re: #326 ObserverArt

There is a place here in Columbus, Rubino’s, that makes the best thin crust pizza around. I don’t know what causes the crust to form little air pockets and bubble up a bit, but you can eat just the crust and be satisfied. That’s not all, the sauce has got a little bit of a bite to it, a little sweet, and the small pepperonis are killer. Not a lot of cheese, but is it full of flavor.

A lot of people don’t like it because they think it is too little for the price, so they go to the shop next door that makes a bigger pizza, but is bland in all aspects by comparison.

When the owner (a Jewish guy with the last name of Reuben who was a boxer in the 50/60s - thus “Rubino’s”) passed they were about to close but the locals, especially the high school kids who use it as a hang out, fought to keep it open and the city (Bexely - an original Jewish community landlocked by Columbus) found someone to run it and keep the same recipes and ingredients. That was probably 12-15 years ago and it is still humming with the larger joint still next door.

Oh yes, I remember Rubino’s pizza well. Kind of funny that the Jewish burb of Bexley produced the best pizza (although, the original south end Donato’s was pretty good) and the first major successful rib joint—Damon’s. Remember when the first one opened. Yum. At one time, a major chain—now, I think it’s down to 5 or 6 total stores.