Comedian Jim Gaffigan tries Imos Pizza for the first time.
By - Dude_man79
"You ever taste something so good it almost makes you angry?" should be on a sticker on every pack of Gooey Butter Cake.
> That opening set about non STL people HATING our pizza is so true. I eat it because I'm used to it, but I'll admit if I hadn't been introduced to it until later in life I probably wouldn't like it. That being said, I've never met a single person that doesnt fall in love with some toasted rav and marinara or gooey butter cake
Yeah, I moved here as an adult and I like every STL food specialty thing EXCEPT the pizza. The BBQ style, custard, gooey butter cake, toasted rav, St. Paul sandwich, pork steak, slingers, etc. Haven't tried a brain sandwich yet though.
I did recently have some deluxe Imo's though.. That helps, better with more toppings to overpower the cheese and sauce.
There is a St Louis cut of ribs too. So St Louis has two cuts of pork that we can legitimately claim.
When I was a kid, what we now call pork steaks were called blade cuts in the house that I grew up in. They’re called Boston butts on the east coast, where the term blade cut is also used.
It’s all semantics, but I don’t think that the blade cuts are marinated, slow grilled, and slathered with Maull’s on the east coast like how we do it. Nothing like a pork steak and a Vess cream soda!
The St. Louis cut of ribs is recognized as such wherever I’ve travelled in the states.
I couldn't find that cut in Maryland except at one store. I was about to go find a butcher. But luckily we can now grill pork steaks without a special trip. They are definitely rare here though.
Me too I didn't know until recently it was a local thing!
I grew up in Columbia and I didn't realize gooey butter cake was an STL thing
I moved here as an adult and agree on all.
I’ve had the brain sandwich too. You can skip it.
>I’ve had the brain sandwich too. You can skip it.
It's more morbid interest than thinking it'll actually be good. I like trying weird foods.
We are kindred souls man.
When I first heard about it I had to try it and I couldn’t find anyone willing so I went alone. There’s only one place you can get them these days. It’s kind of a divey neighborhood bar.
The sandwich just tastes like fried mush with mustard. Not great. Not terrible. But I checked it off the list.
>There’s only one place you can get them these days. It’s kind of a divey neighborhood bar.
Yeah, I saw an article about that place recently. One day I'll swing by.
Oh, you know an unusual food that's legitimately really good? Congee (rice porridge) with century egg and green onion. Don't get a chance to recommend that very often, but I was shocked at how good that was. I dunno where to get it in STL though, unfortunately.
I bet Wei Hong on grand can hook that up
Huh, I'd not tried that one (though I recognize it now, as I remember thinking it was interesting how it used to be a theatre). They do have some pretty traditional stuff based on their website so I'll have to stop by regardless. Thanks for the recommendation!
Agreed, and I like brains sandwiches.
There hasn’t been a place in STL that had good brains sandwiches since Dieckmeyer’s tavern on South Broadway in Carondelet closed down.
I always get the deluxe. It has everything a pizza should have on it and nothing it shouldn't.
I went to Guido's and they have a pizza where the cheese is a half-and-half mix of provel and mozz. The pizza was amazing! But it would have been better without the provel...
Yeah, if I remember right Balducci's does a half and half mix too. Probably just to tone it down a bit? Makes sense to me actually.
That can apply to Steak and Shake, as well, even though it’s not just a STL thing. Anybody not growing up with Steak and Shake just doesn’t get it. Look at Danny Meyers’ Shake Shack. He grew up in Clayton and he get’s it. He took Steak to it’s most logical, stripped down conclusion and came up with Shake Shack.
I’ve taken out-of-towners to Steak and they’ve all hated it. When I took some other folks to Carl’s for the first time, they all hated it (one idiot got a hot dog). That was it...I never took another ingrate to any of our great St. Louis joints. I was afraid that I would turn violent if anyone didn’t absolutely love Ted Drewes or Crown Candy.
