Chicago Pizza

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OPEN NOW - Closes at 4:00pm

we just left chicago pizza on mass. ave in cambridge and ordered 2 lg. italian subs to go and my god, what a disappointment that was. how can you put bologna or salami (american salami) on an italian sub. what are they thinking. the meat was porous and old looking and dried on the sides. where's the hot ham, cappocola, genoa salami and provolone cheese. we called to let them know but the person who answered the phone said the manager was not there and gave us the run-around we just left there not 20 minutes ago. we ate half and threw the other half away just looking at the meat made us sick.

don' t even go there to waste your money and time.

I was stranded late one night on Mass Ave. in Cambridge and was looking for a bite to eat. I saw the sign for this place and it looked like it would be more traditional than your ordinary pizza chain. After noticing the "pizza by the slice" in the window I knew I would be better off ordering a fresh pizza. (not cold or dry) My pizza went through the oven in about ten minutes. However, I witnessed one of the Middle Eastern guys sliding my pizza back in the oven and checking up on it every couple of minutes only to push it back in again... and again. In conclusion, the crust would not brown and was not rising well because the dough was old. The fact that it was late at night was no excuse. Fresh dough should be made everyday. It's only good for 24 hours under refrigeration. After receiving my pizza I was detested that the mushrooms were not sliced with a certain amount of thickness and order, but rather diced into tiny smidgens. The deactivated dough never cooked. It was like a biscuit.

I was stranded late one night on Mass Ave. in Cambridge and was looking for a bite to eat. I saw the sign for this place and it looked like it would be more traditional than your ordinary pizza chain. After noticing the "pizza by the slice" in the window I knew I would be better off ordering a fresh pizza. (not cold or dry) My pizza went through the oven in about ten minutes. However, I witnessed one of the Middle Eastern guys sliding my pizza back in the oven and checking up on it every couple of minutes only to push it back in again... and again. In conclusion, the crust would not brown and was not rising well because the dough was old. The fact that it was late at night was no excuse. Fresh dough should be made everyday. It's only good for 24 hours under refrigeration. After receiving my pizza I was detested that the mushrooms were not sliced with a certain amount of thickness and order, but rather diced into tiny smidgens. The deactivated dough never cooked. It was like a biscuit.