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San Diego identified by TripAdvisor Community as "Best U.S. Destinations for Pizza" Really?!

http://goo.gl/UVo9Qj

Why isn't Chicago even ranked among top ten?

Las Vegas and Boston over NY?

Seriously?

Personally, I think Trip Advisor loses huge credibility points on this one.

What say you Chowhounders?

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  1. TripAdvisor had credibility about anything food related ?

    1. I read that this morning and nearly choked on my coffee. Then when I saw it was Trip Advisor, it all became clear.

      1. I just read that too. It must be some splinter group of Yelpers that were mistakenly allowed to roam free.

        2 Replies
        1. re: Dagney

          Man, you guys are the type that if your kid came home with a "My child is a superstar at..." sticker, you would call back the school to call them on their bullshit!

          Sheesh.

          1. re: 4wino

            lol! no kids, but I probably would.

        2. New Haven also missing, which is inexcusable.

          1. I use TripAdvisor quite a bit as I travel a lot for business and pleasure. The heavy users are not necessarily foodies but do tend towards affluent, sophisticated travelers who often have similar interests in food.

            Why so surprising that SD establishments could make good pizza? It's not like pizza is all that hard to make well and quality ingredients are not limited by geography. Much less difficult than beer and SD went from nowheresville to international recognition in about a decade. Perhaps the pizza in SD compares well with other more traditional pizza cities.

            Personally I'm not surprised the Chicago didn't make the list. The style is so different and I could do without it (as was confirmed during my last visit to Chicago).

            1 Reply
            1. re: steveprez

              Tripadvisor is very helpful for hotels, B&B etc but not so much for food. Nobody doubts that there are a number of places in SD which make very good pizza (even though I would argue that it is quite complicated (like with most food) to make top notch pizza) but best place in the US for pizza is a stretch as with beer it will take some time that a "pizza scene" will grow in SD.

            2. I use TripAdvisor (I am a contributor!) for destinations with few alternatives- small towns, etc.

              Bigger cities, I use Chowhound when possible.

              "I'll be downtown, are there any chow-worthy places? Thanks in advance".

              1 Reply
              1. re: Fake Name

                I use Trip Advisor and am a Senior Contributor, including the occassional recommendation for SD.

                I've had good luck with their hotel recommendations and the food recs for parts of Mexico are actually quite good.

                I think many people here forget that SD is a major tourist desitnation. We're used to it, we live here. A lot of the recs are posted by tourists that have come and gone and only got a chance to experience a small slice of SD. Pizza is pretty easy to find here; it may simply be the most recommended food by our tourist population.

              2. I have used TripAdvisor for hotels.
                ~Never~ for food.
                {{{shudder}}}

                1. While I don't necessarily agree with the ranking, I think that list got about 7 out of 10 places right.

                  1. Tripadvisor has as much credibility re: food to me as Yelp--none.

                    I'm a TA Destination Expert for San Diego and you should see the overwhelming number of suggestions for the Gaslamp area or the crappy Iowa Italian restaurants in Little Italy--none from me. Take it with a grain of salt....would be like North Carolina being voted best US destination for beach vacation.

                    1. For everyone here that is dissing the TA list, if you removed the name "TripAdvsior" what exactly do you find objectionable about the cities named on the list?

                      Like I said up above, while I don't agree with the rankings per se (as I think NYC should be No. 1, and then perhaps SF, and then everyone else in big cluster of Nos 3-10), which cities do you think do not belong on that list -- irrespective of ordering?

                      For me, it's probably Indy, Austin and maybe Philly. I think some combination of Chicago, DC, and Portland should be on the list in their stead.

                      7 Replies
                      1. re: ipsedixit

                        Why are so many preoccupied with San Diego's ranking as a food destination or best this or best that.

                        Since my days after college, I've lived by the motto if a person has to tell me how great they are, how much they have, how many members of the opposite sex they've been with they usually are (1) not that great; (2) don't have that much and (3) cut in half, or more, the # of people they've told you they have been with.

                        Let me ask you this--do you ever hear San Diegans having to defend or boast they have the best climate or some of the best beaches in the US?...no, it's a given...those who have don't have to. But San Diego ranked #1 for pizza....puhlease.

                        1. re: El Chevere

                          I wasn't commenting on SD's ranking, I was commenting on the list as a whole.