I'll say I've taken a lot of out of town family and friends to Ted Drewes. People from Illinois, Michigan, Ohio, New York, Florida, Montana, and Massachusetts. Universally loved, to the point where even the ones from New York City (they're the ones most likely to look down on non-NYC stuff, it's an earned rep) wanted to go back on a repeat trip.
My Mom grew up a few blocks away and was addicted to their hot fudge sundaes. When she was pregnant with me in 1949, we lived in Chesterfield, and my Mom would have my Dad take her down to Ted Drewes. No Highway 40 and the roads were not as developed as they are today...it took between an hour and an hour and a half to get there.
My weakness is their blueberry concretes.
My favorite secret is their stand on South Grand next to what was Cleveland HS. No lines ever.
The only quibble with Ted Drewes is that their Christmas trees can be pricey.
Unfortunately if you guys ordered it from the 4th Street store, it probably was garbage.
There’s no way a person who is from NYC is ever going to tolerate any IMO’s anywhere.
NY pizza is good but I don't get how people act like it's so superior
Lemme get a slice and a Coke.
What in God's green earth is a Connecticut pizza
I replied to another one of your posts, but it deserves to be repeated.
You know your pizza.
Frank Pepe’s has the best thin crust pizza I’ve ever had. I was first introduced to it over thirty years ago, and nothing I’ve had since has changed my mind.
The best pizza that I’ve ever had.
Don’t knock something that you don’t know about.
The absolutely best pizza that I’ve ever had in the US was from Frank Pepe’s in New Haven, CT. The crust is flaky like pastry, and the toppings are all the very best authentically Italian. This is the place where white pizza with seafood was invented....beyond sublime.
One of Frank’s relatives opened Sally’s on the next corner a block away, and there are those who swear that Sally’s has the best. You could be in line to get into Frank’s and the guy next to you could be going in the opposite direction to Sally’s.
These two parlors are in a tiny Italian neighborhood on the village green catty corner to Yale University...those lucky brats.
Not knocking it, just never in my life heard of Connecticut pizza. I'm applying for a residency program in Connecticut -- I'll go to both places if I get an interview / match!
I got to travel to Naples, Italy a few years ago and (of course) tried the pizza. Your description of the crust in CT sounds similar to what I had, almost like a pastry. If I ever make it to New England, I'll have to try it.
Probably NY pizza made by someone in CT.
Last time I was out in NJ I asked the concierge at my hotel for a nearby pizza recommendation. He gave me one and I asked "what kind of pizza is it, ny style?" His face changed into something much more serious and he said "no, it's NJ style."
Sounds like jersey style is slightly different lol
I agree that there’s a lot of bad pizzas being made here, but there’s also some great local places, too.
Try Pizzeoli in Soulard or Melo’s in Benton Park. They both have brick ovens made in Naples and shipped over. The pizzas are authentic Neapolitan and they’re great!
Ferraro’s used to be in Soulard and if their pizza is anything like what they had here, they’ll be good too.
My personal favorite thin crust St. Louis style pizza is Monte Bello’s on Weber Rd. since the 50’s.
You know your pizza.
My wife is from NYC and she tolerates it quite well. In fact she really likes it.
I love all pizza. Your comment reminds me about a pizza that I used to love - Pizza Hut, back in the late 90’s -early 00’s used to make a super large sliced New York style pizza, and during that time here in St. Louis, you could ask them to make it with Provel cheese instead of whatever boring cheese they usually use. It was absolutely delicious and a much different experience than something like Imos. Now, the only place you can get something relatively close to that, is at Pizza and Wings. You can order their hand tossed pizza and ask them to only put Provel cheese on it. I highly recommend it!
You can get NY Style with Provel at Talayna’s (Chesterfield & St. Charles). Some of the best, if not the best pizza, including their STL Style, in St. Louis!
Thank you for the hot tip! Never been!
This is the truth.
