I'll admit it - I don't get this style of pizza. I understand some people talk about "growing up with it, yearning for it, etc." so maybe it is a central Illinois thing. I find their pizza ok - and not overly priced. And the staff was nice when I have been there. I've found great pizza travelling around the US; New York, Chicago, California, etc. - and compared to those, this is ok.
(3)
Peter M.
Even though my GF said she didn't like Monical's, she agreed to go here since others had mentioned that they liked the pizza and I wanted to try it. I should have listened to her . . . I liked that it was thin and crispy but I like more sauce on my pizza and what sauce was on there was bland and didn't have enough spices. I also thought that the sausage was bland. When I have a pizza craving in B-N, I'll stick to my fave, Rosatti's.
(2)
James S.
Monical's Pizza produces a semi-quality pizza and semi-quality other food. My favorite part of the Monical's menu is their house dressing, and that isn't enough to give more than a 3 star rating. I ordered the BBQ Chicken Pizza and it was decent. The left overs did not hold up well and the crust was mush. The salad seemed fresh enough, but it is very plain-the dressing is the star of course. This place would be better if they used better ingredients for their salads and put more cheese on their pizza. I look forward to seeing Monical's become better, but I doubt that will happen.
(3)
Debbie S.
Was there today 12-26-14 the place was busy and instead of having a full staff they had one waitress and one waiter for the whole place. No hostess everyone had to come in and order at the counter and sit themselves, this definitely is not a classy place booth seats torn, bathrooms need updated. I ordered a gluten free pizza which you can only get in a 10 1/2 size and have to pay way too much for. The waitress brought our drinks and then brought out my friends pizza and told me mine would be out in a few minutes when it finally came the outside rims were burnt but I thought that maybe the rest would be OK. Waitress left and did not return to ask how everything was. My pizza was not only burnt around the rim but on the bottom also. Waited for waitress to return to tell her about it and she didn't return waited 15 minutes didn't get a refill on my drink. Finally decided to go to the front counter and I told her that the pizza was burnt and that I had been waiting for 15 minutes for the waitress to return so I could get a new pizza and a refill. She told me she would send the manager over, instead she sent the waitress back over and she just stood their and didn't say anything. I told her that the pizza was burnt and that I wanted a refill she told me that a gluten free pizza is difficult to cook and that is why it was burnt. Well if you can't cook it right DON'T COOK IT and expect a outrageous payment. Service was just simply RUDE BEHAVIOR! Will never go back if that is the type of service, and food that I receive.
(1)
Dakota H.
I would have given 1 star if it weren't for the quality of the pizza. Love the pizza and the bread sticks. However the service last light was awful. Didn't get a server to our table for 20 min. Hour and 10 min later we finally got our pizza. Pizza was great, but it was chaotic in there. It could have been because they had a lot of deliveries that night due to power outages. I'll eat at a monicals again, but this location is not my favorite.
(3)
Kim M.
I grew up in Bloomington and we used to frequent the original Monical's over in Bloomington that burnt down and was rebuilt...so have been going there for a long long time! The pizza is very unique. I love that the thin crust is almost always crispy. The sausage is always nicely seasoned. They are a little cheap on the amount of cheese that they use. My issue with this place is the price. I live in the Chicago area now and the fact that you can get a Lou Malnati's Deep Dish pizza for 6 dollars less than a Monical's thin crust pizza in my opinion is completely ridiculous. But if you are like me, and make Monical's a must visit when you go back to B Town, you'll pay it...and they know it.
(3)
Meghan B.
