I guess I should start off by saying that I'm not from St. Louis and this was my first foray into STL-style pizza. I can't say I'm the biggest fan of St. Louis style pizza, but I will say that it's definitely not like anything else I've ever had. I do enjoy the crust, the sauce is different, but the cheese is just a bit too much. Synthetic would be my word of choice here. With the right toppings, it's pretty good though. I like mushrooms in particular. Their salads are a good complement as well. So, why four stars? Because my personal taste in pizza doesn't negate the fact that the staff at Imo's is always nice, prompt and clean. I've never been inconvenienced, hassled or treated like I'm anything less than a favorite customer there. For that alone, I can eat pizza I find strange with minimal complaints.
(4)
Kyleigh N.
I like Imo's. I don't love it, but it's always a solid lunch choice, and typically not slammed so that you can get in and out easily on a lunch hour. They have a lunch special for an 8" pizza, half salad and drink for like $8. It probably wouldn't satiate a huge appetite, but I don't like to eat heavy before going back to work so it's perfect. Their house dressing is a sweet vinagrette that I do enjoy, and then the pizza is a pretty basic thin crust pizza. The provel is their landmark- and it's pretty good if you like pizza. Parking can suck, but it's worth a try! There are also several neat little shops around to peruse if you have time.
(4)
Regan L.
This is absolutely the worst pizza I have ever had the misfortune to eat. The toppings are skimpy and of low quality. They think that cutting it into squares will be enough of a novelty to distract you from the crap they call pizza. A plain cheese pizza will be topped with some horrible preprocessed fake american cheese and the crust is like dirty bath water mixed with moldy flour. The disgusting, ketchup based slime they coat it with is not even fit to lube a bike tire. If you want pizza, avoid this overpriced joke at all costs. St Louis style pizza? GROSS!
(1)
Brett H.
First of all, I didn't grow up in St. Louis. I didn't grow up eating Imo's. Now that that is out of the way, you DON'T need to have grown up in STL to enjoy Imo's. Imo's is not a traditional pizza experience of any sort. First of all, it is served on thin crust. People who grow up eating New York or Chicago style tend to have an aversion to thin crust. I understand that. But I don't really look at Imo's as pizza. Sure, it is dough, sauce and cheese. But it's very much it's own thing. And you may not like that thing. I would highly suggest eating Imo's with toppings. Thin crust isn't very good with just cheese. Put your favorite toppings on there. The provel is also pretty divisive. Some like it. Some don't. I personally enjoy it and it's the main draw for me with an Imo's pizza. If the cheese isn't to you liking then there isn't really anything that can be done. So hopefully you can put your preconceptions of what pizza is supposed to be in the back of your mind and think of Imo's as a singularity.
(4)
R H.
I know I said I'd never be back in my last review... So I was driving through Springfield and was hungry, so I called in an Imo's togo for the road. Order was ready, order was correct. As always the pizza at all Imo's is DELICIOUS!!!!! No bottled water
(4)
Michael C.
This is the first pizza place in Springfield I ate at, and according the a review I'm seeing off to the right, Imos is the originator of what's known as "St. Louis style" pizza. As you can see from the rating, I'm not impressed. Firstly, I'm glad that I now know--from that review off to the right--that St. Louis-style pizza skips mozzarella for something called "provel," but that doesn't make it good. Real pizza has mozzarella cheese, long gooey, stringy cheese that holds the toppings to the crust, gets pulled when pick up a piece, and has a certain consistency that defines pizza. I'm pretty sure this is why most people eat pizza, because it's their favorite toppings covered in this delicious substance. This provel stuff, on the other hand, just seems to sit on top of some of the toppings, and Imos in particular--compared to other places I've been--purposely leaves their pizzas in until the provel is dark brown, what I would easily define as "overdone." If everyone else's pizza didn't have this dark brown stuff randomly sprinkled on top of their pies, I would have thought they burnt mine and just didn't tell me. So, throw in the paltry cheese with the St. Louisy thin crust and good toppings and you have a pizza-like item that's not bad by any means, but at the same time, isn't something I'll go back for. Did I enjoy it? Probably, as opposed to lima beans or broccoli puffs. Is it better than an average frozen pizza? Nope, not close--I'd take a Tombstone any day of the week over this, for a third the cost. I'm probably going to come off as being hard on local pizza due to my Chicago origins, but really, there's better St. Louis pizza in town than this. I guess if you're near campus, it's convenient, but otherwise, pizza-like isn't pizza.
(2)
David S.
