d4v3 wrote:There are actually quite a few mentions of John's on this board, I like their pizza and think it is a pretty good example of Chicago "tavern" style pizza. It is also a good delivery choice for the Logan Square area. The crust is not as thin and crispy as it used to be. Back in the 70s, there was a sort of an informal competition among the taverns for the title of the thinnest, crispiest crust in town. I think this style of pizza was popular in taverns because it cooks fast, and does not occupy valuable beer-space in the diner's stomach. It was more of a snack to share while drinking than a full on meal. Kind of like nachos. Unfortunately, when the media talks about "Chicago" pizza, deep dish gut-busters always overshadow the more delicate tavern style pizzas which are as much (if not more) of a Chicago tradition.
While I agree with you about the origin of "tavern" pizza, not all crispy thin crust pizzas are machine rolled. For instance Villa Nova in Stickney, hand tosses their pizza. I would also definitely classify VN's pizza as an artisanal product. Then again, VN is not a tavern. Just because the pizza is of that style does not mean it is not well made.ld111134 wrote:d4v3 wrote:There are actually quite a few mentions of John's on this board, I like their pizza and think it is a pretty good example of Chicago "tavern" style pizza. It is also a good delivery choice for the Logan Square area. The crust is not as thin and crispy as it used to be. Back in the 70s, there was a sort of an informal competition among the taverns for the title of the thinnest, crispiest crust in town. I think this style of pizza was popular in taverns because it cooks fast, and does not occupy valuable beer-space in the diner's stomach. It was more of a snack to share while drinking than a full on meal. Kind of like nachos. Unfortunately, when the media talks about "Chicago" pizza, deep dish gut-busters always overshadow the more delicate tavern style pizzas which are as much (if not more) of a Chicago tradition.
Agreed. As a born-and-bread East Coaster, I've always belived that Chicago thin crust was more like nachos - a nice snack that used to be given away free at bars rather than an artisanal product (IIRC, that the Marquette Inns in the Loop used to do so during happy hour). The pizzas are made quickly - and thus more cost-effectively - by flattening the dough in an automated pastry roller rather than tossing it by hand (hence the cracker-y crust). That said, John's is a good example of the type.
d4v3 wrote:While I agree with you about the origin of "tavern" pizza, not all crispy thin crust pizzas are machine rolled. For instance Villa Nova in Stickney, hand tosses their pizza. I would also definitely classify VN's pizza as an artisanal product. Then again, VN is not a tavern. Just because the pizza is of that style does not mean it is not well made.ld111134 wrote:d4v3 wrote:There are actually quite a few mentions of John's on this board, I like their pizza and think it is a pretty good example of Chicago "tavern" style pizza. It is also a good delivery choice for the Logan Square area. The crust is not as thin and crispy as it used to be. Back in the 70s, there was a sort of an informal competition among the taverns for the title of the thinnest, crispiest crust in town. I think this style of pizza was popular in taverns because it cooks fast, and does not occupy valuable beer-space in the diner's stomach. It was more of a snack to share while drinking than a full on meal. Kind of like nachos. Unfortunately, when the media talks about "Chicago" pizza, deep dish gut-busters always overshadow the more delicate tavern style pizzas which are as much (if not more) of a Chicago tradition.
Agreed. As a born-and-bread East Coaster, I've always belived that Chicago thin crust was more like nachos - a nice snack that used to be given away free at bars rather than an artisanal product (IIRC, that the Marquette Inns in the Loop used to do so during happy hour). The pizzas are made quickly - and thus more cost-effectively - by flattening the dough in an automated pastry roller rather than tossing it by hand (hence the cracker-y crust). That said, John's is a good example of the type.
nicinchic wrote:Cash only at John's for delivery. It's my go to delivery if I have cash. I too hate sweet sauce pizza, so I was surprised to see the OP said it was sweet. It's no D'Ags for sure. But then again, I always get the Sicilian, so maybe the onions, sausage, mushrooms, pepers cancel out the sweetnes..
jazzman wrote:special note to jnm123 --- Since about 1990 Jumbo John's / Capizzi's is no longer at Grand and Damen.
When they closed and knocked down the building, I thought all was lost... until about 2 years ago.
Former employees and family are now serving the same great pizza and food at.....
Lolo's Sub Shop 7501 West Diversey Avenue, Elmwood Park, IL (708) 453-2209
And they are still serving the same SQUARE pizza slices also.
Be sure to try the Pizza Sausage Sandwich... a link of Italian Sausage wraped in a slice of pizza ! ! !
All good things come to an end…or do they?
Long story short, we lost our lease.
We’ve loved serving up Chicagoland’s best pies since 1957 and hosting all your birthdays, graduations and celebrations over the decades.
Stop by or order by June 30. We’d love to serve you one last pizza or other Italian specialty.
We’ll also have half baked pizzas you can freeze for later or call a day in advance and we’ll have them ready and frozen the next day.
Thanks for all the memories.
Ahmad Shareef wrote:Well that sucks. Thanks for ruining my Father’s Day, Cathy (I always reserve the right to shoot the messenger).
Cathy2 wrote:https://www.facebook.com/JohnsPizzeriaAll good things come to an end…or do they?
Long story short, we lost our lease.
We’ve loved serving up Chicagoland’s best pies since 1957 and hosting all your birthdays, graduations and celebrations over the decades.
Stop by or order by June 30. We’d love to serve you one last pizza or other Italian specialty.
We’ll also have half baked pizzas you can freeze for later or call a day in advance and we’ll have them ready and frozen the next day.
Thanks for all the memories.
The restaurant’s owner, Larry Imburgia, told WGN News the establishment is closing due to a family dispute.
carrienation wrote:According to the following linked article, the landlord is the sister of the restaurant's proprietor, and she wants to sell the building.
https://www.audacy.com/wbbm780/news/local/johns-pizzeria-a-bucktown-fixture-since-1957-to-close?fbclid=IwAR0qQ3k2TBfcKnFbreLwahh5gMg40kDvKmbxafigVeTZsJ7woMtv7amxwPY
Cathy2 wrote:carrienation wrote:According to the following linked article, the landlord is the sister of the restaurant's proprietor, and she wants to sell the building.
https://www.audacy.com/wbbm780/news/local/johns-pizzeria-a-bucktown-fixture-since-1957-to-close?fbclid=IwAR0qQ3k2TBfcKnFbreLwahh5gMg40kDvKmbxafigVeTZsJ7woMtv7amxwPY
It is never a good idea to give the business to one child and the building to the other.