DiOrios in St. Matthews

Had lunch there today, got a 20" cheese pizza for $17.95 - 8 huge slices brought the rest home.

Orange oil, carmelized cheese, buttery medium crust, and fresh and hot.
The guys make their own dough and sauce, met some of the wait staff, and one of the owners wives who had lunch with her kids, and dove right in to help out and bus tables "while she was there" .

The decor is masculine, and tasteful, exposed brick walls and Art deco, and Murano glass light fixtures add warmth. The booths are beautiful red vinyl with nailhead trim, the dining tables are distressed black painted plank table tops. Usually decor does not play into a pizza joint, but this was carefully thought out and very appealing.

Enjoyed it immensely, and the cokes (at least 20oz) were only a buck seventy five! and free refills.
That is the only time I ever have a soft drink is with pizza, somehow they just go together.

Buon Appetito

Heather...we must have been there at nearly the same time:) We enjoyed our lunch and the service/atmosphere. I really appreciate when someone goes out of their way to acknowledge my daughter (4.5 yrs old) and see if there's anything we need. (Which one of the owners did).

You described the pizza so well & I agree.

The pizza's are HUGE...the box won't fit in our fridge!

We noticed another Impellizzari's (I think) going in where Snappy Tomato used to be on the corner, just down the street. That's a lot of NY-Style pizza in a 2 block radius.

Being a St. Louis native, I'm still missing a true, THIN AND CRISPY crust for my pizza. My all-time favorite being Imo's in STL. 2nd being Monical's in Illinois. Nothing we've found in Louisville is crispy to the middle. (Perfetto's is the closest we've found)

Orange Oil = political correctness for yummy heart clogging grease!

Best pizza I have had since moving to the Ville - it's the real thing. The pub is nice and comfy, staff is friendly, the Peroni was ice cold. FYI - it is Spinelli's that is moving into the old Snappy Tomato spot.

What my lovely bride said.

They put orange oil on pizza? Crap I can't eat there thanks to allergies.

They put orange oil on pizza? Crap I can't eat there thanks to allergies.

Nooooooo....Not Orange oil....Orange colored oil. You know, the grease that drips all over your hands from the pepperoni.

They put orange oil on pizza? Crap I can't eat there thanks to allergies.

Nooooooo....Not Orange oil....Orange colored oil. You know, the grease that drips all over your hands from the pepperoni.

OK then that's cool.

Best pizza I have had since moving to the Ville - it's the real thing. The pub is nice and comfy, staff is friendly, the Peroni was ice cold. FYI - it is Spinelli's that is moving into the old Snappy Tomato spot.

Yay! Becky's here!

What my lovely bride said.

I noticed that she decided to join the fray Glad to see her participating.

We noticed another Impellizzari's (I think) going in where Snappy Tomato used to be on the corner, just down the street. That's a lot of NY-Style pizza in a 2 block radius.

I'm fairly certain that's the st. matthews spinelli's location.

Pizza and Profit wars! bring it on!!!!!

I say, may the best pizza win!!

I actually prefer the Boombozz type of pizza, thicker crust, not as thin or greasy as New York Style.The Coal's pizza sounds interesting...

Hubby & I stopped in Sat. nite around 8-8:30. the place was hoppin'!
We split an italian sub and a 10" pepperoni...not a morsel left! The pizza is awesome!!! The crust was
perfect, the sauce...mmmm - I already want it again!! Reminded me of Angilo's Pizza from back in the '70's (I ate there once, sometimes twice a week).

Hubby said he likes Pappalino's more - for me, it's 2 different tastes, so I can't pick one over the other. Here are the pizzas I crave/recommend/love,etc.:

Boombozz - The Quattro
DiOrio's - any
Pappalino's - any


I would say yes to any of the 3 at any time of the week, even if I had eaten one of the others the night before.

I'm anxious to try the new Boombozz NY style

I luuuuuvs me some good pizza!!

I had the 30 inch pie and the 20 inch pie from DiOrio's in the last two weeks. I have to say the 30 inch is testing the limits of their crust recipe. They have to make it a little too thin to cook through properly and it is heavy on the cheese. It has a nice flavor though. Proportions are much better on the 20 inch. I would rate it over Papalino's but it's up there for this style of pie.