It's interesting. I grew up across the street from Morton College and we ate a ton of Villa Nova pizza, plus Salerno's, Freddy's, Benny's, Home Run Inn a dozen other places in Cicero / Berwyn and I never once heard the term 'tavern' pizza until these videos started showing up on UA-cam. Doesn't really matter. I just find it interesting. That's a very new term. We just called the type of pizza by the name of the place. You were getting a Salerno's or a Villa Nova. If you lived there, you knew what you were getting.
Yeah, I should have asked Lisa and Victor how long they've been calling their own pizza "tavern" pizza. From 2003 to 2014 or so, I published/edited/wrote a pizza blog called SliceNY dot com, and in all those years the writers and I there just called this style "Chicago thin crust" - to distinguish it from deep dish. (I know people IN Chicago don't call it "Chicago thin crust" - maybe just "thin crust," if anything.) "Tavern style" is new-ish to me within the last 5 years or so. I believe it's being advanced by Chicago food writer/presenter Steve Dolinsky. That said, I know a few pizza nerds who used the term "tavern style" - but even then, it wasn't super well defined. I usually hesitate to call it "tavern style," but I did here, because Villa Nova itself calls it that.
Eric, I grew up in Oak Park and have family that went to Morton and lived in Berwyn. Actually the term Tavern Pizza come from Wisconsin I think. It goes back to some wildly popular frozen pizza from the 70's which I've forgotten the name of. Today taverns serve a ton a Champion brand Pizza. PS..when I was a kid I worked at Allstate Lumber in Cicero in the 70's. Lotsa great joints to get a bite around there back in the dya. Cheers buddy
@@TheRange7 I believe you may be thinking of Tombstone frozen pizza, which grew out of the Tombstone Tavern in Medford, Wisconsin. They were serving tavern pizzas there and got the idea to freeze them. There's also Tree Tavern in NJ, which sells a frozen pizza - but I'm not sure if that's available outside the Northeast? It's kinda interesting - I was talking to my friend Brian, who's a huge Chicago pizza nerd, and he pointed out that a lot of the frozen pizza we all eat is basically tavern-style, via Tombstone and the like. So when people complain about how thin-crust/tavern pizza "is like eating frozen pizza," they're not necessarily wrong. They're wrong in thinking that's a knock to tavern-style, which is GREAT! ANYWAY. Thanks for stopping by and watching and commenting!
Tavern style was what my Great Aunt & Uncle called it after WWII when they owned 2 taverns and had a pizza oven installed in one. Sure was a great decision for them.
The only 'tavern' pizza I know of is frozen pizza that would be cooked in a little oven in the back room of a tavern. I grew up in Cicero and worked down the street from this pizza place. Yes, their pizza is delicious!
100% agree with all this. I enjoy both styles, but I LOVE tavern/thin-crust. All the years I was writing the SliceNY.com blog, the fact that thin-crust was the "non-tourist" / "everyday" pizza style in Chicago came up all the time from Chicagoans. Makes sense. Deep dish is good, but it's a commitment.
OMG...love this. My next cooking quest will be to perfect chicago tavern style pizza at home. Videos like this are super helpful. thanks for sharing!!!!
When we lived in Deerfield, IL, I would drive for an hour to order their pizza. Raised in CT and worked in NJ and Boston Villa Nova Pizza rates in the top 5 places for pizza. Old school package in a paper bag with slits to let the steam out to drive you crazy on the ride home to enjoy a couple of these pies with the family. Don’t miss the opportunity to try this remarkable pie!
I just stumbled upon your channel because I love Chicago pizza. I’ve been going to Villa Nova since I was a kid in the 80’s. It’s crazy because, the view you switched to with your back to the front window, that house right there on the corner was my aunt and uncles house from the 80’s to the 90’s. So many nights of smelling villa nova pizza while I was swimming in the backyard. I use to walk across the street to pick up the pizza. Good times back then. One of the best pizza places in Berwyn/Stickney. I don’t know if you’ve done a video on them yet, but check out Nonno’s pizza in Berwyn on Ogden. Another one of my favorites. Their pizza slices are to die for. If you order a pizza there, order it with Italian beef on it. The Italian beef on a pizza was life changing for me as a kid.
Oh heck yeah, I love these kinds of comments. This is one of the best ones I've gotten on the channel yet! I haven't been to Nonno's yet. Maybe next time I'm in town. I'd want to visit Berwyn anyway to go to the new Milly's Pizza in the Pan location there. I'm super jealous of your childhood and being able to get Villa Nova that easily on the regular. Thanks for stopping by, watching, and commenting!
@@heyitspizzanight We've had them since 1960, when my mother and grandparents got addicted to their food. It's not just great pizza, it's the world's finest.
