tag:blogger.com,1999:blog-223178642024-03-14T22:35:06.808-05:00Chicago Pizza ClubThe <i>Official</i> Blog of the <b><i>Chicago Pizza Club</i></b>.<br>
Chicago pizza reviews, pictures and news. Established in 2003.Petey Pizzahttp://www.blogger.com/profile/17234382580074752985noreply@blogger.comBlogger229125tag:blogger.com,1999:blog-22317864.post-70338886635609640772024-03-13T22:13:00.003-05:002024-03-14T22:34:03.856-05:00Michael's Original Pizzeria & Tavern [Meeting #133]<p><a href="https://www.michaelspizzachicago.com/" target="_blank"><b>Michael's Original Pizzeria & Tavern</b></a></p><div>4091 N. Broadway (<a href="https://www.google.com/maps/place/Michael's+Original+Pizzeria+%26+Tavern/@41.9568878,-87.6543295,17z/data=!3m1!4b1!4m6!3m5!1s0x880fd3c9be044aed:0xf9355db9f1bd2ae9!8m2!3d41.9568838!4d-87.6517546!16s%2Fg%2F1v_z9ht5?entry=ttu">Map</a>)<br />Chicago, IL 60613<br />(773) 929-4149</div><div><b>CPC invaded Michael's on a gorgeous sunny and shockingly warm Sunday afternoon, March 3, 2024.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEggHLwn1noADOOpucWvIIOT-SkaO5ThxNQmXv1g8k4dd1rH1m4oIz5YRRZeXIcw8AZePCVsSGxdjdUWToHp50SDFqqxQmgdxJWeyoxoOhMEUAEUTgWNSO_RsVJ8LrBzi60YGpDYWL7ZL9LTSE1hkU8V9NqtgGuYqOrxu6NWRT545hjj18FOMrQR" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="1000" data-original-width="741" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEggHLwn1noADOOpucWvIIOT-SkaO5ThxNQmXv1g8k4dd1rH1m4oIz5YRRZeXIcw8AZePCVsSGxdjdUWToHp50SDFqqxQmgdxJWeyoxoOhMEUAEUTgWNSO_RsVJ8LrBzi60YGpDYWL7ZL9LTSE1hkU8V9NqtgGuYqOrxu6NWRT545hjj18FOMrQR=w475-h640" width="475" /></a></td></tr><tr><td class="tr-caption" style="text-align: right;">Photo credit: Michael's on <a href="https://www.yelp.com/biz_photos/michaels-original-pizzeria-and-tavern-chicago?select=VSDNg7g0rtGtOAb47jg-sQ" target="_blank">Yelp</a></td></tr></tbody></table></b></div>You'll see Michael's pop up on some best in Chicago lists. It's on the current version of <a href="https://chicago.eater.com/maps/best-chicago-thin-crust-pizza-restaurants-tavern-style" target="_blank">Eater's best tavern crust list</a> and just a couple of days ago, the guy who started Check Please and a chef who was once on Top Chef had it in <a href="https://www.chicagobusiness.com/dining-table-david-manilow/thin-crust-pizza-chicago-jimmys-michaels-bungalow" target="_blank">their list of the six best</a> thin crust places in Chicago. It's easy to write off Eater, especially when it has nonsense like praising Michael's for it's "buttery crusts" when there's no butter of note (nor should there by in the style of pizzas they serve). But David Manilow and Richie Farina are reliable sources and when it comes to the four of the six places they have in their list that we've been to, all four - <a href="https://chicagopizzaclub.blogspot.com/2012/04/jimmys-pizza-cafe-meeting-108.html" target="_blank">Jimmy's Pizza Cafe</a>, <a href="https://chicagopizzaclub.blogspot.com/2007/12/vito-nicks-pizzeria-meeting-47.html" target="_blank">Vito & Nick's</a>, <a href="https://chicagopizzaclub.blogspot.com/2023/09/bugalow-by-middle-brow-meeting-131.html" target="_blank">Bungalow by Middle Brow</a> and <a href="https://chicagopizzaclub.blogspot.com/2023/04/kims-uncle-pizza-meeting-129.html" target="_blank">Kim's Uncle</a> - have all gotten strong Chicago Pizza Club stamps of approval. I don't have the energy to beat around the bush. Michael's is fine. But anyone who says it has some of the best pizza in Chicago is out of their minds.<div><br /><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj6VZJk7kOU1ZDTUy78JNf5W3ff2ajRl7G_Q_CltzRI7CK8o7a8jo9wyMVk_6JuLyizHXfAFtPAktOZP37g-zP60Ic6IHxjmPbt9CN9KXO9fwOH-tS2iPeXksxMbMjOtdB6rZqLP4igU8jKYEMSai2J9cTeKFUof5tlpenJpEYgCDuaDnrsy_NL" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEj6VZJk7kOU1ZDTUy78JNf5W3ff2ajRl7G_Q_CltzRI7CK8o7a8jo9wyMVk_6JuLyizHXfAFtPAktOZP37g-zP60Ic6IHxjmPbt9CN9KXO9fwOH-tS2iPeXksxMbMjOtdB6rZqLP4igU8jKYEMSai2J9cTeKFUof5tlpenJpEYgCDuaDnrsy_NL=w640-h482" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg7iCJnq8kIeUkJr60l9GyT8TelLMlx7qHpxnv_kD9y7hbNxFHa5iip7M_8_ZnoE4-PV2iYeMVnwjDL4GtUbWQGtlqej5vOFlsUakFqNchb44Y7DHx1JOo3vR-n0hnJ-d6mRyOBA8maMwz0Bx6Z65N6Zjf1yPHyQV0uxGZrGUpwTxRIY3OUuq_U" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEg7iCJnq8kIeUkJr60l9GyT8TelLMlx7qHpxnv_kD9y7hbNxFHa5iip7M_8_ZnoE4-PV2iYeMVnwjDL4GtUbWQGtlqej5vOFlsUakFqNchb44Y7DHx1JOo3vR-n0hnJ-d6mRyOBA8maMwz0Bx6Z65N6Zjf1yPHyQV0uxGZrGUpwTxRIY3OUuq_U=w640-h482" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh2CObfgn4UPHf9P-5BlMuN-0ekDT6VyqoCw_Hl6Q4i-MC2DR03i78FxnEJTAyZmNU7goQDv68WfLNZi-emBz2MceG421R-XwX9f07pl1IljCHwhkUl9xJ4BgEoQfQlfGs5G7PikVcJzntUHhcM4KhFROCR3mAhdMXtijxDsX61-8jkD0CYF04y" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEh2CObfgn4UPHf9P-5BlMuN-0ekDT6VyqoCw_Hl6Q4i-MC2DR03i78FxnEJTAyZmNU7goQDv68WfLNZi-emBz2MceG421R-XwX9f07pl1IljCHwhkUl9xJ4BgEoQfQlfGs5G7PikVcJzntUHhcM4KhFROCR3mAhdMXtijxDsX61-8jkD0CYF04y=w640-h482" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhnAuom9fxdl7obfk9lyEcxvvs9o7CbrBvcjvtaHlT9VOKzfleR_EH8LKlgjSkUKHNmdq8EOOri4II9u6Yk2lXosd9j9K5g7TibXnIBsX8JIwFgTZy-cJRptN-SGhMnPzIJ8DD-L0yEaApc113gXZufGN4xbO8jlhDrr0SLuyLMEkRAv3rfwYCU" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2595" data-original-width="3288" height="505" src="https://blogger.googleusercontent.com/img/a/AVvXsEhnAuom9fxdl7obfk9lyEcxvvs9o7CbrBvcjvtaHlT9VOKzfleR_EH8LKlgjSkUKHNmdq8EOOri4II9u6Yk2lXosd9j9K5g7TibXnIBsX8JIwFgTZy-cJRptN-SGhMnPzIJ8DD-L0yEaApc113gXZufGN4xbO8jlhDrr0SLuyLMEkRAv3rfwYCU=w640-h505" width="640" /></a></div><div style="text-align: left;">For the thin crust, we went with the Daily Special, the signature pizza of Ryan and Kelly Daily, longtime CPC members who haven't shown up since the Zoom meeting early in the pandemic. Pepperoni, garlic and onion is a an excellent topping combo and they worked together once again at Michael's, The pizza looked fantastic but the crust wasn't nearly as crisp as it appears and was ultimately a flavorless cracker. It help up the toppings and the generous amount of cheese. Maybe Michael's is one of those places you need to ask for the pizza extra crisp if you want them to cook it right. Who knows. I don't think any of us will go back to find out.</div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh4EZOP2KG4cjgBnaCxDQsoVpEs5BFzyARUNxvg-Eh7Cnmq_ZzZwxcN3rLnRBhroH1ki5qj1UB7IwhNsd9ERI8MKVlsTWQUhuzTB2e-4V9ZPpBn27_8eI6Ze6yJRTBxvUJJ5DbJcWqtv8dD6tb9oBKv3CwsOCl9uS_njVDCkymmnCeuCr_4NYb4" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2918" data-original-width="3445" height="543" src="https://blogger.googleusercontent.com/img/a/AVvXsEh4EZOP2KG4cjgBnaCxDQsoVpEs5BFzyARUNxvg-Eh7Cnmq_ZzZwxcN3rLnRBhroH1ki5qj1UB7IwhNsd9ERI8MKVlsTWQUhuzTB2e-4V9ZPpBn27_8eI6Ze6yJRTBxvUJJ5DbJcWqtv8dD6tb9oBKv3CwsOCl9uS_njVDCkymmnCeuCr_4NYb4=w640-h543" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiYnhNimCpajbjd9corMf2ufGvjmyuOCgyyK8cy6KBTMl-l95-XW53NMPEa-gdwga-dlhJz6I0W-Doa0jc796ZMJ8b3VI8wbKPmUV1CvAo_Cxv06OZujRs1eSOgHUqSmNDeQr8TatR-tnrRLoBDohvGrGe1rj4ueusoydlfomUmGwtqKEIRtrWf" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2429" data-original-width="3119" height="499" src="https://blogger.googleusercontent.com/img/a/AVvXsEiYnhNimCpajbjd9corMf2ufGvjmyuOCgyyK8cy6KBTMl-l95-XW53NMPEa-gdwga-dlhJz6I0W-Doa0jc796ZMJ8b3VI8wbKPmUV1CvAo_Cxv06OZujRs1eSOgHUqSmNDeQr8TatR-tnrRLoBDohvGrGe1rj4ueusoydlfomUmGwtqKEIRtrWf=w640-h499" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhFn86XNtLNYT23nZZVdUKOVwyYF6VFiIfDRmWCUG-i1aRMDNS3QU7cmmfUVILlzf3J8q_tsi3D8pc4b8W6qcZfy0J7izFNsUkdVS9QXn3DbU8X9TOpKO4NT6hk3x4eUCfy8TUOmbWYQCeEYnAgtt4b72X5x-Qy-cdh9UzBY870_JmC4iDZRbZt" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2451" data-original-width="3134" height="500" src="https://blogger.googleusercontent.com/img/a/AVvXsEhFn86XNtLNYT23nZZVdUKOVwyYF6VFiIfDRmWCUG-i1aRMDNS3QU7cmmfUVILlzf3J8q_tsi3D8pc4b8W6qcZfy0J7izFNsUkdVS9QXn3DbU8X9TOpKO4NT6hk3x4eUCfy8TUOmbWYQCeEYnAgtt4b72X5x-Qy-cdh9UzBY870_JmC4iDZRbZt=w640-h500" width="640" /></a></div><div style="text-align: left;">They call this deep dish on the menu, but this is quite clearly a stuffed pizza. As was the case with the thin crust, it wasn't as good as it looks. The sausage was solid, as is expected at any Chicago pizzeria. The crust is what it is - nobody has ever gotten stuffed pizza for the crust. But the sauce was just way too sweet. It's never my preference but sweet sauce can work on a thin crust pie. On a stuffed pizza, where there's a lot of sauce by design, that kind of sugar has no place. If overwhelmed every bite.