Very Important Pizza (2502 Farnam Street)

[BIGO88]

A new place called Very Important Pizza has signed a lease for the old Voodoo Taco spot. Will be a full bar serving pizza by the slice.

[Brad]

A new place called Very Important Pizza has signed a lease for the old Voodoo Taco spot. Will be a full bar serving pizza by the slice.

Very Important Pizza has signed a lease for the former Voodoo Taco space at 2502 Farnam Street downtown. According to Oak Investment Real Estate, the restaurant will sit along the future streetcar route and will feature a fully built-out layout with a large kitchen, full bar, open seating area and outdoor patio.

Did Voodoo allow alcohol on both their patios or just the one in back?

[Busguy2010]

That's kind of a goofy name. Gives me an avenue to open a pizza shop called "The Very Most Important Pizza" haha. It better be some good stuff, because I'm pretty sure there's a couple longstanding pizza places in the area that'll have something to say about it.

[nebugeater]

That's kind of a goofy name. Gives me an avenue to open a pizza shop called "The Very Most Important Pizza" haha. It better be some good stuff, because I'm pretty sure there's a couple longstanding pizza places in the area that'll have something to say about it.

And who would that be, and why should they care about another's business name unless it infringes on the business name thay have?

[Busguy2010]

That's kind of a goofy name. Gives me an avenue to open a pizza shop called "The Very Most Important Pizza" haha. It better be some good stuff, because I'm pretty sure there's a couple longstanding pizza places in the area that'll have something to say about it.

And who would that be, and why should they care about another's business name unless it infringes on the business name thay have?

La Casa and Mama's? Even throw In Orsi's. Tough to say that isn’t three of the "most important" pizzerias in Omaha, all east of Saddle Creek. Not like they'll literally have something to say about, the business will speak. I'm just sayin, it better be some damn important pizza with a name like that, and in between those three. I'm not damning a business before they even start moving in, but I'm confident it's a challenge.

[nebport5]

That's kind of a goofy name. Gives me an avenue to open a pizza shop called "The Very Most Important Pizza" haha. It better be some good stuff, because I'm pretty sure there's a couple longstanding pizza places in the area that'll have something to say about it.

And who would that be, and why should they care about another's business name unless it infringes on the business name thay have?

La Casa and Mama's? Even throw In Orsi's. Tough to say that isn’t three of the "most important" pizzerias in Omaha, all east of Saddle Creek. Not like they'll literally have something to say about, the business will speak. I'm just sayin, it better be some damn important pizza with a name like that, and in between those three. I'm not damning a business before they even start moving in, but I'm confident it's a challenge.

It’s not that uncommon of a name. There’s at least half a dozen places across the country with a similar name. As far as how it relates locally, I don’t think it will beyond giving the Izzy’s guy something else to biatch about.

[nebugeater]

That's kind of a goofy name. Gives me an avenue to open a pizza shop called "The Very Most Important Pizza" haha. It better be some good stuff, because I'm pretty sure there's a couple longstanding pizza places in the area that'll have something to say about it.

And who would that be, and why should they care about another's business name unless it infringes on the business name thay have?

La Casa and Mama's? Even throw In Orsi's. Tough to say that isn’t three of the "most important" pizzerias in Omaha, all east of Saddle Creek. Not like they'll literally have something to say about, the business will speak. I'm just sayin, it better be some damn important pizza with a name like that, and in between those three. I'm not damning a business before they even start moving in, but I'm confident it's a challenge.

SO the name is working. It has you talking about them. As a business owner what more could they want

[Busguy2010]

As a business owner what more could they want

A good product would be top of my list. I hope it is good. I'll try it if it looks good. The name is just kinda sanitary, if you will, and they have some tough competition in the area.

[guy4omaha]

Isn't it just a play on VIP? Nothing more, nothing less. As mentioned above, it seems to be working.

[Louie]

Isn't it just a play on VIP? Nothing more, nothing less. As mentioned above, it seems to be working.

Quite clearly, yes

[thenewguy]

I don't see the big deal with the name. Doesn't imply that anyone else's pizza sucks, just a gimmick with the name. I will say that pizza seems like a tough market to get into because there are so many options. Right, wrong, or indifferent, it's hard to sway a lot of people from the pizza huts of the world, especially if it's a random Tuesday night and you have kids (who generally don't know good pizza). Now, if this place had some real-deal NY style pizza, I'd be there in a heartbeat

[Greg S]

Well the name has now worked on me. I am now curious after reading this thread, and will have to give it a try.

Greg

[Louie]

Well the name has now worked on me. I am now curious after reading this thread, and will have to give it a try.

Greg

NOOO YOURE FALLING FOR THEIR TRAP!

