Binko wrote:metro man wrote:I have to agree on the amount of veggies with sausage on a pizza should be minimal. I only go with one veggie/sausage combo at a time. Sausage and onion is my go to but I do like a sausage and green pepper occasionally. Will also go sausage and mushroom but only if the shrooms are not of the canned variety.
I don't know if it's nostalgia or what, but when I go to Villa Nova in Stickney, they actually give you a choice of fresh or canned mushrooms, no difference in price. I choose canned for some reason. That's the only time I could stand those damned things.
Cathy2 wrote:I had lunch today at Bill's Pub location in Grayslake today, which is part of Bill's Pub and Pizza in Mundelein.
Their Italian beef, Italian sausage, mushroom, red onion, Giardiniera and mozzarella pizza is called 'The North Sider.'
Bill's Pub North
18945 W Washington St, Grayslake, IL 60030224-360-5215
Bill's Pub and Pizza
624 South Lake Street, Mundelein, IL 60060 | (847) 566-5380
http://billspizzapub.com/
Cathy2 wrote:If I am close to home, I usually go home for a meal. It is when I am further away, I eat out. So I don't much about pizza local to my home.
Pete's is the go-to for friends of the bride, we go couple of times a year with a group. Solid thinish crust pizza, friendly old-school service, lots of kids, families, macro brews and its own parking lot. I might not suggest Pete's but don't grumble when going.Giovanna wrote:Pete's on Western
spinynorman99 wrote:Tortorice's does a solid ital beef/giard. The first time I had that combo was at a friend's house near the Arlington Heights location. Immediately became a fan.
Ahmad Shareef wrote:Agreed on Italian beef on a pie. I am suspect, though have never had so can’t completely shit talk the concept. The main problem as I see it is that Italian Beef is good (life-changing at its best) in large part because of the gravy jus, and I don’t see how this essential component survives with pizza as the vehicle. Seems the baking process would just dry out the beef, even if it’s surrounded by tomato sauce and cheese (and giard.). I doubt I’ll ever waste a pizza meal on it, but I suppose if reputable places like V&N’s are serving it it can’t be too bad.
Ahmad Shareef wrote:Agreed on Italian beef on a pie. I am suspect, though have never had so can’t completely shit talk the concept. The main problem as I see it is that Italian Beef is good (life-changing at its best) in large part because of the gravy jus, and I don’t see how this essential component survives with pizza as the vehicle. Seems the baking process would just dry out the beef, even if it’s surrounded by tomato sauce and cheese (and giard.). I doubt I’ll ever waste a pizza meal on it, but I suppose if reputable places like V&N’s are serving it it can’t be too bad.