Pizza Pub 516

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Pizza Pub 516

Postby charger » Sat Jan 21, 2017 12:36 am

Is the new pizza place that replaced Myles any good? I heard they were trying to make pizza similar to Myles.
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Re: Pizza Pub 516

Postby Falcon Fanatic » Sat Jan 21, 2017 8:34 am

charger wrote:Is the new pizza place that replaced Myles any good? I heard they were trying to make pizza similar to Myles.

I think it's very similar. They pile a ton of cheese on it. The sauce is sweeter, which I like, as I wasn't a huge fan of Myles' sauce. Heard the cheese bread is almost identical.
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Re: Pizza Pub 516

Postby hammb » Sun Jan 22, 2017 4:25 pm

It's a reasonable facsimile, but the more I've eaten it, the more I kinda wish they would have decided to just do their own thing. As Chip's employees have moved on (not all, but I think they've lost quite a few) the quality seems to move further and further away from Myle's (IMO).

They did correct the inexcusable mistake of only having canned mushrooms at launch. They now have these fresh baby button mushrooms, that are really good. And their sausage is a more Italian style than what Myle's offered, so I prefer that as well. But other than that, it's mostly steps in the wrong direction, IMO. The sauce is, as Falcon Fanatic mentioned, much sweeter and not spicy at all. They are trying to emulate the Myle's style pizza, but didn't even attempt to come up with a similar sauce. BIG mistake, IMO, because the sauce was one of the things that made the original so great, and that style of pizza plays much better with a spicy sauce than it does sweet. I don't think they're nearly as generous with the stuff like Pepperoni, but they do still put the cheese on heavy. The cheese is still burnt on top, and it's still a tasty brand of cheese, probably the same.

The cheese bread is similar, but they only have one size now. If you were like my wife & I who found a small one to be about 1 piece too many before you're now forced to buy an extra slice of bread for an extra $1.50 (I think that's the price diff). They are 0-2 for me in cooking the loaf style correctly, however. Both times the cheese on the outside was burnt like Myle's, but the inside wasn't completely melted. Dunno if they're not running the ovens at the same temp or what.

Last time I was in there the guy pulling pizzas out was using a knife to make a hole in the cheese and shooting it with an IR thermometer to see if the middle was done. Besides this being NOT the right type of therm for the job, it also put a hole in the middle of your pizza. And, of course it shows that the people making the pizzas don't yet have the knowledge/instinct of the long time Myle's employees.

All in all it's a decent pizza place. It falls short of Myle's in most categories to me though, and I'm trying to be objective (and have already eaten it 4 times...). If you were an occasional Myle's eater you'd probably think it will satisfy the craving. If you're somebody like me who ate Myle's regularly, no matter how hard you try, you'll constantly be nitpicking what isn't the same. Maybe that will fade as time goes on, but that's where I'm at. It's nice to have a reasonable replica of Myle's, but at the same time I can't help but think I'd be a more satisfied customer if they would have just tried to come up with their own thing in terms of pizza style. I also worry if it will fade further from the original as they lose more of the old staff...
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Re: Pizza Pub 516

Postby BGDrew » Sat Feb 04, 2017 1:30 am

Tried it for the first time last week and I doubt I'll ever order it again. It's just a bland, overpriced pizza now.
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Re: Pizza Pub 516

Postby hammb » Sat Feb 04, 2017 3:09 pm

BGDrew wrote:Tried it for the first time last week and I doubt I'll ever order it again. It's just a bland, overpriced pizza now.


I can see that. I pulled out some of my stash last night and was blown away at how much better even 4 months old frozen Myle's is than the Pizza Pub 516.

I really think they're doing a disservice to themselves trying to emulate the legend. It's not even close to as good as Myle's was, and as time goes on it's going in the wrong direction.
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Re: Pizza Pub 516

Postby truth » Wed Dec 27, 2017 12:32 pm

I'll be making a trip to BG for a hoops game in February. Myles was always in my pregame plans. It's been awhile since some of the takes of the new place were given. Has anything changed? Should I change my traditional pregame plans to pollyeyes, pisanellos, spots, etc?
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Re: Pizza Pub 516

Postby bgbill » Wed Dec 27, 2017 5:49 pm

If you end up going to Pisanellos, and you're OK with meat, be sure to get the ground beef. It's imported from Detroit, and something special. I wish I knew where in Detroit it's made. Oh, and extra sauce.
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Re: Pizza Pub 516

