Vick’s Gourmet Pizza has a history going back by name to 1961. It also has a pre history with the founders working at CY’s Pizza and 3C Pizza in 1958.
Doug Vickers’ is the current owner of Vicks. His parents, Hollis and Louise, opened the original Vick’s. Doug and his wife Charlotte took it over 36 years ago. Vicks moved to the current location in 2017, just two store front down from the original. Looking at old reviews, the new location is a BIG upgrade in space and atmosphere from the original. The new space is in the former location of Connell Hardware which started as a family business in 1872. The building has a lot of history to it with Vick’s incorporating the best elements of the space create a comfortable and inviting atmosphere. There is ample seating as well as a fully stocked bar seating area.
A local institution like Vick’s could get away with cutting a few corners but they don’t. Almost everything is made in house except the desserts. The dough is made fresh and hand tossed. The sauces are slow cooked. There is no sign of skimping on high quality ingredients.
I have sampled two pizzas. The extreme pepperoni which pairs dense layers of spicy and mild pepperoni. I also tried the Greek Pizza which tossed these ingredients together: Artichoke hearts, Black Olives, Sun-dried
Tomatoes wither Feta and Asiago cheeses. The pizza is a few millimeters thicker than the typical Columbus style pizza and the crust edge has a satisfying crunch that is neither to hard or crumbling. I discovered the kitchen uses a very high gluten flour which adds a bit to the density and flavor of the pizza dough.
I was even more impressed with the subs. The meatball sub was one of the best I have sampled. There was plenty of sauce and meatballs on the sandwich. The cheese was thick and dense with just a trace of char on the edges. The sauce was flavorful, well-seasoned and tasted slow cooked. The bun was sturdy and held up to the weight of the meatballs. Doing some deep research, I discovered the sub buns are shipped in from a highly respected bakery in Pittsburgh. The meatballs contain applesauce for moistness and the sauce is cooked with the sausage.
As I was walking out after my first visit, I commended Mr. Vickers on a very good meatball sub. He thanks me and then strongly suggested I try the Italian sub next time because the “capicola is out of this world”. When I tried the Italian sub on my next visit, I found it was perfectly cooked with a nice meat to cheese ratio but not over seasoned or dressed. The bottom bun had a trace of mayo thinly spread along the length to keep the bun from disintegrating from the grease.
I don’t have cause to visit Reynoldsburg in my day to day doings, but Vick’s is well worth the trip if you want subs and grub with a gourmet approach to quality ingredients.
CMH Gourmand - Eating in Columbus & Ohio 