                          I mean, are you taking issue with the list because SD is either on it, or ranked No. 1? Or because you think the list is flawed for other reasons -- e.g., that a majority of the cities on that list do not belong?

                          I'm not trying to defend or rank SD with respect to pizza quality. All I am trying to point out is that that list - in my opinion - is not as flawed as many here make it out to be.

                          1. re: ipsedixit

                            When I saw San Diego ranked #1 the list was immediately flawed in my mind, but that being said how can you not include Chicago and New Haven--as others have suggested--on that list....Look at how the list was compiled--by TA viewers. Very similar to the "Best of San Diego" rankings each year conducted in San Diego Magazine--to be taken with a grain of salt.

                            1. re: El Chevere

                              Absolutely, every list of Top __ anything complied by anyone or entity (Chowhounds included) have to be taken with a grain of salt.

                              Perhaps the only Top 10 list beyond reproach would maybe (stress, maybe) the 10 Commandments.

                              1. re: ipsedixit

                                Maxim's Top 10 hot gal list is usually pretty accurate

                                1. re: ipsedixit

                                  Commandment #11: Thou shall not divide by zero.
                                  Commandment #12: Thou shall not extrapolate.

                        2. I think that "Best of..." lists that are based on votes from the general public aren't worth the electrons they're distributed with. My conspiricy theory is that placement and location on these lists, such as the Trip Advisor's "Best Pizza City" list, simply correlate one to one with social network size. The smaller the social network, the lower on the list. The larger, the higher. What's nice about CH is that the website itself doesn't ask people to collectively vote for "the best" of anything. People provide their own suggestions and lists, thumbs up or down, which reflect their own personal preferences and experience. That's a whole 'nuther ballgame.

                          1. Just by looking at TA's list and the names of pizza places in those cities, they did very little research.

                            1 Reply
                            1. re: cstr

                              I don't think TA did any research at all. The list was based on open voting.

                            2. I believe these lists are improperly named. Instead of "10 Best", a more accurate title is "10 Most Popular".

                              So titled, the lists make better sense and are useful as intended by the publication.

                              Remember, magazines, newspapers and websites don't make money by being through or accurate. They make money by selling advertising. Given the lists are intended to help make money, it does not serve the publication to identify small places of high quality..it's much better to promote the Cheesecake Factories of the world who have budgets with which to buy advertising. Further, places like CF appeal to more readers- more people will agree with their choice, and this will be reflected in greater metrics- this allowing a higher price for the advertising they sell.

                              8 Replies
                              1. re: Fake Name

                                agreed...it's like the "Best Steakhouses in America" lists (i.e. advertisements) you see in airline magazines--they pay to be part of those "listings".

                                1. re: El Chevere

                                  @FN (My mistake, El C):

                                  The most popular is rarely the best. In anything.

                                  But these lists reach beyond popularity.

                                  Restaurants, companies, chambers of commerce, hoteliers, etc., work hard to get all of their friends and their friends friends to vote for their city, restaurant, or company. It's obviously in their economic interest to be high on a "Best.." list. I've seen full-page advertisements by companies urging people to vote for them as the "best thus-and-such contractor in SD" for the UT's annual "Best of SD" tabloid for the uninitiated. You can bet these companies are busy on Facebook, too.

                                  1. re: DoctorChow

                                    absolutely...and that's one reason I do not trust Yelp....if you are a business owner, they will solicit you to pay to advertise with them in exchange for making bad reviews disappear; if you refuse, you can see some positive reviews disappear (happened to a friend of mine who is a dentist in OC)...likewise, you can pay to hire a firm who will write bogus, positive reviews for your business.

                                    1. re: DoctorChow

                                      The most popular is rarely the best. In anything.
                                      ________________

                                      Taking the pulse of this Board, Tender Greens is not only popular but one of the best of its kind.

                                      1. re: ipsedixit

                                        I was referring to popularity within the general public, ipse, not the focused community that posts to this board. Tender Greens is popular with CHs, but if it were the most popular with the general public, they'd need many more than two of them in town. IDK, but I'll bet the numbers lean towards fast-food salads, or those at places like Denny's. Anyway, I did say "rarely", not "always".

                                        1. re: DoctorChow

                                          I don't think "popular" is defined by number of locations, or volume of stores. Rather I think it's more a function of how desirable it is.

                                          Take cronuts. One location but lines longer than a bad rendition of the Iliad. And for now cronuts *is* the definition of popularity.