</div><div style="text-align: left;">I'd eat the thin crust again if I lived in the neighborhood. Maybe. It depends where. I lived five blocks north on Broadway for a few years and never went. That's because a block north of that is Gigio's, which is much better. Oh damn. CPC has never been to Gigio's. That needs to change.</div></div></div></div></div></div></div>Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com0tag:blogger.com,1999:blog-22317864.post-68739295979918992172023-12-17T16:55:00.003-06:002023-12-17T16:57:55.451-06:00Five Squared Pizza [Meeting #132]<p><a href="https://www.fivesquared.com/" target="_blank"><b>Five Squared Pizza</b></a></p><div>1332 N Halsted Street (<a href="https://www.google.com/maps/place/Bungalow+by+Middle+Brow/@41.9177853,-87.6988914,15z/data=!4m2!3m1!1s0x0:0x9772be3973bb5d17?sa=X&ved=2ahUKEwjI3szg4rGBAxV3D1kFHVY_CUwQ_BJ6BAhMEAA&ved=2ahUKEwjI3szg4rGBAxV3D1kFHVY_CUwQ_BJ6BAhsEAg">Map</a>)<br />Chicago, IL 60642<br />(224) 595-5781</div><div><b>CPC invaded the Five Squared Pizza Pop-Up Residency at Off Color Brewing on Thursday, November 30, 2023.</b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj1knSj8t2hOAePapkJFIv6QKSw3cVBF_dbBddbkxySrilxqV3j6jOtfa2tLFtFjDx7UAKH6RCXrUXkqhsmwBdXfOqSQZtGwpqe60NP1PLWjafhdldRN4o4bsZ5bOqXcY9beQIxrX8fbHstnJSgREACkR-LrhzLXzy69j17D9EBrkepSKMaWyxW" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEj1knSj8t2hOAePapkJFIv6QKSw3cVBF_dbBddbkxySrilxqV3j6jOtfa2tLFtFjDx7UAKH6RCXrUXkqhsmwBdXfOqSQZtGwpqe60NP1PLWjafhdldRN4o4bsZ5bOqXcY9beQIxrX8fbHstnJSgREACkR-LrhzLXzy69j17D9EBrkepSKMaWyxW=w640-h482" width="640" /></a></div>The Chicago Pizza Club met at Off Color Brewing for the second time, which is strange because they don't serve pizza. But they do have excellent beer. The first time we went, we took advantage of their BYOF policy by bringing in some outstanding pizza from nearby <a href="https://chicagopizzaclub.blogspot.com/2020/02/pizzeria-bebu-meeting-118.html" target="_blank">Pizzeria Bebu</a> (RIP) which was always too crowded for a decent sized CPC meeting and that meeting was a big one. This time, we were drawn back thanks to a pop-up from <a href="https://www.fivesquared.com/" target="_blank">Five Squared Pizza</a>, a carry-out and delivery only Detroit style pizzeria nearby. The pizzas were pre-cooked at Five Squared and then reheated to order at Off Color in a small oven. Thanks to the amount of oil in a Detroit pizza crust, this is a style suited particularly well to reheating so I don't think much was lost at all.</div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhsjtb6ki5dLx28aryOHmLr21iOUZAoqrE41SP4enp9HuSedrej14sH9f05V4PJrT9l-tHcTm_8LycQmwcpUpaXjanSj55yhBOKVU7_5nmsbOR_TZc8tV1vhphiqpMY_34i7sEswXpLcpcoGazKLHJr5r9U5P96qO9vdcWSJEROTbYS2LCYnGJW" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEhsjtb6ki5dLx28aryOHmLr21iOUZAoqrE41SP4enp9HuSedrej14sH9f05V4PJrT9l-tHcTm_8LycQmwcpUpaXjanSj55yhBOKVU7_5nmsbOR_TZc8tV1vhphiqpMY_34i7sEswXpLcpcoGazKLHJr5r9U5P96qO9vdcWSJEROTbYS2LCYnGJW=w640-h482" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi4UVVsakhwsNYnoPFQcTFcJnEHXdvA3yKV6AmeWPQlgBsATzRfagapMhNeCw3V3pbAZPkNa974TaQshEaeJhklV104ZRiqDAHFDEsHYutK3Oqbk0xlRQrh9gISdsgjBQ26S76eAbKkZWg4nIkqIict_qkga6ZKLopj7OUehtaK7QsIDcpie3Jb" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEi4UVVsakhwsNYnoPFQcTFcJnEHXdvA3yKV6AmeWPQlgBsATzRfagapMhNeCw3V3pbAZPkNa974TaQshEaeJhklV104ZRiqDAHFDEsHYutK3Oqbk0xlRQrh9gISdsgjBQ26S76eAbKkZWg4nIkqIict_qkga6ZKLopj7OUehtaK7QsIDcpie3Jb=w640-h482" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhsc7Z5JUG0h3tf1OxbLMUACfXt4Ied5zaa8wlOUICMolUXIOxyk8i2HHziD2M9oAEsvfiDe77P6r77asQ0vXY5kNvmCWSz2-0O0uMu81NlXuZrm5TeCmDrM55JPE61zWxdLaiDPw_bdHP0z55oq1_b80nCeg4vxZtMx5IzRGe5jEm8Lj9pDFfJ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4080" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhsc7Z5JUG0h3tf1OxbLMUACfXt4Ied5zaa8wlOUICMolUXIOxyk8i2HHziD2M9oAEsvfiDe77P6r77asQ0vXY5kNvmCWSz2-0O0uMu81NlXuZrm5TeCmDrM55JPE61zWxdLaiDPw_bdHP0z55oq1_b80nCeg4vxZtMx5IzRGe5jEm8Lj9pDFfJ=w483-h640" width="483" /></a></div></div></div></div><div>There were 6 pizzas on the menu that night and there were six CPC members in attendance. Pizzas were sold as slices rather than whole pies (though there was a discount if you ordered in multiples of 4 (the size of a full pizza). That was good and bad for us. The good news was that we didn't have to order 6 whole pies to try them all. The bad news is I decided we needed 3 of each of the 6 so everyone could have a half of every slice and then we added 2 extra slices because that got us to multiples of 4 and we like a deal. This wasn't bad because the pizza was bad (it wasn't); this was bad because Detroit pizza is really filling and we ended up with 8 full slices of extra pizza, 40% of our order.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjVVQ6NXGStXJhZqjZe_IPTh37I8A1orhPm8mMjktBajwUkwNltiDjoVQujz3H2cAPf1mkEFm7-j5PTIYxogyc2TOoonR7aTg4GUYu3JKohbOTar7wdvJJa_kB01yfORp9juuRvfKxrCB4ajNhITqG5kgaoX38LvUJuj4vBOAlvh6fbyczaAEjF" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4080" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjVVQ6NXGStXJhZqjZe_IPTh37I8A1orhPm8mMjktBajwUkwNltiDjoVQujz3H2cAPf1mkEFm7-j5PTIYxogyc2TOoonR7aTg4GUYu3JKohbOTar7wdvJJa_kB01yfORp9juuRvfKxrCB4ajNhITqG5kgaoX38LvUJuj4vBOAlvh6fbyczaAEjF=w483-h640" width="483" /></a></div><b>Tie Dye (Vegetarian) - red sauce, vodka sauce, house basil pesto, pecorino romano</b>. This was the unanimous best pizza of the night. Just kidding. I know I thought it was the best and I know Stander disagreed. I can't remember what anyone else thought but this was definitely the best.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhJhUtJcu9Q6yzqjeE5iwh2in4YUnjB-zz72wFIq2BCnWnAOW0PdkAz6EJqkadclnDbNCJCj9W_87vapA1fPC2pOZq4ApE4OKtZFnlATJhZY2F1yNXJf3JD5HVQB8XA7vh0yskXQbRIElL_EPYismySToiOlD0EPAC6mJN5_pa9jmkaujEWNY6Z" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEhJhUtJcu9Q6yzqjeE5iwh2in4YUnjB-zz72wFIq2BCnWnAOW0PdkAz6EJqkadclnDbNCJCj9W_87vapA1fPC2pOZq4ApE4OKtZFnlATJhZY2F1yNXJf3JD5HVQB8XA7vh0yskXQbRIElL_EPYismySToiOlD0EPAC6mJN5_pa9jmkaujEWNY6Z=w640-h482" width="640" /></a></div><b>Upside Down / Cheese (Vegetarian) - sliced grande mozz, Sclafani crushed tomatoes, pecorino, olive oil. </b>This simple one was also really delicious. <br /></div><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj8hJJPrKIfCuZKnqLaNM1xgU69jvFPhk5M6dJm_X5eb_S8LmIjrxvUfX_JzyNXLa_xVbxqTpA_zQX5KDnPV4m6b21JZZCMwwzCp4Wnxps4elgkEXWGNg7docOxmo52YqAhXq6te9oBz_59HJZ6h1KL7vxiwswA16AZrVUA1jrmwACGmYZVANkO"><img alt="" data-original-height="4080" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEj8hJJPrKIfCuZKnqLaNM1xgU69jvFPhk5M6dJm_X5eb_S8LmIjrxvUfX_JzyNXLa_xVbxqTpA_zQX5KDnPV4m6b21JZZCMwwzCp4Wnxps4elgkEXWGNg7docOxmo52YqAhXq6te9oBz_59HJZ6h1KL7vxiwswA16AZrVUA1jrmwACGmYZVANkO=w483-h640" width="483" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><span style="text-align: center;"><b>Prince St - sliced grande mozz, arrabbiata sauce, ezzo cup & char pepperoni, pecorino romano</b>. </span>Presumably named after the excellent pizzeria in New York that made the thick square cut charred pepperoni pizza popular. So good, in fact, that the place survived the owner being outed as <a href="https://ny.eater.com/2021/1/8/22218958/prince-street-pizza-yelp-frank-dominic-morano-racism" target="_blank">a racist piece of shit</a>. The pizza at Prince Street is better than the pizza at Five Squared, but the people at Five Squared are better people. And this was a very good slice of pizza so Five Squared gets the win.