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August 13, 2006 / jadettman

Tilley's Pizza House

902 4th St
Beloit, WI 53511

The Short:
I visited Tilley’s to check out their pizza. They cut it funny but I give them the thumbs up! Tilley’s is the best pizza I’ve had in Wisconsin (so far).

The Long:
Britt was out of town for her thesis defense, so I checked out Tilley’s to see if their pizza was better than Domenico’s (I’ll get up a review for them eventually). Tilley’s is a bar and restaurant so I called ahead to take the pizza out and avoid the cigarette smoke (for those that don’t know, Wisconsin doesn’t have any laws against smoking in restaurants and bars so I’m hoping that they get that soon). Unfortunately, I arrived a few minutes early but I got to stand outside and congratulate Britt on passing her defense and thus avoided the smoke.

The atmosphere of Tilley’s was very much well-used bar but the lady behind the bar was quite attentive and the regulars seemed friendly enough. I picked up my pizza packaged in a brown paper bag and I was on my way.

Unpacking my small pepperoni pizza at home, I discovered that Tilley’s cuts their pizza in squares. I’m not a fan of this, but they’ve got a nice, crispy thin crust pizza so I’m willing to deal with a little cheese on my fingers.

Overall Rating: Thumbs up! As I said, Tilley’s is the best pizza I’ve had in Wisconsin, so far.



Leave a Comment
  1. Dan / Aug 14 2006 2:41 pm

    How does their pizza compare with, say, the Nines? It sounds like a very different style, obviously, so it would be difficult to compare properly, but, just to get a general feel for the level of pizza in Beloit?

  2. J.A. Dettman / Aug 14 2006 5:05 pm

    Poorly, Dan. The pizza in Beloit has been sub-par, IMHO. Tilley’s was a step up from the other pizza I’ve had in Beloit but that’s not saying a whole lot.

    Both Tilley’s and Domenico’s (the other place) both had thin, crunchy (not to be mistaken for crispy) crust.

    Domenico’s had the consistency of an overly-thick, stale, and slightly moist saltine. Tilley’s crust was thinner and almost crispy, which made it tolerable. Both places had heavy flour on the bottom of their pizza; it seems that corn-meal technology hasn’t made it to Wisconsin. 😉

    I miss the Chariot, the Nines and Sammy’s, in that order.

  3. Dan / Aug 14 2006 8:37 pm

    So all in all you’re talking about it being at the level of, say, Papa John’s thin-crust pizza, say? Or is it not up to that level of quality? Clearly this is an important issue and one which requires a lot more research on your part.

    And anyway, who cuts round pizza into squares? You’ve got to be very suspicious of any establishment that does that, I would have to say.

  4. J.A. Dettman / Aug 15 2006 9:08 am

    Yeah, pretty close to Papa John’s. I would place them just slightly lower on the quality scale. And, yes, I plan to do a lot more research on this topic in the future. 😉

    Yeah, I just don’t get cutting pizza into squares. It’s silly.

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