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Businiess name:
Red's Savoy Inn and Pizza
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Review by:
citysearch c.
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Review content:
While locals may protest, the standard for great pizza is New York and Chicago. I tried Red's because so many locals swear by it. I was disappointed. A pizza is only as good as its ingredients and the care with which the sauce and dough are made. New York pizza is slightly tangy and the dough sweet. Whatever cheese is put on top - sometimes imported cheeses from Italy or France - really comes alive because the sauce acts as a compliment, not the driving factor. The dough ensures that later, after the meal has made its way through your system, you won't feel like your passing a brick. Red's bitter, spicy sauce dominates the taste of its pizza - and not in a good way. The cheese - who knows where they get it from - and the meat create grease. The dough isn't particularly sweet or light. When you bite into it, all get is an overwhelming spicey sausage taste. Why not just put an Italian sausage on a bun and leave it at that? This isn't pizza. I don't know what it is. And, it certainly doesn't come close to Chicago stuffed pizza like you get a Giordano's or Gino's East. St. Louis' Imo's trounces Red's too. But, there are a large number of positive reviews here. I would say that if you're familiar with pizza from New York, Chicago, or St. Louis, you're not going to get anything like that at Red's. And even if we're not comparing Red's to the pizza Holy Land of NYC, it's still mediocre at best. The only pizza in the Twin Cities that comes close to a good pizza is what you can get at Cosetta's - and that's assuming they actually take the time to cook the pizza properly.
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