I grew up in St. Louis when we were blessed with great thin crust pizza joints like Parente’s, Luigi’s, Pagliacci’s, Pastore’s, and Rossino’s. Imo’s pizza joints are all franchises. Now that those great old places are all gone, and if the first Imo’s pizza you have is from a bad franchisee, you’re going to dislike it, and that’s what happened to me. Then, someone took me to the Imo’s in Granite City and it was great!
I still think that Monte Bello’s on Weber Road is the best thin crust pizza parlor in St. Louis. Frank & Helen’s in U City and Pizza a Go Go on Ivanhoe ain’t bad either.
There’s too many great, owner managed neighborhood pizza parlors in St. Louis to waste your time on franchise joints that may be good, but then again, may be garbage.
This is an important point: the quality of pizza from Imo's can vary greatly from location to location.
Born and raised here in STL, and never have been a fan of Imo’s. My sister loves it but I never liked it. It is pizza, just maybe not Imo’s.
You can order it without provel - and it's actually *fucking great* that way. I dislike Provel in general, but their ingredients are otherwise high quality IMO, and they do have regular pizza cheese blend too.
I'll take 'em over Pizza Hut or Papa Johns any day.
Moved to Houston a few years ago, but there is an Italian place near me that serves St. Louis style Italian. Apparently the owner's mom was from the Hill, so there are St. Louis decorations everywhere. They started doing St. Louis style pizza a few years ago, but he didnt know to use provel and just used provolone. Definitely tasted better once they started to use provel instead imo.
That's great, I'm super happy for you! I kind of wish I did like provel, so I could share in your joy. :)
There's a pizza place in San Francisco called Antonio's that their thing is serving different types of pizzas (NYC, Chicago, etc). Tried the St. Louis style and they nailed it, it was great.
I always introduce people to provel on garlic bread rather than going straight to pizza (p’sghettis is my personal favorite). Then they can just think of the pizza like some kind of weird flat bread thing and take it for what it is.
>The guy from New York was absolutely disgusted and would not shut up about how he wasn't even eating pizza
Like almost any other New Yorker who thinks any other place in the US is trash
I was taken to a famous Italian deli in Brooklyn. The counterman was playing the abrasive/rude/in a hurry shtick so common in NYC. After I ordered a pastrami on rye (you can’t get decent Pastrami in STL after Jack and Charlie’s in Clayton closed) I saw a Splendor Brand sign on the wall. Knowing that was an old Volpi’s brand, I asked the jamoke where they got their meat. The guy spit out New York, of course. I told him to look at the label where it says St. Louis, Missouri, and he was rendered biblically speechless. My Italian buddy from Massapequa said that he had been going there all his life and he never saw anyone shut up a counterman before.
I went too far with that buddy though. We were work partners and he came into STL for a meeting. I took him to GianPeppe’s which was more down home comfortable than the gourmet places like Dominic’s and Giovanni’s where he had been taken before. After dinner I drove over to Elizabeth Ave. and stopped in the middle of the street. I pointed out the house that Joe Garagiola grew up in, and the house across the street where Yogi Berra grew up. I rocked this poor guy’s world....he actually started misting up when he said “All these years I thought they was New York guys.”
This is a good story and I thank you for telling it.
Definitely saving this comment
I love retelling it because it illustrates the provincialism of NYC so well.
My wife didn’t try IMOs until she was 27 and it blew her mind. I’m going to be fair to the STL pizza haters. Anywhere else in St. Louis besides IMOs makes a fairly questionable St. Louis style pizza.
Elicias is pretty great actually! I prefer it to Imos.
I love IMOs but I totally agree, Elicia's is fucking amazing
St Louis Pizza and Wings makes a pretty solid pizza too.
I angrily agree. I’m angry because it’s really inconvenient for me, yet my family can talk me into getting carry-out from there
At least they serve Bosco sticks.
