Tasty college-campus pizzeria has no frills

Waitress Gina Gulliford serves a Garden Special pizza at Greek's Pizzeria. (Credit: Joe Vitti / Metromix)

A college campus can’t exist without a great pizza joint or two. At Ball State, one of the longtime favorites is Greek’s Pizzeria, founded by Chris Karamesines 40 years ago in Chicago before he opened another store in Muncie a couple of years later.

Now, Greek’s — and Cardinals — fans can find that same no-frills, great tasting experience in Broad Ripple.

The pizzeria has a new location in the former Red Rose Vintage store within a few blocks of pizza powerhouse Bazbeaux. Although its seating capacity and menu selection is about a third of Baz’s, Greek’s serves the same fresh hearth-baked dough and secret Italian sauce that made it a favorite with students, parents and townies in The Village on the southern edge of the BSU campus. Owner Zach Miller managed the Muncie store when he was a student there and says the shop here has a strong Cardinal following. The Broad Ripple location is the second in Indy; Greek’s opened store in Fishers eight years ago.

The menu: The menu features nine New York-style pizzas in three sizes ($6.56-$21.56) with a choice of 21 ingredients on white or wheat crust. There’s also a selection of nine sandwiches ($5.74-$6.24) served on Italian-style bread or stuffed into baked pizza dough like a calzone, and four pasta dishes featuring marinara sauce ($6.16-$6.52). Rounding out the menu are gourmet chicken wings, salads and breadsticks.

Greek’s also serves domestic beer ($3.03), imported beer ($3.58) and wine by the glass ($4.22).
 
The food: Our party of four shared an ample antipasto salad ($4.77) before devouring a pepperoni/Italian sausage sandwich shell (7.17) and three single-serving, nine-inch pizzas — the garden special ($8.90) with a blend of cheeses, Spanish onions, green bell peppers, sliced mushrooms and black olives; the white pizza ($7.25) with blended cheeses on a garlic crust, and a custom-designed pie with onions, bell peppers, feta cheese and grilled chicken ($9.88).

None of the choices disappointed. The crust was ideally crispy on the bottom but with thick, soft edges, and covered with a sweet-tasting Italian sauce and generous blankets of cheese.

I was glad I paid the $1.20 upgrade to have my pepperoni and sausage creation prepared in what Greek’s calls a “shell” (or what some might call a calzone).The garlic-basted dough wrapped nicely around a flavorful blend of pepperoni, sausage, sauce and cheeses. The sandwich comes with chips and a pickle.
 
The atmosphere: Checkered tablecloths and fresh flowers cover a dozen tables in the cozy, yet roomy space. Yellow walls are decorated with Ball State paraphernalia and well-worn Indiana license plates (remember the slogan “Wander Indiana?”). Oldies music (mostly ’50s and ’60s) played a little too loudly over the room’s PA system. Note: there will be outdoor seating on the deck when the weather gets better.

The service: Our server was attentive and efficient, quick with the order and quick with the drink refills.

The price: $47.48, plus tip, for a party of four. Discount daily specials are available; plus there’s a 5 percent discount off menu price if you pay in cash.