</div></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi59V2ANhLc44x5CeMTB5xdWZwCCV3oJr_eQlq26W6ORrnVD7NOxFeAWqMjfhXP5RBxI4ie6Va_G3SLtdq17vWxjbEUgJyjQOSWEzGgCSBI0WxgxOaq9OamlyPXO4RKVb8oXXxrrUKSZWF_s508eIXbEXKFnumFQWFbTFytzMutPhkKADglrILf" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEi59V2ANhLc44x5CeMTB5xdWZwCCV3oJr_eQlq26W6ORrnVD7NOxFeAWqMjfhXP5RBxI4ie6Va_G3SLtdq17vWxjbEUgJyjQOSWEzGgCSBI0WxgxOaq9OamlyPXO4RKVb8oXXxrrUKSZWF_s508eIXbEXKFnumFQWFbTFytzMutPhkKADglrILf=w640-h482" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: left;"><b>Carnivore - bacon jam, crumbled hot italian sausage, ezzo pepperoni, parmigiano reggiano, red sauce</b>. I would've thought this one would be the best bust something about the mix of meats piled on top of each other didn't work. Also, with all that meat, this one was screaming out for more of the very good sauce. The thick, oily crust could definitely handle it.</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjAlABffiI7Ans_plG4gw7MDjm5b8djvJ7KFh4H4cPgsuWIQEkVlVZ4UylaCv3plnrRndK5i31pkqosO-DsnemTnqk8vg9AveiEPl2rCo4I3wrniV0Jc9fH76FuWXHWh5vrbFnNHJaSHqhfMqLJY_S3fmZOC5Ur3Di-r9Rl1J2qPibKOxFAk6gc" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEjAlABffiI7Ans_plG4gw7MDjm5b8djvJ7KFh4H4cPgsuWIQEkVlVZ4UylaCv3plnrRndK5i31pkqosO-DsnemTnqk8vg9AveiEPl2rCo4I3wrniV0Jc9fH76FuWXHWh5vrbFnNHJaSHqhfMqLJY_S3fmZOC5Ur3Di-r9Rl1J2qPibKOxFAk6gc=w640-h482" width="640" /></a></div><div style="text-align: left;"><b>Spinach & Artichoke (Vegetarian) - creamy spinach & artichoke sauce</b>. This was tasty but I prefer spinach and artichoke dip be left as a dip and not on a pizza. But <a href="https://www.artichokepizza.com/" target="_blank">Artichoke Basille's</a> built a mini empire on a similar concept, so this is definitely going to be some people's jam.</div></div></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjpQZ6sOFghiirvziiSwX6j9oIRPOH_FqpYncTmTJ5RWDrZsZ9COqxarQsAZ6vfsz7Qc7ZtuS2QlHIFdkz5-_E1LdV1bYC2QGHLNOjf9tA43J7VRBeDipbyDSJDi2Q1FTjwH7_lHiLiVsyoEJ366C17JmymiYhhDFwRLD8ysNXq291oajIYlMaR" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEjpQZ6sOFghiirvziiSwX6j9oIRPOH_FqpYncTmTJ5RWDrZsZ9COqxarQsAZ6vfsz7Qc7ZtuS2QlHIFdkz5-_E1LdV1bYC2QGHLNOjf9tA43J7VRBeDipbyDSJDi2Q1FTjwH7_lHiLiVsyoEJ366C17JmymiYhhDFwRLD8ysNXq291oajIYlMaR=w640-h482" width="640" /></a><span style="text-align: left;"><b>Spacca - pistachio cream sauce, crumbled italian sausage, burrata, fresh basil, mike's hot honey</b>. Tasted zero honey but I don't think that would have made a difference. This one wasn't for me. El Pres liked it a lot though.</span></div></div></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg1JFQecF4ZR-GHp-8Ojk0N9G7DPmgJMmphi_E8YC00Jnt5rgny4vWBlIe2T_lSmIF82DDgOpINFXckvUTDDN3K2sjBWotw_I9uwBHFb74-nGfgLPVEYVuT40j5LIicCeUU7SBsti9tLzE5J0GTU4IHxQUorX0kUOJkaaxiNSANqhMqrR7yv0t0" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEg1JFQecF4ZR-GHp-8Ojk0N9G7DPmgJMmphi_E8YC00Jnt5rgny4vWBlIe2T_lSmIF82DDgOpINFXckvUTDDN3K2sjBWotw_I9uwBHFb74-nGfgLPVEYVuT40j5LIicCeUU7SBsti9tLzE5J0GTU4IHxQUorX0kUOJkaaxiNSANqhMqrR7yv0t0=w640-h482" width="640" /></a></div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi_4rTptPbAVBJQvx4O1Jvnu3E3d_D55Zq62xLU4AbG9HKWxo6O9J5TS_t51KDX73TAjibyA4ImUj-iJzhqSSynU97va1EoiwSEnEdvxngnalBQDSKWT4KzI7xI09rBIicz-w-iP4JkkX67uACrS2p4z5MOT21uT05hZ9jdmtW5k4fSm75bXtHM" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="2910" data-original-width="2874" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi_4rTptPbAVBJQvx4O1Jvnu3E3d_D55Zq62xLU4AbG9HKWxo6O9J5TS_t51KDX73TAjibyA4ImUj-iJzhqSSynU97va1EoiwSEnEdvxngnalBQDSKWT4KzI7xI09rBIicz-w-iP4JkkX67uACrS2p4z5MOT21uT05hZ9jdmtW5k4fSm75bXtHM=w632-h640" width="632" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Good crumb, bad picture</td></tr></tbody></table><div class="separator" style="clear: both; text-align: left;">This is a good Detroit crust. Good crust with good toppings makes for good pizza. It was a good night.</div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhRBTfGCGpsGCjeUX4K2Yxt5V5sU46BPOjedrxP0VItv21P6Rt4QT1dS4tTbwxWdEV-S5dGM735tWEnGo-zH2EtDj0YMKZgjcOXbzXV7o1yLNlpF11Wey8RMcmM3dVAwRS0rKqnGcd5qNbGQyD8JI-i4yZ5A5dlgENhTBlUJzK05MHy-R0T6MdK" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEhRBTfGCGpsGCjeUX4K2Yxt5V5sU46BPOjedrxP0VItv21P6Rt4QT1dS4tTbwxWdEV-S5dGM735tWEnGo-zH2EtDj0YMKZgjcOXbzXV7o1yLNlpF11Wey8RMcmM3dVAwRS0rKqnGcd5qNbGQyD8JI-i4yZ5A5dlgENhTBlUJzK05MHy-R0T6MdK=w640-h482" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgkNnRYEE_0lYpwZBfpQGPQqFOG7jhAHkdoMsx-oktdzVWkkdwWXxQjDowWtVPWIQZRdtWkN_vLgWZrW7gwjzueH5mZ9fwCZ5mSoEtmdzDlpyr75cwl-YTciGTf4qipm1RJ2X5CqZviIzJE7mHgnCcPozEOzSam7R1gd7d5d30P85PU0wCr0agi" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4080" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgkNnRYEE_0lYpwZBfpQGPQqFOG7jhAHkdoMsx-oktdzVWkkdwWXxQjDowWtVPWIQZRdtWkN_vLgWZrW7gwjzueH5mZ9fwCZ5mSoEtmdzDlpyr75cwl-YTciGTf4qipm1RJ2X5CqZviIzJE7mHgnCcPozEOzSam7R1gd7d5d30P85PU0wCr0agi=w483-h640" width="483" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjcisCHO7YMRd3mFQ5-cBPSYfowW8wWCHDH6Gn1xhgzdjqKObU-vJg4lVmNztMevY-yT4CeDbtA5lftCaGgQir74r8mMVjf-TwMfZ4VRunvDB6SODHITIntEDlRsQtxKxrF4pqnwYwggVTKCOoZUDrCVEnybWqrWB9VOBvM5s9zfnTelbKEw6-_" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="4080" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjcisCHO7YMRd3mFQ5-cBPSYfowW8wWCHDH6Gn1xhgzdjqKObU-vJg4lVmNztMevY-yT4CeDbtA5lftCaGgQir74r8mMVjf-TwMfZ4VRunvDB6SODHITIntEDlRsQtxKxrF4pqnwYwggVTKCOoZUDrCVEnybWqrWB9VOBvM5s9zfnTelbKEw6-_=w483-h640" width="483" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">There were leftovers</td></tr></tbody></table></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhhyTgQwNpuSLro7WJFBpgMzIsiwHJy4tEoEUupPllhkEKdvpEyLr6KQ8X84z6wVmexSQnFbNzxjEOGPMRAGcazOQuz9JsqJDQrwdUNutwc3t9qKkoTxN2wtxjS4WkUE492Pjp7Ra2BUC01FlFelJ1Is418x7KzX98KsrU4AdorO2tTnN8u574T" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4080" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhhyTgQwNpuSLro7WJFBpgMzIsiwHJy4tEoEUupPllhkEKdvpEyLr6KQ8X84z6wVmexSQnFbNzxjEOGPMRAGcazOQuz9JsqJDQrwdUNutwc3t9qKkoTxN2wtxjS4WkUE492Pjp7Ra2BUC01FlFelJ1Is418x7KzX98KsrU4AdorO2tTnN8u574T=w483-h640" width="483" /></a></div><div class="separator" style="clear: both; text-align: left;">After more than 3 years, it looks like we may have another dog CPC member. Time will tell. This is Phranklin and, while he ate hit full bite (I didn't give him the full slice since I'm easing him into people food/testing the limits of his stomach), he didn't seem overly enthusiastic about it.</div></div>Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com0tag:blogger.com,1999:blog-22317864.post-65388924692843425732023-09-29T00:23:00.009-05:002023-10-17T11:14:35.422-05:00Bungalow by Middle Brow [Meeting #131]<p><a href="https://www.middlebrowbeer.com/" target="_blank"><b>Bungalow by Middle Brow</b></a></p><div>2840 W Armitage Ave (<a href="https://www.google.com/maps/place/Bungalow+by+Middle+Brow/@41.9177853,-87.6988914,15z/data=!4m2!3m1!1s0x0:0x9772be3973bb5d17?sa=X&ved=2ahUKEwjI3szg4rGBAxV3D1kFHVY_CUwQ_BJ6BAhMEAA&ved=2ahUKEwjI3szg4rGBAxV3D1kFHVY_CUwQ_BJ6BAhsEAg">Map</a>)<br />Chicago, IL 60647<br />(773) 687-9076</div><div><b>CPC invaded Bungalow by Middle Brow on Saturday, September 16 and again on Tuesday, September 26, 2023.</b></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjWS3_X5nmTAnqpHAiPjJRiJqUEttAyVq0Y7euXIY8QEmkpeyBg3lfI86j-F67zzOFND00fbXloSxMWhGXiPmn7HSRD47a0013ohX7BOSLzTiOThXWzH7shK8O7xyUQOdECU7FTgk6aRWEeTgZQIEDpvyULEOI5MC9c_L7vYfVK2z7Ru5D3rXdp" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEjWS3_X5nmTAnqpHAiPjJRiJqUEttAyVq0Y7euXIY8QEmkpeyBg3lfI86j-F67zzOFND00fbXloSxMWhGXiPmn7HSRD47a0013ohX7BOSLzTiOThXWzH7shK8O7xyUQOdECU7FTgk6aRWEeTgZQIEDpvyULEOI5MC9c_L7vYfVK2z7Ru5D3rXdp=w640-h482" width="640" /></a></div></b></div><div>Fresh off the first two meetings in one night move in Chicago Pizza Club History (Meeting #129 and #130), we pulled off another first in our 20-year history - one meeting spread over 2 nights. We didn't do this because of turnout issues. In fact, our 14-person showing on Saturday, September 16 was our biggest in ages and our 7-person turnout on Tuesday, September 26 was more than respectable (total of 16 different members participated). We did this because Bungalow by Middle Brow has a totally different pizza menu on Tuesdays and we believe in thoroughness. And we also believe in deliciousness.