Agreed. I really like St. Louis style pizza but Imo’s has the worst pizza. So overrated
Totally untrue. Fortels makes (made?) great STL style pizza and I believe you just had to ask for mozzarella instead of Provel. I used to get it from the Creve Coeur location (now closed) but I was told the original location (Kirkwood?) Is still open.
Fortels was crazy good
They put so many toppings on their pizza it is/was ridiculous (haven't been there in a looooong time) - I remember they had this pesto chicken pizza, and I shit you not, there was a solid 3/4" of chicken/pesto mix on top of the cheese.
I think the original Fortel’s Pizza Den is on Mackenzie in Affton. There’d be a riot if it ever closed down.
All the places other than Imos make authentic, genuine STL Style pizza. Imos is the bastardized, chained out version. I like it & grew up with it, but the mom & pops have the best, “real” STL Style. Imo’s is to pizza what White Castle is to the hamburger.
Cecil's is far superior in every way.
Cecil's used "pizza cheese", not Provel.
So does Imos - at least the one on South Hampton. Zesty Pizza Loaf. Pretty sure it's just Provel without the trademark though.
I worked at the Imo's in Florissant and we used Hoffman's provel. That's odd that the SH location used pizza cheese. I kinda thought Imo's was like contractually obligated to use provel lol.
South Hampton was/is a pretty shitty Imo's.
Spare me your propaganda
I’m not from STL, and the only STL pizza I can tolerate is Nana Mama’s.
Are there any locations still open? The one that replaced Fortels in Creve Coeur closed before Covid-19 hit.
I think there’s one out in Ballwin on Clayton road still.
It’s closed too. Falling out with Fortel’s.
Fortel’s on Mackenzie in Affton was open before COVID hit.
There's a place in SF that makes many regional pizza styles including StL. Their version is good, but it's *too nice* so ends up not tasting authentic.
Do they use the correct cheese or just Mozzarella? I would blame them for just going with Mozzarella, since having a lot of various cheeses on-hand (including Provel, a specialty "processed cheese product") is sometimes more costly than a lot of restaurants can afford.
Probably a Swiss, cheddar, provolone blend? Tasted similar, but elevated.
IIRC that would be the right blend. Probably omitted the liquid smoke (which is what makes Provel a "processed cheese product" instead of just a "cheese blend").
Antonio's. I've had it before too, thought it was pretty good.
And Mr. New York can go straight back to his over-entitled city that smells like a combination of rotting food, sun baked urine, and month old kitchen grease.
Jet’s is the best Detroit pizza by far in STL.
It’s a national chain (not nationwide yet, but many states) out of Michigan. Multiple locations in STL.
[Jet’s Pizza ](https://www.jetspizza.com)
Little Caesar’s deep dish is damn fine and cheap.
Yes! Might be the best bang for your buck deep dish out there. Really fucking good for like $8.
They say it’s the sun-baked urine that makes the crust so perfect
Don’t forget the awesome pizza he is going back to.
> That opening set about non STL people HATING our pizza is so true.
I was really surprised he liked it
I find most non-STLers like it actually. The “haters” are so overblown. The Provel thing is so bizarre. Hell, it’s a more succulent melted cheese, smh.
And Provel doesn't get chewy like mozzarella does, so it reheats better.
I really wish we would just simply call it something else. Imo's and every other StL style pizza is a tasty snack, but it's not pizza. It doesn't resemble what pizza looks like maybe anywhere else and that's not a good thing. When a grown adult has to order a large pizza just for themselves to eat and feel full you know something is a off with that "pizza".
Haha, I know the downvote army is coming to defend Imo's, it's almost cult-like which is also weird but hey, you do you.
I call it, “Body of Christ With Your Choice of Toppings.”
Not sure why we wouldn’t call St. Louis style pizza pizza and give Chicago a pass on calling lasagna pizza.
STL style pizza is actually pizza though. By definition. It's a flat dough with a tomato base and topped with cheese and whatever else.
Chicago style is legitimately a pie.
still good, but definitely stretching the definition of pizza.
