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Anything better than Aurelio's pizza near west burbs?

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I liked aurelio's pizza last night. first time i had it in downers grove. the base is crunchy and the tomato sauce is good. the cheese is not upto the mark, that is what cuts the points. i would give it 8/10. just for comparison, i would give Home run Inn pizza a 1/10. Just because i have never tasted a 0/10. Anyways are there any other places near the west suburbs which has better mozarella cheese fired in a brick oven?

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  1. Well, I am a fan of Aurelio's AND Home Run Inn...not sure why you would give HRI only a 1, but hey, everyone has their own "score". Rosati's has a loyal following and a few locations in the west 'burbs. Not sure if they are still around but Skuttlebutt's on Belmont in DG is also a favorite of my sis's family. FInally, a place on my "gotta try" list is an outlet of the original VIto & Nick's...thy have a new restaurant as part of a bowling center in Lemont.

    1. There is a place in downtown Naperville called Brickhouse pizza. It was called Leonardo's for many years, but the original owners sold and the name was changed (the pizza, however, remains the same). I suspect that their thin crust pizza is the type of pizza that you're looking for. They cook the pizza in a brick oven and the cheese gets nice and crusty. IMHO, it is some of the best in the western burbs.

      1 Reply
      1. re: Ron A.

        The Brickhouse pizza I ate was bland and undercooked (I asked our host to bake it "well done").

        The best pizza in N'ville comes from Uncle Steve's Pizza.

      2. I stopped going to Aurelio's years ago because the pizzas were inconsistent. It's a fairly large chain, and like most chains I suspect the inconsistency stems from employee turnover issues.

        I also happen to enjoy Home Run Inn pizza every once in a while, but I will say that it MUST be eaten in the restaurant, as the steaming which occurs during carryout wrecks the crust.

        You might want to try Suparossa in Woodridge. Their brick-oven pizzas are extremely good -- as long as you tell them to make sure to let the cheese brown a bit, as they tend to undercook the pizzas.

        Mark

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          Sredni Vashtar

          I don't know how you define "near west suburbs" but I wouldn't include Naperville or Woodridge in that category. While in the city, it's close enough to be considered "near west" at least, so what about the old stand-by for pizza:

          Caponies Pizzeria
          3350 N Harlem Ave
          Chicago
          773-804-9024

          1 Reply
          1. re: Sredni Vashtar

            Only thing I can think of is the person possibly meant "near the western suburbs". I grew up in DG and never considered it a naer west 'burb, but now when I go back and visit, heck, with the growth of the suburban sprawl into Joliet and beyond Aurora, well, DG, Naperville, etc are a lot "nearer" than they once were!

            BOttom line is there are SO many great pizza places in and around Chicago and the suburbs, be it near or far. I live in the SoCal megaopolis, and while there are good pizza places, they are few and far between, and their numbers are far outweighed by bad and mediocre ones.

          2. It's been a long time since I ate there, but Gioacchino's in Bellwood used to serve a very good pizza. They're at 5201 St. Charles Road.

            1. There's a bar in DG at Ogden & Main called Mrs. T's that has very decent thin crust pizzas. They're not like Aurelio's, though -- I find Aurelio's more greasy than traditional pizza.

              1. You have to try Papa's Pizza Place in woodridge or phillies pizza in willowbrook. Same pizza best thin crust around

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                Papa's Pizza
                16040 Cicero Ave, Oak Forest, IL 60452

                1. I would turn the title around and state that ANYTHING is better than Aurelio's pizza in the near west burbs! Theirs is the worst pizza I have ever eaten, and wins my personal award for closest imitation of cardboard by a food product.

                  Fortunately, Giordano's has 12 locations in the western burbs, and Lou Malnati's has 7. That's where my search would start and end.

                  1. We like Antico Posto (a LEYE northern italian in the Oak Brook mall) quite a bit. They offer a brick-over baked, thin-crust pizza which is consistently excellent.

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                    Antico Posto
                    118 Oakbrook Ctr, Oak Brook, IL 60523

                    1 Reply
                    1. re: DRN0001

                      Josephs pizza in Glendale Heights...good pizza if you like a nice thick crust.

                    2. We also like Aurelio's (both Downers & Oakbrook Terrace locations)... the thin crust and slightly sweet sauce is delicious. We've tried many of the suburban Giordano's and have been disappointed by each and every one of them. Connie's in either Westmont or Naperville are both good. Rosati's in Lombard is also one of our all-time favorites.

                      1. Aurelio's is the worst pizza I have ever had. It's worse than what's in my supermarket freezer section. It's a great imitation of cardboard masquerading as food. Simply dreadful.

                        3 Replies
                        1. re: nsxtasy

                          We understood your complete dislike of Aurelio's from your equally-negative post above.

                          I happen to enjoy Aurelio's pizza, but like any successful-and-expanding chain, quality varies from location to location. Even so, I highly doubt whether any produce a pizza as bad as what you've said in your two posts.

                          Now if you want some truly revolting pizza, go to Giordano's. I'm amazed it took so long for them to go into Chapter 11!

                          1. re: Mizer

                            Giordano's pizza is terrific - a perfect blend and balance of two layers of an absolutely delicious crust, just the right amount of cheese, a tomato sauce on top, and whatever added ingredients in the middle. Sheer perfection and the ultimate in deliciousness. Thank goodness they are still thriving and turning out delicious pizza all over Chicagoland, despite the legal machinations behind the scenes!

                            And, for those who prefer a single-crust, Lou Malnati's still serves one of the very best single-crust authentic Chicago-style deep-dish pizzas you'll find anywhere. There too, it's the perfect balance of a delicious crust, cheese, sauce, and added ingredients.

                            Those are two great alternatives with 19 locations in the western suburbs.

                            1. re: nsxtasy

                              That sounds like something cut/pasted from a Giordano's ad and IMO has no basis in reality. I have been to Giordano's dozens of times over the past 20 years, and something happened to them about five years ago. The once-tasty ingredients were now bland and institutional, and the never-that-good crust had an off, freezer-burned flavor. Places that were once busy were now almost empty, and I remember a large, notable location in Naperville closing their doors a couple years ago. I haven't had a Giordano's pizza in about a year, and just in case things have changed now that they're in bankruptcy, I'll try one again soon. Hopefully I can get someone else to pay for it...

                              Malnati's is OK, but it's too expensive for its quality. You're paying for a name, and I'd prefer to only pay for the pizza.

                              As for your opinion of Aurelio's, what is your sample size to make such strong statements? Statisticians will tell you that it's pretty tough to make sweeping statements such as yours with a sample size of one.

                              I'll say for the record that my favorite style of pizza is the South Side "tavern style" at places like Vito & Nick's and Aurelio's. It sounds to me like it's your least-favorite style. If that's the case, how about your telling people that? And to avoid any hint of hypocrisy, my least-favorite style is "Neapolitan". I have trouble with a pizza whose edges are burnt and whose center is a mass of amorphous goo, and most of the time that's exactly what you get. It's a style whose cooking process requires the pizza being small (maybe 10" diameter at most) with minimal toppings, and at that point, it's no longer something I would ever want.