Pineapple works perfectly fine on pizza, it pairs incredibly well with salty things and pork. In the Philippines you have fresh pineapple being sold in bags with a salt mixture added. Mexico with al pastor. A hint of sweetness can balance out savory or salty offerings. People should instead be offended by the amount of toppings that the masses tend to want on their pies. Just like the pizza guy and gal said, simple and lightly topped with a focus on the crust and quality
I'm not the biggest fan of the term myself - and I mostly avoid using it when I instead mean "thin crust" - but it is literally what Villa Nova calls it.
I’m not thrilled to see the kitchen staff handling so many items without gloves. Pen, paper, doe, cheese, meat , etc. hopefully the oven heat kills the cross contamination. Sorry
They've been doing it since the fifties nobody's gotten food poisoning they've never been shut down so obviously they're doing something right chief 🤡🤡
@@MatthewHill Pretty common in the US Midwest. It’s called “party cut” or “tavern cut.” Grew out of taverns serving complimentary pizzas at the bar as snacks. Grid cut ensured there were more pieces to go around; that they were small enough to fit on a napkin, thus eliminating the need for plates; and that the smaller pieces held up better to the cheese/toppings than a larger triangle cut would.
as an east coast transplant out to this area i tried them twice and both time when i called the order in and asked to have them cut it pie cut. when i got home with the pizza's they were square cut. even though it was good i wont go back because if they cant listen to how the customer would like the pie cut why give them my business. Chicago what the hell is with square cut Pizza's
Just ask them not to cut the pizza. Then cut it yourself at home. You had to grow up in Chicago to understand and love square cut pizza. Those 4 corner slices are the absolute best and everyone goes for those first.
It's interesting. I grew up across the street from Morton College and we ate a ton of Villa Nova pizza, plus Salerno's, Freddy's, Benny's, Home Run Inn a dozen other places in Cicero / Berwyn and I never once heard the term 'tavern' pizza until these videos started showing up on UA-cam. Doesn't really matter. I just find it interesting. That's a very new term. We just called the type of pizza by the name of the place. You were getting a Salerno's or a Villa Nova. If you lived there, you knew what you were getting.
Yeah, I should have asked Lisa and Victor how long they've been calling their own pizza "tavern" pizza. From 2003 to 2014 or so, I published/edited/wrote a pizza blog called SliceNY dot com, and in all those years the writers and I there just called this style "Chicago thin crust" - to distinguish it from deep dish. (I know people IN Chicago don't call it "Chicago thin crust" - maybe just "thin crust," if anything.) "Tavern style" is new-ish to me within the last 5 years or so. I believe it's being advanced by Chicago food writer/presenter Steve Dolinsky. That said, I know a few pizza nerds who used the term "tavern style" - but even then, it wasn't super well defined. I usually hesitate to call it "tavern style," but I did here, because Villa Nova itself calls it that.
Eric, I grew up in Oak Park and have family that went to Morton and lived in Berwyn. Actually the term Tavern Pizza come from Wisconsin I think. It goes back to some wildly popular frozen pizza from the 70's which I've forgotten the name of. Today taverns serve a ton a Champion brand Pizza. PS..when I was a kid I worked at Allstate Lumber in Cicero in the 70's. Lotsa great joints to get a bite around there back in the dya. Cheers buddy
@@TheRange7 I believe you may be thinking of Tombstone frozen pizza, which grew out of the Tombstone Tavern in Medford, Wisconsin. They were serving tavern pizzas there and got the idea to freeze them. There's also Tree Tavern in NJ, which sells a frozen pizza - but I'm not sure if that's available outside the Northeast?
It's kinda interesting - I was talking to my friend Brian, who's a huge Chicago pizza nerd, and he pointed out that a lot of the frozen pizza we all eat is basically tavern-style, via Tombstone and the like. So when people complain about how thin-crust/tavern pizza "is like eating frozen pizza," they're not necessarily wrong. They're wrong in thinking that's a knock to tavern-style, which is GREAT!
ANYWAY. Thanks for stopping by and watching and commenting!
Tavern style was what my Great Aunt & Uncle called it after WWII when they owned 2 taverns and had a pizza oven installed in one. Sure was a great decision for them.
@@christopherrlayton8335 Where’d they run their tavern?!
The only 'tavern' pizza I know of is frozen pizza that would be cooked in a little oven in the back room of a tavern. I grew up in Cicero and worked down the street from this pizza place. Yes, their pizza is delicious!
Chicago tavern-style isn't a secret but I feel like it always takes an undeserved back seat to deep dish when it comes to regionally defining styles.