</div><div>For Part 1 of the meeting, we went to Middle Brow for their regular pizza menu. With a group of 14 people, ordering was easy. There are 10 pizzas on the menu (not including the kids' cheese one) so we ordered them all. But first, in a CPC rarity, we also got some appetizers. We'll take a quick look at those first.</div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgXZy3Pi5CBxIq4JLeUcnd9gXd5R_8PwwpF7ysutqZ7V5CqOBWiW_yITg4N3OMxdZX2PxW9vlunnqUWLgSDgN91wFQZnl_v5aBnZTVuClX0egmP4E6_W58aFzEUJrFd5uBr2DhHKS4Q-5UQ84I_M4DAMBp7G4uvwBkRa0gAV1tJOeZV2ZrrB1Gz" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="2458" data-original-width="2255" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgXZy3Pi5CBxIq4JLeUcnd9gXd5R_8PwwpF7ysutqZ7V5CqOBWiW_yITg4N3OMxdZX2PxW9vlunnqUWLgSDgN91wFQZnl_v5aBnZTVuClX0egmP4E6_W58aFzEUJrFd5uBr2DhHKS4Q-5UQ84I_M4DAMBp7G4uvwBkRa0gAV1tJOeZV2ZrrB1Gz=w587-h640" width="587" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><div>Marinated olive mix with sherry soaked tart cherries. Verdict: Yummy.</div></td></tr></tbody></table></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixr_ErZVcM1Pcud0xiXIaElfRQ4nqH8mAlfN7GkrdOF18Ra0uydZxU150nYMJgVGRILAlAV9B8mhvQOj6VTpFrRVYMZBp9hDflnFVTt9muq08Z9NmvFTSdtzXRrKftlpCxqJfEW8YhzZwkXt_wBznlY_cdk7pYVLf2jj2uWzCK4oKxx52OjVXv/s4000/collage.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3000" data-original-width="4000" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixr_ErZVcM1Pcud0xiXIaElfRQ4nqH8mAlfN7GkrdOF18Ra0uydZxU150nYMJgVGRILAlAV9B8mhvQOj6VTpFrRVYMZBp9hDflnFVTt9muq08Z9NmvFTSdtzXRrKftlpCxqJfEW8YhzZwkXt_wBznlY_cdk7pYVLf2jj2uWzCK4oKxx52OjVXv/w640-h480/collage.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bread with eggplant dip, smoked grapes, and mint; pesto butter pistachio + herbs; sardines.</td></tr></tbody></table><div>That's some excellent sourdough bread. Toppings were fine (pesto butter) to very good (eggplant dip with grapes). The key here is the bread. These guys are outstanding at it. So guess what happens when you take the kind of bread skills that result in a nice crusty exterior and soft slightly tangy interior and cover it up with a variety of quality toppings and some creative flavor combinations? You get some goddamned good pizza. Here's the rundown:</div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEguolUvC0D7QCv_81J_pH8sq5ZXFo8m3C5atXDozTs1PFqjhMTcCgPjTL64WEAf3jqmq_1yO4an0FH6M_GlwfwZWgw-8WcVo_pYhLWpTr7pnBRNxaLrGSuMRkcH6QHaZO1V_-L_8SoQQU3oQOf2XwqBgMuGN7xOdbMEBIHJlhmMxBJ3ddq6UNmW" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="2884" data-original-width="3656" height="505" src="https://blogger.googleusercontent.com/img/a/AVvXsEguolUvC0D7QCv_81J_pH8sq5ZXFo8m3C5atXDozTs1PFqjhMTcCgPjTL64WEAf3jqmq_1yO4an0FH6M_GlwfwZWgw-8WcVo_pYhLWpTr7pnBRNxaLrGSuMRkcH6QHaZO1V_-L_8SoQQU3oQOf2XwqBgMuGN7xOdbMEBIHJlhmMxBJ3ddq6UNmW=w640-h505" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Honey roasted peaches, corn, aged gouda, nduja vinaigrette</td></tr></tbody></table><div style="text-align: left;">This was a fantastic start to the night. Summer on a pizza. Maybe could've used a little swine. Perhaps some small bits of guianciale? I guess that's the hole the nduja vinaigrette was trying to fill. Too much nitpicking. Would eat this pizza once a week, which is high praise from someone who thinks that 95% of pizzas should be required to have tomato sauce.</div><div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEin6cdWm37TevVhW2ul2PedODDq74NhgFjH4eX94yioCoGbt0ddLCRY-7tevGlrtoKnNRVqUrsgJp-8nW8SikEXtdjpIuzRSi9JhBiMnVgH1VdteH8BqdHnYGmpB8V4Jadk9me2rqOiWwJnLokCZ97x6p1Zv_mSggDV9QJP7ywFdfKK34upXYr_" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="3037" data-original-width="3542" height="549" src="https://blogger.googleusercontent.com/img/a/AVvXsEin6cdWm37TevVhW2ul2PedODDq74NhgFjH4eX94yioCoGbt0ddLCRY-7tevGlrtoKnNRVqUrsgJp-8nW8SikEXtdjpIuzRSi9JhBiMnVgH1VdteH8BqdHnYGmpB8V4Jadk9me2rqOiWwJnLokCZ97x6p1Zv_mSggDV9QJP7ywFdfKK34upXYr_=w640-h549" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Soppressata, tomato, fermented hot pepper honey</span></td></tr></tbody></table>Now here we go. Just a magnificent pie. Eleven CPC members weighed in on the topic and five of us picked this as the pizza of the night. Not a particularly unique pie among trendy pizzerias, but quality ingredients on a phenomenal crust (more on that later) and well cooked and you have something special.</div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiRtELm6_4HGz9G1_FpYHrhf1BmgQsHfxZhc_FRO8-WqMJfUjpGnyav3NP9N9pU-J8J6-X2ug9i0vXykLaKo9i6qWyfCAS0dspvZqueBD0CNlJF6jGKFvfDIDlCc4efdoWcez8rk9szytoNypkRR8u93z68Wt25wGywQB8Zu09RayDf0i37P6Ps" style="margin-left: auto; margin-right: auto;"><img data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEiRtELm6_4HGz9G1_FpYHrhf1BmgQsHfxZhc_FRO8-WqMJfUjpGnyav3NP9N9pU-J8J6-X2ug9i0vXykLaKo9i6qWyfCAS0dspvZqueBD0CNlJF6jGKFvfDIDlCc4efdoWcez8rk9szytoNypkRR8u93z68Wt25wGywQB8Zu09RayDf0i37P6Ps=w640-h482" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Buttermilk, tropea onions, sungold tomatoes, goat tomme<br /></span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: left;">This one was also quite nice but it was third one delivered to the table and the 8th pizza (out of 10) to be finished. Actually it was the last one to be finished. That's not a knock against it, but the competition was fierce. Roasted sungold tomatoes should be used on pizza more often.</div></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg9B3B4fZxJn0SHl_HOwyCkYpeQuhBLqLBDR-updcIdETUMkO8z2SdSWIV35u7061yK32u4pTHv3vkDpYWcZW4QR2mamc_zLOBIuGcRw2s3gunbQQHKJL5srGd03RVQHkawEr4uCICiCxRnN_CfewxRm1xDFAs7IAWDUxo4qtFCZmbyyjoRd4-1" style="text-align: center;"><img alt="" data-original-height="2976" data-original-width="3580" height="531" src="https://blogger.googleusercontent.com/img/a/AVvXsEg9B3B4fZxJn0SHl_HOwyCkYpeQuhBLqLBDR-updcIdETUMkO8z2SdSWIV35u7061yK32u4pTHv3vkDpYWcZW4QR2mamc_zLOBIuGcRw2s3gunbQQHKJL5srGd03RVQHkawEr4uCICiCxRnN_CfewxRm1xDFAs7IAWDUxo4qtFCZmbyyjoRd4-1=w640-h531" width="640" /></a></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhEwXpeiCqQxhzj4NzwsuNF1caP2enzYLIsp0oo672O-HKNNOomghKO_XFO31xKBSW8v3sZN-gsG1P5m7t5XwvZCsxi1q6yEDm9J6VBOdlE4LjTy8KNvy1e7nzEj3LhjgvpvuUTPVFDfhF1eb14mgTbMPeYvQB2nmhAlpeZ50DQK8KPlAfKOuxk" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEhEwXpeiCqQxhzj4NzwsuNF1caP2enzYLIsp0oo672O-HKNNOomghKO_XFO31xKBSW8v3sZN-gsG1P5m7t5XwvZCsxi1q6yEDm9J6VBOdlE4LjTy8KNvy1e7nzEj3LhjgvpvuUTPVFDfhF1eb14mgTbMPeYvQB2nmhAlpeZ50DQK8KPlAfKOuxk=w640-h482" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Mushroom, cream sauce, caramelized onions, fontina, oyster mushrooms, chives. <br /></span></td></tr></tbody></table></div></td></tr></tbody></table>Mushrooms, more mushrooms, fontina, parmesan, caramelized onions. That's a lot of umami, which is Japanese for delicious.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhMz8R5ev1TWLTkvlUcZ1RG5uRt9oTVo0sByAVEaY4haeWgZQ-77B1IOmLsk6zQTrJkywiRO5ZBKIi-3RG04j9Nf7qSai2g_JQA_rfK5_7Q2x6Tqbfd62bcbBKSol49GVCr_1Ovk0HaT5hkBZcua7U4QpSCvY_KXJXMyQVnEdXTPeksK9Wll4de"><img alt="" data-original-height="3072" data-original-width="3606" height="545" src="https://blogger.googleusercontent.com/img/a/AVvXsEhMz8R5ev1TWLTkvlUcZ1RG5uRt9oTVo0sByAVEaY4haeWgZQ-77B1IOmLsk6zQTrJkywiRO5ZBKIi-3RG04j9Nf7qSai2g_JQA_rfK5_7Q2x6Tqbfd62bcbBKSol49GVCr_1Ovk0HaT5hkBZcua7U4QpSCvY_KXJXMyQVnEdXTPeksK9Wll4de=w640-h545" width="640" /></a></div></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjYrjU-6EBygfEct7oMuMnusqy5NhtDsAA-EWx1qZfLP_5fyLL_DAAKSm_M8k2qka_NQEv2rkIYJ8C545gzyY3lUPavhUBvF3FUQEWDtbwGYf_pR_k-ShhaKPu1Mv7QfbZO8IrjgDyUnytCC4RZEy24kPXD1Omq3xx0nny1EWm0AYcLx0ZKQm13" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="2542" data-original-width="3567" height="456" src="https://blogger.googleusercontent.com/img/a/AVvXsEjYrjU-6EBygfEct7oMuMnusqy5NhtDsAA-EWx1qZfLP_5fyLL_DAAKSm_M8k2qka_NQEv2rkIYJ8C545gzyY3lUPavhUBvF3FUQEWDtbwGYf_pR_k-ShhaKPu1Mv7QfbZO8IrjgDyUnytCC4RZEy24kPXD1Omq3xx0nny1EWm0AYcLx0ZKQm13=w640-h456" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><div style="text-align: center;">Adult's cheese. They call it "the best cheese pizza in the city." They might be right.