Ha, not defending Chicagos pie either. Don't get me wrong though, both are tasty and pizza is similar to the word sandwich, it's just a vehicle for toppings.
I've said before, St. Louis style is more akin to [Flammekueche or tarte flambee](https://en.wikipedia.org/wiki/Flammekueche) than more traditional styles of pizza.
I like it. Pro-tip: you don't have to. I don't like most classical operas but I don't say they suck or that opera fans are a cult. Not everything's for everyone.
It's pizza and it's GREAT. All the St. Louis style pizzas from the small family Italian eateries are wonderful! Some is just more wonderful than others. Saulo's, Angelo's, Pirrone's the former Ponticello's, all with the requisite thin, crispy crust topped with crispy meats and gooey provel cheese. Yum! Oh, and classic STL pizza is SQUARE. Deal with it!!
What I Do Not Understand are these people that want St. Louis to do what's done "everywhere else" when they can shuffle off to "everywhere else" and be happy there.
> What I Do Not Understand are these people that want St. Louis to do what's done "everywhere else" when they can shuffle off to "everywhere else" and be happy there.
Do you believe that if people openly say they don't like St. Louis style pizza that they should relocate from the area?
Have you been to Italy? Most of the pizza they serve there is thin (not crackery though), and you can pretty much eat the whole thing yourself. And good luck finding deep dish pizza in Italy.
Are you really trying to make any sort of comparison with Imo's to authentic Italian pizza??
No. Not at all. That's not what I said. You said there must be something wrong with the "pizza" if a grown man has to eat the whole thing to be full. But that's how it is in Italy. Thinner crust, and you eat the whole thing usually. That's how our was everywhere I went at least. Thin crust pizza isn't as filing dude. It doesn't make it any less of a pizza. 🤷♂️
The first time he said "I'm gonna stop" we all knew what was going down.
We get it everyone, there's better out there than IMO's these days for St Louis style pizza. Not every thread has to be bombarded with this fact. But let's be real for a second, when it comes to the name IMO's is king. Secondly, when it comes to convenience, IMO's is the best. (Personally, my favorite is Kevin's, because he's the soup nazi of pizza and I honestly wouldn't want my customer service experience any other way.) But if I want to get a late night STL style pizza with some bomb ass provel bites and t-ravs, I'm not gonna lament over the fact that I have to order IMO's. I'm going to get it, and it's going to be fucking delicious all the same.
I live in Columbia these days, but was back in town for a week a while back and decided to have STL pizza every night to see what I liked best. The best I had was definitely from Faraci's in Ferguson. But honestly IMOs was a fairly close second.
I really miss Kevin’s since he moved off of Cherokee St.
I’ve been told by friends he’s still delivering out that way. I mean you don’t the true Kevin experience, but at least you get the pizza.
Good to hear!
I’ll have to try it, although I would miss the usual rant.
Total Truth Here
Ok, sure. But when you want a pizza at 1130pm, beggars can’t be choosers. I’d also rather pay more for a local chain than half the price for some shitty papa johns.
Order online and use the coupons, they are always a great deal and make Imo's much more affordable. I haven't ordered a full price Imo's pizza since the 90's.
If you live near Hi Pointe, Pointers delivers to 2 am and is amazing
Who orders Imo's at full price? If you are, sure - it's a bit overpriced. You don't order full price unless you are under the influence of something (and don't care) or can't get access online I suppose.
But there is literally ALWAYS good coupons online. There is a standing 2-topping Medium for 9 bucks (that is the same size/cost as the Lucia's or Dogtown pizza sold in Schnucks - but you know, the real thing). Or a 1-topping Large for $10 (additional topping will add like $1). Plus a ton of others. The coupons have been running for YEARS and I doubt they are going away.
Such truth about the corner pieces. "I mean it's not even really a piece, right?" Those little nibbles get snatched up first, crust pieces are the best.
My only gripe is the center pieces don't heat up well unless you use a stovetop.
