Aw, Poor Chicago.
- Thread starter sunnyone
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Yeah I added a few zeros for dramatic effect. lol.
How can we compete? Easy peezy..
www.coalfirechicago.com
Deep dish is just the tip of the iceburg around here...
I will likely visit a Lou Malnati's if I'm in the Chicagoland area for more than a couple of days (pizza is NOT my first choice of food when in the windy city), but I can only handle deep dish once a year at most. Locally we have a FANTASTIC thin crust pizza (place has been around since the 20's - yes, 20's) that I've shared with many friends north of I-80....most agree that they'd have mine more often than their favorite deep dish. http://www.agatuccis.com/
I couldn't give up 1p or pizza, and now I need some of both....thanks :grin-square:
I couldn't give up 1p or pizza, and now I need some of both....thanks :grin-square:
Lou Malnati's is one my first stops when I hit the city. :thumbup: Every neighborhood has one or two great pizza joints in it, along with a couple of dog and beef emporiums. You get to know best ones.
Best,
Mike
Best pizza anywhere: a simple Margherita pizza, washed down with draft Peroni, at the bottom of the hill, in Positano, overlooking the water.
Best US pizza: Lombardi's, on the outskirts of Little Italy, in NYC.
Runner up: The Rusty Duck (not the seafood joint down by the river) in Sacramento California.
Honorable Mention: A place whose name I cannot recall, in Daly City, CA, that used sour dough.
Worst pizza: Almost any place in St. Louis. They like their pizza here cracker thin and use an abomination of a cheese called provel. I don't even think it's real cheese.
Chicago pizza is OK.
Lou Figueroa
Best US pizza: Lombardi's, on the outskirts of Little Italy, in NYC.
Runner up: The Rusty Duck (not the seafood joint down by the river) in Sacramento California.
Honorable Mention: A place whose name I cannot recall, in Daly City, CA, that used sour dough.
Worst pizza: Almost any place in St. Louis. They like their pizza here cracker thin and use an abomination of a cheese called provel. I don't even think it's real cheese.
Chicago pizza is OK.
Lou Figueroa
Imo's ..... eeeeeewwww.
I feel for ya Lou. Had a friend tell me to try it. HORRIBLE, but their toasted raviolis were ok. LOL. StL has some fantastic food, but with it's heavy Italian population, I'da thought the locals coulda steered me to a better pizza
Great pizza aside, for a moment, if Freddy was still with us he could explain Chicago-style 1-pocket. I read that somewhere, where he described Chicago style.
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try NINO's pizza, they got a place in chicago ridge, and in chicago heights, its best pizza ive had
(if your at red shoes in alsip, you can get the chicago ridge one to deliver pizza to pool hall
)
Best pizza anywhere: a simple Margherita pizza, washed down with draft Peroni, at the bottom of the hill, in Positano, overlooking the water.
Have to agree; been there done that. Lived in Naples, Italy for 3 years. Great Pizza. I'm not sure what this is about but put me down for either authentic Neapolitan pizza or NY. I'll do either. We have a good place here in town that makes NY style even import their water and sausage from NY and another place that does Neapolitan style very close to Italy . I recently started a diet and I'm sure pizza gotta be one of the food groups
Best pizza anywhere: a simple Margherita pizza, washed down with draft Peroni, at the bottom of the hill, in Positano, overlooking the water.
Have to agree; been there done that. Lived in Naples, Italy for 3 years. Great Pizza. I'm not sure what this is about but put me down for either authentic Neapolitan pizza or NY. I'll do either. We have a good place here in town that makes NY style even import their water and sausage from NY and another place that does Neapolitan style very close to Italy . I recently started a diet and I'm sure pizza gotta be one of the food groups
Really, I didn't like any pizza I got in Italy. I am a first generation American with family from Italy and my grandmother made good pizza.
To keep this pool related, some of the best pizza I ever had was made by Jim Mataya's brother. He had a pizza place I used to go to. I don't know what ever happened to him, I would be curious if someone knows.
Thin crust
Only tourists eat deep dish when in Chicago. Most ppl that live in Chicago eat thin crust, and yes, it's been then new Yorkshire, jerseys, and anywhere else on the east coast. You shouldn't have to fold your pizza in half in order to avoid it falling I'm your lap. Also, crumbly sausage is junk...chuck, or "pinch" sausage is the only way to fly.
Joey from Chicago
Only tourists eat deep dish when in Chicago. Most ppl that live in Chicago eat thin crust, and yes, it's been then new Yorkshire, jerseys, and anywhere else on the east coast. You shouldn't have to fold your pizza in half in order to avoid it falling I'm your lap. Also, crumbly sausage is junk...chuck, or "pinch" sausage is the only way to fly.
Joey from Chicago
oh God, IMO's. Don't get me started.
If you should return we do have some decent pizza nowadays, here and there. Try Manhattan Pizza near Clayton, Joanie's down in Soulard, or for Neapolitan, The Good Pie, mid-town.
The toasted ravioli is good just about anywhere
Lou Figueroa
just play IKE (Runnels), you'll see Chicago-style 1PView attachment 354247
I've played Ike several times and I would not describe his play as being Chicago-style at all. But that's just me.
Lou Figueroa
We had a deep dish place open up in NYC once. The only people who went there were from Chicago.
If you're in Manhattan, grab a slice at Joe's Pizza on Carmine St. in Greenwich Village. When you're done eating more slices than you should, you can follow it up with an espresso and a cannolli around the corner at Pasticceria Rocco on Bleecker St.
A total New York experience.
If you're in Manhattan, grab a slice at Joe's Pizza on Carmine St. in Greenwich Village. When you're done eating more slices than you should, you can follow it up with an espresso and a cannolli around the corner at Pasticceria Rocco on Bleecker St.
A total New York experience.
I'm sorry, but how can one give any credibility to a population that puts
tomatoes and onions on a Hot Dog?
Pizzawise - there was a joint next to the 7-11 in Beltsville MD that made a flaky crust
sorta half way between bread and pastry - my fav ever.
Dale
Some say its cheap cheese that makes oil drip off of a slice. Or is the NY crust just too thin to blot up the oil?
And how can NY tap water make the pizza any better? Try pouring a glass of crisp, clean NY tap water. I don't care what the tests say. You can't see through the glass until the next day.
And how can NY tap water make the pizza any better? Try pouring a glass of crisp, clean NY tap water. I don't care what the tests say. You can't see through the glass until the next day.