While the post is very well written, I have to agree with the majority of the posters so far...IMO's is NOT for me. The cheese is completely unimpressive and just plain n.a.s.t.y. I have tried on several occassions to like the pie, but it just isn't in me.
Carpe 'Que,
Jim Rhino
Having been born and raised in St. Louis our favorite whenever we come back is pizza from Ponticello's Italian Restaraunt in Spanish Lake, north St. Louis county. It also uses Provel cheese, which we bring back also bought from Dierburg's or Schnucks, sliced thin with paper in between each slice. Ponticello's makes a really good, thin crust pizza and has wonderful Italian sausage and the world's best onion rings! There used to be at least 5 Ponticello's but now only 1. It's family run and as soon as it opens there's a line to get in.
My family (wife & 2 kids) and I had the misfortune of stopping here in 1986 while driving to KC from NYC. We thought it was the worst excuse for Pizza ever imagined. We all agreed it was like making Pizza with Matzoh and Cheeze Whiz. UHG!!!!!! The sad part is it continues to win Best of St Louis year after year. After having an Italian dinner in the area known as the Hill I did understand why Imos is a St. Louis staple.
It is glue on cardboard. I have intensely disliked this pizza since the first time I tried it back in '91. You can actually get good NY style pizza in St Louis. It's not on every street corner, but it's there. - Racanelli's, Vito's, Pizza-A-Go-Go to name a couple.
Conventional pizza cheese is called mozzarella, but in actuality it's a type of whey cheese. Provel is a derivation of Elmer's Glue-All.
I first had St. Louis pizza about 18 years ago on a random trip to KC. My friend and I wanted pizza but not from a chain since we were someplace new. We went with the first local pizza place we found. It wasn't Imo's, but a place called Leo's. We were instant converts! We nearly fought over the middle pieces. I still take random trips to KC and absolutely have to get a pizza with provel. Many times I spent $100 or more so I could bring some back for the next few days and to share with close friends......I never invited the friends over. :)
I'm one of those native St. Louisans and I must admit that I can't wait to get home from college to have me a dinner of Imo's Pizza. There's an Imo's down here in Springfield, surprisingly, but I haven't had the chance to try it since none of my roommates enjoy it. Guess it really does depend on whether someone was raised on it or not. :)
I was in St. Louis at the end of last year and got Imo's delivered to my hotel room. I ate it only because I needed food. I don't know if the problem was the location I ordered it from, or if it is just not good overall, but I was not impressed with this Matzo posing as pizza. And my caesar salad was 50% provel cheese to boot.
I've had lots of great pie from time spent in NY, Chicago and LA, but NOTHING beats Imo's. I live about 100 miles southwest of St. Louis, but we have an Imo's down here. If it were to close, I'd be moving to St. Louis. :-)
Being a thin-crust fan, it doesn't get much better than Imo's crust. The sauce is tangy and delicious, and I'm a total Provel convert. We call it "goat cheese" as it tastes somewhat like that; it adds a unique, smoky flavor. Mozzarella just doesn't cut it anymore.
Imo's garlic cheese bread also kicks serious butt also. A great night out for us down here in the sticks is a large Imo's pie with canadian bacon, onion (they use the red kind) and black olives; garlic cheese bread and a pitcher of beer. Throw in some Cardinals baseball on the big screen and you've got a taste of Midwest Heaven.
The so-called "St Loius Style" of pie is trying to make a go of it here in Big D - and several of these places of popped up in Allen, Grapevine, Dallas proper and a think I saw one in The Town of The Cow (Fort Worth) a few weeks back. They all suck! This fake-ass cheese "ProVEL!" is PLASTIC and melts like a crayon on your pie. A melty yellow/white crayon on this nasty leftover matzoh "crust" that soggs out in like 5 minutes. Seriously, go and try it - it is like a mountain oyster - you need to try it to know why more don't! Yeech!
Sputnik
I consider myself an IMO's convert. Born and raised in NY, went to school in St.Louis, and still find myself randomly having cravings for IMO's. Can't say that it is "Pizza", but whatever it is it's tasty.
I'm still horrified, Adam! But I do appreciate the details... Thanks! ;-)
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Location: Southern Illinois
About: 2006 brought the formation of my competition BBQ crew. We saw our first taste of success in the 2007 contest season and began catering slow smoked Southern-Style BBQ to much acclaim. We now market our all purpose BBQ Rub & Seasoning...MojoRub.com.
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