<span style="text-align: left;"> </span></div></td></tr></tbody></table>Ordering all 10 pizzas on the menu was doable. But if there had been 12 pizzas on the menu, we probably only would have ordered 8 or 9 and there's a good chance this one would have been cut. Not sure what cheeses they're using, but this thing was great. Earthy and tangy.</div><div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjmnb26jCGm6rASJYn_mYhl-aAGkX8syrBW-lXTRsHWBgYnt3EcRdi6_mOQ-dkkiWq87p9sve9Jpe9USpYAN8dvYhw242CnLUxO9FnE4d6RAV_xdB8NMV2uv-QrtkLRu5Ic1_tSeRP18Udh6p5cGhn4aP2CdlWU_mhjO0MNXajHYAt5sWuk5JR0" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="2957" data-original-width="3942" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjmnb26jCGm6rASJYn_mYhl-aAGkX8syrBW-lXTRsHWBgYnt3EcRdi6_mOQ-dkkiWq87p9sve9Jpe9USpYAN8dvYhw242CnLUxO9FnE4d6RAV_xdB8NMV2uv-QrtkLRu5Ic1_tSeRP18Udh6p5cGhn4aP2CdlWU_mhjO0MNXajHYAt5sWuk5JR0=w640-h480" width="640" /></a></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEipoAlgkmwbgerJ1KDn83_VHQxVgDmunfxdlLigXQka7LhmWKTFfsxU2tqo1lwYIZLN3pKbu5TxJ2kfah1L2bCh-BPQeTeJyHVEK87sBo-4-vL6mJ-JfH7gF0gga5SmC5YgwtdAHMyeJZtK56yu-xch88hidZdipvRB9JAEoNxiBrErcIEY0QeY" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="1929" data-original-width="2498" height="494" src="https://blogger.googleusercontent.com/img/a/AVvXsEipoAlgkmwbgerJ1KDn83_VHQxVgDmunfxdlLigXQka7LhmWKTFfsxU2tqo1lwYIZLN3pKbu5TxJ2kfah1L2bCh-BPQeTeJyHVEK87sBo-4-vL6mJ-JfH7gF0gga5SmC5YgwtdAHMyeJZtK56yu-xch88hidZdipvRB9JAEoNxiBrErcIEY0QeY=w640-h494" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Margherita</td></tr></tbody></table>I'm a fan of toppings but for many pizza snobs, this is the baseline for judging a pizza. If that were the case, then Middle Brow has nothing to worry about. Great crust, great cheese, bright and vibrant sauce. Definitely a winner.</div><div><br /><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhNHvxiylnx5cltq33g-sa8DPnQc4jDAyQwbkzFXFuedCqfJK3YyDX3aJsp3hL1JvlmtVczcnBZ-2reSNTTqpwyAzIOZGJ4SrV7yl3EY39VGjn1511c_rII22PtMYqGR3b_gsH20aQjGRA7s7u7EnHJX_wAuFdKx_4Y-x4E8CmghqSjTb8XJH75" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="2648" data-original-width="3340" height="507" src="https://blogger.googleusercontent.com/img/a/AVvXsEhNHvxiylnx5cltq33g-sa8DPnQc4jDAyQwbkzFXFuedCqfJK3YyDX3aJsp3hL1JvlmtVczcnBZ-2reSNTTqpwyAzIOZGJ4SrV7yl3EY39VGjn1511c_rII22PtMYqGR3b_gsH20aQjGRA7s7u7EnHJX_wAuFdKx_4Y-x4E8CmghqSjTb8XJH75=w640-h507" width="640" /></a></div><div><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj1OmODInDHRSb2Fv2d42JoM05GCAe-Llix_bBgEzgf9k6U1rqI5n1Pyu4RIoaRIUcxDOtquzKNWEUxTQAa8CjXBmjRujw6zaVdfLTDGwoK-c_miAWmVbGmSeNr0rHvuwFXO5_QF25PbYmk8fD3nEz3Zo9tEo5hg3ve5mVVavGmP13ftqcZkIxw" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="2488" data-original-width="3205" height="497" src="https://blogger.googleusercontent.com/img/a/AVvXsEj1OmODInDHRSb2Fv2d42JoM05GCAe-Llix_bBgEzgf9k6U1rqI5n1Pyu4RIoaRIUcxDOtquzKNWEUxTQAa8CjXBmjRujw6zaVdfLTDGwoK-c_miAWmVbGmSeNr0rHvuwFXO5_QF25PbYmk8fD3nEz3Zo9tEo5hg3ve5mVVavGmP13ftqcZkIxw=w640-h497" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Tempesta pepperoni, fresh mozzarella, tarragon</span></td></tr></tbody></table><div class="separator" style="clear: both; text-align: left;">Tempesta products should get used more. This was a great, great pepperoni pizza. I'd have liked more sauce but what can you do. Definitely one of the crowd favorites</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiIv8sR0a62tYGYRff1xcGNxosdC_P-5ZPVEk8nHmFBioNG6hgplWCxFC18_j2pCUohTenHBwfsllYuHW_ksKAl9pEPvJQYANeo6atAMl1yO6ZmtuvTA0j_Zi6Ux4rE38TyxiANvs7uDfsXu6QHvJZxU23RvhMNmgF8YfBgxBaGozbB380hFE47" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2924" data-original-width="3715" height="504" src="https://blogger.googleusercontent.com/img/a/AVvXsEiIv8sR0a62tYGYRff1xcGNxosdC_P-5ZPVEk8nHmFBioNG6hgplWCxFC18_j2pCUohTenHBwfsllYuHW_ksKAl9pEPvJQYANeo6atAMl1yO6ZmtuvTA0j_Zi6Ux4rE38TyxiANvs7uDfsXu6QHvJZxU23RvhMNmgF8YfBgxBaGozbB380hFE47=w640-h504" width="640" /></a></div></div></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgLWgi8YiW8S9IUr8ATTa0IG-kcW-14kNX0mqo08_rlP6SgAyw7O9qA9UQtkzh8PKNEkVgePd7iVqMUA_425_oeN3ulHsqhKWgC44KIYSJSEDL-Zh-eYtAzz_NXsCHZu_nZJ0oWkcAUZretVYFNsF5iuv98BZEDjW5m8DGEIwBDIt_o6O7nRa3r" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="" data-original-height="1552" data-original-width="1622" height="612" src="https://blogger.googleusercontent.com/img/a/AVvXsEgLWgi8YiW8S9IUr8ATTa0IG-kcW-14kNX0mqo08_rlP6SgAyw7O9qA9UQtkzh8PKNEkVgePd7iVqMUA_425_oeN3ulHsqhKWgC44KIYSJSEDL-Zh-eYtAzz_NXsCHZu_nZJ0oWkcAUZretVYFNsF5iuv98BZEDjW5m8DGEIwBDIt_o6O7nRa3r=w640-h612" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Sausage + olive</span></td></tr></tbody></table>Another crowd favorite. I've never had olives diced this finely but it really makes sense. You get all that good olive flavor but it doesn't overwhelm any bites. It goes without saying since it's a good pizzeria and it's in Chicago, but the sausage was top notch.</div><div><br /></div><div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh700QUWULN9W_JjDf3BocE6jEpy-O7kbjJdCyGq8nh0IiOuAN9pil5v70rvY7P5bMMpfPZaqyxdJ7p7znjEK6C2BeDddxYRHJ0QFfPa2wA09C6Lo8_yPcqUx9lXjb2-lHzhCEAkwsRpLFmHjhi0BA4ofhTkH1Anedf4z0gvBONBwovkVZ9UR7E"><img alt="" data-original-height="2717" data-original-width="3483" height="499" src="https://blogger.googleusercontent.com/img/a/AVvXsEh700QUWULN9W_JjDf3BocE6jEpy-O7kbjJdCyGq8nh0IiOuAN9pil5v70rvY7P5bMMpfPZaqyxdJ7p7znjEK6C2BeDddxYRHJ0QFfPa2wA09C6Lo8_yPcqUx9lXjb2-lHzhCEAkwsRpLFmHjhi0BA4ofhTkH1Anedf4z0gvBONBwovkVZ9UR7E=w640-h499" width="640" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjoDJlU7bXzacakKcBXTE899fyO-IdspnUQ5xrCHp9VUCTqkF9nDZPKoMHwnvZ7LnFKjR7XhURD3w-Z4N8J8oGGfBjXbF31nVYUemVbE-6ZxYUCKfwFS3EbYsKhELOGF0cuKrowssZnYdvvQk9hmfNLxFz7FXl5UwYUfAJ_FXf7nnwFrqIuxEma" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="" data-original-height="2707" data-original-width="3395" height="510" src="https://blogger.googleusercontent.com/img/a/AVvXsEjoDJlU7bXzacakKcBXTE899fyO-IdspnUQ5xrCHp9VUCTqkF9nDZPKoMHwnvZ7LnFKjR7XhURD3w-Z4N8J8oGGfBjXbF31nVYUemVbE-6ZxYUCKfwFS3EbYsKhELOGF0cuKrowssZnYdvvQk9hmfNLxFz7FXl5UwYUfAJ_FXf7nnwFrqIuxEma=w640-h510" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td class="tr-caption" style="text-align: center;">eggplant + shishito, shaved garlic, yuzu oil, thai basil, mint</td></tr></tbody></table></span></td></tr></tbody></table></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: left;">This vegan pizza was the loser of the night. Just didn't work at all. I tried out of an obligation to completeness but just no. Too much vegetation for one pizza. Also didn't work texturally thanks to all the liquid from the veggies. There were 3 pieces left of this one at the end of the night and the people who took it home ended up composting it<br /><br /><a href="https://blogger.googleusercontent.com/img/a/AVvXsEin65q537VT5CCV1XFLy1q0KbLEdbFPmBmbcWdxFAIrMJlOs86fNSow6Az1PFl8fe42goIN0P7CpTU7CgsA1Yl_ZnyFsTy_QxRUsCtq2DieKWFvsUEfZpFKzsxjod1R2v_LUN9uwcrIr-ySr2gCfsje5YlL__p7upCobEHKYkJpaqSZt8503Sja" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEin65q537VT5CCV1XFLy1q0KbLEdbFPmBmbcWdxFAIrMJlOs86fNSow6Az1PFl8fe42goIN0P7CpTU7CgsA1Yl_ZnyFsTy_QxRUsCtq2DieKWFvsUEfZpFKzsxjod1R2v_LUN9uwcrIr-ySr2gCfsje5YlL__p7upCobEHKYkJpaqSZt8503Sja=w640-h482" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">Red sauce + yuzu oil, shaved garlic, fresh oregano.</span></td></tr></tbody></table>I actually liked this cheeseless pizza a lot but I'm a sucker for good sauce. It seems that the yuzu oil was not evenly applied because some people had bites where it overwhelmed while others of us didn't notice it at all on our slices. Definitely the winner of the vegan pizzas.