Do you also think good steak houses burn their steaks when there is a char on the outside and it is rare on the inside?
Looks like Pequods burns their pizza, wtf?
That Pequods looks tasty, Is the Morton Grove location quality up to par with Chicago? Both are a long hike from Wauconda, but Morton grove is a lot easier to get to since I could make a run after work (Deerfield) ...
Of course I have an awesome coal oven place in Wauconda that I can go to ....
I'm typing from the sears tower as we speak. I work on the 68th with window views and it's amazing to overlook the city. I can't submit myself to saying Willis Tower either
Honestly, when he said the Willis Tower, I had to look up which building that was. I didn't know Sears lost the naming rights! And that was like 5 years ago. =(
Visit me!
Do you also think good steak houses burn their steaks when there is a char on the outside and it is rare on the inside?
Honestly, when he said the Willis Tower, I had to look up which building that was. I didn't know Sears lost the naming rights! And that was like 5 years ago. =(
I've had Gino's, Lou's, Pequods, Uno, Gordiano's. Overall my favorite is Lou's, the sausage patty layer is da bomb. Pequods is a close second. Uno is dead last.
If you want thin crust, check out Piece or Coal Fire.
I've had Gino's, Lou's, Pequods, Uno, Gordiano's. Overall my favorite is Lou's, the sausage patty layer is da bomb. Pequods is a close second. Uno is dead last.
If you want thin crust, check out Piece or Coal Fire.
You talk to enough people and each one will tell you why a certain pizza place is overrated. Before you know it there's not a single place anybody agrees is worth a shit... So spare yourself a lot of trouble and don't try to find the best pizza in Chicago. Nobody will be able to tell you.
My opinion is Ginos East sucks, and Giordanos is pretty good.
This is true, and I think its because each does it so differently... Things like the crusts and sauces are so different, and with something like Chicago style everything is amplified (because the pizza is bigger). To me, most thin crust tastes relatively the same, whereas Chicago style is much more varied, which is why its hard to have a consensus best.
With thin crust, I find it isn't so much about the taste as it is about the texture and elasticity of the dough. And, being a bread lover, deep dish forgoes that so much just to pile on extra shit in the middle, and leave the dough as just the vessel, not the star.
And, a lot of people can't get over the preconception of what "authentic" really means. To most, it simply means "the first one I ever tasted", and thus, the first pizza place they went to shapes their idea of what is "right".