Vinny Massimo's Pizza & Pasta - 376 College St.

Carrie and I were fresh off a 6 hour flight including a stop-over.  Physically, mentally and emotionally drained with barely a few minutes for a shower, change clothes and to hug a puppy before getting right in a cab to meet my sister for a birthday drink... or 5.  All we had eaten was a bit of airplane food hours before so needless to say, we were drained and hungry.  We cabbed down to a bar at College and Bathurst so it was a perfect opportunity for some late night pie at Vinny Massimo’s.  Funny enough I’ve never been but have been hounded by friends to do so for a while now.  Massimo’s is the perfect greasy, late night pie.

From what I can gather the original Vinny Massimo’s was opened by Vince De Bartolo in 1981.  The original location was at College and Robert street but shut down after a fire in July of ‘09.  From there they moved to Queen Street a few doors down from the Drake.  They then opened a second location a block or two away from the original location.  That’s where I was - 376 College, just West of Spadina.  Apparently Massimo’s has been fluctuating in quality over the years most notoriously after they were featured on an episode of Restaurant Makeover.  I’ve seen more than once now the curse that show can be on a restaurant.  Anyway, current owner Tony, son of original owner Vince (who passed away in ‘05) is now taking a more active roll in running his pizzerias and it seems to be showing.

It was loud and I didn’t have a menu so I scream ordered our go to - mushroom, onion and sausage.  The pie was thin and crispy but had a great chew.  Classic New York style pie and in fact, the most NY style pie I’ve had in this city.  Just for reference, NY style pies are on the larger size - about 18’’ (sometimes bigger sometimes smaller), they are thin and crispy but with a fluffy, chewy crumb (interior).  The sauce is usually a little sweeter and with more herbs than you may find in a more traditional pie.  Also, the cheese is usually grated rather than put on in chunks like you’d see on a Neapolitan pie.  It had a great chew, was crispy and sturdy but not crackery at all.  I didn’t take a pic as I was too tired and hungry but it folded quite well.  You can tell by the criss crossing you see in the undercarriage char that it was baked on a mesh pan and tossed in their electric oven.  The pan allows the floor of the oven to do most of the work while still helping to evenly distribute the heat.  The sauce was sweet and the pie a perfect combination of salty and oily.  The cheese seemed to be your standard, mid grade pizzeria mozzarella but it worked perfectly.  Creamy, stretchy, gooey cheese.  NY pies are meant to be eaten on the go.  You grab a slice for a buck or two and eat it as you walk down the street.  The pie needs to priced cheap enough to entice customers but still generate a profit.  When all is said and done you have something that is well made, with good ingredients but it’s nothing artisanal.  I crave this kind of pie.  It’s not cheap, it’s not crappy, but these aren’t high end ingredients.  This is the definition of what my dad calls a “grease wheel” and I effing loved it.

I loved this place - definitely worth a visit.  This will be an ideal place to hit up for a slice on one of our Saturday afternoon pub crawls.  Vinny Massimo’s, legit New York style pies in downtown Toronto.  Get one in your mouth asap.