                                          1. re: ipsedixit

                                            Ipse, I think we're having trouble understanding each other on this. With only one location and a limited daily run, the Cronut Guy is making all the money he needs or wants to, I guess. But do we really know that cronuts are popular with the general public in NYC (or even of interest to them or desired by them)? It's a big city. Do we really know that Tender Greens is wildly popular with Mr. & Mrs. General Public (and kids) in SD? Well, I don't know. Maybe we should just table this one for now. Or not.

                                            1. re: DoctorChow

                                              As to your first question. Yes.

                                              Having been in that line just this week, I can tell you that 80% of the people in that line either live in Manhattan or one of the Boroughs.

                                              And given the proliferation of imitators from coast-to-coast, I would say that the general public in the U.S. is definitely more than a little interested in them.

                                2. The real joke is that New Haven, Connecticut, the epicenter of Pizzadom in New England isn't on the list, while Indianapolis (really?) is!

                                  3 Replies
                                  1. re: BoNapateet

                                    I know with Pepe's and Sally's being some great places, maybe New Haven is their red headed step child!

                                    1. re: BoNapateet

                                      I don't think a lot of people travel to New Haven.

                                      I think that your average traveller to New York is going to be more picky about the pizza there than your average traveller to San Diego.

                                      Chicago may not be on this list because most people travelling there are probably fans of other pizza styles. 95% of the people that laud the Chicago style pizza (which in my opinion is more of a pizza casserole) live within 100 miles of the city - and thus aren't going to vote on a travel site.

                                      Even as far as lists go, this one is flawed.

                                      1. re: BoNapateet

                                        Second that comment!! As a Connecticut Yankee and long time patron of Pepe's and on occasion, Salley's I am amazed that New Haven did not make the list.
                                        BTW, I lived in Indianapolis for three years. Other than the restaurant chain capital of the world I cannot imagine the city receiving any other foodie recognition. It is a waste land...

                                      2. What I take umbrage with is the mention of "Fillippi's" and "Bronx" as evidence that SD has the best pizza. But we do offer some seriously good pie (Bruno, Buona Forcetta, Luigi's).
                                        It's just seeing our city as number 1 (not to mention the omission of New Haven) that makes this list truly ridiculous.

                                        1 Reply
                                        1. re: globocity

                                          Agree with you about Fillipi's (meh...challenge anyone to find thesauce on the pizza) and Luigi's (very good, especially when Luigi is present)....I have also heard very good things about Long Island Mikes in Murphy Canyon but have not yet had a chance to visit.

                                        2. On the upside, my Sergeant read the article and since he has never dined at Bronx, we are having a squad dinner here right now.

                                          1. I think the methodology is to blame here.

                                            As I understand it, these pizza ranking are a product of the number of restaurants serving pizza that are in TA's top 50 or so for each city. Cities like NYC, Chicago and SF are clearly going to have more high end and sophisticated resto's in their top 50 than SD, simply because there are more such restaurants in those cities. Therefore, there will be fewer pizza-serving places in the top 50 for those cities. Same with L.V. and Boston.

                                            All this list tells us is that SD has more restaurants serving pizza in TA's top 50 (or 100, can't remember which), NOT that the pizza is better. Flawed methodology.

                                            1 Reply
                                            1. re: mcgrath

                                              Good points McGrath, based on your theory, can't wait to see TA's ranking for burgers. SD should be a shoe in for #1!

                                            2. I've had some fab pizza at Basic and back in the day, Etna's too..
                                              I remember way way back when Carino's in LJ was da bomb.

                                              If we had pizza like Regina's or Umberto's in the North End of BOS, then I could see SD being #1.

                                              8 Replies
                                              1. re: Beach Chick

                                                Urbn is going into the space recently vacated by the late El Cajon Brewing. Be interesting to see how the heart of east county accepts their pizza and price points....

                                                1. re: DiningDiva

                                                  For their large pizzas, please apply for a 30 yr mortgage. Can't see that flying in EC.

                                                2. re: Beach Chick

                                                  BC, you're BACK!!!! Glad to have you reference BOS, two great places!

                                                    1. re: Beach Chick

                                                      I'm glad you're back, too. For some reason, you came to mind when I saw the "best spicy dish" thread.

