building a little cheese dam around the perimeter to contain the raw eggs).

Rene G wrote:Rules might have been relaxed but at Vito & Nick's eggs used to be a Friday-only topping (possibly every day during Lent, I don't know). Also they charge a bit more for it (maybe to cover the costs of building a little cheese dam around the perimeter to contain the raw eggs).

thanks for the additional info.

What is it about the pizza business that seems to engender sibling enmity?

It's not just pizza. Can anyone think of a worse screw-up than Bobak's?

MLS wrote:Can anyone think of a worse screw-up than Bobak's?

Caputo's?

stevez wrote:

MLS wrote:Can anyone think of a worse screw-up than Bobak's?

Caputo's?

Not necessarily worse screw-ups, but how about:

Sam's Wine and Spirits; and

D'Amato's?

If I were to get carry out, would the pizza suffer during a 30 min drive? Or is it best to dine in? Thanks

Pucca wrote:If I were to get carry out, would the pizza suffer during a 30 min drive? Or is it best to dine in? Thanks

Yes, yes.

I worked as a pizza maker at v&n for three years in the late seventies. a good trick is to order your pie "half-cooked" or "par baked". When you get it home, pre-heat your oven to 500 and cook it on a pre-heated pizza pan for 10-12 minutes or until golden brown. Crust will be good and crispy too! We do this with all carryout pizzas we order.

local597 wrote:I worked as a pizza maker at v&n for three years in the late seventies. a good trick is to order your pie "half-cooked" or "par baked". When you get it home, pre-heat your oven to 500 and cook it on a pre-heated pizza pan for 10-12 minutes or until golden brown. Crust will be good and crispy too! We do this with all carryout pizzas we order.

good tip. thanks!

I grew up on Vito & Nick's, and for me it was pretty much the only pizza I really knew. I thought all thin crust was like this as a kid. We spent every birthday and special occasion there. Man do I miss living on the South Side.

Just wanted to comment that I have read quite a few posts over the years about supporting the mom and pop shops, owner integrity and loyalty like Burt's Place, etc.

V&N's are the same cut of people.

Went to a relatives Irish wake last night in Mt. Greenwood (of course on St Patty's) and was impressed to see the old bartender from V&N's stopping in to pay their respects.

Those folks are a class act and I have been glad to be a patron for so many decades.

Sorry,

Back on Topic!

Though I lived on the South Side and in close proximity to Vito & Nick's for the first 14-years of my life, I'd never visited the restaurant until last night when I met friends who wanted to eat there. I didn't know that the restaurant's feature on the DDD episode was re-run last Friday, until viewing the its website just before heading-out from the Loop . . . and I would have postponed the visit until a later date had I the choice . . . because this first visit probably wasn't as representative of what the restaurant's like during "normal" times.

At 6:30 p.m. the restaurant was packed, and remained full until we left at 9 p.m. Two of us waited at the bar until two friends arrived. Getting a table wasn't difficult; parties of more than 4 waited but less than that were seated quickly. There was a steady turn-over of tables throughout this period. Service was over-taxed and not very good, though the waitresses were very cordial as they struggled to handle the larger than usual crowd on a Wednesday night. Our waitress seemed to be inexperienced and we had the impression she was probably not regularly-employed there and that maybe she was a relative (Mother, possibly) of someone who worked there and she was pitching-in to help on short notice. I thoiught she was a 'hoot' though, but one of our party was annoyed at the lackadaisical service - and the woman did move about as if she'd taken a couple of valium.

We had two pies: cheese, and a cheese and sausage. No 'cracker' crust on these. Rather, soft crusts. Not wet or moist, but soft . . . a bit softer than I'm accustomed to. Portions of the pies were undercooked, also. The tomato sauce was sweet with just a hint of acidity. The cheese was flavorful without being too salty. The sausage was in small pieces and easy to overlook as far as adding flavor - and that surprised me (disappointingly). No char on the pizza, though . . . and I/we didn't ask for it because I wanted to see how the typical pies are served there.

One of the party had spaghetti and meatballs and complimented the meal. Drinks come in small glasses, the smallest "rock" glasses I've ever seen . . . and, judging by the reaction of the three others sipping them (I had a glass of wine) they were strong. I didn't see the check at the end of the meal, but a couple of the group commented the drinks were "expensive." I have no idea what they were comparing against.

