Review: Giorgio’s Pizza
Author: WIBIA | Filed under: Food Reviews, Location: Indianapolis, INGiorgio’s Pizza
9 East Market St.
Indianapolis, IN
http://www.giorgiosindy.com/
I love NY Style Pizza by the slice. I hijacked a post on Indianapolis Restaurant Scene and a few people mentioned that Giorgio’s Pizza is some of the best NY Pizza in town. I was downtown around 9 pm the Saturday before the Indy 500, so there was a nice crowd. I stopped in for a slice and a pop.
What I Ate: Slice of Pepperoni and Sausage Pizza and a pop $3.75
My first impression is that the pizza line looked pretty stale. The lasagna and chicken parm almost looked plastic-y. Armed with an iron stomach, I wasn’t that nervous. The pizza was reheated in the oven and then quickly handed over the counter.
I tried to execute the traditional NY Style bend and the pizza crust literally cracked and created a fault line on my slice from crust to tip. Bad sign. The crust was pretty shameful. Very dry, no flavor and nothing redeeming about it. The ingredients were sub standard. The rabbit turd sausage added little flavor and the pepperoni was an after thought. They had a little dish of pepperoni sitting out on the counter so they can add it to any slice. I hate that method. All ingredients need to be added with intent.
Would I Buy It Again? No, I would rather go see Barry Manilow with my mother. Honestly the worst slice of NY pizza that I have ever had…including Sbarro and mall pizzerias. Maybe I need to go back at lunch when things are fresh, but there was so much sloppiness here, I would never do it. Plus, their pizza should be good regardless of what time of the day it is, so I can’t say that I would entertain that excuse.
Also, I can’t say I understand the decor here. Rotting vegetables right on the edge of the pizza serving station? DISGUSTING.
To be fair (as if I usually care…), read this entirely different review. The place looks clean and the food actually looks ok.
-wibia
Tags: Food, giorgio's pizza, new york, Pizza
I’m a fan of their salads there – the big chef salad with the meats and cheeses is really good. Plus their homemade italian dressing is really good. I know you’re not really a salad blog but I would recommend trying that!
You MUST try Perugini Pizzeria on 34th Street near High School Road, in the strip mall behind CVS. I think they offer pizza by the slice but my husband and I always get the special, which is $5 for a 14″ pizza with one topping, and split it.
There is only one guy making the pizza (Emerson, the owner) so it is best to avoid the rush on Friday and Saturday nights. It is closed on Mondays.
GO. You won’t be sorry.
I’ve read a number of your reviews of pizza joints now and I think that your tastes in New York-style pizza (especially the version of it that’s sold here in Indy) just seem to be somewhat different than that which is sought by the majority of folks who rave about the restaurants that you find unappetizing. Specifically, you seem to be a fan of wet, “bendy” dough and extra-greasy toppings on your NY-style slices — the sort of pizza that, as you might have said before, you have to sop the grease off of with a napkin before eating. To each his own, taste-wise, of course, but personally, that is exactly the sort of food that gives me a killer case of heartburn and makes me regret ever having tried it an hour and a half or so later. Personally, I *greatly* prefer the drier, cracker-style crusts and more subtly-mixed cheese blends that places like Bella Pizzeria and Giorgio’s use, to the overly-greasy, dripping-with-gratuitous-butter, nauseating gutbombs that one used to see at places like the old (and now mercifully closed) Eh! Formaggi!
Like I said, I realize that, as a food review blog, all of this is necessarily based on your own personal taste, but I did want to give at least some sort of counterpoint opinion to argue that not everyone likes their NY-style slice served with a Pepto-Bismol chaser.
@JRV Maybe my tastes are different, I never claim that mine is the defining one. I do not like extra greasy toppings, but you are right, I like the dough to bend a little. A NY pizza slice has a signature fold to it, if it is cracker like, then it is not a NY pizza…simple as that.
The question I ask when reviewing is…”What are they trying to do and…how well did they do it?” If Giorgio’s is trying to be a NY pizza line, then they failed…as they didn’t make a signature piece of NY pizza.
It would be as if I started a Chicago Pizza place and served thin crust.. Sure, it is still pizza and some people might like it….but it surely is not Chicago style? Get the difference?
Look at our review of Brozinni, a NY pizza place that is doing it right.
I really do like Giorgio’s, though I have found that on off-peak times (basically, not at lunch time) the quality can be off. And, i’ve found that if they let it stay in the warming oven too long, that can really ruin a slice. I can’t claim to be an expert on what is or isn’t new york style, but typically I’ve found the crust foldable, and for a simple meal – two slices of cheese and big fountain Pepsi from Giorgios usually makes me quite happy (though, I find it a touch expensive for what you get).
No offense, but it’s an insult to call that New York style pizza, and I say that not even being from N.Y. It almost looks like frozen pizza. I’m not saying it’s bad or anything, as I live too far away to try it, but you can tell from the pic that it lacks a lot of what makes that style the best kind of pizza in the world.
