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  • Having been to Danny Boy's several times in the past (although it has been a couple years since the last visit), we decided to get dinner from there last night. Ordered a large New York style thin crust, a medium Chicago style deep dish and an order of breadsticks w/ Alfredo - total cost $45.99. If the pizza was really good like Giordano's in Chitown, or ANY of the hundreds of great pizza places in the NYC area the cost would have been justified and this review would look much different. The thin crust pizza looked very appealing appearance wise, but ended up being somewhat thicker than a traditional NYC pie, and thus not really crispy on the bottom. Sauce and cheese and topping went well together, but the soggy, doughy crust left much to be desired. The Chicago Pie suffered from the same fate. A very soggy and seemingly undercooked crust on the bottom, really took away from the sausage filling which had a nice flavor with a bit of heat (the sausage would be better in smaller flatter pieces inside instead of the one huge patty on bottom of pie - easier to manage) and the cheese and sauce. Also this is only about half as thick as an actual deep dish pie from Lou Malnati's or Giordano's. Breadsticks are not only huge, but very tasty - the Alfredo was ok, albeit slightly darker than most, but nothing really to rave about...had a slightly funny taste I couldn't quite put my finger on. Could have been really good - but just ended up being ok.
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