Carmen's on 6568 N. Sheridan Rd?

Anyone try the pizza there? I always see the sign out side that says 2 for 1 on Sundays and I've been meaning to try them but I always forget until I see the sign again. I just remembered now but I'm already cooking dinner. grrr.

Anyway, anyone?

Thx,

~G

Haven't been there, but it's the same people who own Carmen's (and, now, Asado) in Evanston. At least at the Evanston location, and I imagine at the one on Sheridan, the focus is double-crust stuffed pizza, a la Gino's East or Bacino's. The Evanston pie isn't bad for the genre, and my guess is the family keeps a little tighter quality control than either of the others mentioned above.

I used to have Carmen's on Sheridan quite often, but not since I moved to Bucktown 4 years ago.

I always got the same thing because it was so good and so much better than anyone else's version I've tried before or since.
I got the stuffed Spinach pizza with sausage added.
The sausage was quality, large and tasty pieces of sausage.
The spinach had a spice mixture in it (possibly including basil and fennel seed) that was delicious. The crust was crisp and buttery and better than what I've had elsewhere, including Giordanos and Uno.

It's been a while since I was there but I stopped in once and it seemed to be utterly indifferent college hangout food. Nothing more.

nr706 wrote:Haven't been there, but it's the same people who own Carmen's (and, now, Asado) in Evanston. At least at the Evanston location, and I imagine at the one on Sheridan, the focus is double-crust stuffed pizza, a la Gino's East or Bacino's.

I'd like to clarify that -- a Carmen's pizza is in the style of Giordano's or Edwardo's: double crust stuffed (I've had Bacino's, I'm sure but I don't recall it well). Definitely not a Gino's East style, which I classify in the Uno's (classic, not chain) and Malnati's tradition.

Carmen's was a regular order for me when I was an NU student in the '80s when we wanted something heftier than the Dave's Italian Kitchen variety, as they were a little cheaper than the nearby Giordano's. None of the above are in the locations they were at in 1984. I considered them on about par with Giordano's, although G's crust is a little better.

On the subject of pizzas, though, I hit the Buona Beef in the Golf/Algonquin triangle, and they no longer have Chicago-style 'za, they now claim 'hand-tossed thin crust.'