INTRODUCTION I have lived in Illinois since 2003, and it still baffles me how it remains so impossible to get something akin to a New York slice around here. I've come to the point where I think I need to find a scientist to explain it to me. Is it something in our water? Our atmospheric conditions? I actually know several chemists, one who specializes in food issues. I am seriously considering offering her a cup of coffee in exchange for her willingness to patiently explain it to me. LITERATURE REVIEW Of course, it could be, and likely is cultural. Even harder to accept. When I lived in Chicago, there was empirical support for what came to be known as the Second City Complex (see Bourdain, 2009). But from my more than six months of ethnographic, immersion experience here in Central Illinois, it seems we are nothing if not joiners. Enthusiastically taking in and supporting any milieu of national or international foodstuffs. This contradiction only highlights the need to examine the range of pizza we embrace here in the state of Illinois, and Central Illinois more specifically. This case study will add to this emerging literature. METHODS Monical's had come highly recommended, both by a kind private message from someone who had stated his empathy with my own statement about pizza's importance to my life, as well as through a content analysis of prior Yelp reviews. After being recruited by a coupon for a large 14" thin crust one-topping pizza for $9.99 and my own desire to contribute to the conversation about All Things Pizza, I placed an order on a Sunday night. FINDINGS Staff on the phone and upon pick-up were friendly and efficient; restaurant was clean and seemed comfortable; parking initially confusing but more than workable. Immediate reaction upon pickup was that this seemed like a SMALL pizza for ten bucks. Transmitted in paper bag, a la pizzeria of old (and also Tobin's). Comparison to Tobin's persisted upon initial viewing (very thin, greasy, visibly seasoned, and nice aroma) and also upon tasting. Monical's did demonstrate a slight statistically significant improvement upon Tobin's, particularly around texture (chewier crust) and flavor (nice seasoning and taste to crust) but also indicated a below-satisfactory cheese level on one edge. Pizza was consumed with moderate satisfaction, and the event was documented with photos to be added within hours of this publication. ANALYSIS Pizza is satisfying, and flavor is adequate. Price to quantity ratio seems excessively high, especially when compared to peer institutions (i.e., Tobin's). Prior claims of "Honestly..best pizza ever" seem to lack substantive data to support their claims, and while recommendations from colleagues for whom Pizza Is Very Important to Them are taken in good spirit, there are still indications that the region of Central Illinois, and the state of Illinois more broadly, suffers from a lack of exposure to two important types of pizza: A) New York Style (especially local, as experts are divided as to whether chain institutions qualify as meeting this consumer need), and B) wood fire (untested in this particular analysis and significantly, in this locale). In short, the basis of local comparison seems to reify Chicago's own narrow dichotomy of Pan and Thin Crust pizzas, a dichotomy insufficiently narrow to this author's needs and desires. CONCLUSION: Three stars: A-OK IMPLICATIONS: A) In 7 years time I have not fully assimilated to Illinois Pizza Culture B) Local businesses and consumers should strive for more pizza diversity C) Still a bit hungry, both materially and metaphysically.
(3)
Thom Z.
What can I say about this place? Honestly... can I say anything really good about it? I'll break this down: It looks like a Denny's. It's also priced far too high for the quality of pizza they offer. I paid $20 for two pepsis and a 14" thin crust pizza. The pizza seemed sloppily made, with ingredients existing almost solely in the middle four pieces of the pie. The $1.50 worth of Spinach seemed rather sparse, as well. Not nearly enough spinach. To top it off the toppings were rather poor. The tomatoes were flavorless and awkward and the spinach tasted like nothingness. To top it off the entire pizza seemed like it wasn't planned out. It seemed like someone said "I've got this sauce, and this crust and this cheese.... I GOT AN IDEA!" and had no idea what they were doing. None of the flavors or textures of the pizza worked together with one and other. The entirety of the pizza seemed like it was cooked at the wrong temperature. My girlfriend hypothesized that they have a ton of precooked frozen cheese pizzas that they throw toppings on and flash cook. Explaining why the toppings tasted quite raw. The pizza lacked any kind of personality. At times it reminded me of several other pizza places I've eaten at. It was reminiscent of Papa Johns, Armand's and several other pizza places. Sure it wasn't terrible, but it's also not nearly worth the price. Considering that Papa Johns and Dominos pizza can be had for 2/3 the price of Monicals and actually taste better. The service was adequate, but I felt that the service was completely unneeded. With a menu like they have, they don't really need a wait staff, which adds to the overhead and is a contributing factor to the absurd prices. I feel like the $17 14" three topping pizza was not worth the cost or even the trip. I do not advise, as it's just expensive mediocre food.
Takes Reservations : Yes Delivery : Yes Take-out : Yes Accepts Credit Cards : Yes Good For : Lunch Parking : Private Lot Bike Parking : Yes Wheelchair Accessible : Yes Good for Kids : Yes Good for Groups : Yes Attire : Casual Noise Level : Quiet Alcohol : Beer & Wine Only Outdoor Seating : No Wi-Fi : Free Has TV : No Waiter Service : Yes
Pizza is a famous Italian dish savored around the world. The entire credit for the popularity of Pizza in the United States goes to the chain of pizzerias all over the country. While the base and the texture of Pizza remains same across the globe, it's the toppings that differs from country to country. In the United States, you will find the top pizzerias serving pizzas with the toppings of mainly beef, bacon, chicken, ham, and sausage for the non-vegetarians. Other than these famous meat options, Pizzas with veg toppings such as mushrooms, pepperonis, garlic, tomatoes, spinach, etc. are also famous in most restaurants in the United States.
Irrespective of your locality, you will find a variety of different restaurants in your cities offering pizzas of all different types. Pizza is hot favorite among people of all ages in the United States. A large size pizza is enough to feed a family of 3 or 4 at large. Pizza is also the most preferred food whenever a group of friends is hanging out together. Pizza gained popularity in the United States after the American soldiers stationed in Italy returned from World War II.
Over the years, different pizzerias in the United States have developed their own respective regional variations. Pizza gained popularity as the iconic dish in the United States in the second half of the 20th century. Whether you prefer thin or thick crust pizza, you can find a pizza of your preference at the best pizza restaurants in your city.