Postby mbenecke » Wed Dec 27, 2017 8:35 pm

I have no issue with Pizza Pub 516. When my parents (both alums, '92 and '93, respectively) come to town to visit, they always take me there. It's not quite Myles, but it's definitely got its own nice qualities. It feels cleaner and nicer in there, too. Ultimately, if you're craving a thick pizza that is similar to Myles, it's definitely the place to go.
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Re: Pizza Pub 516

Postby truth » Fri Dec 29, 2017 12:58 pm

I'll at least try 516 out this time to see for myself, and I remember cheating on Myles with Pisanello's more than a few times back when I was a student. Really solid place itself. Thanks for the scoop on the ground beef.
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Re: Pizza Pub 516

Postby hammb » Mon Jan 29, 2018 4:19 pm

After having several poor pizzas from Pizza Pub 516 in a row I took a long hiatus. I had a craving for some good bar style greasy pizza this weekend so we drove down to BG and hit Pizza Pub on Friday night. Our first reaction was, wow, I hope they can manage to stay afloat. We got there a little before 6 and left a little after 7. At no point when we were there did the place reach even half capacity. They didn't even have a bartender working, the servers were pouring beers/drinks. Scary that it looks like they don't have a very good following built up. Myle's would almost certainly have a max capacity with a line to get a table during this time on a Friday evening.

But beyond that we sat down and ordered our usual, garlic bread with cheese to start. 12" Pepperoni, Sausage, and Fresh Mushroom pizza.

Have to say, on the whole, this was by far the best dining experience we've had at PizzaPub. It still isn't Myle's; nobody is. But it was the next best thing. For the first time ever the garlic bread was nailed. Greasey, Garlicy, salty, cheesey. Inside and outside both cooked properly. No shortage of buttery garlic goodness on the inside. I would say this loaf of bread was indistinguishable from the Myle's bread (albeit still a larger than the previous small, smaller than the previous large size).

THe pizza came out and it's definitely different than it was when they started. The sauce is still too sweet, and not nearly as spicy as Myle's was. That saddens me as it's the biggest thing I miss. They did seem to amp up the herbs in it (notably oregano) so that it's not just a bland tomato paste (at least wasn't on this trip). Their sausage is still delicious; not sure where they source it, but it is quite good, better than Myle's used, IMO. For fresh mushrooms they are using mini button mushrooms and putting htem on the pizza whole. They're good, my wife loves 'em. I like them ok, but I dislike the burst of hot mushroom juice when you bite into one; they do taste good though.

The pizza was cooked "OK". One side was noticeably more done (bottom was crispy), while the other side was more doughy. The cheese was browned around the edges, but not as completely browned (re: burnt) as I would have liked. The burnt cheese from Myles was what made me fall in love with the place.

All in all this was a good pizza. Since moving out of town we've been eating more delivery (mix of chains/local places), and this pizza was better than any of them. It was definitely better than previous experiences there. Still falls short of the legend, but was good enough to drive back to town for. I do worry about them long term though...not right for them to be so dead on a Friday evening at dinner rush.
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Re: Pizza Pub 516

Postby BGFan » Tue Jan 30, 2018 2:55 pm

It makes it tough when there's so little parking. Whoever owns the building next to them (the old Head Shed) blocked off the lot so you can't park next to Pizza Pub, which really sucks.
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Re: Pizza Pub 516

Postby mbenecke » Tue Jan 30, 2018 3:23 pm

BGFan wrote:It makes it tough when there's so little parking. Whoever owns the building next to them (the old Head Shed) blocked off the lot so you can't park next to Pizza Pub, which really sucks.


I absolutely agree with this. We always have to park behind the old SBX and enter through the backdoor. Just kind of absurd that they don't own the parking lot directly next to the building.
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Re: Pizza Pub 516

Postby pdt1081 » Tue Jan 30, 2018 4:05 pm

BGFan wrote:It makes it tough when there's so little parking. Whoever owns the building next to them (the old Head Shed) blocked off the lot so you can't park next to Pizza Pub, which really sucks.

The parking lot belongs with the old Shed building. They were asked if they'd like to rent the parking lot between the buildings, but declined. For liability purposes, it was effectively "closed."

Edit: Now that I think about it, I think the story was they were asked to pay for the snow removal, and responded with "it's not our lot."
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Re: Pizza Pub 516

Postby hammb » Tue Jan 30, 2018 4:18 pm

Yeah, I remember there being some dispute/Twitter war when that battle was going on. Did chip own both buildings and sell them separately?

Personally I've always parked in the city lot and used the back entrance. I could probably count on my hands the number of times I've used the front entrance...
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Re: Pizza Pub 516

Postby rood » Wed Jan 31, 2018 10:06 am

hammb wrote:I could probably count on my hands the number of times I've used the front entrance...

TMI, dude. TMI.
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