Arthur Bovino

"The thin-crust, tasty sausage, and generous cheese and sauce covering will likely leave you in agreement."

Steve Dolinsky

"The pizza crust is ultra-thin, still bearing the blistered burn marks from the hot spots in the giant Blodgett deck ovens. The harmony (yes, I said harmony) between the mozzarella (from Joliet’s Mancuso), chunky, whole fennel seed sausage made in-house and the zesty tomato sauce is a pleasure to eat."

Daniel Zemans

"Well, the ambiance may help, but it's the pizza that makes Vito & Nick's special. The sausage is outstanding, but my favorite pizza there comes topped with housemade Italian Beef and giardiniera."

Michael Gebert

"It's as good as pizza gets, thick or thin, in Chicago or anywhere."

Jamie Bartosch

"Vito & Nick's is a South Side institution. For nearly a century, this old school restaurant has specialized in a thin, crispy, cracker-thin crust pizza and seasoned sausage."

Amy Cavanaugh

"The crispy but pliant crust, tangy sauce and top-quality sausage separate this pizza from other Chicago thin-crusts."

Munchies

"Deep-dish be damned—one square-cut, sausage-covered piece of this “tavern-style” pizza convinced Frank Pinello, owner of Williamsburg’s Best Pizza and host of The Pizza Show, that Chicago’s thin crust is the way to go."

Brett Hickman

"You can’t get much better in the city than a thin crust sausage from this pizza icon."

Daphne Chen

"A favorite on the South Side, Vito & Nick’s churns out thin crust pizzas smothered in fresh sauce and cut into crispy, golden-brown squares. The toppings are as Chicagoan as you can get."

Chuck Sudo

"The crust, dusted with cornmeal, has that ideal cracker crispness that should be standard to thin crust."