Since I'm here from Chicago(one of a few US pizza capitals), I thought I would share my thoughts as I took your advice and headed to Tommasso's
The wait was short, however it was Thursday 8pm. I can only imagine the crowds on the weekend.
The house white and red was a great deal. Our order consisted of the Valentine's mixed seafood ravioli special, which was excellent, Manicotti with meatballs, which was standard, and the #17 pizza, yummy with fresh basil and garlic.
As a chicago thin cracker crust and pan pizza lover, I'd have to say I was impressed. It is a different style than I'm used to with the puffy dough. It wasn't too puffy, though. The desire to fold it like a New York pie was there. Four out of four liked it, especially for it's fresh taste and in-between thick and thin soft dough.
If you are ever going to Chi-town and you want a good pizza try the Chicago board as the debate is ongoing there as well...
My Chicago Favs:
Chicago Pizza and Oven Grinder, a unique upside down pot pie
Vito & Nicks, award-winning southside relic with the best cracker crust
Lou Malnati's, try it frozen, because it is one of the best
Home Run Inn, another Chicago long-standing original also available frozen
So, as you can see, different choices, different styles, all very good. One just can't be the best.
Take a trip to Chicago for pizza, it might be worth it. I come to SF for the fish and seafood and I don't like that on a pizza! Take me home...
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