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  • Hello to all my fellow yelpers- Where do I start... Where do I start ... I guess I'll start at the very beginning... A very good place to start! Read reviews of Sanfrantello's and being from the great city of Chicago decided to give it a try. The reviews were very mixed but the one good thing in common was the sausage. My top favorite Chicago pan pizza is Gullivers on the North side of the city. Second fav would be Gino's East. The reasons I find these 2 places to my liking is the crust and sausage... With that being said here is my opinion of their pan pizza. The girl who answered the phone sounded rushed as a good pizza place should be... But it is still ok to be just a little friendly. I asked for "Scott" the owner simply in hopes of getting the best pizza they make... So if I did not enjoy it, I know it's not that they made a bad pizza but because that's how they make their pizza. Scott was super friendly and he turned over to another very friendly person to confirm the order. An hour later the pizza arrived... Let take a moment to say the delivery time was very good considering the time it takes to properly cook a pan pizza... That should have tipped me off. Delivery guy was also friendly. The price is a couple dollars more than what I am used to paying but as i always say... I don't mind paying a higher price but the food needs to warrant it... Pizza looked like a pizza... Although I have never seen a pan pizza cut in squares... In the Chicago I grew up in only thin crust is cut in squares... But oh well... Doesn't effect the taste! Let's start with the part I usually enjoy the most . .... THE CRUST! Several of the other reviewers feel the same way... The crust was undercooked... Especially the bottom which was white and fluffy... And the taste? Was there supposed to be a taste because neither my husband nor myself tasted anything. When I spoke with Scott to order the pizza I told home 2 fav places and he said if I liked those I will enjoy his..... WRONG! Gino's East uses a cornmeal crust and it is always marked on the edges and bottom with the black pan marks... And has a wonderful taste. Moving along... The sauce... Keep in mind, food is a preference and I am just one persons opinion...and.... I am a VERY picky eater! I will be nice and say... The sauce is sauce... Nothing terrible then again nothing that pops either... Now for the saving grace... The sausage is the best part! Not quite as flavorful as I prefer but nonetheless closest to home as I have tasted in Az. I give credit where credit is due... Of course I am guessing they get the sausage from a vendor and do not grind it themselves... If I am wrong my apologies... If this is the case then he picked a great vendor. Would I try again? I think we would try the thin pizza...but not pan! I am told from pan pizza connoisseurs the crust gets its favors from the pan which you want to be aged for years to get all the black crusty goodness ... so if they are new to town and are using newer pans that would explain a lot! I gave 3 stars only for the sausage. So we come to the end of another review... Give them a try... See what you think... Until next Time Bon Appetite'
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