Understanding that the restaurant is seeing surge in business following the most recent DDD exposure, I'd be willing to give the restaurant a second try - but it's far out of my pattern of travel and good/excellent pizza offerings are closer to home. If I were to consider returning I wouldn't do that until things quieted down and the kitchen and wait staff operated in a matter they've (and their loyal customers) have been accustomed to for so many years.

I took a couple of photos which did not turn-out well, so I'm not including them in this report.

Bill wrote:No 'cracker' crust on these. Rather, soft crusts. Not wet or moist, but soft . . . a bit softer than I'm accustomed to. Portions of the pies were undercooked, also.

I've enjoyed Vito and Nick's unique style of pizza over the years whenever in the area. I would characterize their crust as a semi-cracker crust instead of a cracker crust. From viewing the DDD episode I now know why its that way as they put in a considerable amount of liquid milk into their crust formula, which makes for a softer crust. Despite that, they make a great and tasty pizza that's hard to beat. To get a crispier crust that I think most people prefer, I recommend that you always . . . repeat always . . . request that your pizza be cooked well done. And when picking it up rather than eating it at the restaurant, always request that the pizza be uncut (strongly order it "Do Not Cut.") as it will remain warm and tastier until you cut it at home or the office.

Thanks for the explanation of the crust recipe. The restaurant was overwhelmed on Wednesday, also, and I've no doubt that was the principal contributor to the less than best effort pizza offering. Nobody at our table made an issue of this . . . three of the four of us ate pizza . . . but the undercooked topping and softer than expected crust was pointed out, in passing. Again, thanks - and if I make a return visit I'll know how to order the pies better.

Oh how I miss this pizza...can't wait to return in June! Great food, great people. Can't get any better.

Bill wrote:Thanks for the explanation of the crust recipe. The restaurant was overwhelmed on Wednesday, also, and I've no doubt that was the principal contributor to the less than best effort pizza offering. Nobody at our table made an issue of this . . . three of the four of us ate pizza . . . but the undercooked topping and softer than expected crust was pointed out, in passing. Again, thanks - and if I make a return visit I'll know how to order the pies better.

You may have had an anomalous experience. It happens. Ninety percent of the time when I go to Vito & Nick's, I get what I would consider a cracker crust--crispy all the way through. Ten percent of the time, I don't know what happens. On those days when the crust is a little less crisp than usual, I make sure to order "extra well". (There's rarely a time we only get one pie at V&N's). For me, V&N's is head and shoulders above any other Chicago tavern-style pizza. By a longshot.

stevez wrote:

MLS wrote:Can anyone think of a worse screw-up than Bobak's?

Caputo's?

Having grown up in the hood around Vito Nicks (or do you say Nick and Vito's), it is by far the best thin crust anywhere in Chicago. On top of the great pizza, you can't beat the ambiance of a 1960's - 70's basement feel to the restaurant either. My next favorite restaurant in the hood was Caputo's on Southwest Hwy. Great dinners and sandwiches. Truly a shame having it gone!
OT-
Family businesses are tough to continue beyond the second or third generation. Not all of the family wants to work but everyone wants a cut of the revenue! Look at Kiddieland fiasco.

Kiddieland? Kiddieland lost their land lease.Land owner wants to sell it and they cant afford 17 acres in Melrose park.

dbrick59 wrote:Kiddieland? Kiddieland lost their land lease.Land owner wants to sell it and they cant afford 17 acres in Melrose park.

Land Owners are the Grandparents of the Lessees.

Marshall K wrote:

dbrick59 wrote:Kiddieland? Kiddieland lost their land lease.Land owner wants to sell it and they cant afford 17 acres in Melrose park.

Land Owners are the Grandparents of the Lessees.

Yes. This is true, according to this story at the Trib's web site:

Fun times running out at amusement park

Ted Gregory at The Chicago Tribune wrote:"The truth is we've been notified that there's a pending sale," said co-owner Ronald F. Rynes Jr. He and General Manager/co-owner Tom Norini said survey crews and workers performing soil testing have been visiting the park for weeks, strong indicators the landowners have found a buyer.

The landowner is a trust managed by Rynes' mother, Shirley Rynes, and her son, Glenn. Ronald F. Rynes Jr. and his sister, Cathy Norini -- along with Norini's husband, Tom -- own the business and lease the land. That lease expires at the end of the year, and Tom Norini places the chances of a lease extension at "zero."

=R=