Big John's Pasta House
Posted: 9/16/2007Provided by Citysearch -
I spent ten years doing food PR and working with the best chefs in America. I am here to tell you that Big John's is my pizza of choice, all times, anywhere. I left Buffalo in 1968 to live in Chicago, Toronto, New York and Boston, and I save up my pizza chits for Big John's. \r <br>\r <br>What most people seem to forget is that the best New York pizza moved here during the mob wars to keep their families safe, and we got the good pizza as a result. (NYC pizza --in general--Hoovers.) Lucky us. Chicago, great pizza for piggies,but not for particulars. \r <br>\r <br>Big John's has yeasty crust, slightly sweet sauce, excellent pepperoni, not that wierd red junk, and the right amount of cheese. It is not greasy, miracle of miracles. You need to get the large size, though, because the ovens do a better job at it as compared to the small. But never mind, you will eat it all: guaranteed. It is unutterable fresh, subtle, and mouth satisfying. Leftovers, of you have any, are better eaten room temp rather than nuked. Oh, my god, how heavenly the memory of them is. Haven't had a good pizza since I last visited in April. \r <br>\r <br>By the way, a few years ago they remodeled the place and it's pretty cute for a neighborhood lunch joint. Or, young family supper joint. They have a rather extensive pasta menu in addition to their exceptional, extraordinary, beyond fabulous pizza, and also have a salad bar. I haven't done anything but look, but they're good people, been around my whole life and I'm no spring chick, and I expect you will get what you pay for at reasonable prices. No tablecloths or liquor.\r <br>Run to Big John's. N Falls Blvd. at Decatur, not far from Kenmore av.