The first NUVO ever to hit the press came out in 1990; it was the week of March 14–21. Gorbachev had just been elected the first president of the Soviet Union, the largest art theft in U.S. history was taking place in Boston, people were ready to celebrate St. Pat’s, and NUVO writer Joseph Vitale was ready to talk about some pizza.
The first story in the NUVO Cuisine section was titled “Slicing Up the Pizza Market: A Complete Meal on an Edible Plate.” In the piece, Vitale shared his love of two Indianapolis mainstays, establishments that are still going strong: Bazbeaux and Some Guys.
Vitale kicked off by saying, “It hasn’t been all that long since Hoosiers discovered pizza could be had with something on the crust other than tons of tomato sauce and sausage-mushroom-erother” [sic]. He then went on to explain his love of the magical pies at Bazbeaux that still enthrall us today. He also shared that Bazbeaux recently brought some “Ripple Magic” with it when it opened a second location Downtown.
Reading his descriptions of Bazbeaux showed just how little it has changed over the years; the biggest difference is we don’t call balsamic vinegar “that condiment of the Yuppies.”
He then jumped straight out of Bazbeaux and into Some Guys Pizza and Pasta with a kitschy anecdote about the name: “Expect to explain yourself when telling friends you ate at ‘Some Guys’ the other night.” It’s a dad joke before people called them dad jokes. The gist of the article was Some Guys has really good pizza and pasta, a solid wine selection, and a nice bar next door to go to while you wait because there is always a wait.
Funnily enough, as I’m typing this, the keys on my Macbook are glistening in the light from the Some Guys Pizza I’m currently eating, and when I went to pick the pizza up, we went next door for a pint at Time Out Lounge while we waited. Some things change, some things — often great things — stay the same.