/s

[Busguy2010]

I don't see the big deal with the name. Doesn't imply that anyone else's pizza sucks, just a gimmick with the name. I will say that pizza seems like a tough market to get into...

Its not a big deal. They're moving into to the area of Mama's and La Casa, so they've gotta have some big balls and really good pizza. Whatever their pizza looks like, I hope it is good. Thing about pizza is there's not a big margin for improvement. I can't say I've ever met a pizza I wouldn't eat.

[GenX]

There’s an article about them in the OWH:

https://omaha.com/life-entertainment/lo ... dc5f9.html

[Linkin5]

Just judging by pictures on their Yelp page it looks like quality New York style pizza, I’ll have to check them out.

[windsor]

There’s an article about them in the OWH:

https://omaha.com/life-entertainment/lo ... dc5f9.html

For the 99% of the population who doesn't have an OWH subscription, will you summarize the article for us?

[GenX]

There’s an article about them in the OWH:

https://omaha.com/life-entertainment/lo ... dc5f9.html

For the 99% of the population who doesn't have an OWH subscription, will you summarize the article for us?

I’m among that 99%. Something about NYC style pizza.

[nebugeater]

There’s an article about them in the OWH:

https://omaha.com/life-entertainment/lo ... dc5f9.html

For the 99% of the population who doesn't have an OWH subscription, will you summarize the article for us?

I’m among that 99%. Something about NYC style pizza.

So you shared a link to something you don't even know what it says.

[Jins123]

They’re open til 11pm every day and have late night happy hour menu every night. It’s the reason I went and enjoyed it.

[NEDodger]

Went last weekend. I enjoyed it - about $4.50 for a good sized slice. Obviously thin slice, solid quality toppings. Theyve got a pinball machine area that has some cool classic Omaha stuff - a large illustrated “attractions map” circa 1990 that had a lot of stuff id completely forgotten about.

I’m definitely game for a return visit.

[GenX]

Went last weekend. I enjoyed it - about $4.50 for a good sized slice. Obviously thin slice, solid quality toppings. Theyve got a pinball machine area that has some cool classic Omaha stuff - a large illustrated “attractions map” circa 1990 that had a lot of stuff id completely forgotten about.

I’m definitely game for a return visit.

Is it like true NYC pizza where the whole pizzas are displayed and they heat a slice? Sbarro at 90th & Blondo does this too.

[swgiust]

Went for lunch a week or so ago. Over all nice place. I felt the pizza toppings were very good, but got a raw flour taste in the crust. So they are either not fermenting the dough long enough, or using too much blocking flour. Small detail I know, bur why settle for good when it could be great!

[remline]

There’s an article about them in the OWH:

https://omaha.com/life-entertainment/lo ... dc5f9.html

For the 99% of the population who doesn't have an OWH subscription, will you summarize the article for us?

I read the article via the Omaha Public Library's website. Here is what I learned:

• Omaha has lacked "genuine New York slice shops"; Very Important Pizza aims to fix that
• Keys to good New York-style pizza: quality tomatoes, cheese, flour; right kind of oven
• Owner Dylan Espinoza has been making pizza for 17 years
• Espinoza hails from Sioux City
• Espinoza's former boss learned the pizza style in Greenwich Village, New York
• Espinoza most recently worked for Dave Utterback at Koji
• The decor mimics '80s and '90s pizza parlors
• The name "Very Important Pizza" is silly, yet emphasizes the importance of craft

[ChadJK]

I feel like every time a NY-style pizzeria comes to town the owner says something about how Omaha doesn't have a "real" NY-style pizza option and now there will be one. Except every NY-style pizzeria to come to town has said that, so...

[Omaha Cowboy]

I feel like every time a NY-style pizzeria comes to town the owner says something about how Omaha doesn't have a "real" NY-style pizza option and now there will be one. Except every NY-style pizzeria to come to town has said that, so...

True, lol.. I remember Williamsburg Pizza saying the same thing.. Even Don Carmelo’s back in the day..

In any case, need to try these new places out at some point…

Ciao..LiO…Peace

[nebugeater]

I feel like every time a NY-style pizzeria comes to town the owner says something about how Omaha doesn't have a "real" NY-style pizza option and now there will be one. Except every NY-style pizzeria to come to town has said that, so...

True, lol.. I remember Williamsburg Pizza saying the same thing.. Even Don Carmelo’s back in the day..

In any case, need to try these new places out at some point…

Ciao..LiO…Peace

And Williamsburg is probably as close as any to be able to claim thay are authentic NY style

[nebport5]

I feel like every time a NY-style pizzeria comes to town the owner says something about how Omaha doesn't have a "real" NY-style pizza option and now there will be one. Except every NY-style pizzeria to come to town has said that, so...

