{"id":18447,"date":"2018-11-05T11:36:55","date_gmt":"2018-11-05T17:36:55","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=18447"},"modified":"2018-11-05T11:36:55","modified_gmt":"2018-11-05T17:36:55","slug":"vita-and-nicks-pizza-chicago-il","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=18447","title":{"rendered":"Vito and Nicks Pizza Review, Chicago, IL"},"content":{"rendered":"

\"Vito<\/a>Arguably the oldest pizzeria in Chicago, Vito and Nicks started as a tavern only in the 30s, before adding pizza a few years later.<\/p>\n

While most people in America associate “deep dish” pizza with Chicago, it didn’t really come along til a decade or more later. Til then, and even today, what we all “tavern style” pizza is the city’s favorite.<\/p>\n

It’s a very thin “cracker” style crust, some would say “overcooked”, sliced into squares. If you’re lucky, you’ve landed at a place that is going to dot the top with fresh, mouth watering Italian sausage, like Vito and Nick’s does. It is really superb sausage. I wouldn’t mind bigger chunks, but it’s not a complaint.<\/p>\n

I waited a long time to get there, and I planned an entire day in the city around the visit. Arrived at about 1:30P on a Saturday afternoon, and it was moderately busy, but there were still a few empty tables.<\/p>\n

Not so by the time we left when the place was rocking and a crowd was crammed into a tiny space by the bar, waiting — overheard the waitress say it was an hour at the point – maybe 3 or 3:30.<\/p>\n

Speaking of servers, we drew the lucky straw and get “Mary,” a veteran who greets you like you’re an old-timer, makes you feel like you’re the only customer even while she’s juggling a dozen tables. Noticing there was a set-up for a large group coming in, she suggested we get our order in pronto. Appreciated that.<\/p>\n

\"Vito<\/a>

Large Sausage and Green Olive<\/strong><\/figcaption><\/figure>\n

I ordered a sausage and green olive, large pie, and it was perfect. I was delighted that the green olives were the kind I prefer on pizzas, I’ve heard proprietors refer to them as “Sicilian Style”, they are small, sliced, greens that have been marinating in a brine chock-a-block full of Italian style herbs. Some of them end up on the pie, of course, an additional layer of flavor.<\/p>\n

Couldn’t finish it, of course. Ate some for dinner at night, and the rest was calling me at 3AM, and I polished it off while binging House of Cards on Netflix.<\/p>\n

Vito and Nick’s is close to Midway Airport, a hike from downtown.  If you’re driving Route 66, it’s just a few miles south of Ogden, which is Route 66 out of the city, and it’s worth a detour.  PBR and Old Style on tap.<\/p>\n

I shall return.<\/p>\n

P.S. There are frozen Vito and Nick’s pizzas in area groceries. One of the best in the frozen segment.<\/p>\n