- Jan 12, 2012
- Reaction score
Slices. It's real sausage, not the garbage that chains sprinkle on what they call pizza. This is a non-chain parlor, owner is there every night.
It's not cheap, but it's worth the cost.
Frank's, my hometown place, is still owned by the founding family and was once ranked #7 in the country and was an originator of the style of pizza known as Quad-City Style. Walking in the joint is a trip back in time, as nothing int here is newer than the early '60s and the only accepted payment is CA$H. It is packed, every single day. The only way to get Frank's pizza is by going there, and people who have moved away devise elaborate schemes to get half-baked pies frozen somehow and transport them to their new homes states away. One guy lined the cargo area of a minivan with Styrofoam, laid dry ice in the bottom, and FILLED IT with half-baked pies to go to Texas, where a group of Frank's fans awaited the haul. Everything in the place and the building was paid for in the 1960s – it's a freaking gold mine. There is no other pizza that tastes like this – 100% made on the premises.