                                                      1. re: RB Hound

                                                        Love love love me my posse of CH homeboys with that food centric, craft beer guzzlin', smart ass, fast driving, kick butt spicy, mensa mentality, goofball kind of guys. .

                                                        Stay classy San Diego.

                                                        BTW..that includes the chica's too!

                                                        1. re: Beach Chick

                                                          So, if I may ask, where the heck were you? BOS, Europe, Japan, Aussie, NZ, HI? Or have you flown the coop?

                                                  1. re: Beach Chick

                                                    The new Pommorola Neapolitan style pizza in Point Loma is fantastic. An adorable guy they seemed to have imported from Naples along with the oven! Right next to Elegant Truffle. Ranks up there with Cafe Calabria, Bruno and Buona Forchetta. And I don't have to find parking in North Park! We may not be number one, but we can be good enough!!

                                                  2. Touring the Terminal 2B addition to the San Diego Airport, I checked out the new Sunset Cove Food Court for improved places to eat, while waiting for a flight instead of counting on anything on the planes.

                                                    I had a great BBQ Goat Cheese Thin Crust slice of Tommy V's Pizza.
                                                    It had to be one of the best, I had in many years!
                                                    Will have a whole pizza before the next foodless flight.

                                                    It is next to a SPICES THAI outlet, that is one of my favorite SD restaurants on India near Washington Blvd, that also has a choice of well prepared dishes with a Brown Unpolished Rice option. No need to stop on India on leaving the Airport on the Return flights now. Just a stop at the Sunset Cove will do it.

                                                    1 Reply
                                                    1. re: nutrition

                                                      I believe the correct name is Saffron Thai.
                                                      They do a great job and present a tasty dish of Thai food at reasonable prices
                                                      ***

                                                    2. The list wasn't a "best of" or anything that anyone voted on, but rather comes from the very weird way that TripAdvisor logarithms work.

                                                      I don't know why Chicago would be in the top ten, they don't even have pizza in the city. I don't know that stuff from Lou Malnati's and Giordano's is, but it isn't "pizza". Just because they call it that, doesn't make it so. It would be like calling a hot dog a hamburger just because it is grilled meat between two pieces of bread.

                                                      And I am glad NY is below Boston & Las Vegas too. New Yorkers are so freaking arrogant about what is mostly mediocre pizza it will be fun to see them whine and pout some more.

                                                      I don't know if San Diego has more good pizza places per capita than other places, but there are some truly great ones including Luigi's, Blue Ribbon, Na Pizza, Buona Forchetta, Pizzeria Bruno Napoletano, Pommarola, Cucina Urbana, even Blind Lady, just to name a few. Let everyone else whine..... who wants to go to New Haven anyway?

                                                      16 Replies
                                                      1. re: scottca075

                                                        I don't know why Chicago would be in the top ten, they don't even have pizza in the city. I don't know that stuff from Lou Malnati's and Giordano's is, but it isn't "pizza".
                                                        _______________________

                                                        Then what is it?

                                                        1. re: scottca075

                                                          Doubt many will whine over a TA opinion, BTW - there are pizza places in Chicago, like Uno's was the first. It's not my style but, it is pizza.

                                                          1. re: scottca075

                                                            New Yorkers's should be arrogant because they put out great pizza at many--not all--places that blow away any and all of the pizza establishments I have eaten at in San Diego. I'll easily take a pie from Grimaldi's, Di Fara, Patsys, Totonno's, Lucali, and Paulie G's not to mention a handful of favorites of mine on Long Island over any pizza place in San Diego hands down....I hope your opinion of NY pizza is not based on the mediocre crap that is put our by Famous Rays--I agree that is mediocre pizza and many people's experience with NY pizza is based on hitting 'popular' places recommended to them on tourist sites such as TripAdvisor and Yelp in the touristy Manhattan theatre district rather than areas where local residents eat, let alone Brooklyn. One might make the same conclusion or ask what's the big fuss about NY or East Coast Chinese food being good after their hotel concierge or a post on TripAdvisor sent them to the 'popular' but overpriced, supercramped, mediocre food, and super-hyped Mr. Chow--and with good reason.