100% agree with all this. I enjoy both styles, but I LOVE tavern/thin-crust. All the years I was writing the SliceNY.com blog, the fact that thin-crust was the "non-tourist" / "everyday" pizza style in Chicago came up all the time from Chicagoans. Makes sense. Deep dish is good, but it's a commitment.
One of my favorite pizza styles (coming from a New Yorker here).
@@nextlevelpizza I'm not a native New Yorker, so I feel comfortable enough saying that tavern/thin-crust 100% is my fave style!
@@heyitspizzanight Mine too!
@@HB1840 I grew up eating it on family trips to Milwaukee - nostalgia is a heckuva drug!
Been going here since 1960...still my fave!
Wow, 64 years of Villa Nova. I'm truly happy for you and the pizza life you've lived thus far. Here's to many more!
This place reminds me of Vito and Nick's on the southside around 87th and Pulaski.
the original owner was al tornabene,a alleged member of the chicago outfit
Not alleged
I grew up on Villa Nova Villa Park
I'm always jealous of people who had such great pizza as their local growing up!
pineapple ok on pizza, not traditional but alright…the best part is
lisa’s oregano shaker relocate and slam down
I wish I could eat pizza but I’m lactose intolerant. It looks so delicious
@@edmondlau511 I feel for ya, Edmond!
OMG...love this. My next cooking quest will be to perfect chicago tavern style pizza at home. Videos like this are super helpful. thanks for sharing!!!!
New Subscriber!
@@ThreeToesofFury Thanks for stopping by and for subscribing! Glad this could help you. Hope you perfect your tavern-style pie soon!
Normally, I don't order sausage pizza.
I WOULD ORDER THIS SAUSAGE PIZZA
@@redriderbbgun8018 Correct answer! Thanks for watching and commenting!
When we lived in Deerfield, IL, I would drive for an hour to order their pizza. Raised in CT and worked in NJ and Boston Villa Nova Pizza rates in the top 5 places for pizza. Old school package in a paper bag with slits to let the steam out to drive you crazy on the ride home to enjoy a couple of these pies with the family. Don’t miss the opportunity to try this remarkable pie!
That's saying a lot that an East Coast-raised person would have such high praise for Villa Nova. Thanks for watching and commenting!
Is this the same company as the Villa Nova in Lockport?
Yeah I think the Lockport is their expansion to the SW burbs
There's a small market here in downtown San Diego called Krisp. The deli section makes sandwiches and tavern style pizza. Not NY. And it's the best.
Thanks for the intel! Noted for whenever I might make it to San Diego.
Grew up in berwyn my father used to take us there when we were kids, loved it
Wish I had a local like this when I was a kid. Bummer that my family moved out of Milwaukee, where I would have if we'd stayed there.
Their pizza okay
My favorite color is ham
Not a bad color, tbh! Thanks for stopping by!
I thought the original owners sold the business quite some time ago. I grew up in south Berwyn on Elmwood and our family ordered from here.
Marathon Watching 4/25/24 Villa Nova! The best pizza!
I just stumbled upon your channel because I love Chicago pizza. I’ve been going to Villa Nova since I was a kid in the 80’s.
It’s crazy because, the view you switched to with your back to the front window, that house right there on the corner was my aunt and uncles house from the 80’s to the 90’s. So many nights of smelling villa nova pizza while I was swimming in the backyard. I use to walk across the street to pick up the pizza. Good times back then. One of the best pizza places in Berwyn/Stickney.
I don’t know if you’ve done a video on them yet, but check out Nonno’s pizza in Berwyn on Ogden. Another one of my favorites. Their pizza slices are to die for. If you order a pizza there, order it with Italian beef on it. The Italian beef on a pizza was life changing for me as a kid.
Oh heck yeah, I love these kinds of comments. This is one of the best ones I've gotten on the channel yet! I haven't been to Nonno's yet. Maybe next time I'm in town. I'd want to visit Berwyn anyway to go to the new Milly's Pizza in the Pan location there. I'm super jealous of your childhood and being able to get Villa Nova that easily on the regular. Thanks for stopping by, watching, and commenting!
Chicago westside pizza always the best.
tavern???????????????...what is that kind?
Great stuff.
@@towdjumper5 thank you! And thanks for watching! May your pizza always be delicious.
YUM!
That made me hungry
Then I consider this video successful! Hope you make it here soon. Thanks for watching.
@@heyitspizzanight I'm gonna try your pizza one day !!
That oven is beautiful. Does it rotate?
@@annoyedok321 Not this one! But for one that does, see my video about Kim’s Uncle Pizza - ua-cam.com/video/y2l-b8gI3Ek/v-deo.html
In Chicago, we just call it thin crust
Makes sense! Kinda like how “Detroit style pizza” in Detroit is just “pizza”
Villa rosa on archer! Is best!!
Thanks for the tip!
