Blue Line Pizza

Reviews about Blue Line Pizza

• 1 / 5

  By Marc Williams
  Happy patrons nosily crowd the tables of this restaurant demonstrating our local appetite (and budget) for a more creative and quality pizza experience. Their level of forgiveness is astonishing to me, given the prices. I expect far more for my money, and I have given this place several opportunities to impress me enough to return and justify the hype you see in other reviews. They have failed, each time more egregiously than the last, tonight being the lowest point having received a small deep dish covered in sauce to disguise a patent lack of toppings - basically a circle of unexciting bread and sauce. If you took the toppings you would expect to find on a single slice of pizza and spread them sparingly over an entire round of pizza dough and smothered it in cheap tomato sauce to hide the scarcity of those toppings, you would have the pizza for which I paid over $20. Two thumbs down. Not going back. My teenage son could assemble something more worthy on a slice of bread with leftovers from the fridge and a some ketchup.
  May 17, 2017
• 5 / 5

  By Schelby Sweeney
  I like deep dish but my family likes thin crust. You can get both here. The downtown Campbell location is walking distance to all the shops and the light rail.
  April 06, 2017
• 5 / 5

  By Bill Rehbock
  Blue Lines deep-dish Chicago-style pizza is reminiscent of Gino's East and really, really nicely done. What's remarkable is that their thin crust is equally good, although not exactly like the better known Chicago thin crust pizzas such as Home Run Inn. You should also try the Spicy (it's not too spicy) Meatball appetizer. The staff is always friendly and attentive. They are kid and group friendly and have outside seating, which makes them pet-friendly, too.
  February 22, 2017
• 5 / 5

  By Jim Scantlen
  Excellent service. The chicken wings were a little peppery, but the Deep Dish Chicago Chop was spectacular. The food takes a while to come out, but it is worth the wait.
  May 30, 2016