For more than 60 years, Vic's Pizza & Italian Restaurant has been serving its thin-crust pies to Jersey Shore pizza aficionados. Manager Brian Denhartog said he believes it is the consistency of the food at Vic's, which also serves such homemade Italian dishes as ravioli and lasagna.
One of the few thin-crust pizzerias I'll go near, Vic's is a haven for us choosy beach-bred folk. Whether it be first dates or family dinners, anyone born and raised here at the Jersey coast will gladly bend your ear with tales of the many roads that lead back to this hip little joint on the corner of Main and Evergreen in Bradley Beach
Unike many thin-crust pies, whose flaccid slices are known to flop pathetic in submissive, cheese-laden kowtow, the slices at Vic's man up in the face of their demise, remaining firm and looking you straight in the eye as you chomp them into oblivion.
Good sauce should score points for quality, not quantity. Vic's holds steady to this truth, matching up the fundamentals -- sweetness and zest -- step for step. The end result is a damn-close-to-perfect thin-crust pie that doesn't need to overcompensate by burying you in tsunamic layers of Carmine-colored gravy.
Beyond its lofty reputuation, Vic's owns up to its stature as a New Jersey institution.
Our pie from Vic’s had a crisp crust that was thin, but still substantial enough to keep things from getting floppy – no soggy slices here.
The big chunks of meatball topping were juicy and flavorful, and while I would have amped up the sauce level a little, this was definitely crave-worthy pizza.
Vic’s pizza is pretty well known in the Jersey Shore area, and I am usually disappointed by things that get hyped up too much. But all the talk was definitely accurate when it came to the half plain, half meatball slices I tasted.
There was a good balance of cheese; it was a little greasy but piping hot. The meatballs weren’t the best I’ve had and needed more spices but were satisfactory. The overall best part was the crust; thin and crispy, it had just the right crunch and was baked to the best possible color.
At $14.95 for a large, it was more than worth the trip.