If there is one restaurant that offers variety on State Street, it's surely Ian's Pizza. The ingredients for most slices seem to come from menus rather than cookbooks. The attraction to Ian's is everything but traditional, though it still offers pepperoni, sausage, cheese and conventional combinations.

Ian's menu includes vegetarian, chicken and steak-based flavors. By far one of its most famous vegetarian slices is the macaroni and cheese. However unique, the noodles just don't add much flavor and the cheese could be more present. The sauce adds taste but seems preoccupied combating the crust's dryness. While ingredients seem to be Ian's strength, the crust is definitely its weakness.

Several of my last slices were flimsy or burnt. The vegetarian slice actually had two layers of crunch: the broccoli and then the crust. In general, Ian's is most flavorful ordered as a fresh pie because you don't have to worry about deteriorating seasonings or a brittle crust. Slices are best left for quick snacks or trying new flavors.

One flavor people seem to like is steak and fries, especially around bar time. The steak is quality and will certainly fill your stomach with something other than beer. The chicken is also pretty good, but the spicy sauce usually does most of the work.

Another treat is grilled veggie because it offers a good blend and decent sauce. The carrots are usually cooked well and other vegetables seem to hold their flavor too. Some of the more interesting slices include lasagna, guacamole burrito, buffalo chicken and Philly cheese steak.

The best way to experience Ian's is to approach it like a scavenger hunt — grab a menu and check things off as you discover the taste. Make sure to mark what you like — BBQ chicken and pineapple — and what you don't like — tomato pesto. And if you get bored, Ian's does take special orders.