                                                            Luigi's is good, often very good--especially when Luigi is there. Very inconsistent when he is not (at least at the Golden Hill location). Buona Forchetta had little flavor until I had them add garlic to the pizza...ditto for my findings at Bruno Napoletano--not impressed..Blue Ribbon was good--but no better or as good as any of the NY places I mentioned above...I have not yet been to Pommarola nor Cafe Calabria but do happen to like the pizza at Cucina Urbana and the Michael's pizza at Brooklyn Girl--a place many on this board do not care for. NaPizza is overpriced and also inconsistent--I could care less if it is organic (if I want organic, I'll buy a Prius or Tesla) and don't even get me started on Isola--arguably the most bland tasting pizza I have ever had in my life--or Fillipi's--nothing more than a ton of melted cheese on gooey dough.......I have yet to try Long Island Mikes, but hear very good things about it. Basic (i.e. New Haven style pizza) can be very good as well. Not saying there aren't any good places in San Diego, but comparing San Diego pizza to NY pizza is like comparing Thomas Jefferson Law School to Stanford....would be like my comparing Jones Beach to La Jolla--I'll take LJ.

                                                            1. re: El Chevere

                                                              Not to mention the comments about New Haven. Frank Pepe or Modern Apizza blow anything in SD far, far away.

                                                              1. re: Josh

                                                                I think you meant Sally Apizza.

                                                                1. re: cstr

                                                                  I've heard good things about Sally's but they've always been closed when we were there. Modern is my preference over Frank's.

                                                                  1. re: Josh

                                                                    Sally's is not open for lunch.

                                                                2. re: Josh

                                                                  Never been to New Haven (was not smart enough to get into Yale or stupid enough to make the trip and sit in the decrepid Yale Bowl when the football Giants played there pre-Meadowlands) but I've usually enjoyed the New Haven style pizza at Basic, here in SD....for a great pizza elsewhere, I have always enjoyed Apizza Scholls in Portland.

                                                                  1. re: El Chevere

                                                                    Basic and URBN both have pretty decent New Haven-style pies, actually.

                                                                3. re: El Chevere

                                                                  'comparing San Diego pizza to NY pizza is like comparing Thomas Jefferson Law School to Stanford.'

                                                                  Back in the days, my 2 boyfriends, one went to TJL and the other Stanford Law and the TLJ made more money and made partner with a prestigious law firm...the third one, that went to Boalt and was a conservative, beat them both out. .

                                                                  Pizza vs. attorneys...some pies are better than others, no matter where their from.

                                                                  Chica Lama

                                                                  1. re: Beach Chick

                                                                    There is always an exception or two to the rule... All things being equal, if I am on trial for murder or embezzlement I am going for the more accomplished attorney....odds are I am more likely to find that one from Stanford than TJL, but there is always an exception.

                                                                    1. re: El Chevere

                                                                      Concur..
                                                                      I'm impressed you've been to Havana 10 times..there is nothing like smoking a Cubano.

                                                                      1. re: Beach Chick

                                                                        no need to go to Havana for a Cuban...I've got a place (legitimate franchised outlet) I've been going to for years in TJ that sells them and even "has a burro" that can get them across you know where so I don't even have to leave my house (private email me for more details, if interested).

                                                                        1. re: El Chevere

                                                                          Thanks..
                                                                          We have a place in Cabo that we hit up.

                                                                          1. re: El Chevere

                                                                            Wrong kind of tabacco ;-)

                                                                            A couple years ago I was in Veracruz. The night before I was flying out I decided to pick up some Cubanos for my site supervisors as gifts. I wrapped them up in several layers of bags and clothing and buried them somewhere in the depths of my luggage.

                                                                            My port of re-entry back into the U.S. on that trip was IAH, Houston International. I've cleared immigration/customs there many times and other than the fact I ALWAYS get diverted for secondary inspection by customs, it's a pretty efficient port of entry. Secondary usually just consists of putting everything through the turbo x-ray machine, but not this time. As my luggage was coming out the CBP agent said she needed to physcially search one of my bags. Of course it was the one with the Cubanos in it. Uh-oh... busted...or so I thought. Whether she missed them on purpose or by accident, the Cubanos made it to SD in tact.

                                                                            1. re: DiningDiva

                                                                              You can take the rings off the cubano puros and discard the packaging, but that takes away some of the fun of it. I have brought numerous boxes of Cohiba Siglo iii, iv, and Robustos back without notice or incident.