</div><div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi8oQxYxYS8nJdTWEBYk2NpFtLpomMR5fC4oBmu5Iz2N44jYWihZ_aUsCDUTfiiQorWv5WnlK1yg3WtUBdUHwyM6b3d6xA_nfcQd6wc2Yes12WxzicbvtHuvZrX0cZZqv9vP_TvltabeO3E0vxKh2yVsKOVdlh5tBqW7xbR8sY-_ZPV4FlhENKc" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="1514" data-original-width="1823" height="531" src="https://blogger.googleusercontent.com/img/a/AVvXsEi8oQxYxYS8nJdTWEBYk2NpFtLpomMR5fC4oBmu5Iz2N44jYWihZ_aUsCDUTfiiQorWv5WnlK1yg3WtUBdUHwyM6b3d6xA_nfcQd6wc2Yes12WxzicbvtHuvZrX0cZZqv9vP_TvltabeO3E0vxKh2yVsKOVdlh5tBqW7xbR8sY-_ZPV4FlhENKc=w640-h531" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Crackly crusted sourdough</td></tr></tbody></table></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip413gbtpcxG2nVAb-HpBm313-IEkvWY3Pw1LzOXVgLzMU5qOVsA6b8_A4EUoeF42P24br25vZ0lWqWASetDazW-bKFBE5ph4uvwuItiWRXMqIh-I90MqS_P8KAqdONg7pDLrIJyHpWq3BFKuI0R7gHtLT9qYPtLvXjiNKmVHxNg3_RDgoQXu2/s3005/PXL_20230917_003707978.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2300" data-original-width="3005" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip413gbtpcxG2nVAb-HpBm313-IEkvWY3Pw1LzOXVgLzMU5qOVsA6b8_A4EUoeF42P24br25vZ0lWqWASetDazW-bKFBE5ph4uvwuItiWRXMqIh-I90MqS_P8KAqdONg7pDLrIJyHpWq3BFKuI0R7gHtLT9qYPtLvXjiNKmVHxNg3_RDgoQXu2/w640-h490/PXL_20230917_003707978.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Blurry crust bottom</td></tr></tbody></table></div></div>As you can guess from my description of the sourdough, the crust on these pizzas is absolutely fantastic. Would happily each the crust with absolutely nothing on it. </div><div>It was just a great pizza night overall. I thought the real standouts were the Corn + peach, the sopressata and hot honey, the pepperoni and the sausage and olive.</div><div>Here was everyone's #1 choice:</div><div><ul style="text-align: left;"><li>Andrew: Soppressata</li><li>Jessica: Soppressata</li><li>Stelios: Soppressata</li><li>Francisco: Sausage and olive</li><li>Kate: Mushroom</li><li>AJ: Pepperoni</li><li>Estela: Mushroom</li><li>Amanda: Peach and corn</li><li>Hugo: Adult cheese</li><li>Felix: Soppressata</li><li>Dan: Soppressata</li></ul></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhdRZDKs12olDNUen-zGinznSJy4Ra2NnF-S73stuaW2n9y-3K_j3lfI2d6kUd__XgVPgO0-ZTj-drYNfuWojOL7tv2d0ikiemGsyI4Nkabvghk9Gvq-zLQ_3PCbzvQv7cvsla4zncXO0KBPtaXdB8SYb6Lu-X9zVoSa0pLyfMArHm8QGHK_sFF" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEhdRZDKs12olDNUen-zGinznSJy4Ra2NnF-S73stuaW2n9y-3K_j3lfI2d6kUd__XgVPgO0-ZTj-drYNfuWojOL7tv2d0ikiemGsyI4Nkabvghk9Gvq-zLQ_3PCbzvQv7cvsla4zncXO0KBPtaXdB8SYb6Lu-X9zVoSa0pLyfMArHm8QGHK_sFF=w640-h482" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="text-align: left;">There was dessert. It was pretty good. Not great. Panna cotta peach compote, poppy seed streusel, Thai basil.</span></td></tr></tbody></table><br /><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi3Ffu4E-NmE1E7ypd1_eI_SfQh0c0y2xzJ52xysKEz7vaxXBZ0Obc7KTybBBubKUQTDuvo-NvIvFDD9hmM13KA8YoLy8QCeXa6S97pcs03S6hbagSz80sTI55UIZSKx5dkJkQ9bnQ5IammItwlC_2WCyqsh1UYC5ksQMggttcSv0KI-6xUpNxi" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2535" data-original-width="2410" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi3Ffu4E-NmE1E7ypd1_eI_SfQh0c0y2xzJ52xysKEz7vaxXBZ0Obc7KTybBBubKUQTDuvo-NvIvFDD9hmM13KA8YoLy8QCeXa6S97pcs03S6hbagSz80sTI55UIZSKx5dkJkQ9bnQ5IammItwlC_2WCyqsh1UYC5ksQMggttcSv0KI-6xUpNxi=w608-h640" width="608" /></a></div><br />Unfortunately it wasn't all positive. They've switched their focus from beer to natural wine. Four of us tried some. We didn't like it. That it was $15 a glass for what the wine snob among us assured me was a small pour made us a little angry. Fortunately, that was very early in the meal and the pizza more than made up for it.</div></div><div>It was a fantastic night, but we weren't done with this meeting yet.</div><div>I'd been to Middle Brow previously so I knew we were in for something great. And I also knew about their tavern style pizzas served only on Tuesday nights. I hadn't had it yet but given their skills and the widespread praise, I was confident enough that I already had a reservation made for an upcoming Tuesday when we met up. But I was worried not many people would want to come back so soon so I only made it for 4 people. At the end of the night, I had to double the reservation to 8.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgEUA5RjrkjjmLhqJ5RanJ_fqEmOTV7A-YmPndV0-M1yzsrEFGEgzqnSP0APVz4LHGdQ6zECIkDD-BnhAwofjglrUUF_EvSmGDxfg5kyiUWtoqpZVNJcA9j06atEmEyBWb0yqizzfShEBj_ArMKLzVEllsLGKq3bNc-pbDAyTiAsbKNQi9D4-ir" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEgEUA5RjrkjjmLhqJ5RanJ_fqEmOTV7A-YmPndV0-M1yzsrEFGEgzqnSP0APVz4LHGdQ6zECIkDD-BnhAwofjglrUUF_EvSmGDxfg5kyiUWtoqpZVNJcA9j06atEmEyBWb0yqizzfShEBj_ArMKLzVEllsLGKq3bNc-pbDAyTiAsbKNQi9D4-ir=w640-h482" width="640" /></a></div>Salad wasn't my choice but it was good. Turned out to be extra important because it took an hour for our cracker thin crust pizzas to start arriving at our table. In their defense, the place was packed. When I was checking in at 6:45, I heard the hostess tell a walk-in that they'd be able to sit but there wouldn't be enough pizza dough for them. It's not normally this crowded on Tuesdays but Dave Portnoy of Barstool Sports/One Bite Pizza Reviews <a href="https://www.youtube.com/watch?v=Vu4BZQqOdMo">gave Middle Brow's tavern crust an 8.1</a> a couple of weeks ago and any time he gives a score above 8, his fans flock to the place. He has a lot of fans. Back to the delay - no idea how it could possibly take that long despite the crowds given how thin the pizza is, but who knows. I wouldn't have cared much at all but one member, who moved to Indiana and has a shitty schedule that has made him miss multiple CPC meetings despite him being one of the most enthusiastic members, had to leave before the pizza got there.</div><div><div class="separator" style="clear: both; text-align: center;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiFKYO36z602xH03G7WM9pEUmbRwVCQAh1uhkdx3tlx_d6yBiVKsoH2gwIyUDLf5be2Di0u313_jk8hdy1mgNLoMKBDrmdQcXhHnBICF4oFNfD86k79pV04IXz6uovJAzXSaqw5nF6_PJtOPgHmgA0cL6QPbTcCJcEkZSG3CmoAEaqltE4oKM07" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEiFKYO36z602xH03G7WM9pEUmbRwVCQAh1uhkdx3tlx_d6yBiVKsoH2gwIyUDLf5be2Di0u313_jk8hdy1mgNLoMKBDrmdQcXhHnBICF4oFNfD86k79pV04IXz6uovJAzXSaqw5nF6_PJtOPgHmgA0cL6QPbTcCJcEkZSG3CmoAEaqltE4oKM07=w640-h482" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pepperoni</td></tr></tbody></table></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEivD8Zj1X0RnfMliWGMc0g4hlme43apaLlP9EkvEiaT3h9p7Bmnj-DfIelyUb-Q3fEwafJmvVDUHmrxtxNR7-1tA1bxPV0zvx4wFOSPbsXuV5m2YThYEgpxq9X58eHFYxxmVvIDvS42CubrCkU8ZBhLw2L-83beJ_0SwLU1HskNpyozdy2Qa8He" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEivD8Zj1X0RnfMliWGMc0g4hlme43apaLlP9EkvEiaT3h9p7Bmnj-DfIelyUb-Q3fEwafJmvVDUHmrxtxNR7-1tA1bxPV0zvx4wFOSPbsXuV5m2YThYEgpxq9X58eHFYxxmVvIDvS42CubrCkU8ZBhLw2L-83beJ_0SwLU1HskNpyozdy2Qa8He=w640-h482" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sausage</td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEguM_bx1SKQQn22gLd9ciRcNQ5LACZJkKz8zbEYt-JRYJLck6HxpIk6ohePqYtqNvVbjsHKAdSwoUvAJc7K8xZkDmSMMAehOEf-gKaYXTRE45YRW-SUHrgDWgo0K1KNb47y5dJ6D_RKKWKbAk5sAVoObFyvSIF0CHBdK9_qX8ur-lQ6dS0WQU-D" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEguM_bx1SKQQn22gLd9ciRcNQ5LACZJkKz8zbEYt-JRYJLck6HxpIk6ohePqYtqNvVbjsHKAdSwoUvAJc7K8xZkDmSMMAehOEf-gKaYXTRE45YRW-SUHrgDWgo0K1KNb47y5dJ6D_RKKWKbAk5sAVoObFyvSIF0CHBdK9_qX8ur-lQ6dS0WQU-D=w640-h482" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cacio e pepe (weekly