05 September 2008

Polito's Redux


The grand reopening of Polito's Pizzeria was tonight, and of course I had to go.

The new restaurant definitely had a more spacious, open feel, and it was louder and colder than their other place. I mention the cold because I'm uber susceptible to cold and restaurants that are always cold.


We ordered a 'large thin works', with black olives, garlic, green peppers, mushrooms, and sausage.


The crust looked and felt more chewy and a slight bit doughy underneath the toppings than what I remembered. It had a rather crispy, buttery taste to it.


I always thought the underside looked rather distinct, slightly charred and it looked like there were dots.


The sauce seemed different, too, but I can't exactly say what's missing. I'm figuring it'll take a while to get back to where they were, especially if the dough was made using an 'old dough' method, which I don't know at all if they do. The atmosphere was upbeat and everyone seemed 'alive'.

I'll be back!



Polito's Pizza

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574-243-5385

5 comments:

  1. I like how you went with the "works". Pizza is much better if you go all the way, or just have straight up cheese. There is no middle ground :)

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  2. That's great that Polito's reopened!!

    Have a great weekend!

    ReplyDelete
  3. If I take 33 west then I think I could be there in time for dinner :-p Nice looking pizzas. Hungry now me needs food :-p

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~Christina

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