Italian Cuisine
The immense popularity of Italian cuisine globally isn't unknown. You can find an Italian Pizzeria around every corner of almost every city in the United States. Not to forget that in every house, people enjoy mac and cheese as comfort food. But it would be wrong to believe that Italian food starts with pizza and ends with good pasta as this Mediterranean country has much more to offer other than these two dishes. In Italian Cuisine, there is a high use of fresh tomatoes, all kinds of herbs, great quality of cheese, all types of meat, seafood and fresh handmade pasta. Many find it hard to believe that Italians have been making noodles long back.
Italian and Greek cuisines are always mistaken to be same, but they are poles apart. The primary difference between the two cuisines is the use of cheese in most of the Italian dishes. Italians love to cultivate their own cheese and process them as per their food requirement. It is believed that some cheese is so expensive that cheese producers secure them in lockers.
If you are bored eating the same old pasta or pizza, you can try some of the authentic Italian dishes like Risotto, Polenta, Ribollita, Lasagna, Fiorentina Steak, Bottarga, Ossobuco, Carbonara, Focaccia, Arancini and Supplì. Another item which Italians love to relish every morning is a good cup of Italian Coffee. Once you taste a freshly brewed cup of Italian Coffee, you might not visit Starbucks ever again. Authentic Italian food is made with heart and soul, so go find a restaurant where you can relish Italian cuisine in your city.
Chris J.
I'll admit it - I don't get this style of pizza. I understand some people talk about "growing up with it, yearning for it, etc." so maybe it is a central Illinois thing. I find their pizza ok - and not overly priced. And the staff was nice when I have been there. I've found great pizza travelling around the US; New York, Chicago, California, etc. - and compared to those, this is ok.
(3)Peter M.
Even though my GF said she didn't like Monical's, she agreed to go here since others had mentioned that they liked the pizza and I wanted to try it. I should have listened to her . . . I liked that it was thin and crispy but I like more sauce on my pizza and what sauce was on there was bland and didn't have enough spices. I also thought that the sausage was bland. When I have a pizza craving in B-N, I'll stick to my fave, Rosatti's.
(2)James S.
Monical's Pizza produces a semi-quality pizza and semi-quality other food. My favorite part of the Monical's menu is their house dressing, and that isn't enough to give more than a 3 star rating. I ordered the BBQ Chicken Pizza and it was decent. The left overs did not hold up well and the crust was mush. The salad seemed fresh enough, but it is very plain-the dressing is the star of course. This place would be better if they used better ingredients for their salads and put more cheese on their pizza. I look forward to seeing Monical's become better, but I doubt that will happen.
(3)Debbie S.
Was there today 12-26-14 the place was busy and instead of having a full staff they had one waitress and one waiter for the whole place. No hostess everyone had to come in and order at the counter and sit themselves, this definitely is not a classy place booth seats torn, bathrooms need updated. I ordered a gluten free pizza which you can only get in a 10 1/2 size and have to pay way too much for. The waitress brought our drinks and then brought out my friends pizza and told me mine would be out in a few minutes when it finally came the outside rims were burnt but I thought that maybe the rest would be OK. Waitress left and did not return to ask how everything was. My pizza was not only burnt around the rim but on the bottom also. Waited for waitress to return to tell her about it and she didn't return waited 15 minutes didn't get a refill on my drink. Finally decided to go to the front counter and I told her that the pizza was burnt and that I had been waiting for 15 minutes for the waitress to return so I could get a new pizza and a refill. She told me she would send the manager over, instead she sent the waitress back over and she just stood their and didn't say anything. I told her that the pizza was burnt and that I wanted a refill she told me that a gluten free pizza is difficult to cook and that is why it was burnt. Well if you can't cook it right DON'T COOK IT and expect a outrageous payment. Service was just simply RUDE BEHAVIOR! Will never go back if that is the type of service, and food that I receive.
(1)Dakota H.
I would have given 1 star if it weren't for the quality of the pizza. Love the pizza and the bread sticks. However the service last light was awful. Didn't get a server to our table for 20 min. Hour and 10 min later we finally got our pizza. Pizza was great, but it was chaotic in there. It could have been because they had a lot of deliveries that night due to power outages. I'll eat at a monicals again, but this location is not my favorite.
(3)Kim M.
I grew up in Bloomington and we used to frequent the original Monical's over in Bloomington that burnt down and was rebuilt...so have been going there for a long long time! The pizza is very unique. I love that the thin crust is almost always crispy. The sausage is always nicely seasoned. They are a little cheap on the amount of cheese that they use. My issue with this place is the price. I live in the Chicago area now and the fact that you can get a Lou Malnati's Deep Dish pizza for 6 dollars less than a Monical's thin crust pizza in my opinion is completely ridiculous. But if you are like me, and make Monical's a must visit when you go back to B Town, you'll pay it...and they know it.