I used to get pizza from Imo's Glenstone location often and for many years. It was ready quickly, had a fresh and full flavor, and was always delicious. I came back to Springfield and was pleased to see the new bistro-esque location. I placed an order for pickup and was told it would be ready in just under an hour. I arrived there 40 minutes on the minute from when I had called. The atmosphere was pretty cool and I was really looking forward to getting some of the great pizza I was used to. Unfortunately, this is where it all started going sour. The pizza was ready but the girl at the counter was seemed annoyed that she had to come out from the back area to help me. I gave her the benefit of the doubt at first but the indifference and rushing to get my money and get me out continued. I could understand if I was babbling or trying to make small talk, or if they were busy, but just normal communication for the transaction should be pretty pleasant at a business. Normal at least, but never indifferent or rude. I didn't think too much of it when I left because I was about to get into my car and have a piece of some always great pizza. Wrong again. It was room temperature and the crust tasted stale and overly hard; bland at best. I couldn't believe it. I felt terribly ripped off and let down. At the prices they charge, you should get what you pay for, not a freezer section take home grocery store pizza. I really, really, hope this place can get back to their former delicious glory. It'll be a while before I go back to give them another shot.
(2)
Chris M.
Just as with barbecue, there are many different regional styles of pizza--the best known being New York and Chicago styles. However, St. Louis has its own distinct style as well, the hallmarks being a very thin crust and the use of provel (a blend of provelone, swiss, and white cheddar) cheese rather than mozzarella. If Wikipedia can be trusted, Imo's is the originator of the St. Louis style of pizza--some would have it that the "St. Louis style" only came about because Imo's version of pizza became so popular in that city. To those who have never tried it, and who might come in expecting something more like "ordinary" pizza, the St. Louis style can be very off-putting. In a food that is so deeply ingrained into the American psyche as pizza, "different" can all too often register as "wrong." But for those open to a new experience, St. Louis style pizza can be very tasty. This Imo's is the location near my house, and I will sometimes stop in to eat a pizza there or take one home. I usually get either pepperoni or double pepperoni, but sometimes will go for a supreme. I find that the service is good and the prices are reasonable, and I enjoy the way the smooth, creamy cheese and the sweet sauce blend together to make a unique flavor all their own. However, this may not be to everyone's taste, and I suggest starting with a small pie to see whether or not you like it.
(4)
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Address :600 S Pickwick Ave
Springfield, MO, 65802
Sorry, Store hours have not been updated. If you are the owner of this restaurants. Please update the store hours.
Specialities
Takes Reservations : No Delivery : Yes Take-out : Yes Accepts Credit Cards : Yes Good For : Lunch Parking : Street Bike Parking : Yes Good for Kids : Yes Good for Groups : Yes Attire : Casual Alcohol : Beer & Wine Only Outdoor Seating : Yes Has TV : Yes Waiter Service : No
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.
Daniel G.
I guess I should start off by saying that I'm not from St. Louis and this was my first foray into STL-style pizza. I can't say I'm the biggest fan of St. Louis style pizza, but I will say that it's definitely not like anything else I've ever had. I do enjoy the crust, the sauce is different, but the cheese is just a bit too much. Synthetic would be my word of choice here. With the right toppings, it's pretty good though. I like mushrooms in particular. Their salads are a good complement as well. So, why four stars? Because my personal taste in pizza doesn't negate the fact that the staff at Imo's is always nice, prompt and clean. I've never been inconvenienced, hassled or treated like I'm anything less than a favorite customer there. For that alone, I can eat pizza I find strange with minimal complaints.
(4)Kyleigh N.
I like Imo's. I don't love it, but it's always a solid lunch choice, and typically not slammed so that you can get in and out easily on a lunch hour. They have a lunch special for an 8" pizza, half salad and drink for like $8. It probably wouldn't satiate a huge appetite, but I don't like to eat heavy before going back to work so it's perfect. Their house dressing is a sweet vinagrette that I do enjoy, and then the pizza is a pretty basic thin crust pizza. The provel is their landmark- and it's pretty good if you like pizza. Parking can suck, but it's worth a try! There are also several neat little shops around to peruse if you have time.
(4)Regan L.
This is absolutely the worst pizza I have ever had the misfortune to eat. The toppings are skimpy and of low quality. They think that cutting it into squares will be enough of a novelty to distract you from the crap they call pizza. A plain cheese pizza will be topped with some horrible preprocessed fake american cheese and the crust is like dirty bath water mixed with moldy flour. The disgusting, ketchup based slime they coat it with is not even fit to lube a bike tire. If you want pizza, avoid this overpriced joke at all costs. St Louis style pizza? GROSS!
(1)Brett H.