The crust looks really dense as well. A side view would have been nice to see. The crust around the outer edge needs to have a fluffy airy inner crust while still maintaining that thin flatness under the toppings that lets you fold the slice when eating it(if preferred). Also, where’s the cheese? It looks a little slack on the cheese side of things.
Just looking at the pics from the Brozinni site, one can tell they’re doing it right without even trying it. I think WIBIA has a pretty good grasp on exactly what NY style pizza should be by that recommendation.
I don’t know how others feel, but I’m really NOT a fan of the pre-made, re-heated food that places like this sell. I don’t want my pizza to sit out for hours, and then just get thrown back in the oven for a couple minutes to melt the cheese. Make that sh!t fresh, please!
“If Giorgio’s is trying to be a NY pizza line, then they failed…as they didn’t make a signature piece of NY pizza.”
On the menu link and anywhere I looked on the site I never saw them claim to trying to be a NY pizza line – other reviewers told you to check it out from their perspective of what a NY pizza should be – it was their claim and not the restaurant unless I’m missing something
The pic of spoiled veggies was enough for me though – thanks for that
Why do NY’ers fold that crap up anyway – bread is great but the party is on the top
You can diss the pizza all you want, but when you drag Barry into this, then it all becomes personal.
@IndyGrub – Kind of a causality of the model, but I didn’t pay any less at 9:00 pm as you would’ve for lunch…so I expect the same piece.. they didn’t have any reservations giving it to me either. All in all, I hope that you are right.
@A-Bomb – ya know, I used to think that too, but I have had a few “heat and eat” pizza experiences that I have enjoyed… However, the margin for error is greatly increased in this system… kind of like what Indy Grub said.
@Raiders – dude..you need to start your own blog… I always get a kick out of your comments.
@Missouri – I surely would not think that my following would be also enjoy the music of Barry Manilow…however I learn something new everyday. Ha ha…funny comment.
@Dave – I have to admit, good argument. You know how to argue well, I will assume you are married.
NY pizza is commonly sold like this. I have never seen a Chicago pizza line like this. However, you are right… they are not claiming to be a NY pizza place anywhere on their site. However, they do claim to be Italian….and as an Italian myself…that pizza is an insult.
However, when you look at their website…the say “dedicated to serve good food to downtown Indianapolis.” So if that is their mission, they failed at that.
Either way….fail.
Missouri’s comment was phenomenal.
I don’t think after trying any restaurant a single time it’s fair to accuse the place of utterly failing to serve good food. That’s a pretty extreme statement, and that’s why professional reviewers make a point of trying a place twice or more before writing a review. I’m not saying you need to do that…but maybe such a blanket statement shouldn’t be made. In more than a dozen visits myself (including nighttime, but ordering a whole [therefore fresh] pizza) and many reports from others I’ve only heard of Giorgio’s serving pretty darn good food.
@Erin – I think that it is fair. First, I never admit anywhere that I am a “professional food critic.” This is an entertainment blog, our subject matter is food. Plus, the Indy Star or the IBJ only goes once as well. Either way, they said that they are “dedicated to making great food…” maybe they shouldn’t make such a blanket statement if they can’t keep it.
Maybe they make a great pizza at lunch, who knows?! Either way, I can only speak to what I had, when I had it. If they sold it to me, I could only assume they were happy with it. If not, then I question their standards…so I am not sure which one is worse?
I might have to trust you on this one though…you are usually spot on with you recommendations.
And what do you have against your mom?
ya know, pizza is just common food. flat bread, kinda, wit what you have. some people like thick crust, some thin. I dont like alot of grease on any kind, cause it gives me heartburn. alot. like raw onions. I love them. but I know enough not to eat them unless I have some sodium bicarbonate or rolaids at hand. me, well, oh hell, I aint getting into this, nor condemning any fast food chain. but at home, I like wheat 10 inch tortias, spead with a little bit of chief boyardee sauce, ( ok can hear it now) green pepper strips and the cheap precooked microwave link sauasage cut into rounds. add some shredded bagged chesse. toast. is it ” real pizza” no I guess not. but neither is one with pinnaple, barbecue chicken, or truffels. just common , good food. like polenta et jumbo prawns avec fromagge. been eating that all my life. we just called it shrimp and chesse grits.I love pizza, but if I am gonna pay15 or 20 bucks…I want real topings, not pork or beef product topping( rat turds) with semi processed chesse food product. the simpler the better, I have found. my dream pizza? about 1/4 inch thick, red sauce, ground beef, mushrooms( just the canned kind), black olives, and mozzerala. and some friends who would not eat it all before we got home.
I’ve had the lasagna there for lunch a few times. Its always really good. I can assure you I will never be going at night now….
Do you know who one of my favorite, all time musicians is? Barry Manilow. Truly. Been to several of his concerts, love his music.
But what you said was pretty darn funny, dude!