>unless you use a stovetop.
This one knows how to [reheat pizza](https://food52.com/blog/11021-the-best-way-to-reheat-pizza-at-home)
Growing up those were always mom’s pieces. They were her favorite so we always let her have them. Now as an adult when I order my own, I relish those pieces a little more than the rest of the pizza.
If you have a pizza stone, 350 until the stone is hot and reheat for 5-10 minutes until crispy again. An air fryer works well too but I don’t have any idea on the time/settings.
I miss Stephanina's pizza so much. It's between than Imo's by far and unpopular opinion, but it's also better than Cecil's
I freaking love Stefanina’s. I only discovered it about a year ago when a friend from Florida wanted to try provel cheese. Apparently there’s a guy who owns a restaurant in Jacksonville Beach, FL, who serves provel. We wanted to sit down so we went to Stefanina’s. It was so good! She also bought bulk provel to take home.
Steph's is the shit. We stopped going to Imo's because we're minutes from a Steph's. The sauce isn't as sweet, the crust is slightly less crackery, the toppings are chunkier. Worth it. Plus cannelloni bites. Superior to basic t-rav.
And it's heresy, but I order it mozzarella instead of provel when I can. Much better reheating.
Everyone talks about the love for CWP, and don't get me wrong I like them as well, but to me it's just budget IMO's (which is a plus, sure). But it's not like they somehow make a pizza that's world's better, when really they're basically the same from my experiences.
Yeah, Cecil’s is pretty bad actually. Makes Imo’s look gourmet, lol.
Stephanina’s shouldn’t even mention in the same breath as CWP. Cecil’s doesn’t even belong in a truck stop. Hell, it couldn’t compete with QT pizza. Steph’s is very good & on a whole other level. It’s actually qualifies as very good restaurant quality pizza. CWO is garbage.
True story: I was vegetarian for many years and when I first moved to STL I didn't know it had "special" pizza.
First night out at a sports bar I ordered a veggie pizza and some toasted ravioli (which I did happen to know was a local delicacy). After trying the pizza, I thought the kitchen was erring on the side of caution by giving me a pie with vegan cheese.
Asked the waitress what brand of vegan cheese it was and she proceeded to school me on the history of provel. 🤣
Hold up what sports bar serves t ravs without meat?? I need to go to this place
Man, this was like six years ago... No idea. It was in a strip mall way up near Florissant/Bridgeton I think.
CJ Muggs In Webster would serve cheese t-ravs for their happy hour buffet. They had meat ones for the menu too. I'm pretty sure we got them from Sysco, so if you're friendly enough with the bar owner or manager you can try and convince them to order them in.
Get toasted ravioli in any major city that's not St. Louis. Any place that has it, 95% chance it's filled with cheese instead.
There are cheese filled ravioli.
I am aware lol. But I have yet to find a sports bar that serves them
I can agree with that. Probably not big sellers. I got some smoked pork filled ones last week from Union 30 and they were incredible. Really surprised me they were that good.
I live out of state now and I miss Cecil Whittaker's Italian sausage pizza so much.
If you want something better than Imo's try Nick and Elena's here in Overland on Woodson RD. I haven't been there in a few months so idk if they are closed or not cause of this virus. But definitely worth it!
My close friend's family owns Nick and Elena's and Serra's Pizzeria, and it's incredible. The crust is made fresh, it's flaky and more flavorful than Imo's. They use a better combination of spices and seasoning too.
Serra's and Lena's are our go-to's for non-Imos StL style pizza.
Literally my two favorite pizza places in the world.
Talayna’s St. Charles May just be the best bar none.
They're practically around the corner from me. Their prices are worth it.
They're still open; doing curbside. Thank goodness for that!
They announced on the 13th that they were closing until further notice.
Oof. I guess I just got my fix in right before then.
This is down the street from the house I grew up in and my high school! So delicious.
Oh, the best.
North County has a lot of great pizza places.
