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This week in Shanghaiist
Jimix Seve on Beijing Xi Lu
We’re not exactly political animals here at Shanghaiist but by god we’d march on the streets in an effort to outlaw deep-pan pizza. That stuff is just straight-up wrong. Serve us a slice of two-inch-deep pizza and we’re likely to react something like this. (Note: certain colleagues of this contributor may disagree. In fact, we know one or two of them who are particularly partial to CJ Chicago’s knee-deep offerings from time to time).
However, we choose to protest in a different way: by finding the best Italian-style pizza in town and spending our money to support its production.
Last weekend we reckon we discovered just the thing. Jimix Seve isn’t new -- it’s been open at least long enough for the owners to consider changing the name -- but we’d never found time to make the trek. (And by trek we mean a 10 RMB taxi to Beijing Xi Lu).
One thing keeping us away from Jimix has been the plethora of Italian restaurants opening up in town, every other day it seems. Sure, it’s the Year of Italy in China, but the fact that there are now as many pizza-and-pasta joints in Shanghai as there are grains of sand on the world’s beaches is a bit disconcerting. How about a new Greek restaurant?
Back to the story at hand. Jimix Seve pizzas are a welcome change from all the gluggy, doughy versions littering menus around town. First and foremost, they're nice and thin. Plus they’re generously wide, wood-fired, really thin, and unsliced (you pull them apart with your hands). They’re thin too, which is vital in any good pizza. We tried a Quattro Stagioni, a Diavola and a Margherita, and they all came up trumps. Okay, the Diavola wasn’t as spicy as promised. Whatever -- it was still a bloody good pizza. And thin.
By the way, something else that would prompt us to march on the streets is the use of the word “pie” to describe pizza. Like pronouncing “pasta” with a short “a”. Shuddersome.
And while we’re at it, why can’t we get any Tang around here?
Jimix Seve. 607 Beijing Xi Lu. Tel: 6253-3399. Web: www.jimix.com.cn.
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Cost?
My default is still New York Pizza below Windows at Jing'an Temple.
I had 4 pizzas from Jimix and everytime they burn the hell out of the crust, black spots everywhere on the bottom of the pizza. Like eating charcoal. Nice cheese and toppings, but they got to get a control on teh wood stove.
I think they must have got it sorted now. Three crusts and no blackness to report. Cost? Can't recall exactly but I guess it averaged out at about 60 RMB or so for a large (a big large at that).
I went to Jimix yesterday. Got one of the two pizzas we had ordered before the appetizer. We were told that the antipasto just wasn't ready yet. The appetizer then came about 3 minutes before the second pizza. There was no space on the small table, so they took back the second pizza, promising a new one. That same pizza came back 15 minutes later - cold. The place was almost empty and given they charge between RMB 68 and 118 for a pizza, they got to get their timing right. My next pizza will be at Da Marco's.