True, lol.. I remember Williamsburg Pizza saying the same thing.. Even Don Carmelo’s back in the day..

In any case, need to try these new places out at some point…

Ciao..LiO…Peace

And Williamsburg is probably as close as any to be able to claim thay are authentic NY style

Yeah, considering their NYC origins and adherence to ingredients they can legitimately make that claim. Personally, I think their grandma style crust is a work of art. This is how you do a thicker crust without it turning into a freakin' casserole like deep dish and most Detroit style pies.

As far as other places(like Zio's and Don Carmelo's, etc) being "authentically NY" , even if we were a fan of these places at one time or still, I think we've always known that claim was b.s.

I wouldn't go so far as to call Virtuoso quintessential NY either, but their crust vaguely reminds me of L'Industrie out of Brooklyn.

[guy4omaha]

I think Zoli's made the NYC claim too when they first opened. IIRC, they even claimed they had water from New York brought in for making the dough.

[nebport5]

I think Zoli's made the NYC claim too when they first opened. IIRC, they even claimed they had water from New York brought in for making the dough.

I recall people thinking/saying Zio's used to be much better than what it's become but were there many people then who ate it swearing it was as good as the pizza they also ate in NYC? Yeah, probably a few like the early Frank's devotees but most of us knew better.

[Stan]

I think Zoli's made the NYC claim too when they first opened. IIRC, they even claimed they had water from New York brought in for making the dough.

I recall people thinking/saying Zio's used to be much better than what it's become but were there many people then who ate it swearing it was as good as the pizza they also ate in NYC? Yeah, probably a few like the early Frank's devotees but most of us knew better.

20 years ago Frank's was extremely similar to what I had in Astoria Queens, but I went years without it and the next time it wasn't even close.

[ita]

I think Zoli's made the NYC claim too when they first opened. IIRC, they even claimed they had water from New York brought in for making the dough.

If you mean Noli's, yeah, I remember them making that claim.

[ChadJK]

Can we get John's of Bleecker Street to open an Omaha location?

[nebport5]

I think Zoli's made the NYC claim too when they first opened. IIRC, they even claimed they had water from New York brought in for making the dough.

If you mean Noli's, yeah, I remember them making that claim.

Ha! I was thinking Zio's. Maybe Noli's and Zio's should combine into Zoli's.

[Busguy2010]

I have a really early memory of the Zio's Downtown. My dad ordered us a hamburger and onion pizza. I only remember the white and red checkered floor and the enormous dust bunnies under the booth table. Not bad lol.

I don't really think theres a superior style of pizza, to where if you're not having this or that pizza you're really missing something. There's a pizza for any given day. Except for Marco's.

I haven't tried this place, and doubt I will. Not hating, just IMO theres rarely such a thing as bad pizza, so the best pizza is the closest. Better yet if I dont even have to leave the house to make one. It would be splitting hairs for me to drive by one of my go-tos, even if it turns out to be marginally better. If they want to change my mind, I'll certainly oblige

[guy4omaha]

Yeah, I meant to say Noli's. But this name merger idea is kinda cool.

I think Zoli's made the NYC claim too when they first opened. IIRC, they even claimed they had water from New York brought in for making the dough.

If you mean Noli's, yeah, I remember them making that claim.

Ha! I was thinking Zio's. Maybe Noli's and Zio's should combine into Zoli's.

[GenX]

Ate there the other day. Very good, definitely recommended.

[nebport5]

I stopped in for the by the slice options. This is probably the most classic looking NY slice I've seen in Omaha. The crust is thin, crisp, yet with plenty of give like you'd want to see. I do agree with Swgiust, though, the flavor of the crust could use a little tweaking.

It's kind of unfortunate this location doesn't offer much in foot traffic as I could see them doing very well close to one of the entertainment venues. Overall, I prefer the slices here to the two other pizza purveyors that are in walkable proximity to venues. VIP neither suffers from the soggy wet cardboard crust that plagues one, nor the overly greasy toppings and customer restrictive hours of the other. I'm sure the rent at this location is much more favorable to an upstart in a crowded pizza market.

[Busguy2010]

I'm making a dough box in historical style. Dough boxes made by hand with readily available wood cure better dough, so I'm told. I never heard of it before. I'm not much of a baker, but I'm one helluva woodworker, and I love good pizza. So if anybody wants it, it'll be about $1000 and 3 weeks out.

[GenX]

I'm making a dough box in historical style. Dough boxes made by hand with readily available wood cure better dough, so I'm told. I never heard of it before. I'm not much of a baker, but I'm one helluva woodworker, and I love good pizza. So if anybody wants it, it'll be about $1000 and 3 weeks out.

60-90 days?