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@pizzaexpert: Sorry, dude. That title goes to my Lillian.

Adam - you look so eye-talian in that pic!

Sorry we won't be able to do this ride, but maybe in the Spring?

And while we're on the subject of pizza in Brooklyn, has there been any word on Totonno's reopening? Although I'd be reticent to ride a bike into Coney Island.

@lemons: Very well said.

There is no reason why folks can't like Imo's and other pizzas as well. That seems to be something the detractors sometimes don't get. We have some fine pizza spots in town, and their number has increased over the past year or two. But there's room for all of them. Imo's certainly is what our kids crave when they come back to STL for visits.

N.B., be aware that most Imo's is sold as take-out or delivery; many spots don't have eat-in.

It's called "Toasted Ravioli" not "Fried Ravioli," y'all - even if the later is a better description. In addition to toasted ravs, I'd be interested to know if anyone knew the origins of the "St. Paul Sandwich," (egg foo young on a white bun w/ lettuce and mayo) another odd St. Louis food phenomenon.

Imo's is not the best St. Louis style pizza but it's good and there is a lot of history between Imo's and STL. I am here to say that Provel is pretty damn good stuff and to equate it to chitterlings is a bit of a reach. Would you also compare American cheese to chitterlings? If you look you will find that provel and American cheese are made in a similar way, the key difference is Provel is a combination of Provolone, Cheddar and Swiss. It is great on salads, burgers, philly cheesesteaks and on pizza. Is it for everyone? no, but neither is blue cheese, or Camembert. Provel is certainly is not as evil as it's made out to be.

I'm not even from St. Louis, but I love Imo's. It's totally a mood thing, though. You have to be in the mood for it, or it's horrible. BUT--if you ARE in the mood for it, nothing else will do. I don't eat pizzeria meat, so I get the vegetarian, and it is truly wonderful.

my granfather was the freekin president of the bagel bakers union so i know a good bagel when i see one ..and one that stinks is jrs bagels in bayside queens small hard lousy bagels and a real a nasty person who likes to judge his patrons if the holes closed dont buy the bagels granpa said allways take care of your customers its a lost art now days very little seeds on a bagel old tuna its a shame ..but its what happens at jrs dump mr boxing knows more about boxing then a guy who ownes a yuppie boxing gym !! you jerk monzongod forever

Sugar?

@pizzaexpert I guess looks are deceiving because their Napoletana pies look very good. Did you get to meet with canerosso when you were there?

Ciao,

Paulie Gee

I was always brought up not to play with my food. Well, at least not to throw it in the air. And other than watermelons, thrown as high as I can, I refrained from food in space.

The pies do interest me and I would like to check it out when I happen into the area.

Because flying squirrels are adorable. Ask Google!

http://aparadigmshift.files.wordpress.com/2009/02/nfsquir.jpg

I love pizza. I love Visqueen. This place makes me so happy.

5 bucks for a slice of "the best pizza in the world" (opinion)

or 8 bucks for a 5 oz glass of wine? The 5 seems like a bargain to me.

It all boils down to two types of people. You either want quality or quanity.

PS Plus whats the size of a slice in NY? That would make a big difference. Is it a quarter of an 18" pie? IF so, that ain't bad at all.