Eat Arkansas

Vino's, for years, had been my favorite pizza in town -- bar none. I tried Damgoode Pies for the first time less than a year ago (and have been back several times) and their pizza gives Vino's a run for the money.

Some of us longer in tooth might remember Shakey's Pizza (or was it Shakee's?). The place was fun and as I remember the pizza was pretty good.

I have recently been on a pizza quest. DamnGoode, Vino's, Pizza D's, Olde Worlde, and U. S. Pizza. All are good but I still like the crust at Pizza D's the best. The atmosphere is great as well as the beer selection. Got them on speed dial.

Pizza D's atmosphere is disgusting... I've actually seen rats in their kitchen too!

Vinos is good but can be hit or miss. I love US Pizza--thin, crispy crust, and their house ranch is incredible.

I would like to recommend Pierre's in North Little Rock. They are on JFK just barely past the McCain intersection going north. They have fantastic pizza. The Demor Galor (Meat Lovers) will give just about anyone a run for their money.

I've had lots of good pizza, from Larry's, Eureka Pizza, Damgoode, USP, Vinos, etc. We're pretty lucky on that score. Which one is the best? Whichever one's on my plate when I'm hungry (which I'm getting to be).....

I think Iriana's and Vino's are the best independent pizza joints in town. Overall I think NYPD Pizza in West LR has the best chain pizza. They are the closest thing to NY style aound here. Most underated pizza and Italian restaurant is DiCarlos out on Stagecoach in Otter creek land!

Whoa, we shouldn't forget about Luigi's on Chicot Rd.

Pierre's is good, and he's a nice guy too.
We get on kicks around my house -- US for awhile, then Damgoode, then back to US... lately, though, it's been Gusano's Chicago style. It's the polar opposite of US's thin crust -- so thick it only takes a couple of pieces to fill you up. Which means lots of leftovers. Which is a good thing.

Best to us is 1) Brick Oven on Hwy 10 and 2) Grady's. We want to try DamnGoode. We've heard a lot of good things about it.

The best pizza comes down to whether or not you're a food-drowner. I am. Therefore I like my pizza with a thicker crust, lots of sauce and cheese, and whatever on top. Therefore I like Vino's.

My husband is a non-food-drowner. Oh, and he doesn't like anything soggy. (You know, doesn't put the syrup ON the waffles, but to the side). He prefers thin, crunchy crust, little or no sauce, and just pepperoni on top. He prefers US Pizza.

Now, if you're ever heading to Conway, try the pizza at Due Amiche on Dave Ward Drive. It pleases both of us. Oh, and you can get a slice of Nikki's special (LARGE slice with great crust, not too much sauce, fresh fall-off-the-pizza veggies, and a couple of kinds of meat) for $2.50.

Yes Liberal and Proud...it depends on what type crust ya like. And I like mine thin/crunchy (I've been known to just eat the topping off the crust). Due Amiche has great/inexpensive food...but no vino/beer to go with them (doesn't deter me though). I'm not a fan of Mike's Place (Conway) but I love its pizza...thin, cracker like...mmm.

mrs. rosso and I are big fans of Pizza Cafe...

It certainly doesn't hurt that their beer mugs are frozen...

I wish there was somewhere around here that had true Chicago Style pizza. Guzano's comes the closest, but it is still off.

I want so much meat, cheese, and extra chunky tomato sauce that you need a bib and a fork to eat it.

As a purist (cheese only) I have to put the word in for Shotgun Dan's. I had never eaten their pizza until I had a takeout version at a friend's house a few months ago. Winner by a large margin over anyone else's plain cheese pizza. But I'm also a sucker for the Spicy 4 cheese at my neighborhood US Pizza in the Heights.

My all time favorite was at Penn Station in NYC. A huge slice of cheese pizza and a beer for $1.25. Yeah, okay, it was in 1983-85. But such a deal.

I love the calzones at Vino's and the pizza, if ordered whole to avoid the peice of cardboard they pass off as a slice, is great. I can't seem to get away from Damgoode, though. The crust, the toppings, the sauce, the love. I think I may take a half a day off and order a stuffy, which requires prompt napping post consumption.

My opinion of the Vino's slice is just the opposite of calmwriter's. I prefer the crispness of the twice-baked slice over a slice from the whole pie. My favorite is the Vino's special (minus) bell pepper and (plus) jalapenos.

It should be washed down with liberal amounts of stout. Peruse the Arkansas Times while waiting.

