Thin-Crust Sausage, Mushroom, Onion, Green Pepper Pizza at Vito & Nick's in Chicago
HTML-код
- Опубликовано: 1 июн 2024
- It's Pizza Night at Vito & Nick's Pizzeria on Chicago's South Side, where we witness them make & bake their most popular pizza - their sausage pie - and try the house special, a sausage, mushroom, onion, green pepper pizza.
0:00 Intro
0:13 Make & Bake
1:59 Take It to the Table
3:07 Patron Roll Call
3:21 Stinger! Rose Barraco George
Vito & Nick's appears at the top of nearly all the Chicago thin-crust/tavern best-of pizza lists compiled in the last few decades. And when I was blogging at SliceNY.com (2003-2013), it would routinely come up in the comments section whenever discussion turned to Chicago pizza icons.
I remember watching Vito & Nick's videos right here on RUclips back in 2013, when I was developing my bar pie recipe, looking for insight into what made tavern-style pizza so crisp and flaky. So it's kind of a trip for me that I've now made my own little RUclips video about the place.
This ended up being my favorite pizza stop in Chicago. This style of thin-crust/tavern pizza really speaks to me. I like that the crust is has layers and a crispy, airy flakiness you don't see with the "cured crust" method. The drawback is that this style's crust doesn't remain crunchy after it's been sitting a while, but I kinda view that as the price you pay for not housing it immediately. In a way, it's sorta like Neapolitan pizza in the sense that it's best straight from the oven.
Not only was the pizza memorable, but the vibe in here is right up my alley. I love the 1960s "pizza parlor"/tavern aesthetic, and this place is awash in it. It's superb.
Also memorable: I got to meet Rose Barraco George, third-generation owner and matriarch of the Barraco family. (Her dad was the Nick in Vito & Nick's, and the son of founder Vito Barraco.) Rose showed me around the dining room and pointed to pictures of her family, chatted about the most popular items on the menu, and allowed me to shoot some video of her making a pizza. (Watch through to the end!)
This is a visit that'll stay with me. Hope you like it!
Until next time, hasta la pizza.
EPISODE NOTES
Vito & Nick's: vitoandnicks.com
LTH Forum: www.lthforum.com/bb/viewtopic...
Vito & Nick's clone recipe [ATK]: • How to Make Chicago's ...
ABOUT ADAM KUBAN (aka "Why you should trust me"): Adam's been blabbing about pizza online since 2003, when he founded the internet's first pizza blog, SliceNY.com, as a way to document his NYC pizza explorations. At the time, Slice was one of the few places online for serious pizza nerds to gather and gab about this dish we all love. In the intervening years he's become a low-key pizza "expert," with an understanding not only of its history and culture but also how it's made in all its various styles. While entertaining (and then later abandoning) the idea of opening his own pizzeria, he worked at Paulie Gee's in Brooklyn, and then hosted a popular monthly bar pizza pop-up at Emily (also in Brooklyn). Media-wise, he was the founding editor of SeriousEats.com; working prior to that at Martha Stewart Living magazine; having started his career in newspaper journalism. We good here?
Nice little Italian JOINT.... Love these places... best spots to hang and eat
I loved the vibe here. I visited around 1pm on a weekday. Not a ton of people in the place, but I did end up talking to a guy at the bar with me about the pizzeria, baseball, and why I was filming all this stuff like a weirdo. He seemed amused that I was on a self-guided weeklong pizza tour of Chicago. Fun times!
I'm still lamenting the closing of their place on 183rd & Harlem in Tinley Park! 😭
I'm sorry for your loss. Always hurts to have a favorite place/location shut down. Hope you have something else nearby to ease the pain.
I miss Vito and Nick's. I have to get back there for a pizza again.
Me too! Hoping to re-visit it later this month!
Such a beautiful pizzeria (and pizza).
This was a highlight of that trip! Thanks for watching!