                                                                4. My wife and I recently did a culinary trip in Chengdu, capital of the Sichuan Province and TripAdvisor's #1 restaurant in the province was a place that specialized in pizza and French Fries. Oh well.
                                                                  JeremyEG
                                                                  HomeCookLocavore.com

                                                                  1 Reply
                                                                  1. My only issue here is this - San Diego has places that produce reasonably good New York Style pizza (Bronx, Luigi's, A Sicilian Thing), reasonably good New Haven Style apizza (Basic, Urbn), reasonably good Chicago style pizza (Lefty's, Berkeley's), reasonably good Neapolitan style pizza (Bruno's [though the change from chili oil to chili mayo is a horrific crime against nature and all that is holy], Caffe Calabria, Buona Forchetta, etc.), but is there a San Diego style of pizza? Probably would be Filippi's, right? Is that style, even a good version of the style, better than New York, or Chicago, or whomever? No. So, we shouldn't be ranked higher than these other cities.

                                                                    41 Replies
                                                                    1. re: jmtreg

                                                                      You make a great point. When San Diego style pizza invades and takes over NY, I'll wave the white flag.

                                                                      1. re: El Chevere

                                                                        Now let's see. What would a "San Diego style" pizza look like?

                                                                        Maybe the crust would be made from flour, lard, and baking powder?

                                                                        And instead of tomato sauce, it'd be tomatillo sauce?

                                                                        1. re: DoctorChow

                                                                          And the cheese would be queso asadero. And the toppings would be tomatoes and avacado slices. And chorizo. And scallions.

                                                                      2. re: jmtreg

                                                                        What is the Filippi's style of pizza?

                                                                        To me, it's just run-of-the-mill pizza - not thin nor thick crust. Not Neapolitan. Not anything in particular really. Sort of the mutt of pizzas.

                                                                        1. re: ipsedixit

                                                                          Agree.

                                                                          I guess some people associate Filippi's with pizza in SD because they've been around since the dawn of time.

                                                                          1. re: ipsedixit

                                                                            IM (Italian) O, Filippi's is a tomato pie with a huge glob of thick rubber cheese on top. No particular style, just a mess.

                                                                            1. re: cstr

                                                                              Sledge...you're Italian?
                                                                              We're in the same tribe..I'm Italian/Swedish!

                                                                                1. re: Veggo

                                                                                  LOL.
                                                                                  Blonde, olive skin and can cook like nobody's business, I'd say that is good lineage..

                                                                                  Viva 916!

                                                                                2. re: Beach Chick

                                                                                  I'm a Naples thoroughbred, complete with papers! You're part Italian, wow?

                                                                                  1. re: cstr

                                                                                    The pizza in Italy is much less interesting than pizza to be found in the USA (well, and also Argentina), IMO.

                                                                                    I don't know the stats, but I'll bet Italians (the ones in Italy, that is) don't eat as much pizza as we do or that Argentinians do.

                                                                                    1. re: DoctorChow

                                                                                      Interesting point and you could be on to something--Brazil has the largest Italian population outside of Italy and I don't recall running into many pizza places on my visits to Rio (i'm not saying they don't exist)....granted Sao Paulo, which I have not been to, is the largest city in the country and many Italians in Brazil live in the South (i.e. Porto Alegre), but Rio's not exactly a small city and lacking Italian residents. Would seem to possibly back up your point about Italians (Italian residents--not non Italian tourists) not being into pizza as much......on the other hand, Brazil also has the largest Japanese population outside of Japan and I will tell you there is definitely no shortage of sushi restaurants.

                                                                                      1. re: El Chevere

                                                                                        Pizza is ubiquitous in Argentina. Huge Italian influence there.

                                                                                        1. re: DoctorChow

                                                                                          I'm aware of that...for some reason it appears more popular there than in Brazil, even though Brazil has a larger italian population...great steaks there as well--and I'm hard to please.

                                                                                          1. re: El Chevere

                                                                                            @ El Chevere: Yes! The steaks in Argentina are wonderful. Unbelievably inexpensive, awkwardly huge, and just plain delicious. I don't know how the people there stay so thin!

                                                                                      2. re: DoctorChow

                                                                                        Italians in Italy eat plenty of pizza. More than here (not sure about Argentina, though.)

                                                                                        Pizza restaurants are full of Italians - families with kids, students hanging out together, businessmen even.

                                                                                        They can also eat a whole pie, whereas I can only manage a half. Seriously.

                                                                                        1. re: Shannon

                                                                                          These days, Italians eat American-style pizzas in Italy. Let me know if I'm wrong about that.