special)</td></tr></tbody></table></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg7TQuXyTUp3E_brtVRsdTazAVKG6YO46qdrNTtQqIW913MCQ-uSnF_Z4LMSkNMEOOBvqqWK50u4Fn-fsznjyCnhS9CZQXpEx6oSF4f66Z5Is9_g0pm-ARRFOjVNVn0yRFHQhmxQ2ZgbkbpQt9PDiWCycKbzPbcDLrFy_Os4DPpWkTSjcC5jNBX" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEg7TQuXyTUp3E_brtVRsdTazAVKG6YO46qdrNTtQqIW913MCQ-uSnF_Z4LMSkNMEOOBvqqWK50u4Fn-fsznjyCnhS9CZQXpEx6oSF4f66Z5Is9_g0pm-ARRFOjVNVn0yRFHQhmxQ2ZgbkbpQt9PDiWCycKbzPbcDLrFy_Os4DPpWkTSjcC5jNBX=w640-h482" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Veggie</td></tr></tbody></table></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhbRaG4TCffPMpqwuYBQinzQ43lKEWVx3v9_PpXguLuwMqxlsAuh8CmaXy1Pk2hii_7oIWRTGpG7y7ezOhFsKhVaR8iB5fv_Uc0d1aghkD68uhSUVU4RGMQe9JjfW11gOYppLurHCdnam7ke5znPw2NO29U3fh1cbkDNZgBGxQxlBjcnlhWAkU5" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEhbRaG4TCffPMpqwuYBQinzQ43lKEWVx3v9_PpXguLuwMqxlsAuh8CmaXy1Pk2hii_7oIWRTGpG7y7ezOhFsKhVaR8iB5fv_Uc0d1aghkD68uhSUVU4RGMQe9JjfW11gOYppLurHCdnam7ke5znPw2NO29U3fh1cbkDNZgBGxQxlBjcnlhWAkU5=w640-h482" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cheese</td></tr></tbody></table></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj4usphPOlEO9Jk80lzX5iGkyX1-79sfIJ_j8uyOedgJbIkIRNux-940MAy3hPrSwDHyriS1fZFVHLy2hakB3nTNun5Ew6aEbKhs3wSUN6vJSZHNYinv6SnqQnY27IFTB_mWAWdwEiuDRa8UKSod2YnGnVx-1Gdmj1bs6RpmtuXBjVPNcNgCKzT" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEj4usphPOlEO9Jk80lzX5iGkyX1-79sfIJ_j8uyOedgJbIkIRNux-940MAy3hPrSwDHyriS1fZFVHLy2hakB3nTNun5Ew6aEbKhs3wSUN6vJSZHNYinv6SnqQnY27IFTB_mWAWdwEiuDRa8UKSod2YnGnVx-1Gdmj1bs6RpmtuXBjVPNcNgCKzT=w640-h482" width="640" /></a></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhf63KWvEs3Nl-Dr1fZzrGsixlIMhk5mDtFHc09ND9R0Gk_BggmEplK2cIb6Oi-t6ByfiqblPB3QfX3DzpbvER077FhMvY16MezPaQkP_R73a_we3mtMM3CvBV-OH7r69PtAjn6tgYmNKFeiwWplAVPnqC9_SWiQcWi3rCp0CeI-rA61dbOZ44-" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEhf63KWvEs3Nl-Dr1fZzrGsixlIMhk5mDtFHc09ND9R0Gk_BggmEplK2cIb6Oi-t6ByfiqblPB3QfX3DzpbvER077FhMvY16MezPaQkP_R73a_we3mtMM3CvBV-OH7r69PtAjn6tgYmNKFeiwWplAVPnqC9_SWiQcWi3rCp0CeI-rA61dbOZ44-=w640-h482" width="640" /></a></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiLodn92zN5KerDfSWvR8J4TNmSRlCL9G7UlbeYF1MBH2iCKoyIC63YcZW3fvRT_O0OUKMO4pTyfXX3UWRTHXIjQ1EqFks2z7vCG_h0etjcwayuyy_RyKVKuoOZdJm6ZORo2w3e4kqsKEEYFUHHjKmQZ1tkYl8enuNGSpZlBs2Yt0nF2cw6hb7M" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3080" data-original-width="2834" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiLodn92zN5KerDfSWvR8J4TNmSRlCL9G7UlbeYF1MBH2iCKoyIC63YcZW3fvRT_O0OUKMO4pTyfXX3UWRTHXIjQ1EqFks2z7vCG_h0etjcwayuyy_RyKVKuoOZdJm6ZORo2w3e4kqsKEEYFUHHjKmQZ1tkYl8enuNGSpZlBs2Yt0nF2cw6hb7M=w589-h640" width="589" /></a></div></div><div>Sucks for Adam because these pizzas were absolutely delicious. Crispy crust that stood up to all but the veggies; bite size squares that were almost as fun to eat as they were delicious; top quality toppings and ingredients; and a little creativity with the cacio e pepe.</div><div>But that sauce. Sweet Lord that sauce. The best tavern cut places cook the hell out of their tomato sauce/and or add tomato paste to bring out more umami and this place is no exception. But these guys take it a step further. I mentioned how good and rich the sauce was to our server who revealed that there's cheese in the sauce. I'm guessing it's parmesan because a) this sauce was an umami bomb in the best way and b) there was a very liberal sprinkling of parm on all the pizzas. I drank a whole lot of water when I got home.</div><div>I've got nothing left to say. The pictures, even the ones that my phone overdid it on when I used the autocorrect function to combat the darkness (we sat outside), tell the whole story. This is some ultra top tier tavern pizza.</div><div>So there you have it - an incredibly thorough two day meeting of the Chicago Pizza Club. We ate 15 pizzas and, remarkably, we didn't get them all. The weekend brunch menu actually has a couple of pi</div><div>But just when you thought we did it all, it turns out there's a couple of pizzas on the brunch menu that aren't on the dinner menu. They seem to rotate at least a bit. The BLT pizza that was there last week has been replaced by a caramelized onion one with a whole lot of other things going on; but the chilaquiles pizza has been there a couple weeks in a row. Either way, looks like more research needs to be done.</div><div>I hate to end the review on a down note, but one detail worth mentioning is that there's an 8% charge added to all orders allegedly for the workers. Restaurants are doing this more and more now rather than increase prices, but 3% seems pretty standard. 8% is noticeable and annoying and leaves confusion about how much to tip since we don't know where the 8% goes (and we never know how tips are split). We, of course, added on a full 20% both times (might have been a little more), but it really would be better if they just raised the prices by 10% than add on an 8% fee which really just goes to the restaurant (how much it trickles down to employees is a mystery).</div>Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com3tag:blogger.com,1999:blog-22317864.post-30435938681318234552023-04-10T08:35:00.008-05:002023-09-12T17:13:52.291-05:00Dough Daddy's [Meeting #130]<p><a href="https://www.doughdaddyschicago.com/" target="_blank"><b>Dough Daddy's</b></a></p><div>649 N Cass Ave (<a href="https://www.google.com/maps/place/DoughDaddys/@41.8121061,-87.9746516,15z/data=!4m2!3m1!1s0x0:0x851e352ed992b125?sa=X&ved=2ahUKEwjbi9y-iZT-AhUiFVkFHRKvBXMQ_BJ6BAhoEAg">Map</a>)<br />Westmont, IL 60559<br />(630) 963-1900</div><div><b>CPC invaded Dough Daddy's on Wednesday, March 29, 2023.</b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgKKJrP6Ov76sb_LjbeNZBuaOrvoLvtT3onk3iPsK-w3jhaogpxS5tK5Y3gfXVJMc7-Cb4NDjPt-in4PBIUt8HrL_3oQp5szBwIjklRbr3vSQWTjDXrUAB_-i2xgy1l1b6lFXNIei7kABiHdn5rv5jRRaMOFmdDQxuL1M0gDQ1wvvY4O63v5w" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4080" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgKKJrP6Ov76sb_LjbeNZBuaOrvoLvtT3onk3iPsK-w3jhaogpxS5tK5Y3gfXVJMc7-Cb4NDjPt-in4PBIUt8HrL_3oQp5szBwIjklRbr3vSQWTjDXrUAB_-i2xgy1l1b6lFXNIei7kABiHdn5rv5jRRaMOFmdDQxuL1M0gDQ1wvvY4O63v5w=w483-h640" width="483" /></a></div></div><div>Anyone who made it through the overly verbose recap of the last meeting at <a href="https://chicagopizzaclub.blogspot.com/2023/04/kims-uncle-pizza-meeting-129.html" target="_blank">Kim's Uncle Pizza</a> knows that we drove out to Westmont twice to try that place. When our first attempt failed, we got the sweet consolation prize of heading over to Katy's Dumplings for arguably the finest Chinese food in Chicagoland. And when that happened, we discovered a place called Dough Daddy's in the same little strip mall. We'd never heard of it but online reviews were promising. It's carry out only so our plan was to eat at Katy's and then grab a pie when we were done. That was a silly plan because nobody leaves Katy's who isn't stuffed beyond belief.</div><div>But when we headed back west for the meeting at Kim's Uncle, we decided to reward ourselves with a Chicago Pizza Club first - two meetings in one night!</div><div>Our order at Dough Daddy's was limited to one pizza because we had already eaten a whole lot of pizza at Kim's Uncle. And because we had our two newest members with us, aged 12 and 10, we kept our order simple with mushroom on the whole thing and sausage on half.</div><div>So to recap, here were all the things working against Dough Daddy's that night: 1) we were full; 2) we had just eaten some of the best thin crust pizza available anywhere in the Chicago area; 3) we had to eat it in our car because they're carry out and delivery only; and 4) we only got to try one pizza. Despite all of that, we loved this pizza.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjMSLCKatibr-DqiIB44sbjZAHMc0W2CihV23RwNzq1-Uf9T_Pk94wOsjw-brWvYiyISrpkRMHkU0N8jodQy2FUqWeVipLJveLxwgTHz9aOwKK8sh_jVfE29h_mMZsf9JVKNkI9JtbjMNx-Dvthueir_1f6Mueu5xq0Hg2j6fMPjlXhz4lo4w" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3005" data-original-width="3992" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEjMSLCKatibr-DqiIB44sbjZAHMc0W2CihV23RwNzq1-Uf9T_Pk94wOsjw-brWvYiyISrpkRMHkU0N8jodQy2FUqWeVipLJveLxwgTHz9aOwKK8sh_jVfE29h_mMZsf9JVKNkI9JtbjMNx-Dvthueir_1f6Mueu5xq0Hg2j6fMPjlXhz4lo4w=w640-h482" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEijMQHd4qnoS7prG9XOESjxVs6EZSi3ahfbk8G32kStrXKgcTdcFFFm1r1qm2YYaXXTlGVGjDE_bUguDa4H0Y12VjC7DHLbrVGRAdcIxB-cqaXq4LO3sLE1WNFk8jgFrrtlyf2l7LEQfdeNDA3qgeZgoZo8HEFVG8wzkEF11RIZoSXw6H_PBA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1446" data-original-width="1920" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEijMQHd4qnoS7prG9XOESjxVs6EZSi3ahfbk8G32kStrXKgcTdcFFFm1r1qm2YYaXXTlGVGjDE_bUguDa4H0Y12VjC7DHLbrVGRAdcIxB-cqaXq4LO3sLE1WNFk8jgFrrtlyf2l7LEQfdeNDA3qgeZgoZo8HEFVG8wzkEF11RIZoSXw6H_PBA=w640-h482" width="640" /></a></div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjleL3pO6vXn5PcN_YZBol9eb1ZWQklC9_loMj6VfUyo1BFJwK4a1VdRt6s-EzWlp9mxKv3lbytlov_Uit_Hhvx5X8fNz_bz9ou6YW6h8QcQuJ1ILcXJwAFAP_Uxcbi9n4Pr_q0POYs3zZTJgAgzM5OMHmVhGiz1jKzPm-7_orlpRbWJ3mvHw" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="1323" data-original-width="1920" height="442" src="https://blogger.googleusercontent.com/img/a/AVvXsEjleL3pO6vXn5PcN_YZBol9eb1ZWQklC9_loMj6VfUyo1BFJwK4a1VdRt6s-EzWlp9mxKv3lbytlov_Uit_Hhvx5X8fNz_bz9ou6YW6h8QcQuJ1ILcXJwAFAP_Uxcbi9n4Pr_q0POYs3zZTJgAgzM5OMHmVhGiz1jKzPm-7_orlpRbWJ3mvHw=w640-h442" width="640" /></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhQqLFt8bvGxie60KVsqbl3fVIh5MnKVUWjqSxdtQQiMiR8zbmIvT_KBmolvBGNsdk_QKKZ3E0xVJyFPZcswhy5zfqRyXs7BtYNz0qex1pJ_D2v7h03oSghXfRAi0xy6oHj0I53LcBTQN7EORe4Ydo2MIwfGcmrVShSxz74e8Sg6aXLbgfkeQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="4080" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhQqLFt8bvGxie60KVsqbl3fVIh5MnKVUWjqSxdtQQiMiR8zbmIvT_KBmolvBGNsdk_QKKZ3E0xVJyFPZcswhy5zfqRyXs7BtYNz0qex1pJ_D2v7h03oSghXfRAi0xy6oHj0I53LcBTQN7EORe4Ydo2MIwfGcmrVShSxz74e8Sg6aXLbgfkeQ=w483-h640" width="483" /></a></div>The