Walk into any dive bar on the South Side of Chicago and ask about pizza. You’ll hear one name over and over: Vito & Nick’s. But then things get weird. You’ll see a box in the frozen aisle at Jewel-Osco that says Vito and Nicks 2. Or maybe you’ll spot a restaurant in Hickory Hills with the same name.
Is it the same? Not really. Honestly, it’s complicated.
If you’re looking for the legendary "cracker thin" crust that Guy Fieri obsessed over on Diners, Drive-Ins and Dives, you’re probably thinking of the original joint on 84th and Pulaski. But Vito and Nicks 2 is a different beast entirely, born from family expansion, business splits, and a massive push into the frozen food world.
The Tale of Two Vitos (and Nicks)
To understand why there’s a "2" at all, you have to look at the Barraco family tree. The original story started in 1923 when Vito Barraco opened a tavern. By the time his son Nick came back from World War II, they were making the thin-crust pizza that defined a generation.
As the family grew, so did the business. But like many Italian families with a successful recipe, everyone wanted a slice of the pie. Literally.
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Rose Barraco George currently runs the legendary original location in Chicago. Meanwhile, her brother, Nick Barraco II, branched off. This is where Vito and Nicks 2 comes from. It wasn't just a second location; it became a separate entity focused on franchising and, eventually, a massive frozen pizza operation based out of New Lenox, Illinois.
The Restaurant vs. The Box
For a while, you could visit a brick-and-mortar Vito and Nicks 2 in places like Mokena or Lemont. If you go to Lemont now, you'll find a place called Nickey V’s. Why the name change? Legal drama and family friction.
The original Vito & Nick’s website actually has a disclaimer at the bottom. It explicitly states they are "Not affiliated with Vito and Nick's II or Vito and Nick's Frozen Division." That’s South Side code for we don’t talk to those guys at Thanksgiving.
Today, if you’re interacting with the "II" brand, you’re likely doing one of two things:
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- Eating at the Hickory Hills restaurant on Roberts Road.
- Buying a frozen pizza from a grocery store.
Is the Frozen Pizza Actually Good?
This is the $10 question. Or $11, depending on which grocery store you’re at in 2026.
The Vito and Nicks 2 frozen line tries to replicate that "cracker crust." It’s a bold claim. Most frozen pizzas have the structural integrity of wet cardboard. Nick Barraco II has spent years refining a process in his New Lenox plant to get that specific crunch.
But let's be real. It’s polarizing.
- The Pros: The sausage is usually high quality, using an old family recipe. When you cook it directly on the rack at high heat, the crust actually gets crispy.
- The Cons: Recent reviews from late 2025 and early 2026 suggest the recipe might have shifted. Some long-time fans complain the crust has become "bisquity" or too thick. Others mention the sauce-to-cheese ratio feels off compared to the glory days.
Basically, if you can't make the trek to 84th and Pulaski, the frozen version is a decent substitute, but it won’t change your life the way a fresh pie from Rose’s kitchen will.
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What You Need to Know Before You Buy
Don't go in expecting a 1:1 replica of the Chicago institution.
If you're visiting the Vito and Nicks 2 restaurant in Hickory Hills, the menu is much broader than the original. They do calzones, fried calamari, and even a "Signature Skillet" cookie for dessert. The original Chicago spot is basically pizza, beer, and carpeted walls. It’s a different vibe.
Shopping Tips for 2026
- Check the Label: Look for the "II" or "2" logo. If it doesn't have it, it's not the Barraco spinoff.
- Oven Settings: Don't follow the box instructions blindly. If you want that "cracker" feel, you need your oven at at least 425°F (218°C) and the pizza needs to be on the bare rack.
- The "Mushroom Warning": Avoid the frozen mushroom variety if you hate soggy veggies. The mushrooms are often canned and release a lot of moisture during the bake, which kills the crunch.
The Verdict on the Legacy
The existence of Vito and Nicks 2 is a classic Chicago story. It’s about heritage, a bit of a falling out, and the American dream of putting a legendary local flavor into every freezer in the Midwest.
Is it the "real" Vito & Nick's? Technically, yes, by bloodline. But in the eyes of the purists who have been sitting at the Pulaski bar since the 60s, there is only one.
Actionable Next Steps:
If you want the true experience, drive to the South Side of Chicago. If you just want a quick Tuesday night dinner, grab the Vito and Nicks 2 sausage pizza from the frozen section, crank your oven to 450°F, and keep a close eye on it until the edges are dark brown. Anything less is just a waste of cheese.