Red’s Savoy Pizza Announces Temporary Name Change Ahead Of Gophers-Badgers Football Game

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per WCCO:

Red’s Savoy Pizza announced Wednesday that the popular pizza franchise has decided to undergo a temporary name change ahead of the Gophers-Badgers football game this weekend.

The company says it’s officially changing its name this week to Maroon & Gold Savoy Pizza.

“We’ve been serving pizza ‘Sota Style’ since 1965. And this week in Minnesota, well, let’s just say maroon and gold sounds and looks a lot better than anything red,” said company President Reed Daniels.

Maroon & Gold Savoy Pizza is offering gopher fans a number of specials heading into the border battle weekend, including $5 off any online order of $30 or more.


minnesota.cbslocal.com

Red's Savoy Pizza Announces Temporary Name Change Ahead Of Gophers-Badgers Football Game

Red's Savoy Pizza announced Wednesday that the popular pizza franchise has decided to undergo a temporary name change ahead of the Gophers-Badgers football game this weekend.
minnesota.cbslocal.com minnesota.cbslocal.com

Go Gophers!!
 


Clever promotion. I know it will be an unpopular opinion, but not a fan of their pizza.
 


Cheers to Savoy. I haven't had their pizza in a while. Is it cut in squares (Minnesota style)? I missed that style when I lived away from Minnesota.
 


WorkingMyTailOff said:
Cheers to Savoy. I haven't had their pizza in a while. Is it cut in squares (Minnesota style)? I missed that style when I lived away from Minnesota.
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Yep. Squares and typically a thinner crust. I used to say that if you could take the Savoy sauce and toppings and put it on a Cossetta's crust, it would be the perfect Twin Cities pizza. I've developed more of an appreciation latey for thinner crusts so that pushes me more towards Savoy.
 

Word said:
Clever promotion. I know it will be an unpopular opinion, but not a fan of their pizza.
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Ski U Master said:
I'm with you on that.
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Not to derail the topic, but please explain what you do not like about pizza with a healthy does of toppings on a thin crust cut in squares with a solid sauce with some spicy undertones?
 


Panthadad2 said:
Yep. Squares and typically a thinner crust. I used to say that if you could take the Savoy sauce and toppings and put it on a Cossetta's crust, it would be the perfect Twin Cities pizza. I've developed more of an appreciation latey for thinner crusts so that pushes me more towards Savoy.
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Yeah I like this style a lot. I say bring this style to NYC and for sure the west coast where pizza was bad (at least Oregon), and you will get some cult followers. Call it Gopher pizza!
 



Face The Facts said:
Not to derail the topic, but please explain what you do not like about pizza with a healthy does of toppings on a thin crust cut in squares with a solid sauce with some spicy undertones?
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Best pizza in town bar none!! Second only to Authentic Deep dish in Chicago is
 

Face The Facts said:
Not to derail the topic, but please explain what you do not like about pizza with a healthy does of toppings on a thin crust cut in squares with a solid sauce with some spicy undertones?
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In my opinion, the sauce was awful. Hardly tasted like tomatoes, was bitter. Just a really strange flavor. I had my son with me and he is the least picky eater in our family and he actually wouldn't eat it. He had about 2 squares and couldn't handle any more.

I'm generally not a thin crust pizza person, but that wasn't the reason we didn't like Red's Savoy. It was the sauce. I absolutely love the thin crust pizza at Pizza Factory in New Brighton and Broadway Pizza is ok too.

I love Chicago style - Giordano's, Gino's East, Lou Malnati's are all great. Pizza Luce is excellent. Davanni's is decent. For delivery our family's go-to is Jet's Pizza.

Hidden Gem: the pizza at Red Wing brewery. The crust is phenomenal and the sauce is just different enough to make their pizza really unique and awesome. The beer there is ok, but the pizza is maybe my favorite in the entire state.
 

It is funny how literally anything on the internet about a restaurant is full of comments about people who don’t like said restaurant.
 

Word said:
In my opinion, the sauce was awful. Hardly tasted like tomatoes, was bitter. Just a really strange flavor. I had my son with me and he is the least picky eater in our family and he actually wouldn't eat it. He had about 2 squares and couldn't handle any more.

I'm generally not a thin crust pizza person, but that wasn't the reason we didn't like Red's Savoy. It was the sauce. I absolutely love the thin crust pizza at Pizza Factory in New Brighton and Broadway Pizza is ok too.

I love Chicago style - Giordano's, Gino's East, Lou Malnati's are all great. Pizza Luce is excellent. Davanni's is decent. For delivery our family's go-to is Jet's Pizza.

Hidden Gem: the pizza at Red Wing brewery. The crust is phenomenal and the sauce is just different enough to make their pizza really unique and awesome. The beer there is ok, but the pizza is maybe my favorite in the entire state.
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Jet’s is Detroit style.
 



mnsportsgeek said:
It is funny how literally anything on the internet about a restaurant is full of comments about people who don’t like it.
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mnsportsgeek said:
Jet’s is Detroit style.
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Correct. I ended my sentence about the Chicago pizza and then talked about some others. Davanni's and Pizza Luce are definitely not Chicago style either.
 

Face The Facts said:
Not to derail the topic, but please explain what you do not like about pizza with a healthy does of toppings on a thin crust cut in squares with a solid sauce with some spicy undertones?
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I should have said, I think it's good pizza just overrated. If I'm going to get a midwest style thin crust cut in squares I'd rather get Carbone's. I think their crust is better, although I'll admit I might favor it because it's what I grew up with.
 

Ski U Master said:
I should have said, I think it's good pizza just overrated. If I'm going to get a midwest style thin crust cut in squares I'd rather get Carbone's. I think their crust is better, although I'll admit I might favor it because it's what I grew up with.
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I like Carbones, but their crust is usually white and soggy. It's the closest thing to no-crust you can find on a pizza. If that's what you want, I'd phrase it as I like the topping to crust ratio of Carbones best.
Carbone's crust is unremarkable in my opinion but still really good pizza.
 

Detroit style (Jets) and Minnesota style pizza are about polar opposites.
 

Face The Facts said:
I like Carbones, but their crust is usually white and soggy. It's the closest thing to no-crust you can find on a pizza. If that's what you want, I'd phrase it as I like the topping to crust ratio of Carbones best.
Carbone's crust is unremarkable in my opinion but still really good pizza.
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Try Pizza Factory in New Brighton and Red Wing Brewery. Let me know what you think.
 

Word said:
Try Pizza Factory in New Brighton and Red Wing Brewery. Let me know what you think.
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I usually want my pizza at my house in 30 minutes or so, not 3 hours!

Thanks for the recommendation however.
 

I’m simple. I love ole piper in apple valley. I’m unbiased about food because I love food. Different strokes for different folks.
 

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