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Tony's Pizza - the St. Louis Style [San Francisco]


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Tony's Pizza - the St. Louis Style [San Francisco]

The Dive | Sep 6, 2012 10:59 AM

Wow. The pizza was it. I haven’t lived in St. Louis for more than 20 years (just semi-regular visits), and I have long given up on ever having St. Louis-style pizza in another town. But Tony’s has it. And does it better.

Well, I should say better than the usual suspect (Imo’s) in St. Louis—I can’t make the call on the better places that always make the ranks when St. Louisians vote on favorite pizza spots. But the crust at Tony’s is better – it is cracker-thin and super crisp. Delicious. The sauce is spot-on. Thick and sweet. Just the way it is supposed to be. And then the cheese. They called it provel, they claimed they got it delivered, but it was much better than the overly processed Imo’s variety. It had the right consistency (that gooey, plasticky nature that people who didn’t grow up in St. Louis can never really take to), but with more sharpness and nuance. It is what I think provel, with all its process-ness, should be like. With a good dose of parmesan and oregano, it was simply the perfect pizza. Well, if you are from St. Louis.

We got a pepperoni and a sausage. I prefer the sausage (it is my usual order in St. Louis), but would take either in a heartbeat.

The other pizzas that went by looked wonderful. It is too bad I will never try one.

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