They did however have some issues, mainly they burnt our first pizza to the point where they wouldn't even bring it out and offered to make it again and not charge if we were OK with waiting, which we obviously were. Now I'll say this, after working in a restaurant for close to five years now, this stuff happens... they handled it very professionally and we didn't mind waiting for another, the fact that they comp'd the whole meal was great of them and shows the management for this place knows what they're doing.
Details: Red Savoy Pizza has 3 locations around the St. Paul/Minneapolis area. As said earlier, we went to the Minneapolis Uptown location which is at the corner of Hennepin and W 24th Street. This location did pick-up, delivery, dine-in.
Now onto the pizza... We got a large sausage/onion/tomato pizza, the large is a 16" if I remember correctly, and was definitely enough for three people, way too much for the two of us.
The Good: This pizza really shows some potential in my eyes, mainly in their Sausage and the sauce they use. I have to say, their sausage taste reminded me very much of the sausage that Lou Malnati's uses but with a little more of a spicy kick. Definitely got that part right. The sauce was a delicious sweet marinara sauce that added a nice touch, it had great seasoning that honestly would have been great even if it was just the crust and sauce. Finally, the crust was perfectly crispy with just enough flour on the bottom that reminded me a lot of Piero's pizza in Highland Park, Illinois (which I will get to reviewing in the next few weeks), yet another thing they got right.
The Bad: While they did a lot correctly, there are also a few things they got wrong. Firstly, they brought the pizza out on a lunch tray with a piece of wax paper between the pizza and the tray. It is definitely original, but I think there are many things that could have done the job better... when you tried to get a piece from the center you ended up ripping the paper beneath, just not as easy as it could be with a round metal pizza tray that they could bring it out on. There were also a few things that I asked if they had that they didn't, the main one being fresh basil leaves to put on top of the pizza (if you ever want to make a great thin crust, fresh tomato slices, sausage, onion, and fresh basil over the top, add some oregano and you have a great pizza). Basil leaves are kinda tricky though because I suppose not many places here will have that regularly, as I'm not sure if people here have really tried that much and fresh basil will go bad quickly. The biggest problem however was the cheese, on the outside pieces they put a nice amount of cheese. The pieces in the center were a different story though. It was much thicker and overpowered the taste of their delicious sauce and the other ingredients.
Overall I was quite impressed with Red Savoy, their crust, sausage, and sauce mostly made up for some of their issues and their sausage reminded me a lot of Lou Malnati's, any pizza place that can do that deserves a lot of respect. They handle their business very professionally and take care of their customers. I am giving Red Savoy Pizza a 6/10. While it may seem low, keep in mind the highest rating i've given to a Chicagoland thin crust place was 8.5, so 6/10 is not too shabby. I will probably be back to this place soon!
6/10
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