I thought I had blogged about this crazy phenomenon already, but a search through the Slice archives brought up bupkes on it. The thing at right is a slice of pizza topped with mac and cheese. It's sold—where else?—in the Dairy State, Wisconsin, Madison, to be exact. At a joint called Ian's Pizza.
The University of Wisconsin's Daily Cardinal gives some insight into the founder Ian Gurfield's motives: "Gurfield, a graduate from the University of Massachusetts, opened his first Ian’s location on Frances Street in 2001—when he was only 21 years old. He said his hope was to find a college town that had a late night scene, admitting his 'target market is drunk college students.'"
That sounds about right. I bet this thing would taste pretty damn good about three sheets in. [via YumSugars]
IAN'S PIZZA
319 North Frances Street, Madison WI 53703 (map); 608-257-0597
115 State Street, Madison WI (map); 608-442-3535 ianspizza.com
I was at Rosa's in Maspeth, Queens the other day and they had ravioli (I'm guessing they were the cheese variety) in vodka sauce on top of a pie. Looked pretty good. Didn't try it tho, the Grandma slices were calling to me.
I had Ian's for the first time on Monday night after a concert at the Orpheum. I got black bean burrito--black beans, rice, cheddar cheese and chicken. Although the toppings are not at all Napolitano, it was really good and the crust was right on--chewy and crusty with a little char, correct-sized bubbles and great flavor. They had buffalo chicken pizza, veggie stir-fry pizza, etc. behind the glass. It all looked pretty good, but I bet a regular old Margherita from there would be awesome.
The Margherita at Ian's is indeed really great - fresh basil, generous fresh mozzarella. In general, Ian's uses higher-quality ingredients. One of my favorites is the black bean, feta, avocado. Yum!
Ugh, I never liked Ian's when I was there. It had unusual combinations, but the pizza puritan side of me wouldn't tolerate it. I was always a big fan of Glass Nickel. It still has that west coast-y, puffy crust, but was pretty damn delicious. Of course, it's been over 5 years so I should really go back and taste it again to confirm my memories.
Matt - in my opinion, Glass Nickel has gone way downhill. We've dubbed the Fetalicious the "Wetalicious," because of all the liquid the tomatoes leech out onto everything. Though, to give you a context for my opinion, I always thought (and still think) that Falbo Bros. has the best pizza in Madison.
Glass Nickel used to be our standby in Madison until we discovered Pavlov's thin crust pizza. Unfortunately, Pavlov's can be a little lax on opening on time (or even at all), which can be frustrating, so our new favorite is Pizza Brutta on Monroe, especially if you eat it immediately. Thin crust, awesome local ingredients. Superb.
I was a little hesitant to try this pizza (raised on "normal toppings" and only started branching out a few years ago), I had it for the first time a few weeks ago and it was DELICIOUS. Didn't even have to be drunk to appreciate it's yumminess.
I live in Jersey, which is hardly 'odd' pizza country, and I've seen baked ziti (tomato sauce, pasta, cheese) on pizza many times.
I haven't injested such a slice, but the mac n' cheese just seems like a 'white' pizza version of that...who knows who got the idea to think 'hey, pasta is Italian! Pizza is Italian! The two must go together.'
Glass Nickel may be in the process of overexpanding. They've now got six locations and are apparently opening a seventh in Brookfield. It seems to me that the Fetalicious was always a bit too soggy, but my old favorite the Santa Fe had gotten noticeably worse over the last couple years (less BBQ sauce, dry and tasteless chicken). I hope not, but for me the point is pretty much moot since I moved out of the Madison area last month.
Speaking of weird pizza toppings, my wife brought home a chicken cordon bleu (I think--it might have been something equally improbably) pizza from Casa Bianca on Junction Rd once that was just fantastic. The Glass Nickel version was too heavy. Never been to Ian's.
...and on rare occasion, spaghetti pizza shows its face, too. What the folks at T&R were thinking when they first put pasta on pizza, I've never asked, but the pizzeria is just south of a stretch of spilling-onto-the-sidewalk bars.
This is my first post and the reason behind it is that I had Ian's mac and cheese for the first time on Friday night and after frequenting this site for months, I had to chime in.
The mac and cheese was not on the counter, you had to ask for it - it was the most unique, comforting, and surprisingly delicious slice of pizza I've ever had. Consumed on the street on a cool day after a few pints of delicious Goose Island beers, nothing has hit the spot quite like that pizza.
For most food in the Peoples' Republic of Madison, I'm a fan, however the service is usually quite poor. But after having Ian's and Dotty's hamburgers this weekend, all I can say is "Go Badgers!"
@goosegirl: Thanks for the report. Wish I could hop a plane and try the mac-and-cheese slice. It's gotten such a surprising amount of love here in the comments.
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22 Comments:
There's a place on Thayer St in Providence that sells Tortellini Pizza. It's amazing.
modysoul at 11:22AM on 04/23/08
Ian's is expanding beyond Wisconsin's borders. They will be opening a Chicago location in Wrigleyville soon. http://www.chicagopizzaclub.com/2008/04/madison-wi-pizza-chain-is-coming-to.html
MarlaCollinsHusband at 12:50PM on 04/23/08
I was at Rosa's in Maspeth, Queens the other day and they had ravioli (I'm guessing they were the cheese variety) in vodka sauce on top of a pie. Looked pretty good. Didn't try it tho, the Grandma slices were calling to me.