First of all, I didn't grow up in St. Louis. I didn't grow up eating Imo's. Now that that is out of the way, you DON'T need to have grown up in STL to enjoy Imo's. Imo's is not a traditional pizza experience of any sort. First of all, it is served on thin crust. People who grow up eating New York or Chicago style tend to have an aversion to thin crust. I understand that. But I don't really look at Imo's as pizza. Sure, it is dough, sauce and cheese. But it's very much it's own thing. And you may not like that thing. I would highly suggest eating Imo's with toppings. Thin crust isn't very good with just cheese. Put your favorite toppings on there. The provel is also pretty divisive. Some like it. Some don't. I personally enjoy it and it's the main draw for me with an Imo's pizza. If the cheese isn't to you liking then there isn't really anything that can be done. So hopefully you can put your preconceptions of what pizza is supposed to be in the back of your mind and think of Imo's as a singularity.
(4)R H.
I know I said I'd never be back in my last review... So I was driving through Springfield and was hungry, so I called in an Imo's togo for the road. Order was ready, order was correct. As always the pizza at all Imo's is DELICIOUS!!!!! No bottled water
(4)Michael C.
This is the first pizza place in Springfield I ate at, and according the a review I'm seeing off to the right, Imos is the originator of what's known as "St. Louis style" pizza. As you can see from the rating, I'm not impressed. Firstly, I'm glad that I now know--from that review off to the right--that St. Louis-style pizza skips mozzarella for something called "provel," but that doesn't make it good. Real pizza has mozzarella cheese, long gooey, stringy cheese that holds the toppings to the crust, gets pulled when pick up a piece, and has a certain consistency that defines pizza. I'm pretty sure this is why most people eat pizza, because it's their favorite toppings covered in this delicious substance. This provel stuff, on the other hand, just seems to sit on top of some of the toppings, and Imos in particular--compared to other places I've been--purposely leaves their pizzas in until the provel is dark brown, what I would easily define as "overdone." If everyone else's pizza didn't have this dark brown stuff randomly sprinkled on top of their pies, I would have thought they burnt mine and just didn't tell me. So, throw in the paltry cheese with the St. Louisy thin crust and good toppings and you have a pizza-like item that's not bad by any means, but at the same time, isn't something I'll go back for. Did I enjoy it? Probably, as opposed to lima beans or broccoli puffs. Is it better than an average frozen pizza? Nope, not close--I'd take a Tombstone any day of the week over this, for a third the cost. I'm probably going to come off as being hard on local pizza due to my Chicago origins, but really, there's better St. Louis pizza in town than this. I guess if you're near campus, it's convenient, but otherwise, pizza-like isn't pizza.
(2)David S.
I used to get pizza from Imo's Glenstone location often and for many years. It was ready quickly, had a fresh and full flavor, and was always delicious. I came back to Springfield and was pleased to see the new bistro-esque location. I placed an order for pickup and was told it would be ready in just under an hour. I arrived there 40 minutes on the minute from when I had called. The atmosphere was pretty cool and I was really looking forward to getting some of the great pizza I was used to. Unfortunately, this is where it all started going sour. The pizza was ready but the girl at the counter was seemed annoyed that she had to come out from the back area to help me. I gave her the benefit of the doubt at first but the indifference and rushing to get my money and get me out continued. I could understand if I was babbling or trying to make small talk, or if they were busy, but just normal communication for the transaction should be pretty pleasant at a business. Normal at least, but never indifferent or rude. I didn't think too much of it when I left because I was about to get into my car and have a piece of some always great pizza. Wrong again. It was room temperature and the crust tasted stale and overly hard; bland at best. I couldn't believe it. I felt terribly ripped off and let down. At the prices they charge, you should get what you pay for, not a freezer section take home grocery store pizza. I really, really, hope this place can get back to their former delicious glory. It'll be a while before I go back to give them another shot.
(2)Chris M.
Just as with barbecue, there are many different regional styles of pizza--the best known being New York and Chicago styles. However, St. Louis has its own distinct style as well, the hallmarks being a very thin crust and the use of provel (a blend of provelone, swiss, and white cheddar) cheese rather than mozzarella. If Wikipedia can be trusted, Imo's is the originator of the St. Louis style of pizza--some would have it that the "St. Louis style" only came about because Imo's version of pizza became so popular in that city. To those who have never tried it, and who might come in expecting something more like "ordinary" pizza, the St. Louis style can be very off-putting. In a food that is so deeply ingrained into the American psyche as pizza, "different" can all too often register as "wrong." But for those open to a new experience, St. Louis style pizza can be very tasty. This Imo's is the location near my house, and I will sometimes stop in to eat a pizza there or take one home. I usually get either pepperoni or double pepperoni, but sometimes will go for a supreme. I find that the service is good and the prices are reasonable, and I enjoy the way the smooth, creamy cheese and the sweet sauce blend together to make a unique flavor all their own. However, this may not be to everyone's taste, and I suggest starting with a small pie to see whether or not you like it.
(4)