People describe Jimmy's Pizza as selling NY-Style slices, and in fact Jimmy himself describes his pizza that way. To me, this pizza - especially the white pie - transcends geographic labels and is in fact the best damn pizza anywhere, period. The crust has well-developed ferment and a dark, ultra-thin but audibly crisp layer that gives way to soft, airy bread that's foldable but not without significant exterior cracking. Toppings are applied judiciously, and what stands out to me most is how perfectly seasoned everything is. Well-salted but not overpoweringly so, and a generous quantity of black pepper - an ingredient that's often lacking but is an especially needed component of a great white pie. And garlic. Lots of garlic, in fact - but it's sweet and incredibly well balanced among the rest of the seasonings.
Jimmy and his mom also sell freshly fried beignets, which I found to be just as good as those at famed Cafe Du Monde in New Orleans. Which is to say that they were fine. I don't get people's love affair with beignets. The perfect espresso that Jimmy's mom made me, on the other hand - with its thick, long-lasting crema and sweet, nutty aroma - was something quite special.
Jimmy's Pizza Cafe
5159 North Lincoln Avenue