                                                                                          1. re: DoctorChow

                                                                                            I am totally confused. Italian pizza is Italian pizza, one per person (usually) eaten with a knife and fork. I wasn't there 40 years ago but that's how it is now... American style pizza as I think of it is NOT the norm in Italy. Where are these "American style" pizzas you are talking about in Italy... just trying to get a sense of it.

                                                                                            1. re: Shannon

                                                                                              Yes. In Italy, the norm is one (small one) per person, and it was that way 40 years ago. But I think the style there has changed from the "old style" (very simple) to a more Americanized style (more complex).

                                                                                              The pizza revolution started in the US, not in Italy. My first pizza, about 60 years ago, was an Italian style pizza, but it was a family sized, BIG, one, which I only later found out wasn't the norm in Italy. But who cared? I loved the "pizza pie" thing! And so did everyone else here.

                                                                                              1. re: DoctorChow

                                                                                                So what was the old style? Margherita? A lot of pizza restaurants have long lists of combinations and toppings but they aren't what I would call "complex," French fries on pizza anyone?

                                                                                                Regardless of the complexity the Italians do love their pizza just as we do... I personally am a bit of a junkie.

                                                                                                1. re: Shannon

                                                                                                  The old style was very simple. Just crust and spiced tomato sauce, and very frequently -- if not usually -- without cheese.

                                                                                                  The first time I was in Italy, my companion and I stopped at the very first small town across the border and ordered a pizza. Now, I thought, I'd finally get to taste The Real Thing!

                                                                                                  What a disappointment. The Real Thing turned out to be this little plain-jane pizza pie with nothing on it!

                                                                                                  As FN might say, dodgedly, "I liked the crust".

                                                                                                  By "more complex", I mean anything beyond that.

                                                                                                  1. re: DoctorChow

                                                                                                    Where were you in Italy? It makes a big difference since the food there is so different region-to-region.

                                                                                                    I've only been to Italy once, but we ate pizza in three of the four different cities we visited and only two of them had good pizza. In Venice the pizza was nothing special, but in Florence and Rome we ate delicious Neapolitan pies that were much better than anything we've had in the US.

                                                                                                    1. re: Josh

                                                                                                      In the north. I'm not sure where the "north" formally ends, though. We were driving around (in a Renault 4 the first time and an equally tiny car the second), went wherever we chose, and stayed without reservations in small towns that looked cool to us. We went further south than Florence, but never quite made it to Rome either time. This was roughly 40 years ago (first time) and about 35 years ago the second, and the pizzas we had were very simple things, by comparison to what was available back home.

                                                                                                      1. re: DoctorChow

                                                                                                        The pizzas we had were also simple, but the quality of the ingredients and the craft in their production made them sublime. Pizza's not about the toppings.

                                                                                                        1. re: Josh

                                                                                                          Yes, I agree, they were very tasty. Which is why we had more than one!

                                                                                                          I don't completely agree with you about toppings, though. The crust and sauce are key, of course, but the cheese and toppings are what make a pizza more "complex" and interesting.

                                                                                                          1. re: DoctorChow

                                                                                                            I do agree about the fold and chewy, as in a pizza from NYC. I make my own and when people see me fold it they look as if I'm committing a crime.

                                                                                        2. re: DoctorChow

                                                                                          True, pizza is not a main stay in Italy. Just a quick bit while on you way.

                                                                                          1. re: cstr

                                                                                            this hasn't been my experience and I spend a fair bit of time over there....

                                                                                    2. re: ipsedixit

                                                                                      to me, it's a ton of cheese on soggy Wonder Bread that makes me long for Domino's, yet many people I know love it...I'll tell you this--if they ever served this pizza where I grew up the 'chef' would be pulling a fork out of his eyeballs right about now.

                                                                                      1. re: ipsedixit

                                                                                        Except, the same style of pizza can be found at Sanfillipos, Volare's and a fair number of old San Diego Italian restaurants. All have cheese covering the toppings.

                                                                                      2. re: jmtreg

                                                                                        Neapolitan style generally is simple tomato, cheese and thin crisp well done crust, where does Bruno's with chili mayo fit in, the garbage?

                                                                                        1. re: cstr

                                                                                          They used to serve chili oil if you asked for it, in lieu of the red chile flakes. I would put said chili oil on my pizza. Then Bruno's started to emulsify the oil in a mayo-type spread to put as an addition to the pizza. Not cool.