BrianPrestonCampbell at 1:11PM on 04/23/08
I had Ian's for the first time on Monday night after a concert at the Orpheum. I got black bean burrito--black beans, rice, cheddar cheese and chicken. Although the toppings are not at all Napolitano, it was really good and the crust was right on--chewy and crusty with a little char, correct-sized bubbles and great flavor. They had buffalo chicken pizza, veggie stir-fry pizza, etc. behind the glass. It all looked pretty good, but I bet a regular old Margherita from there would be awesome.
KevinFinnerty at 1:15PM on 04/23/08
The Margherita at Ian's is indeed really great - fresh basil, generous fresh mozzarella. In general, Ian's uses higher-quality ingredients. One of my favorites is the black bean, feta, avocado. Yum!
BangieB at 1:28PM on 04/23/08
Ugh, I never liked Ian's when I was there. It had unusual combinations, but the pizza puritan side of me wouldn't tolerate it. I was always a big fan of Glass Nickel. It still has that west coast-y, puffy crust, but was pretty damn delicious. Of course, it's been over 5 years so I should really go back and taste it again to confirm my memories.
Matt Jacobs at 1:33PM on 04/23/08
Adam - Wouldn't it be more accurate to spell it bupkes?
JudyH at 1:49PM on 04/23/08
You're probably right, JudyH. I just changed it. Yiddish is not my first language ;)
Adam Kuban at 2:25PM on 04/23/08
when i first looked at the pic i thought it was vile, but the more i thought about it, the more i want to get drunk right now and then eat that pizza.
thursdaynightsmackdown at 2:34PM on 04/23/08
Matt - in my opinion, Glass Nickel has gone way downhill. We've dubbed the Fetalicious the "Wetalicious," because of all the liquid the tomatoes leech out onto everything. Though, to give you a context for my opinion, I always thought (and still think) that Falbo Bros. has the best pizza in Madison.
BangieB at 2:36PM on 04/23/08
the black bean avocado is my fave. one slice is definitely enough for a meal, although i have been known to have TWO slices.
mlo at 2:41PM on 04/23/08
@BangieB: I think the "Fetallicious" is a rather unfortunate name for a pizza, considering the possibility for a misread on that name.
Adam Kuban at 2:57PM on 04/23/08
Adam - hee.
BangieB at 4:31PM on 04/23/08
Glass Nickel used to be our standby in Madison until we discovered Pavlov's thin crust pizza. Unfortunately, Pavlov's can be a little lax on opening on time (or even at all), which can be frustrating, so our new favorite is Pizza Brutta on Monroe, especially if you eat it immediately. Thin crust, awesome local ingredients. Superb.
staratlas at 5:36PM on 04/23/08
I was a little hesitant to try this pizza (raised on "normal toppings" and only started branching out a few years ago), I had it for the first time a few weeks ago and it was DELICIOUS. Didn't even have to be drunk to appreciate it's yumminess.
Grace at 9:09PM on 04/23/08
Wow, sounds like there have been a lot of pizza developments in Madison! I'll have to head back with an open mind.
Matt Jacobs at 10:04PM on 04/23/08
I've had this slice. Their quesadilla pizza is more exciting. It's for those times you can't decide between quesadilla and pizza; just have both!
ScottWiener at 6:57PM on 04/24/08
I live in Jersey, which is hardly 'odd' pizza country, and I've seen baked ziti (tomato sauce, pasta, cheese) on pizza many times.
I haven't injested such a slice, but the mac n' cheese just seems like a 'white' pizza version of that...who knows who got the idea to think 'hey, pasta is Italian! Pizza is Italian! The two must go together.'
HeartofGlass at 7:45PM on 04/24/08
Glass Nickel may be in the process of overexpanding. They've now got six locations and are apparently opening a seventh in Brookfield. It seems to me that the Fetalicious was always a bit too soggy, but my old favorite the Santa Fe had gotten noticeably worse over the last couple years (less BBQ sauce, dry and tasteless chicken). I hope not, but for me the point is pretty much moot since I moved out of the Madison area last month.
Speaking of weird pizza toppings, my wife brought home a chicken cordon bleu (I think--it might have been something equally improbably) pizza from Casa Bianca on Junction Rd once that was just fantastic. The Glass Nickel version was too heavy. Never been to Ian's.
befuggled at 5:26PM on 04/27/08
Ziti pizza is a standard at T&R, on Amsterdam Ave. in Manhattan...
T&R Pizza
...and on rare occasion, spaghetti pizza shows its face, too. What the folks at T&R were thinking when they first put pasta on pizza, I've never asked, but the pizzeria is just south of a stretch of spilling-onto-the-sidewalk bars.
EatingInTranslation at 10:56AM on 04/29/08
This is my first post and the reason behind it is that I had Ian's mac and cheese for the first time on Friday night and after frequenting this site for months, I had to chime in.
The mac and cheese was not on the counter, you had to ask for it - it was the most unique, comforting, and surprisingly delicious slice of pizza I've ever had. Consumed on the street on a cool day after a few pints of delicious Goose Island beers, nothing has hit the spot quite like that pizza.
For most food in the Peoples' Republic of Madison, I'm a fan, however the service is usually quite poor. But after having Ian's and Dotty's hamburgers this weekend, all I can say is "Go Badgers!"
goosegirl at 5:23PM on 05/11/08
@goosegirl: Thanks for the report. Wish I could hop a plane and try the mac-and-cheese slice. It's gotten such a surprising amount of love here in the comments.
Adam Kuban at 9:25PM on 05/11/08