Tony's Chicago Style Pizzeria — Restaurant in Moline

Tony's occupies a space on 5th Avenue in Moline close to where I used to hang out with friends pretty frequently. We'd visit Bierstube or Bent River once every week or so to hang out while grabbing a meal and a few beers. I guess we just never made it down to Tony's in this time? At any rate, Tony's was recommended to me recently and on a lazy Sunday afternoon, I decided to drive across the river and visit.

The space Tony's occupies seems at once both well updated, but in keeping with some of the more historic features of buildings in this part of Moline. The walls in the interior are old, worn looking brick and the overhead contains those patterned ceramic/metal/PVC tiles that older buildings often feature. Look upwards in one of the buildings along 5th avenue and you'll instantly know what I'm referring to here. The floors feature a weathered looking hardwood/wood laminate throughout most of the space. Lighting is mostly provided by more modern suspended fixtures throughout. Visually, it's a nice look that I enjoyed.

There were a lot of really good looking items on the menu. I ultimately decided on an order of bruschetta (a personal favorite of mine when I'm out) and a meatball sandwich. I couldn't give more praise for the bruschetta - it was truly some of the best that I've had anywhere in the Quad Cities! The bread was well toasted, but not so much that it felt like eating crackers. The topping was also well seasoned, even for a time of the year when most of the ingredients are out of season! The tomatoes had some sweetness and acidity, the taste of basil was plainly apparent, and the parmesean added some needed funk and saltiness. If you like this particular appetizer elsewhere, it's definitely worth the try here!

I was less impressed with the meatball sandwich. The picture in the menu made it look far more appetizing than what I actually ended up getting. There was far too much mozzarella melted onto the sandwich, so much so that I ended up removing about half. The meatballs, though tender, had not much taste to them otherwise. The same could not be said for the sauce of the bread - both of which were satisfactory components in their own right. The sauce had some decent flavor to it and the bread had a perfect combination of crustiness and softness for a sandwich roll. I wouldn't get this again, though this probably comes down to significant personal tastes. I'd probably go for the Italian Beef or Italian Sausage sandwiches on a future visit.

On the subject of future visits - I'd probably get my food to go in the future, as well. Though the service was great and I found the interior visually appealing, I can't say the same for the noise level. This place needs to work on both what music they're playing and balancing the overall noise level of the space. From where I was at the bar, the pop and pop country were WAY too loud. This lead to what I thought felt like a typical feedback loop with the rest of the patrons there, where everyone talks louder to talk above the music. Upon getting up to go to the restroom, I can't say this is entirely true, as in other portions of the space the music was barely noticeable at all. All in all, I think Tony's needs to work on this a little bit - with the high, largely undampened ceilings and open space, figuring out how to manage noise would probably aid in uplifting the general ambiance tremendously.

In summary, I really liked the bruschetta and want to return to try either a different sandwich or the pizza. I like the general look and feel of the place, just not the general noise level. See you next...

My family and I came in for a nice dinner and to try this location on Monday, July 7th. We ordered one deep dish pizza, one thin crust pizza and some appetizers for the table.

We received the appetizers within 10 minutes, and everything tasted good and we were excited for what the pizzas would bring. After waiting about 40 more minutes, we felt there was something off as we witnessed numerous tables receiving pizza who came after us and we were still pizza-less.

After a few more minutes, our waitress came to our table and explained our ticket was lost by the kitchen staff and they had not yet started our pizzas. She apologized And said the restaurant would offer 10% off the ticket.

As you can tell, 10% for a ticket that would end up being around $70-80 is absolutely nothing. With the two pizzas, it would be an additional 40-45 minutes to wait for those pizzas they didn’t even start yet.

We spoke with the ‘manager’ and she then offered to take off one of the pizzas but again, waiting an additional 45 minutes for everything. We asked if there could be anything they could bring out to help suffice the table while waiting, and they said they would but have to add to the continued tab. Which would then decrease that help of price due to their inability to make sure everything was getting to and from the kitchen.

Finally, after deciding to leave, we had asked for the owners number but were left with a no we can’t but could call the store and ask for it.

Such a disappointment of customer service and attentiveness to the food being served. I will add, the waitress we had was wonderful and understanding of the frustration we had. The manager on shift that evening had to contact someone higher up to get answers on what to do, which seems fishy.

Not a good look for a place we were looking forward to trying, and we unfortunately will not be back/ will...

In the unassuming hamlet of Moline, Illinois, far from the bustling culinary epicenter of Chicago, one might scarcely expect to encounter a pizzeria of true distinction. Yet, Tony’s Chicago Style Pizzeria dares to defy such modest expectations, presenting a dining experience that, against all odds, commands respect. Our evening commenced with a tentative overture: a Samuel Adams Summer ale, crisp and effervescent, a fitting prelude that danced lightly on the palate. My companion opted for a Mojito, a concoction that, while not revolutionary, delivered its promised refreshment with commendable poise. These libations, though not the stars of the evening, set an amiable stage for what was to come. The main event, however, required patience—a 45-minute intermission, an audacious demand in an era of instant gratification. Yet, when the Chicago Deluxe deep dish arrived, it was as though time itself had conspired to justify the wait. This was no mere pizza; it was a towering monument to the storied tradition of Chicago’s culinary craft. Each layer—its robust crust, its molten cascade of cheese, its harmonious medley of toppings—evoked the very soul of the Windy City, without necessitating the pilgrimage. The flavors were bold, unapologetic, and authentic, a rare triumph in a world so often diluted by imitation. Tony’s, in its quiet corner of Moline, has achieved something remarkable: it has captured the essence of Chicago’s deep-dish legacy and delivered it with a sincerity that disarms even the most jaded critic. For those willing to surrender to the wait, the reward is nothing...