                                                                                          That said, Neapolitan style pizza is not crisp at all. You should be able to fold a slice of Neapolitan style pizza like a handkerchief. If you want thin and crisp, you want a St. Louis style pie.

                                                                                          1. re: cstr

                                                                                            Chili mayo?? I was there last weekend and the chili oil was the same as always. Being stationed in Naples for 3 years I was lucky to eat some of the best pizza in the world, Pizzeria Salvo, Da Michelle, Gino Sorbillo. Brunos is on par to those pizzerias (maybe a little too heavy on the toppings but I ain't complaining). The other Neapolitan pizzerias in town have no idea how the dough should be, no taste and hard, it should be soft and chewy, easily digestible. I think most Southern Californians have nothing to compare it with, since most of these type of pizzerias are in New York (Keste, Motorino, Paulie Gees, or San Fran. Una Pizza Napoletana, a16, flour and water).

                                                                                            1. re: tonyripasso

                                                                                              Well, then I'm glad to see they changed it back.

                                                                                              1. re: jmtreg

                                                                                                Had a couple pizzas at Bruno's this evening and a pitcher of lager from Munich.

                                                                                                I was unfamiliar with the chili oil- it's goood.

                                                                                                Thanks for mentioning it.

                                                                                            2. re: cstr

                                                                                              This type of pizza shouldn't be crispy

                                                                                            3. re: jmtreg

                                                                                              Thanks for mentioning A Sicilian Thing--never knew about them and they serve NY pizza Sicilian style...have to give them a shot.

                                                                                              1. re: El Chevere

                                                                                                The Sicilian slice there was nothing to write home about last time I tried it. Crust was bland and not the right texture for me.

                                                                                                1. re: JRSD

                                                                                                  (Does "nothing to write home about" now get changed to, "nothing to Tweet about"?)
                                                                                                  I've also been disappointed with the pizza at A Scilian Thing. When in NP I prefer to go to Calabria.

                                                                                                2. re: El Chevere

                                                                                                  You should form your own opinion, of course, but I found Sicilian Thing to be pretty lousy pizza. Maybe I would have liked it more if I hadn't had DiFara's incredible rendition.

                                                                                              2. If you haven't read it, San Diego Magazine has a feature this month on San Diego's Best Pizza, giving the nod to no less than 40 different establishments (some that are yet to open) for some variation of best pizza in San Diego. Yawn.

                                                                                                http://www.sandiegomagazine.com/San-D...

                                                                                                11 Replies
                                                                                                1. re: Stiflers_Mom

                                                                                                  Reading San Diego Magazine is like reading a very badly made advertising paper but nothing one can take serious for independent reporting

                                                                                                  1. re: honkman

                                                                                                    But....independent reporting is not its purpose.

                                                                                                    Should be no more disillusioned when a turnip doesn't bleed.

                                                                                                    1. re: Fake Name

                                                                                                      But what's then the purpose of this magazine ?

                                                                                                      1. re: honkman

                                                                                                        revenue - and to effectively generate revenue in this market, they need to scratch as many backs as possible, hand off those scratches to the sales team and have them work their magic.

                                                                                                        1. re: honkman

                                                                                                          'But what's then the purpose of this magazine ?' makes a good cat box or bird cage liner.

                                                                                                          1. re: cstr

                                                                                                            I think it serves as a good advertising vehicle (which is it's job) and as editorial fodder.

                                                                                                          2. re: honkman

                                                                                                            Making the publisher wealthy.

                                                                                                            1. re: Josh

                                                                                                              No harm there. Good for them, no one is being forced to advertise with them, right?

                                                                                                        2. re: honkman

                                                                                                          where was it claimed San Diego Magazine was a news and independent investigational source?

                                                                                                          1. re: MrKrispy

                                                                                                            I have read SDM perhaps 2-3 times in the last ten years and don't know their background but was expecting that they at least try to claim that they are "kind of independent" but I just took a first look at their webpage and after a look at their "About Us" it seems I was overly optimistic

                                                                                                            1. re: honkman

                                                                                                              Just like any relationship, expectations can be the downfall.

                                                                                                              Try to work on your acceptance about who they are, not who you expect them to be.

                                                                                                              I'm afraid our time is up for this week.