This one goes out to a special Twitter request from the Amy’s Food Truck. Nino’s has (from what I can gather) has 2 locations. This is the one in West Seneca, and it was PACKED in there for lunch…which is a good sign. They also have a cute redhead there slangin the slices, which is a nice change up from the sweaty old Italian guys, but let’s not make this weird. 2 + fountain pop = $6.50

These look really good. Not spectacular, because at first they came off a little generic. However, when you look at the details, it’s all coming up Millhouse. The cheese is browned well and goes right to the crust, each pepperoni charred nicely around the edge. The damn things are glistening in the dim light of one of the more unusual dining rooms I’ve eaten in. Very 1991 up in there. The most shocking thing about Nino’s though…these slices are heavy. I could not believe how much each of those little bastards weighed. My first thought was that the dough would be disaster zone with that kind of weight. We’ll see.

These were a touch better than your average cup-and-char because they had a great spicy kick. More than the norm. I like’a’da’spice.
This is the ideal browning for cheese. A little crusty on top and gooey underneath. Very noticeable kick of salt here. I am a big fan of the saltiness, and I think it’s an important part of a good mozzarella. Maybe you don’t. Maybe you’re into the Bronie scene and happen to like bland cheeses. It’s the internet. You could be anybody. There could have been a pinch more cheese for my taste, but that’s just greedy fat-kid bullshit.
Deep. Red. Powerful. Pungent. Sexyslices approved. All marinara and not a hint of sweetness, which is the way I prefer to get down. Same critique as above…maybe a teaspoon more would have been a knockout.
This is the beauty of Nino’s and the lynchpin to the argument of why they set themselves apart from other “Buffalo” slices I’ve had. They do the heavy dough game better than anyone else I’ve tried. I have seen it fail several times resulting in gelled up raw dough that sits like a brick in your stomach. As you can see, Nino’s is a tight-knit bubbly fluff up until the very top, where you get that little silky layer that all pizza has, but most have too much of. Bravo.
The bottom was light, crispy, and very buttery. It actually reminded me of…Domino’s. Before you get your pitchfork into position, the bottom of the Domino’s pan pizza was by far their best asset and I enjoyed it very much. I wonder if they bake it in a similar fashion at Nino’s…?
Nino’s made what looked like fairly average slices extraordinary. Dense and heavy, but cooked to perfection. Salty and savory with a tangy red sauce and spicy pepperoni. These are some damn fine Buffalo slices. Let’s hit em with a little ghetto gospel.
Dough🥖: (A) Not my particular favorite style, but they did the “Buffalo” thickness to perfection.
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Cheese🧀: (A-/A) A pinch away from perfection.
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Sauce🥫: (A-) Just drip more. Come on, baby. I NEED IT.
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Pepperoni🍖: (B+) A little spicier than the standard. Very good.
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Overall🍕: (A-)
BIG THANKS to Nino’s for some superior pizza and Amy’s Food Truck for recommending it. On to the next one.