Wonderful pizza. The world's finest.
Its memory has stayed with me nearly a year later.
@@heyitspizzanight We've had them since 1960, when my mother and grandparents got addicted to their food. It's not just great pizza, it's the world's finest.
@@markgordon5387 love hearing stories like this. For me, it’s Maria’s Pizza in Milwaukee that’s a family favorite through the generations
Im going to try them 👍
@@bellalegosi7850 Tell ‘em It’s Pizza Night sent ya! (Not that they’ll recognize who that is lmao) Thanks for watching and commenting!
mr al
Thank you for watching! Good to hear from you.
Love Villa Nova!
So much to love about it!
The best...but no pineapple Vic!
It's not for everyone!
Come on man, pineapple does NOT belong on a Villa Nova Pizza...no way. It's too good and classic. Vic, just say NO!!!!
@@TheRange7 Stirrin' the pot!
I love a thin crust cut into squares!
What’s not to love?! I also love how there are so many styles of pizza to choose from and enjoy. Thanks for watching and commenting!
In Chicago, what you described is just "pizza" and the default is cheese and sausage, not just cheese. :D
@@The_Gallowglass Yeah, I love sausage pizza and know it’s THE thing in Chicago. Hence the sausage pizza order here!
No hairnets and gloves??
WYSIWYG!
Nothing special about that
Hold the pineapple.
Thank you for the engagement!
Did he say pineapple?????
I think that’s what you heard! 🍍🍕Enjoy!
Little Franks in Burbank is better…
Adding it to my list for next visit to Chicagoland! Thanks for the rec.
Why are they not using gloves when handling the food? 😢
guy lost all credibility when the word "pineapple" came out of his mouth
no
Agreed. The place needs to go away if they put pineapple on their pizza.
Ok lol
Pineapple works perfectly fine on pizza, it pairs incredibly well with salty things and pork. In the Philippines you have fresh pineapple being sold in bags with a salt mixture added. Mexico with al pastor. A hint of sweetness can balance out savory or salty offerings. People should instead be offended by the amount of toppings that the masses tend to want on their pies. Just like the pizza guy and gal said, simple and lightly topped with a focus on the crust and quality
@@pizzaiowa3816 this is america...no fukn pineapples allowed on pizzas. save it for the pride festival goers.
wellll there's no such thing as Tavern Style. sooooo
I'm not the biggest fan of the term myself - and I mostly avoid using it when I instead mean "thin crust" - but it is literally what Villa Nova calls it.
That pizza is great, but I'm not a fan of how small they cut their pieces.
@@Lebowski55 It makes it easier to eat! Every time you think you’ve had enough, you can always say, “Well, just one more little piece!”
I’m not thrilled to see the kitchen staff handling so many items without gloves. Pen, paper, doe, cheese, meat , etc. hopefully the oven heat kills the cross contamination. Sorry
They wash rinse and sanitize their hands before they start cooking.
They've been doing it since the fifties nobody's gotten food poisoning they've never been shut down so obviously they're doing something right chief 🤡🤡
Thanks for watching!
They wash their hands before handling food. It’s not 1980 where they could get away with it
@@jimlahey3919 you'll never tell these people anything you know what I mean brother....
Doesn't taste the same since the new owners took over. No gloves and no hair nets.
I don't mean to be rude but..... NO hair nets ???
Pizza sux!!!
That's just, like, your opinion, man. (I loved it! Which is also, like, my opinion.) Thanks for watching!
@@heyitspizzanight have you tried it lately???
@@MiloMilo-z7t Last time (and first and only time) I had it was May 2023!
I have never seen anyone slice pizza into... squares?
@@MatthewHill Pretty common in the US Midwest. It’s called “party cut” or “tavern cut.” Grew out of taverns serving complimentary pizzas at the bar as snacks. Grid cut ensured there were more pieces to go around; that they were small enough to fit on a napkin, thus eliminating the need for plates; and that the smaller pieces held up better to the cheese/toppings than a larger triangle cut would.
as an east coast transplant out to this area i tried them twice and both time when i called the order in and asked to have them cut it pie cut. when i got home with the pizza's they were square cut. even though it was good i wont go back because if they cant listen to how the customer would like the pie cut why give them my business. Chicago what the hell is with square cut Pizza's
I'm east coast too......the way that this pizza is cut is something I could never understand nor enjoy eating.
Just ask them not to cut the pizza. Then cut it yourself at home. You had to grow up in Chicago to understand and love square cut pizza. Those 4 corner slices are the absolute best and everyone goes for those first.
@@Trust_In_Jesus82EXACTLY
One thing you have to understand that kind of pizza is made to be cut small and square.
If you tried to cut it pie wise it's going to be a train wreck
Thanks for watching!