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I just gave them a call. They are no longer Chicago Pocha, and are in fact back to Matsu Shita. The food reflects the change as well.

Bulgogi, mushroom, garlic, kimchi with raw eggs on top and a gochujang/daenjang mix on the side.

Bulbogi, mushroom, garlic, kimchi, egg at Jimmy's Pizza Cafe



I've waxed poetic about Jimmy's crust, thought I'd let this picture add a little more to the conversation.

Beauty shot, Jimmy's crust



I should point out this artfully prepared and delicious pizza is not available without preorder, though Jimmy was clear he would happily make kimchi bulgogi pizza a regular menu item if demand warranted.



Very happy to see Jimmy's Pizza Cafe nominated for a GNR, count me a fan of a GNR for Jimmy's.

Enjoy,
Gary

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

My wife and I finally tried the White Pizza from Jimmy's last night and loved it. Despite being told that it would be an hour for delivery, the pizza was on our kitchen counter an amazing 22 minutes after we ordered. Unfortunately, it was cold outside and the pizza needed a little rewarming and the crust needed a little crisping up. So we blasted the slices in our oven for 4 min and they were perfect.

Much to Mr. X's chagrin, we don't eat a lot of pizza. Good thing he doesn't read this board much so I won't have to explain myself. I was out running errands yesterday and was hungry. I knew it was a little risky, but I went to Jimmy's just before 11 hoping to get a slice. I only had to wait about 5 minutes for the sausage pizza to come out of the oven. I can see why we're talking about this pizza. The crust was crispy, yet tender. I really felt the sauce shined -- I'm not sure if it was more than just good tomatoes but it was great. I had some magical bites where the balance of sauce to sausage to crust with a couple of crushed red pepper flakes was perfect. I did think some of the crust was underdone -- the bottom was fine, but some of the crust under the toppings wasn't fully cooked. I did really enjoy the bubbled crispy edges and I'm not much of a edge person.



I also had a pepperoni roll which I posted about in the Best Things You've Eaten Lately thread. Wow.

Jimmy's is the kind of pizza I like -- good yet minimal crust, high quality toppings. I'll have to surprise Mr. X one of these days by ordering some for delivery.

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-Mary

I would have to agree about the quality of the crust. It's light, airy, with a high degree of both crackle and chewiness. Having said that, I don't really consider it representative of New York style za, what Tony Bourdain refers to as a "utility" slice. First of all, it's not greasy enough -- I distinctly missed the red oil slick that should have pooled on my paper plate by the time I was finished eating. Jimmy's also uses much less mozzarella than what I was accustomed to growing up in NY. I'm used to the molten cheese and toppings fusing into a quasi-solid masss that pulls away into threads each time you take a bite. Jimmy's sauce is nicely balanced but he also uses far less than what I remember from my childhood.

In the end, you have crispy, chewy, dry slice of pizza which stands on its own merits. There's no doubt in my mind that the star of Jimmy's pizza is the quality of crust which outshines most of the New York pizza I have ever consumed. I'm looking forward to nabbing more of the white pizza in the future.

I should mention that Jimmy's is closed on Mondays which thwarted my first attempt to visit.

This type of crust was sadly missing on both the white slice I tried as well as the sausage (which crumbled sausage on pizza I'm not a fan of)
as a result, I have no need to go rushing back to Jimmy's.

If folks keep having terrific pizza, I guess I'll have to give them another shot but in my back to back tastings, Dante's had the better slice.

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I did absolutely nothing and it was everything I thought it could be.