My first time dining at Swing-In, it was in a little shack on the side of 17th street. You could sit and eat your pizza on paper plates and turn the tv to whatever channel you wanted. Since then, it's moved onto a less endearing spot on College Ave, but the pizza remains the same. It has a ratio of 2cr/2.5ce/2.5ch.
The crust gets a 3 out of 5. Party cut, it's chewy and bendy, but sturdy. But it doesn't have much flavor to it, which isn't a big deal. It's a classic midwestern crust, pan cooked but not thick, proficient on all fronts. Their sauce gets a 5 out of 5. It's thick, rich, and goes a long way. I couldn't get enough of it.
For style, Swing-In gets a 3 out of 5. For what you get, it's kind of expensive and the pizza itself doesn't stand out a lot. While I love a stromboli sandwich, Swing-In's other menu offerings don't have much appeal. And their breadsticks are brown-n-serve. For overall quality, though, Swing-In gets a Bloomington 5 out of 5. Founded in 1963, this is an original midwestern pizza. With an overall score of 80%, there's no doubt why the shop has stood the test of time, and I hope it lives forever.
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