![]() ![]() The wait makes a Chicago pizza feel like a special occasion, like something to prepare for. We tested the bounds of unlimited by ordering something like eight toppings, but you could try ordering a pie with every single damn thing they have. At Taste of Chicago, you can upgrade from three toppings to “unlimited” toppings for only $2.50. And there’s no better way to eat a zillion pizza toppings at once than in a Chicago deep dish. But if you give me a supreme with five kinds of meat and a dozen veggies, you’ll put my taste buds in paradise. Simpler pies, like margherita, the Black Truffle at Olivella’s and the basil at Zalat certainly are delicious. The giant, carefully layered pile of toppings. How does the crust not get soggy underneath that giant, carefully layered pile of toppings? I have no idea. Chicago deep dish feels like you need an architecture degree to build it. Putting tomato sauce on top of the cheese sounds perverse, but it’s also kinda cool.Ģ. And every so often, a stray topping finds itself folded into the crust, too. Taste of Chicago folds cheese into the nook where the deep dish base meets its sides, which means you're getting a stuffed-crust pizza. The oozy layer of cheese at the base of the crust. How do I love Chicago deep dish? Let me count the ways.ġ. Our goal: to figure out and explain why Chicago-style deep dish is so freaking awesome. Second, this event explains why a friend and I recently drove to Addison to try Taste of Chicago, a local deep-dish joint decorated with enough Bulls, Bears, Blackhawks, Cubs and White Sox paraphernalia to start a sporting goods store. First, it reminds you that even the best food writers aren’t perfect. The very idea of deep dish inspired not just anger but revulsion. It was as if I’d revealed there was a new restaurant where you could get booger burgers. Give us, my deranged colleagues said with one voice, New York pizza any day, not the monstrous Chi-pies. It’s horrible, disgusting, a blasphemy upon the good name of pizza. The reaction was unanimous: Chicago pizza is an abomination. Then I mentioned a Chicago-style restaurant that might make for a good article idea, and the mood changed in an instant. News flash: We really, really like pizza. The subject turned, as it always does, to pizza. Once upon a time, there was a Dallas Observer food writers’ meeting.
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