We recently decided it was probably time to try one of the big old pizza chains. One of the ones that have been known and loved by families all over North America for years and years. I remember going to Pizza Hut as a kid back when my taste buds only excepted cheese and pepperoni as acceptable pizza toppings. Things have changed…a little…we got ourselves a Canadian Pizza from Pizza Hut. It had Bacon, Mushrooms, and…pepperoni. I also got a few dipping sauces because we ordered online and I’m easily up sold by pretty pictures.
I’ve always heard that The Paradise Restaurant on Portage Ave was great for Italian eats. I even had very nice spaghetti and meatballs there before. But I had no idea they delivered so we had to have the pizza.
We tried one of their signature pizzas, with garlic on it – on a side note, get garlic on your pizza more often. It is great – The pizza took about an hour to arrive. The staff was very friendly on the phone and pizza was piping hot when it was plopped down on our coffee table. We were off the races.
We had Xal’s parents over for Thanksgiving this year and we all decided that it would be nice to have pizza on their last day with us. We went with Academy Pizza to go with the Romantic Comedy we were watching. Despite it’s name Academy Pizza is actually on Portage Ave, though I think it may have been on Academy at one point.
Today we have something a little different than usual, but not so different that you will say hey this is a pizza place blog, not hey this isn’t some place you can just write about anything you want all willy-nilly like. That being said today’s review comes from a visit to Polo Park Mall that Xal and I took recently so I could walk past Winnipeg’s new Apple Store.
Just last week Xal came home with a pizza flier for River City Pizza. I was excited, I was even more excited that she had a coupon in her hands too! There is a good chance you can get a discount too if you become friends with River City Pizza on Facebook. I love that social networking is promoting a good slice of pizza.
After the great article that the Winnipeg Free Press wrote about the site we had a lot of new, excited people letting us know where we need to go next. Out of all the places suggested Romani’s Pizza on Pembina HWY was probably the most popular. I’d like to thank Deborah, Christy, Alain, and Travis for letting me know about it. Travis let us know that the Big New Yorker was the meat pizza that all meat pizza fans would have to try so last week Xal and I made our trip down to Romain’s Pizza to get our Large Big New Yorker.
It has been been a long time since we last ate a pizza, well to be honest it has just been a long time since a pizza has been photographed and reviewed. So today at the advice of the hard working staff at Classy Clips Grooming Salon we went with the Calabria Market Pizzeria & Wine Store.
When we finally got around to going the service was great, we chatted with the manager a bit, and he even gave us some very wise advice “Don’t order double mushrooms on a deep dish pizza because the mushrooms absorb water and can mess with the pizza.” Ordering a deep dish is an epic event at Chicago Phil’s, you need to choose a lot of toppings. So we painstaking went through the toppings, and came up with broccoli, mushrooms, bacon, feta cheese, pepperoni, sausage. There might have been more but I cannot remember them at the moment. Anyway, we ordered it and went on our way. *It takes about 45 minutes just to cook one of these suckers because there is so much involved.
I can say this for Niakwa Pizza, service is friendly, the toppings are fresh, the thin crust is crisp, and the over all pizza is not greasy at all. Unfortunately that is about all the good things I can say about the pizza. It had to be the most bland pizza I’ve ever had in my life, the sauce was watery, and the chicken was bland. I myself couldn’t finish any of it without dipping it in hot sauce or bbq sauce. It just wasn’t a good overall experience.
I’ve had countless people suggest Little Pizza Heaven in Osborne Village as a place I need to try pizza from. I’ve only had once in the past so Xal and I decided to give it a go last night. We ordered a pepperoni, mushroom, and feta pizza. Our original idea was to get chicken, but it is $4 extra and I wasn’t in the mood to pay extra. I will say that the guy who took our order and delivered the pizza was a very nice guy, service wise the place was great. The pizza wasn’t that good. The garlic salt basically saved this pizza from being completely void of any goodness for me.
A little bit of an impromptu pizza today. I needed a lunch and The Line Up in the Exchange District serves individual pizzas, how much better can it get? For $7 you can get yourself a 7″ Chicago style pizza. I have a soft spot in my soul for Chicago style deep dish pizza. There aren’t many places in the city that do it. Wasn’t feel too fancy so I went with a Pappa Roni, but I’d also highly recommend the Sweet Curry Chicken. This pizza is just the right size for lunch, the crust might be a little buttery for some, but I really enjoy how light it is. I would have liked the pepperoni to be a little more crispy, but for the amount of time I waited (like ten minutes) I really can’t complain that much!
I would consider Panago pizza the classiest of the stereotypical chains (Domino’s, Pizza Hut, even local favorite Pizza Hotline). They take great care in having a lot of good selection of fresh toppings and a great deal of healthy options.
We had the Chicken Club pizza on a whole wheat thin crust (substituted tomatoes with Mushrooms). [...]
Let me start off by saying these guys are probably some of the nicest pizza chefs out there. We called on a Saturday night and they were cool, calm, helpful, and friendly. We were a little bit out of the delivery range but since they weren’t too busy the guys at Wild Wedge made the [...]
On our maiden voyage into the world is eating pizza we decided to go with one I’ve long enjoy and that Xal has never had the chance to try: Santa Lucia Pizza. We ordered the Santa Lucia Special (Pepperoni, bacon, mushrooms, green peppers, and onions.
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