Pizza shootout!

[Robin Garr]

Pizza shootout! On the left, two slices carved from leftovers from Garage Bar. On the right, chunks from leftover pie from Papalino's new spot in Cardinal Village. Who wins? They're different, but it's really too close to call. (I wish I could have gotten Coals into this match.)

This is Amerika! There has to be winners and losers, and then rankings, and analysis, and analysis of the analysis. How are we supposed to respond to your non-starter? You've short-circuited the whole loop.

[Robin Garr]

This is Amerika! There has to be winners and losers, and then rankings, and analysis, and analysis of the analysis. How are we supposed to respond to your non-starter? You've short-circuited the whole loop.

Here's some stuff to work with: Papalino's is more traditional in the toppings. Garage is more creative and a little foo-foo, but their flavor and texture combinations are incredible. Awesome. The wood oven at Garage gives them a little bit of a flavor edge, but I think Alan has given more attention to flour and dough than Paley: The Garage dough was "bready" all right, but it struck me as a high-gluten bread that made for a more chewy dough than an authentic Neapolitan pie, except that it was properly Neapolitan paper-thin at the center. More akin to a Boombozz crust in texture (this is not a bad thing) but with the happy addition of the wood char. Papalino's crust lacked the nice wood char but was closer to authentic in the bread/texture department except that it was a slightly thicker crust. Both pies showed an "Italian" balance of crust to discreet but not piled-on toppings. People who think of Impellizzeri as the gold standard will call these stingy, but that's how Neapolitans (and New Yorkers) do it.

Added: Neither one had any orange grease.

So, too many variables for a head-to-head winner. I liked both very much, but, again, they were different. If you like Italian-style toppings, Papalino's will wow you as it always has. If you like gourmet innovation handled with top chef style, Garage will make you go "w00t!"

I guess I am in the minority, but I was very underwhelmed by The Garage Bar's pizza.

I fully understand the fact that this syle of pizza won't have as many toppings as a Papa John's "The Works" Pizza but I found Garage Bar's toppings ridiculous.

I have read in multiple places that you should hurry and get the corn pizza as it is seasonal and may not be around long. Each piece had an average on 2 kernals of corn so I am confident that they could use frozen corn and nobody would notice with that small quantity.

My party tried 3 other pizzas and were again underwhelmed. The crust was good but with the almost invisible toppings, the price point was ridiculous.

I think this place is benefiting from a version of the self-fulfilling prophesy. People are coming thinking this is the cool, new hip place to go that they should like and that predisposition overrides their actual experience.

In my opinion, there is no chance they are in the same realm as Papalino's or Coal's.

I guess I am in the minority, but I was very underwhelmed by The Garage Bar's pizza.

I fully understand the fact that this syle of pizza won't have as many toppings as a Papa John's "The Works" Pizza but I found Garage Bar's toppings ridiculous.

I have read in multiple places that you should hurry and get the corn pizza as it is seasonal and may not be around long. Each piece had an average on 2 kernals of corn so I am confident that they could use frozen corn and nobody would notice with that small quantity.

My party tried 3 other pizzas and were again underwhelmed. The crust was good but with the almost invisible toppings, the price point was ridiculous.

I think this place is benefiting from a version of the self-fulfilling prophesy. People are coming thinking this is the cool, new hip place to go that they should like and that predisposition overrides their actual experience.

In my opinion, there is no chance they are in the same realm as Papalino's or Coal's.

Guarantee they are getting thier heads handed to them, right now. I was there, recently and the place was a madhouse...

[Robin Garr]

I have read in multiple places that you should hurry and get the corn pizza as it is seasonal and may not be around long. Each piece had an average on 2 kernals of corn so I am confident that they could use frozen corn and nobody would notice with that small quantity.

That was not my experience with the corn pizza.

To my way of thinking, Paley's strongest suit with the pizzas is the insane (in a good way) combinations of flavors, textures, even colors he brings to the toppings. The wood oven is also a plus.

But to tastes formed by Impellizzeri's and the other similar "Louisville pies," it's a fact that a pizza made even approaching a Neapolitan model is going to look puny.

mmmm, had the corn pizza at Garage last night. Also had an "Alco seltzer", delish on both counts.

Didn't ask about the longevity of the corn pizza, as I was happy it was still there, and went for it!
Nom, nom, nom, nom.

Wow...tough choice. We are not frequent pizzavores, but I think that Papalino's is excellent, and it is certainly one of the best values in town. But that corn pizza at Garage Bar is so unique, and so visually attractive, that I have to vote for it. And Coals has to be in the discussion also.

Don't forget about Luigi's on West Main Street. The pizza is excellent. Their hours are not, since they are not open in the evenings.

Coming from Tampa and being used to a more NY style pie, I can't stay away from Papalinos.