One of the real pleasures of living close to downtown... we've got great pizza in every direction. There's hardly a stinker to be found, except the chains. Which brings me to US Pizza: I used to love them, but it's all over between us. Once that gal got all over town I stopped wanting a taste of that.

Vino's and Iriana's may be my overall favorites, but because it's popular family-wide, convenient and has frozen beer mugs for Boulevard Wheat (yum!), I eat at Pizza Cafe most often. The sauce is great and the toppings are always ample, but the star of the show is the crust. It's always thin and crispy, with a really nice yeasty flavor.

But DamGoode rocks, and then there's Bruno's.....

mmmm pizza

U.S. Thin crust veggie pizza is wonderful, so is Iriana's Sweep the Floor version,
being from Chicago and of mostly Italian heritage, I still prefer thin crust, lighton the sauce and cheese, with vegetable toppings pizza

Amen Hugh, Bruno's Rocks!
Let's remember who brought Pizza to Little Rock in the first place. That would be Vincent "Jimmy" Bruno, who started Bruno's Little Italy after WWII. I still remember watching Bruno as a child throwing pizza dough through the window into his kitchen when they were on Roosevelt Rd. in the late '60s. The family story is here: http://www.brunoslittleitaly.com/history2.htm

The family originates from Naples--the birthplace of Pizza, thus Bruno's serves Neapolitan style pie. If you've never tried it, you owe yourself the trip, just for the pizza. Of course, they have an authentic Italian menu, great food and service at a fair price. My recommendation? The sausage pie! Wonderful.

Somewhat off topic, but a recent post by John Edge (who wrote separate books on apple pie and burgers) raises the issue of the dying art of scratch biscuits.
http://www.epicurious.com/gourmet/blogs/foodeditors/2007/05/cutting_fat_int.html#comments
Who still makes them around here? (Please don't say Mickey D's.) Most of the breakfast diner's I frequent seem to use warmed up ones from Sam's or Sysco.

ARK. BLOG: I make good scratch biscuits. But the sad truth is that Pillsbury has all but perfected the biscuit. You can buy a sack of frozen biscuits and cook as many as you want. They are very high quality. It has hardly been worth the minimal fuss to whip up my own any more.

As a big fan of crispy thin crust and inventive toppings, my all-time favorite is Boscos. Growing up in East Arkansas, I spent a lot of time in Memphis, where Boscos is just known as a pizza a beer joint. I couldn't imagine ordering anything else on the menu. Pair it with a flaming stone beer on the back patio, and I'm set.

US Pizza also has a great thin crust, but at times it can be hit or miss, though the Fayetteville location is one of my all-time favorites (they actually have pitchers of beer at that location--why they don't in LR I'll never understand.)

I love the patio and the sourdough crust at Pizza Cafe.

At Vino's, the pizza is mediocre in my opinion, but they make up for it with great atmosphere, great beer (in pitchers!) and great calzones. Pizza D's has better pizza, but not as much fun.

Damgoode has absolutely the best sauce--if you've never had a pizza with the "pink sauce (a comination of their red sauce and their spicy white sauce), you're missing out. I recommend adding meatballs as a topping.

Gusano's is as close to Chicago style as you can get in this state, and it's really good, too. They've got the authentic flavor down, just not the authentic thickness and layering. A good pizza, nonetheless.

arkansaist,

I can make homemade biscuits thanks to Mamaw and her "add this till it feels right" recipe. But it makes such a huge mess all over the kitchen counter (not to mention bowls, spoons, cutters, etc.) and now the frozen ones are good enough for me. I realize that's a sell out, but it's the honest truth.

I would like Max to put a new thread on about biscuits and all things gravy. I'd like to hear/read what folks know of the history of chocolate gravy (also one of my few specialities).

Don't understand how even half ot he Pizza joints here stay in business. The South just can't do Pizza unless they do it the North East way. Period.

Bascially they should just stop trying to do Italian and Pizza down here. Just stop! Now. Step away from the stove.

Two good Pizza joints IMHO: Vino's and Iriana's and sometimes Damn Good.

BTW, how does Larry's and US Pizza stay in business. I just don't understand that.

We could sure use some more brick oven and then get some pizza makers that know how to use it.

Bruno's Pizza. Also very good. One of the best in town by far.

My stepdad found a chunk of metal in his Shotgun Dan's pizza. He called them up and they basically said "Too bad, so sad" no refund, or anything.

ARK. BLOG: I've found Shotgun Dan's unfriendly on a number of levels. Consequently, I don't go there and I urge others not to as well.

Argenta Girl. Maybe it was buckshot... it is called Shotgun Dan's. Maybe they shoot all their pizzas for authenticity.