Tuesday 22 Jul
 
 

Vietnamese comfort food

I’ve always had a love affair with the refreshing, healthy cuisine of Vietnam. I love the fragrances, the fresh herbs, cilantro, basil, mint and other Asian herbs: perilla, Vietnamese coriander and sawtooth cilantro. And I love the contrast and balance in almost every dish: spicy vs. cool, salty vs. sweet and steamed vs. crispy.
07/16/2014 | Comments 0

Hill tops

Northwest Classen High School has produced an impressive list of alumni over the years, including current Sonic president and CEO Cliff Hudson, former Oklahoma City Mayor Ron Norick, and Sen. Elizabeth Warren. Bill Hill, a 1969 alumnus, left Oklahoma after graduating from the University of Oklahoma and has been instrumental in the development of some of California’s super premium vineyards and wines.
07/17/2014 | Comments 0

Top of the city

With Josh Valentine running the kitchen at The George, the anticipated opening of the restaurant atop Founders Tower has been worth the wait.
07/09/2014 | Comments 0

New kids on the block

There are a wealth of new local eateries cropping up in the metro and even more coming. If they’re not on your radar, they should be. From the comfy atmosphere at The Barrel on Western Avenue to the laid-back vibe at the Plaza District’s coffee shop, you might find a new regular hangout.

— by Devon Green, photos by Mark Hancock and Shannon Cornman

07/16/2014 | Comments 0

OKG Eat

Ah, the perils of working with special dietary needs. It can make dining out a pain. Luckily, with restaurateurs becoming more savvy to their diners’ needs, there are a bevy of places in OKC to satisfy your craving for the foods you love without losing taste. All choices this week have been road-tested by gluten-sensitive foodies to guarantee satisfaction.
07/09/2014 | Comments 0

OKG eat: Know your rights

What better way to celebrate your freedom than grilling it to perfection over an open flame? We’ve combed local meat markets for the best ingredients to make traditional burgers or brisket. Feeling more adventurous? Why not go for lamb or buffalo? Whatever your heart desires, local butchers will be more than happy to help you praise hot-off-the grill freedom.
07/02/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Pizza panache
Restaurant Reviews
 

Pizza panache


No longer will you have to choose between a taco or a pizza for dinner.

Greg Elwell February 13th, 2013

Pizzini'z Pizza
12101 N. MacArthur
720-8500

What works:
simple, delicious pizza for very reasonable rates
What needs work:
Not all of its non-pizza offerings are so tasty.
Tip:
Make sure you call the right shop, as there are two locations.

In the recent past, my wife and I were callously poisoned by a local distribution center for a nationwide pizza chain. Surely, this was our comeuppance. We chose convenience over quality and paid a heavy, weekend-ruining toll.

And we deserved this stern reprimand from the universe because it’s not like you can’t get good pizza in Oklahoma City. In fact, you can get good pizza for cheap, if you’re lucky enough to know about Pizzini’z Pizza.

First of all, Pizzini’z has two locations. The newer one is near N.W. 122nd and N. MacArthur. It is more of a destination for those who like to sit in a restaurant and enjoy its pie. The one at N.W. 50th and Rockwell is a bit older and has a lived-in quality that some might find slightly off-putting. (Personally, I like how it’s intimate and has pinball machines. Because I like to play pinball alone.)

Pizzini’z also has something going for it that I remember from my misbegotten youth as a Little Caesars employee: the two-for-one deal. It’s glorious. It applies to all of its specialty pies, too, so you can enjoy the taco pizza and the Greek pizza if you want to confuse your stomach by crossing the international dateline.

A plain, old cheese and pepperoni pizza (medium for $11.99, large for $12.99, extra large for $13.99) is plain old good. The pepperoni gets a little greasy, the cheese is hot and melted, and the crust has a little body to it. Nothing fancy, but who’s asking for fancy? It’s a pepperoni pizza. I want to eat it, not mount it, frame it, put it in a gallery, stand near it talking pretentiously, discuss it with a critic and sell it to a millionaire with no clue about art or pizza.

Specialty pies
Growing up in Oklahoma, I never had occasion to eat anchovies on a pizza, which seemed to be a big joke on TV during that bygone era when radio was king and we were all dancing the Charleston.

Pizzini’z has anchovies. So, you know, you can get that if you want. It tastes like a salty, oily little fish, in case you’re wondering.

The specialty pizzas are some of my favorites, mostly because I think Pizzini’z has come up with some tasty combinations. Recently, I got the barbecue special pizza ($15.99, $17.49, $19.99), and I was pleasantly surprised.

Missing was the overly sweet, cloyingly simple sauce I thought I’d encounter. Instead, the chicken had a mild mesquite flavor, the onions were lightly charred and the pizza was, by and large, quite tasty.

Another favorite is the Mooney’s Alfredo ($16.99, $18.99, $20.99), which uses a base of Alfredo sauce, plus lots of crispy bacon, chopped chicken and tomatoes. This is one creamy, decadent pizza.

The Greek Pizza ($16.99, $18.99, $20.99) adds gyro meat — which is not the first thing I expect on a pizza — to onions and kalamata olives. The cheese is a mix of mozzarella and feta, so you’ve got all the tangy goodness of a gyro with the convenience of a pizza.

Generally, I stick with the pizzas at a pizza place, but I can say that the Philly cheesesteak ($5.99) on its menu is a nice change of pace if you’re looking for a sandwich.

Better are some of the appetizers. I think its garlic cheese bread ($2.99 for six pieces) is great, especially with a nice chunky marinara sauce for dipping: lots of good garlic flavor without any of that raw garlic bite.

So, stop playing with Domino’s and flush the Papa John’s. Instead, treat yourself to something good, local and inexpensive from Pizzini’z Pizza. Your community and your taste buds will thank you for it.

Oklahoma Gazette’s restaurant review policy is to highlight the positive aspects, and include constructive criticism regarding food, ambience or service when appropriate.

 
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