Entries tagged with 'Chicago'
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Castel Gandolfo: A New Coal-Oven Pizzeria Worth Saving
Serious Eats Chicago contributor Daniel Zemans checks in with another piece of intel on the Windy City pizza scene. —The Mgmt. [Photographs: Daniel Zemans] Castel Gandolfo 800 N. Dearborn, Chicago IL 60610 (map); 773-394-6900; castelgandolfopizzeria.com Getting There: Red Line to Chicago, walk one block west Pizza Style: Thin crust Oven Type: Coal The Skinny: Chicago's second coal-oven pizzeria serves up some very good pies in a location that may doom it Price: Pizzas start at $14 for red, $15 white When Jane and Jakub Jasnak went to Italy two years ago, the trip had two highlights: their first Neapolitan pizza...Chicago: My Pie, a Deep Dish with Great Sauce That's Worth Checking Out
Serious Eats Chicago contributor Daniel Zemans checks in with another piece of intel on the Windy City pizza scene. —The Mgmt. [Photographs: Daniel Zemans] My Pie 2010 N. Damen Ave., Chicago, IL 60647 (map); 773-394-6900; mypiepizza.com Getting There: #73 Armitage bus or #50 Damen bus to Armitage and Damen Pizza Style: Deep dish and thin crust Oven Type: Gas The Skinny: Price: Medium one-topping deep dish, $17.10; thin crust, $13.25 It has been eight months since I last reviewed a deep dish pizza in Chicago. I've eaten plenty of deep dish pies in that time, just not at a place...Chicago's Great Lake Pizzeria in 'New York Times' Business Section
The New York Times business section runs a story on the seemingly mad, mad business practices of Nick Lessins and Lydia Esparza, the owners of Chicago's celebrated Great Lake pizzeria. The place is tiny and doesn't take reservations; it's only open four days a week for dinner; customers often have to wait two hours or more. But the owners won't consider expanding their hours, space, or number of locations. Kermit Pattison attempts to unearth their logic in a Q&A:...Chicago: Mista a Victim of High Expectations
Serious Eats Chicago contributor Daniel Zemans checks in with another piece of intel on the Windy City pizza scene. --The Mgmt. [Photographs: Daniel Zemans] Mista 2931 N. Broadway Avenue, Chicago IL 60657 (map); 773-698-6688; mistapizza.com Getting There: #36 Broadway bus to Oakdale; Brown Line to Wellington, walk half mile east and half block south Pizza Style: Roman Oven Type: Gas The Skinny: Alleged emphasis on quality ingredients sets unmet expectations, but Mista still manages to serve up satisfying if unremarkable pies. Price: 10 inch pies start at $4.45 The oldest active purveyor of pizza in Chicago still operating is Pompei,...Nella Pizzeria Napoletana shows Grassano is still queen of the oven
Or, 'Don't call it a comeback' Serious Eats Chicago contributor Daniel Zemans checks in with another piece of intel on the Windy City pizza scene. —The Mgmt. [Photograph: Daniel Zemans] Nella Pizzeria Napoletana 2423 N. Clark Street, Chicago IL 60614 (map); 773-327-3400; pizzerianella.com Getting There: #22 Clark Street bus to Fullerton Pizza Style: Neapolitan Oven Type: Wood The Skinny: The queen of Chicago's Neapolitan scene has not lost a step since she put Spacca Napoli on the map Price: $8.99 to $15.99; calzones, $14.99 Spacca Napoli was not the first Neapolitan pizzeria in Chicago, but it put the style on...Rosangela's: Stellar Sausage on a Classic Tavern-Cut Crust
Serious Eats Chicago contributor Daniel Zemans checks in with another piece of intel on the Windy City pizza scene. —The Mgmt. [Photograph: Daniel Zemans] Rosangela's 2807 1/2 W. 95th Street, Evergreen Park IL 60805 (map); 708-422-2041; no website Getting There: Drive Pizza Style: Tavern Oven Type: Gas The Skinny: A very solid rendition of a cracker crust pie with some outstanding sausage Price: 14-inch pizza with one topping, $16.50 My sample size is small (one), but I am now ready to assume that any pizzeria with an old man playing the accordion in the dining room is going to put...Quartino: Mediocre Pizzas in an Otherwise Very Good Restaurant
Serious Eats Chicago contributor Daniel Zemans checks in with another piece of intel on the Windy City pizza scene. —The Mgmt. [Photographs: Daniel Zemans] Quartino 626 N State Street, Chicago IL 60611 (map); 847-432-5244; quartinochicago.com Getting There: Red Line to either Grand Avenue, walk 1 block north Pizza Style: Neapolitanish Oven Type: Brick oven with gas fire The Skinny: Quartino is great for Italian small plates and wine, but the unique pizzas ultimately disappoint Price: Pizzas are $10 to $12 Quartino is a very successful four-year-old restaurant from the team behind Gibson's and Hugo's Frog Bar. This Italian restaurant features...Labriola Bakery Cafe: Bridging the Short Gap from Master Breadsmith to Pizzaiolo
Serious Eats Chicago contributor Daniel Zemans checks in with another piece of intel on the Windy City pizza scene. —The Mgmt. [Photographs: Daniel Zemans] Labriola Bakery Café 3021 Butterfield Road, Oak Brook IL 60523 (map); (630) 574-2008; labriolabakerycafe.com Pizza Style: Neapolitan-American and bakery/Sicilian Oven Type: Wood and gas The Skinny: One of Chicago's best bakers has successfully made the jump to pizza Price: Neapolitan pies start at $10.95; bakery slices start at $3.99 Once upon a time, after man mastered the art of making flatbread, an anonymous baking genius came up with the idea of putting toppings on the bread....Slice is part of the Foodblog Ad Network. To advertise on this site or across a network of food-related weblogs, click here.
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