RonnieD
Foodie
1931
Thu Aug 23, 2007 12:09 pm
The rolling acres of Henry County
Mark R. wrote:Ronnie, Compared to many of the pizza places I've been to another city we don't have anything even close to what I would call swanky. Yes, we have some that are artisanal but that certainly doesn't make them swanky by any means. Same for how they cook the pizzas, just because they use a wood, coal or whatever oven doesn't make them high-end, it only makes pizzas a different style.
RonnieD wrote:Exactly, which is why I am sure the problem is me. I probably can't fathom what a legit "swanky" pizza place is like.
RonnieD wrote:Good call. I'm thinking Coals, etc. when I say "swanky." Places with "artisanal" (whatever that means) toppings or some fancy way of baking the pizza (we only bake ours on a sun-warmed turtle's back, etc.). I realize that this probably isn't very fair to a LOT of places that are probably just making really solid pie, it's much more about my screwy perceptions about places than maybe what they are actually doing. When I think "non-swanky" pizza, I think about Cliftons, Danny Mac's, Za's, Impellizzeri's, etc.
Michele Janosek wrote:Thanks for the Mimo's info Andrew!!! I had never heard of the place, but based on their menu, hubby, the mini-me & I are heading across the river this weekend to check it out. Mike has been in desperate search of shrimp parmigiana in this area for years and mentioned that to Chris, our awesome server at Ciao on Friday. Chris said we could ask for this next time we are at Ciao and they would happily make it, but hubby hates to be "that guy" asking for off-the-menu items. He was beyond thrilled to see shrimp parm on the Mimo's menu. Hoping to add another NY style place to our rotation.
RonnieD
Foodie
1931
Thu Aug 23, 2007 12:09 pm
The rolling acres of Henry County
Jay M. wrote:RonnieD wrote:Good call. I'm thinking Coals, etc. when I say "swanky." Places with "artisanal" (whatever that means) toppings or some fancy way of baking the pizza (we only bake ours on a sun-warmed turtle's back, etc.). I realize that this probably isn't very fair to a LOT of places that are probably just making really solid pie, it's much more about my screwy perceptions about places than maybe what they are actually doing. When I think "non-swanky" pizza, I think about Cliftons, Danny Mac's, Za's, Impellizzeri's, etc.
Has Impellizeri’s reopened? They had the dreaded “Closed for renovations. Reopening XX” sign with brown paper covering the windows, etc. recently.
Is Danny Mac’s (ROCKS!!) still at Mellwood Arts Center?
Adrian Baldwin wrote:Iroquois Pizza & Derby City Pizza both have a a thin crust/square cut style I would consider similar to Tavern style.
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