We got there on a Friday afternoon at about 3pm last July figuring it would be less busy. Both were interesting novelties that I'd get again. South Jersey Bob, go Truckers. We then made this site for all the other Diners, Drive-Ins and Dives fans like us! If you ever been on the west coast and had Peter Piper Pizza its a better more reformed recipe of their sauce. Always made fresh from fresh ingredients, on site. Great service and great food is what makes this place so special. Photo courtesy of mred0331 on Instagram Sounds super appealing, no? They said they had a lot of carry out orders and thats why they were so slow.
It's close to the airport, and we had seen the show from there. To kick the heat up a notch, he tops it off with red pepper flakes, Sriracha and more wing sauce. Owner Karen has been perfecting the recipes here since 1982, and the result is something you can't get anywhere else. Last thing the only thing that I found to be inconvinient is the cash only but all in all if you are in the area try it. We don't want to weigh down that crust! He goes with Buffalo wing sauce, sausage, pepperoni, red onions, jalapenos and meatballs. A little long but oh well I really don't know what the other food tastes like did not order anything else.
Tom says Well not from the area I'm in the military and have the pleasure of traveling the country. The in-house bakery and dairy business makes meals extra special. The mood is relaxed and casual, and so is the dress code; if you're wearing a shirt and shoes, it'll do. The pizza sauce I thought was really good. But, what makes this dive stand out from the rest is that it carries a thin crust pie rather than the traditional thick, deep-dish version. If you're fond of green peppers, you'll love them here.
The sandwich is finished with a house-made gribiche flavored with whole grain mustard, roasted garlic, tarragon, caperberries and fresh lemon juice. My mother didn't like it and I will not go back. I intend to try other menu items like the egg and roast beef pizza, and the Friday Special smelts. This staple starts with a layer of black bean soup, a scoop of rice, and an extra scoop of black beans. Even gluten-free, vegetarian, and vegan Michiganders can find hanger elimination in their farinata chickpea crepes filled with toppings such as plum tomatoes, eggplant, or fresh mozzarella.
We are not from the area, but we had to pick-up a passenger at Midway Airport, so we decided to try this place. No server visits to explain or allow us to order more drinks while we wait. But we could see the front door. People come here and get down to business: pizza. He has cruised the country, landed in Michigan, and found Flavortown in our backyard. The restaurant can also swap out the beef patty for alternative fillings.
Great place, great people, great food! Give it a go and appreciate a slightly different spin on the Chicago slice. They make their own giardiniera here hot or mild and have little bottles available for purchase. I had ordered this around 1:30pm on a friday in there and took about 40 minutes to-go. They haven't changed their recipe and the way they serve pizza in well over 40 years and we drive 40 miles one way 3 or 4 times a year just to take in pizza that can't be beat. The extremely thin, almost cracker style crust is what put them on the map and we really don't care for any other pizza when forced to compare.
Two chefs used their life savings to start this , with beer-battered burgers, fish tacos and combinations like foie gras with fries. Easy Cheese meaning very light on the mozzarella; just sprinkling enough to adhere the ingredients. Photo courtesy of sarahgale13 on Instagram Clarkston does it again. Of course, when visiting Chicago you need to stop by and try out their world famous pizza joints, as they're know for Chicago style pizza! Burgers, salads, and sandwiches ensure that every kind of eater leaves here with a bulging belly. .
Top grass-fed patties with Reuben ingredients — pastrami, sauerkraut and cheese — or New Mexico's Hatch green chilies and smoked bacon. The cheap Old Style drafts were a bonus. We're huge fans of both, but the Chicago style slice always fills the void that much more. We had to wait 20 mintues just to get our menus, then another 15 to order. Vito and Nick's tastes best simple with sausage and maybe some onion.