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Restaurants & Bars 2

Vito's -- St. L

Wayno | Aug 10, 200303:37 PM

Trying to find decent pizza, ideally NY style, so checked out Vito's the other night after reading some positive reviews elsewhere. The bottom line is that I'd certainly go back there, but I have some significant criticism and, if I do go back, I'm going to give some explicit instructions about how I want my pizza. They do a good job at emulating a NY-style crust. It's thin, but not matzoh-thin, and the outer surface of the bottom of the pie is crisp, but there's some pull and chewiness to the body of the crust [though, more glutinous/chewiness would be even better]. Now, to be totally fair, Vito's was at a disadvantage because I'm in NY pretty often and when last there a couple weeks ago, I journeyed into Brooklyn on consecutive days on the great pizza hunt and ate at the other-worldly DiFara's and at Grimaldi's. Vito's, obviously, doesn't compare. But, I asked for ricotta on my pizza, just like at DiFara's. The problems were that, although Vito's swears vehemently off Provel [thank goodness], the quality of his cheeses is not exceptional. Plus, and this was the really bad thing, they seemed to add the ricotta after cooking the pie and then topped it with dry herbs that gave the pie, in general, and the ricotta, in particular, a horrid, off flavor. So, next time I'll ask for the ricotta to be put on before the pie is entirely finished baking and to refrain from tossing on the herbs. The other gripes are these: the pizza wasn't really hot; it was quite warm, but didn't stay so for all that long. When have you ever had pizza in the restaurant that wasn't smoldering? The service was very haphazard; the guy who ended up being our waiter tried hard and was very nice. The waitress who 1st took our table became overwhelmed by the sight of 3 good looking 20-somethings who sat down after us, and she barely left their side, just chatting about whatever. Maybe I'm just jealous. Finally, why in the midst of tomato season do we have insalata caprese with absolutely crappy tomatoes? There's no excuse. The salad was otherwise ok, but the buffalo mozarella could have been a little better as well. And they're olive oil could be upgraded, but these are quibbles. The appetizer of polpette -- large meatballs in marinara sauce -- was good, and the little dinner rolls, clearly made by the pizza crust-maker, were excellent.

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