DiOrios in St. Matthews

We ate there last night. The pizza was good, but I wouldn't go much above that. We will go back in the future......

We tried it too, and much, much prefer Papalinos.

But I want to try Coal's!!

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.

Love...and I mean LOVE the DiOrio's pie but I will agree with what Mike said. We had the 10" pie on our first visit and it was perfect. The next time we went for the 20" pie and found the center of the crust to be a wee-wee bit too soft.

Can't WAIT for Coal's...

Don't want to join the NY thread cause I'm from Fancy Farm. So that being said, I've spent lots of time sampeling slices from NJ and NY so I'm not a total bumpkin...married a yankee. I just left Diorios and thought it was a perfect family joint. My 4 year old didn't put down his cheese slice until it was gone. It was huge and had cheese melted over the edges into my favorite brown crust. (I stole some when he was flirting w. the 2 yr old girl behind us). I bet the poster was right about the larger pies being soft in the middle, but my 10" w meatballs, blk olives, and mushrooms was very very good.
The slice had all the desired pull and stretch, and the apprantly desirable orange grease galore. My pie didn't. I thought the sauce was perfect. Not too much, not too sweet.
I personally prefer this to whole pies from pappalinos, but as far as by the slice, it may be a tie. I do like Diorios crust better.

BTW Robin, I like the original LHB browser on my IPhone. Glad it came back today.

Nora,

I'm glad to read that DiOrios is a great family place. Sounds like I need to visit soon!

This is an honest question, so don't flame me.

Remember that old thread where we were all talking about the new Health Department rules about cutting boards with knife marks? And how at some specific but undetermined point they would need to be thrown out?

So, when we were at DiOrios and were given metal plates to eat our pizza on, I looked at the plates that had many, many knife marks on them and immediately thought, huh . . . I wonder if the HD is gonna make them stop using these? Or are metal plates inherently different from poly or wooden cutting boards and easier to sanitize? I have no personal experience with metal plates.

I wonder if the HD is gonna make them stop using these? Or are metal plates inherently different from poly or wooden cutting boards and easier to sanitize? I have no personal experience with metal plates.

It seems like they would be much easier to sanitize because contaminants could not penetrate the actual material of the plate, only the depth of the scratch. Additionally even though the scratches on the metal plates look large I would speculate that they are not anywhere near as deep as the ones that are routinely put into poly and wooden cutting boards. I would think as long as they were washed properly the HD wouldn't be concerned about them.

We tried it too, and much, much prefer Papalinos.

Seconded.

OK. So like we went to DiOrios for like some pizza last night. The pizza was like really really awesome like it always is...So like we're sitting in the bar and it's like around 5pm and like there are these two women like sitting at one of the high tops next to us. Well this one lady has like one of those voices you can like pick out of a crowd...so we like can't help but to like hear her. So anyway like we started counting like how many times she says "like"...So we like put her on the clock. We kinda like lost count but it was like somewhere around 50 "likes" in like 5 minutes. Anyway...on the off chance that like this woman reads the forum, lady you like really need to like expand your like vocabulary.

That definitely was my "Smile" for the day, Steve.

That definitely was my "Smile" for the day, Steve.

+1 you should a tape recorded it!

I was going to post this in the Papalino's anniversary thread, but it slipped my mind.

The wife and I hit up Papalino's for the $1 slice special for their one year anniversary. Place was packed, and we waited almost 45 minutes for our slices...worth every minute. The house salad is awesome. That along with 2 cold beers made the time pass quickly. We then did a little running around, and ended up in St. Matts later for a D'Orio's slice. The slice was good, and we really enjoy D'Orio's...try the "D's fried (dough) balls, they are crack-like!

Overall, D'Orio's slice is very good and we like it...but Papalino's is great! Everything about it is excellent. I felt the D'Orio's slice suffered from lower quality (or maybe I just didn't prefer the taste) cheese. Papalino's dough / crust is PERFECT!

Overall, both very solid options. We will certainly be back to both spots...and of course, very eager to try Caol's. BTW, was in the Vogue strip mall yesterday, and lots of nailing / work going on inside Caol's...can't wait!

DD

From this week....

Ate at DiOrios tonight - it was terrible. No reason to EVER eat there with other great places in the neighborhood and much better pizza all over town.