I’m Still Here… Also, a Pizzeria Review (Mama Mia’s)

Is it just me, or did the holiday season happen in the blink of an eye? Okay, so that wouldn’t exactly explain why I haven’t posted since mid-October, but whatever. (Hint: college applications.) In the meantime (or, after this review), I’m prepping to write some interesting blog posts for January – inspired by a friend from across the Atlantic. Stay tuned!

Anyway, I’ve been meaning to post an informal review about a small pizzeria in Tonawanda: Mama Mia’s. Located on the corner of Highland and Colvin, Mama Mia’s opened about 6 or 7 years ago, replacing another pizzeria whose name escapes me. Since that time, it’s been patronized by my friends and I for a few good reasons: the food’s great, the prices are cheap, and the staff is down-to-earth and pleasant.

Any pizzeria needs to have good pizza; without that, it’s almost like the other things don’t matter. So, it’s a good thing that they do. The pizza is very Buffalo-esque: thicker, fluffy crust, good amount of sweet sauce and cheese, and crunchy cup-pepperoni. It’s an above average pie that – while not competing with big name pizzas like Bocce’s or Leonardi’s – is endlessly consistent and always tasty.

Their Friday fish fry is very good too, especially by pizzeria standards. Contrary to most other pizzerias, Mama Mia’s does a breaded fish fry – something I prefer to beer-battered fish. Served with their well-seasoned, crispy fries, tartar sauce, and thickly-cut cole slaw (no mushy baby food slaw here), their fish fry is very good by local standards; and best of all, there’s no waiting in out-the-door lines.

While everything we’ve tried on the menu is at least of above-average quality, there’s one item that continues to draw us back: the chicken finger sub. In fact, it’s the go-to item for everyone upon going to Mama Mia’s; menus are almost unnecessary. The chicken fingers themselves are crispy, juicy, and coated with a tasty sauce: something much better than the mellow-orange chicken served at other pizzerias. Topped with just enough bleu cheese, lettuce, and tomato (cheese and onions are optional – I usually pass) and served on a lightly-toasted sub roll, the sub is addicting. And very reasonably priced, too; it’s hard to go wrong.

If you’re in the area (or care to take a quick drive down Colvin), keep Mama Mia’s in mind – whether it be for a fish fry, pizza, or the excellent chicken finger sub. (Oh, another plus: they almost always have Aunt Rosie’s loganberry in the fridge.)

Mama Mia's Pizzeria & Cafe on Urbanspoon

P.S. I tried making a new type of cookie for Christmas this year. After 4 hours of toil, I had finally baked about 40 French butter cookies, commonly known as sables. They taste great and look even better, but I don’t think I’ll spend the time making them again.

The spiral version is made by making two sheets of dough: one chocolate and one vanilla. The sheets are then rolled out, rolled up, refrigerated in parchment, sliced off (like those Pillsbury cookies in the can), and baked.


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