My dad's girlfriend hosted a dinner there a couple years ago at the one in Burbank.
Pizza was straight up disgusting. The only thing that place had going for it was a full bar, and my old man buyin' :wootrock:
Been eating at BJ's for my entire life... My family started eating at the Balboa location when I was a kid something like 25 years ago. I eat at that one as well as The Marketplace location. Never been disapointed, still my hands down favorite... that's just me I guess... Maybe different locations suck...
Their fries are horrific.
I wouldn't go so far to say their pizza is disgusting...I mean really, unless they put moldy cheese, rats and roaches on your pie, disgusting is a strong word...
Haus of Pizza in Costa Mesa.
Nick Pizza in Costa Mesa. In particular there Pizza Blanca is amazing.
Let me start out by saying that I worked for BJís for over 4 years. I have eaten more of this pizza than any of you could imagine. I will give you a little insight on the behind the scenes of the place.
About 15 years ago Jerry Henesy and Paul Matenko purchased Magnoliaís Peach in Brea and converted it to BJís first brewery/restaurant. Before that they had only a store in Santa Ana (which no longer exists) which they made Chicago ďstyleĒ pizza from. As many of you know, Chicago style crust is super thick. To cook it the traditional way would take easily over 30 min per pizza. This simply will not do in this day and age, unless you are appealing to people who want exactly Chicago style crust. They expanded the menu to countless things like mega sized potatoes, pastas, salads and the usual restaurant fare. To get the pizza out of the oven in 12 minutes, they need to do a couple of things to it first.
They let the dough defrost. Yes, they get the dough pre-made. They let it defrost and rise. They form it into the pie-tin, flatten it in the tin and let it rise again. They press it back down and let it rise once more. After that, they lightly sauce it and run the dough through the oven once to set the dough. At this point they let it sit and cool off to be used that lunch or dinner. Once the order comes in, a small amount of sauce is added to the pre-set crust, then the toppings added, then the cheese and stewed tomatoes are added on top of the cheese before the final bake. And viola! You have thick crust pizza to your table in under 15 minutes.
Chicago style pizza traditionally is a thick crust pizza without much sauce (if any) on the crust. It usually goes: crust, toppings, cheese then sauce. BJís does it a little different, so thatís why its Chicago ďstyleĒ.
With all this said, I still like the pizza. I just have them bring out a little extra sauce.
Donít get me started on the beer though.
their beer is average at best. I usually order Stone IPA or Sierra Nevada when I'm there.