Comments on: Review of Peel Pizzeria in Edwardsville

By: Kimberly

Kimberly — Wed, 14 Jul 2010 19:46:20 +0000

Just a note to “bch” … 222 Bakery is in fact open. They closed for a week for a remodel, but are back up and running.

By: Deb

Deb — Sat, 03 Jul 2010 13:36:20 +0000

Had dinner at Peel for the first time finally, and it was FABULOUS!! Didn’t wait long, it was a Wednesday night, but we beat the crowd, they were coming in behind us, but it is Edwardsville, and we expect a wait anywhere we go anymore, we just had a drink at their great bar while we waited! Loved the Pizza’s, so fresh!!! And the atmosphere was wonderful, with great service as well! We will definitely be back again!!

By: Editor

Editor — Fri, 02 Jul 2010 15:35:32 +0000

“Pete,”

You’re welcome to disagree with our reviews, and we fully encourage people to post their own opinions, whatever they may be. I will say, however, that our restaurant reviewer is completely independent. His reviews are only informed by his own personal taste, and not influenced by any other “intentions.”

Paul Peters
Editor
EdwardsvilleScene.com
StLouisScene.net

By: Pete Zuh

Pete Zuh — Fri, 02 Jul 2010 14:35:12 +0000

I think the reviews here might have some one-sidedness or other intentions involved.

From an honest perspective, Peel Wood Fired Pizza is a great establishment. Sometimes we’ve waited, others’ not so much depending on the time of day, 2-5 is a great time because it’s slower time of day for most restaurants, and you get good service in the most relaxed environment Peel can offer.

That being said, when it’s PRIME TIME, look out, it’s a little hectic, but it’s a whole new environment that still isn’t half bad!

The food is amazing! Other reviews point out ” mixed greens thrown on a plate.” Well, I like to see a bed of mixed greens sitting next to a bed of fresh mozzarella cheese and roma tomatoes covered in basil pesto and balsamic vinaigrette!!! And I like the crunch, yet chewiness of Peel’s Pizza crust!

The parmesan cream sauce is the most amazing condiment/pizza sauce ever!!!

Also, The Macaroni & Cheese is some of the best I’ve ever eaten!

By: bch

bch — Mon, 28 Jun 2010 21:44:20 +0000

First of all you should stop stealing the ideas from Mr. Peter Reinhart. Who is a world renowned pastry chef and a pizza expert. And second, good luck trying one of 222’s delicious pizza’s since they are not. Even open any more. And how would you compare peel to California pizza kitchen when they use a gas oven (not neopolitan) and its artisan at best. And for all of those who say they can make the same thing at home, I’m not sure where your going to find the fresh and home made ingredients they use. So stick to your frozen pizza’s from home, or enjoy your frozen and processed imo’s pizza. And actually try real pizza before you judge.

By: palong

palong — Wed, 31 Mar 2010 22:53:31 +0000

I couldn't disagree more! I thought the food was excellent, and I'm a any kind of Pizza guy myself. The wait was the only downside, but the bartenders were great! Very knowledgeable of the different beers and very friendly and made the wait bearable.

By: Rebekah

Rebekah — Fri, 15 Jan 2010 04:02:05 +0000

Thanks for the review…I have heard much the same from friends who have braved the long wait. Give them time…the kinks may work out. I will try them in a month or so. For now…I am happy to wait for my Friday Pizza's from 222. It's Pizza perfection and hurray for us…..tomorrow is FRIDAY!

By: B Davis

B Davis — Tue, 12 Jan 2010 19:09:36 +0000

Was there on Saturday night. Most of us waited over an hour for a table and, you're right – we noticed that a lot of tables were empty. Other than the unnecessary wait, the service was great. Our waitress was trying to push us out, just a bit, at the end of our meal. Beer selection was nice (love that they carry New Belgium's Abby Ale) but the pizza was okay. Not mind-blowing, not Imo's, just okay. To be honest, I can basically make the same thing at home, it just won't be burnt on the bottom. I've had wonderful wood-fired pizza in Salt Lake City, Utah so I know such a thing is possible. I know that Peel will stay as along as the owners choose – there are few things more Edwardsvillians like more than eating out, but I agree that this joint has a little bit of work to do. Peel, I'll check back with you in a few months.

By: JW

JW — Mon, 11 Jan 2010 02:14:53 +0000

Went to Peel last week on a Sunday afternoon and had a great experience. We ordered 2 pepperoni's and 1 Jerk Chicken and everything was EXCELLENT. Service was up to par and pizza's were great. Love the decor and think it will be in Eville for a long time. Everyone likes to rate a restaurant in the first weeks it opens, and unless it's a chain, the reviews are usually poor. Rome wasn't built in a day and most upstart restaurants take about a month to get all the kinks worked out. Good luck to Peel.

By: Editor

Editor — Sun, 10 Jan 2010 21:26:38 +0000

JW,

Thanks for the feedback. We definitely encourage contrasting opinions here.

Paul Peters