Za

Re-reviewed 11/1/18:

Second experience was better than the first! This tastes very very nice in my stomach! Tasty pizza; thank you papi!

Originally reviewed, February, 2018

It tastes!

RE-REVIEWED OCTOBER 2018: I was welcomed by a scent that was remarkably different from the smell of my September 2018 visit. It is clear that Za has increased in quality with new items--new ovens, new cheese, and new chefs. Everything screams "new," from the pizza boxes above the vents to the vents themselves to the tile flooring and the
lovely couch. Highly recommended.

2017 Rating: (Five Stars) Once they fired one of their chefs (Chef Henry), the quality really increased. This chef had very little concern for his pizzas or his customers and often would make dessert or "deep-dish" pizzas with questionable ingredients (namely, ichays).

Initial 2017 Rating (One Star): Chef Henry treated me to a "really good" deep-dish Za slichay that was truly awful.

Some of the greatest pizza you will ever eat. Rivals some of the institutions in New York or Chicago

It is clear that each pie is carefully crafted from the finest imported ingredients by impeccably trained student chefs. Every time I'm on campus I can't resist grabbing a classic "slichay!" Couldn't recommend a visit more!

Honestly one of the better culinary experiences I have had throughout my travels. The young and personable staff had me in stitches of laughter as the warm scent of freshly baked pizza wafted through the air. I had a slice of classic "Za" with sausage and pepperoni. The robust palate of flavours truly amazed me. I had not expected such quality from a student run restaurant. One of the pinnacles of the experience was watching the well trained chefs at work. All of the pizzas are made to order in front of your very eyes. You get to see the entire journey of the pizza from assorted ingredients to the cheesy slices you walk away with. I can not recommend this place enough. It should be near the top of your Notre Dame to-do list.