(3)Meghan B.
INTRODUCTION I have lived in Illinois since 2003, and it still baffles me how it remains so impossible to get something akin to a New York slice around here. I've come to the point where I think I need to find a scientist to explain it to me. Is it something in our water? Our atmospheric conditions? I actually know several chemists, one who specializes in food issues. I am seriously considering offering her a cup of coffee in exchange for her willingness to patiently explain it to me. LITERATURE REVIEW Of course, it could be, and likely is cultural. Even harder to accept. When I lived in Chicago, there was empirical support for what came to be known as the Second City Complex (see Bourdain, 2009). But from my more than six months of ethnographic, immersion experience here in Central Illinois, it seems we are nothing if not joiners. Enthusiastically taking in and supporting any milieu of national or international foodstuffs. This contradiction only highlights the need to examine the range of pizza we embrace here in the state of Illinois, and Central Illinois more specifically. This case study will add to this emerging literature. METHODS Monical's had come highly recommended, both by a kind private message from someone who had stated his empathy with my own statement about pizza's importance to my life, as well as through a content analysis of prior Yelp reviews. After being recruited by a coupon for a large 14" thin crust one-topping pizza for $9.99 and my own desire to contribute to the conversation about All Things Pizza, I placed an order on a Sunday night. FINDINGS Staff on the phone and upon pick-up were friendly and efficient; restaurant was clean and seemed comfortable; parking initially confusing but more than workable. Immediate reaction upon pickup was that this seemed like a SMALL pizza for ten bucks. Transmitted in paper bag, a la pizzeria of old (and also Tobin's). Comparison to Tobin's persisted upon initial viewing (very thin, greasy, visibly seasoned, and nice aroma) and also upon tasting. Monical's did demonstrate a slight statistically significant improvement upon Tobin's, particularly around texture (chewier crust) and flavor (nice seasoning and taste to crust) but also indicated a below-satisfactory cheese level on one edge. Pizza was consumed with moderate satisfaction, and the event was documented with photos to be added within hours of this publication. ANALYSIS Pizza is satisfying, and flavor is adequate. Price to quantity ratio seems excessively high, especially when compared to peer institutions (i.e., Tobin's). Prior claims of "Honestly..best pizza ever" seem to lack substantive data to support their claims, and while recommendations from colleagues for whom Pizza Is Very Important to Them are taken in good spirit, there are still indications that the region of Central Illinois, and the state of Illinois more broadly, suffers from a lack of exposure to two important types of pizza: A) New York Style (especially local, as experts are divided as to whether chain institutions qualify as meeting this consumer need), and B) wood fire (untested in this particular analysis and significantly, in this locale). In short, the basis of local comparison seems to reify Chicago's own narrow dichotomy of Pan and Thin Crust pizzas, a dichotomy insufficiently narrow to this author's needs and desires. CONCLUSION: Three stars: A-OK IMPLICATIONS: A) In 7 years time I have not fully assimilated to Illinois Pizza Culture B) Local businesses and consumers should strive for more pizza diversity C) Still a bit hungry, both materially and metaphysically.
(3)Thom Z.
What can I say about this place? Honestly... can I say anything really good about it? I'll break this down: It looks like a Denny's. It's also priced far too high for the quality of pizza they offer. I paid $20 for two pepsis and a 14" thin crust pizza. The pizza seemed sloppily made, with ingredients existing almost solely in the middle four pieces of the pie. The $1.50 worth of Spinach seemed rather sparse, as well. Not nearly enough spinach. To top it off the toppings were rather poor. The tomatoes were flavorless and awkward and the spinach tasted like nothingness. To top it off the entire pizza seemed like it wasn't planned out. It seemed like someone said "I've got this sauce, and this crust and this cheese.... I GOT AN IDEA!" and had no idea what they were doing. None of the flavors or textures of the pizza worked together with one and other. The entirety of the pizza seemed like it was cooked at the wrong temperature. My girlfriend hypothesized that they have a ton of precooked frozen cheese pizzas that they throw toppings on and flash cook. Explaining why the toppings tasted quite raw. The pizza lacked any kind of personality. At times it reminded me of several other pizza places I've eaten at. It was reminiscent of Papa Johns, Armand's and several other pizza places. Sure it wasn't terrible, but it's also not nearly worth the price. Considering that Papa Johns and Dominos pizza can be had for 2/3 the price of Monicals and actually taste better. The service was adequate, but I felt that the service was completely unneeded. With a menu like they have, they don't really need a wait staff, which adds to the overhead and is a contributing factor to the absurd prices. I feel like the $17 14" three topping pizza was not worth the cost or even the trip. I do not advise, as it's just expensive mediocre food.
(2)