Always has. It’s where it really originated out of. Pontecello’s anyone?
Angelo's and Pirrones!
and BJ's, and Roberto's. I remember Erio's was the first place in Florissant to offer delivery.
...and ravioli. And gooey butter cake.
I only started craving all these things when I moved away
Also Pork Steaks... I moved to CA a while ago and finding proper Pork Steaks is so rare that I don't even try. You *can* get the meat counter at most stores to slice a "boston butt" into steaks though.
Still miss T-Rav's, Imo's, and Gooey Butter Cake though.
Try to looking for pork steaks at a mexican grocery store.
I don’t know if you’re near LA but I’ve found t-ravs at my local ralphs in the frozen aisle. They’re Louisa brand!! Not sure how widespread they are out here but I about died when I found them.
Joey B's, Cecil Whittaker's, Uncle Leo's are all significantly better imo. My fiance's favorite is Fortels. Imo's should not be "the example" of what STL Pizza is like.
Imo's is the default. Everyone in St. Louis has had Imo's. I was in my early 40's before I had Fortel's because they are only on certain neighborhoods
Uncle Leo’s in south county?
Uncle's Leo's is fantastic
I've told people they will either love it or they will hate it and that there really isn't any middle-ground to be had. Also to get the Deluxe for their first time (usually telling them that it has whole strips of bacon as a topping is enough of a sales pitch).
Exactly. This entire thread is all about people hating it (and wondering why people like it) or folks who like it.
I miss STL style pizza and t ravs.
I mean...I know that pizza was the main thing...
But can we talk about how he devoured Russell's gooey butter cake and left the Park Avenue cake just sitting there? (I love Russell's, but the Park Avenue stuff is superior).
I work in an office with people who have moved here from all over the county. They hate provel cheese with a passion.
I really think it's an expectation issue. I'm from KC and had Imo's for the first time when I was in Columbia for a high school camp (a friend from STL insisted that it was the best thing ever - I admit I kind of hated it then). When I moved here in my 20s I knew what to expect and tried a bunch of different ones. Now I keep provel on hand to cook with it (provel mac and cheese is one of my favorite things ever).
It may be a bit of an acquired taste but I don't get the prolonged hate for it. Definitely has its place.
I'm so hungry for Imo's right now. My phone thinks I want Imus. 😜
Better than wanting emus
Now I want Imo’s 🤤🤤
I love me some St. Louis style pizza, but everywhere else has to be closed before I'll go to Imo's. Stefanina's or Pirrone's is much, much better.
Pirrones is primo.
Man I just feel like imos quality has changed since I was younger. There are just better options for getting a St.Louis style pizza now.
I think you're right. There was some split that happened several years ago and now some of the stores still use Roma and Imo meat and sausage on the hill and others use some other commissary in Waterloo IL. The Waterloo stores aren't as good.
Quality varies by location. The one at Hampton and 44 and on Manchester in Des Peres are good ones, IMO.
All spot on. There is a vast quality difference between locations.
I moved here in 2009 as an adult. I've never found it to be even remotely good. It's beyond compare, that's for damn sure.
Buy an Imo’s pizza, put it in the fridge, and revisit it the next day. It’s an entirely different experience cold.
I’ve said it once and I will say it a hundred times. Imos is to St. Louis pizza as McDonald’s is to hamburgers.
I think white castle is a better comparison.
I hate that ice cream tasting guy, that clip is so gross
From the west coast.. it’s the only thing that boggles me is the pizza here. Pan style with soft gooey cheese vs thin crispy style. They’ve been denying you more cheese. Time to swallow the red pill.
You know, it's actually pretty good once you get past the lie of it being a pizza. That initial time eating it thinking you're getting a pizza and looking around the room like "is this a fucking game? I didn't order crackers"
Wait... Imo's sucks? Why wasn’t I told about this???
Oh Good! We gave Jim Gaffigan heart disease and diabetes... See! This is why we can't have nice things.