crust is crisp. The edges were downright crunchy but the rest, while not on par with Kim's Uncle or Pat's, was crisp enough that it wouldn't survive being folded if cut into triangles and handed to a New Yorker. It does what these crusts are supposed to do - hold the cheese, sauce and toppings and provide some textural contrast. Speaking of texture, the Dough Daddy crust gets a little extra thanks to the coating of corn meal on the bottom.</div><div>Where this pizza really shines is the same place so many other thin crust joints across Chicagoland stand out - the sauce and the housemade sausage. The sauce is packed with a rich tomato flavor and the large hunks of sausage are loaded with fennel and garlic. The cheese seemed to be standard low moisture mozzarella, which is to say it was good.</div><div>I can't help compare this to Kim's Uncle since we had it the same day. Kim's Uncle was definitely better thanks to the thinner and crisper crust and the higher quality toppings, but the quality of this strip mall take out only place only drives home my reluctance to return to Kim's Uncle. We're so spoiled in Chicago (and, apparently, Westmont) that a place at good as Dough Daddy's is one of dozens that fall into the broad category of "pizzerias that would stand out in other parts of the country but in Chicagoland won't merit a return visit because there are so many other places serving the same style of pizza that's just as good but is much closer to my house."</div>Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com0tag:blogger.com,1999:blog-22317864.post-41536484766401401462023-04-05T19:33:00.005-05:002023-09-12T17:14:21.721-05:00Kim's Uncle Pizza [Meeting #129]<p><a href="https://www.unclepizzawestmont.com/" target="_blank"><b>Kim's Uncle Pizza</b></a></p><div>207 N Cass Ave (<a href="https://www.google.com/maps/place/Kim's+Uncle+Pizza/@41.7999543,-87.9752734,15z/data=!4m6!3m5!1s0x880e4f27ce206ac3:0xaf9650c0636188f2!8m2!3d41.7999543!4d-87.9752734!16s%2Fg%2F11t4zbg8fc" target="_blank">Map</a>)<br />Westmont, IL 60559<br />(630) 963-1900</div><div><b>CPC invaded Kim's Uncle Pizza on Wednesday, March 29, 2023.</b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhUUHEmlp1_hmkszyU9aBQ8CG6NjkgMySMYH392TaHqfdRhsFyqvGd0m2DUosY2L0GzGE8kpYH-vndRXD_kPKlHefECVL-s-QT40HT8k7mrumpiN13w1IsdoHlV2XU_7a-DrTWVgKiqsMUqZcHDX0K6KN3W-NVr015YPXNAZjcbU3v2drl94w" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEhUUHEmlp1_hmkszyU9aBQ8CG6NjkgMySMYH392TaHqfdRhsFyqvGd0m2DUosY2L0GzGE8kpYH-vndRXD_kPKlHefECVL-s-QT40HT8k7mrumpiN13w1IsdoHlV2XU_7a-DrTWVgKiqsMUqZcHDX0K6KN3W-NVr015YPXNAZjcbU3v2drl94w=w640-h482" width="640" /></a></div>Back in the glory days of the Chicago Pizza Club, we met every couple of months. As people moved away, got busier with work and had children, meetings grew less and less frequent. But my friends we may have turned a corner! After meeting just one month ago, someone other than me pushed a meeting for the first time in at least a decade. Pizza Kate is back! Let's hope it continues. And with the induction of our two newest members AKA Kate's kids, I'm hopeful it will. (While this was the formal induction, Cora has been attending CPC meetings since <a href="https://chicagopizzaclub.blogspot.com/2013/08/reno-meeting-112.html" target="_blank">August 2013 at Reno</a> when she was 7 months old and Estela has been coming since she was 2 months old at <a href="http://chicagopizzaclub.blogspot.com/2010/07/castel-gandolfo-pizzeria.html">Castel Gandolfo in July 2010</a>).</div><div>Kim's Uncle Pizza inspired a lot of thoughts about so-called tavern pizza, many of which are barely related. So this review is going to long, disjointed and unedited. I apologize to nobody. </div><div>But I don't want the most important thing to be buried. Kim's Uncle Pizza, a new pizzeria in Westmont, IL, is making truly outstanding old school Midwestern thin crust pizza. I can't say it's the best based on one visit, but I'm confident it's in the conversation. The rich tomato sauce is great, the toppings are top notch across the board and generously applied, and the crust, usually a weakness for the style, is one of the better ones around. That's really all that matters at the end of the day so feel free to stop reading here. Or skip to the end where the pictures and detailed descriptions are. Here come the many digressions.</div><div><b>Tavern cut pizza is having it's national moment and there's a lot of misinformation out there</b></div><div>1) Tavern cut is a recently made up name. I suppose some people might have used it a while ago, but it wasn't widespread at all. Until pizza obsessives made pizza the subject of a national food discourse, we just called it thin crust and it was cut in squares just because that's the way it's been done for decades. In Chicago and much of the Midwest, thin crust is tavern cut and tavern cut is thin crust.</div><div>2) Chicago is not the only place that has tavern cut pizza and there's no reason to think it was invented here. I've personally had tavern cut thin crust pizza from decades-old places in Ohio, Indiana, Michigan, Indiana, Wisconsin, Minnesota, Missouri and Nebraska. And I know there are places as far east as western New York. That's a wide swath of the country. I'm about as big a Chicago partisan as there is and it's clear that calling this a uniquely Chicago style or even naming it after Chicago as some are doing, is absurd. </div><div>3) There is no definitive version of the style. While most people who've spent a lot of time tasting different thin crust pizzas in Chicago (including me) agree that the best versions have a really thin cracker crust, the fact is that most places are closer to regular thickness thin crust and crumbly more than crackery. </div><div>4) The reason texture is so critical in differentiating between pizzas in this style is that the crust exists to function as an edible plate and to add texture. Crisper crusts add more textural contrast.</div><div>5) One thing that these crusts don't do, even in the top places like Vito & Nick's and Pat's and Villa Nova and, yes, Kim's Uncle, is add much in terms of flavor. I'd happily eat the crust from George's or Labriola or Spacca Napoli as a plain piece of bread. The same cannot be said for any traditional Midwestern thin crust pizza. </div><div>6) Since the flavor of the crust doesn't matter and every place uses relatively similar shredded low moisture mozzarella, the key to great thin crust pizza in this style is the sauce and the toppings. And in those two categories, there are a ton of thin crust places in Chicago that excel. There are plenty of mediocre places that are making fantastic Italian sausage and there are probably dozens of places that make a fantastic tomato sauce loaded with umami (either thanks to slow cooking sauce for hours longer than is standard on other styles of pizza and/or adding flavor boosters like tomato paste).</div><div>7) The idea that thin crust is the "real Chicago style pizza" and that deep dish is for tourists is unadulterated bullshit. There are certainly parts of the city, most notably the white portions of the south side, where this style has been the local go-to for decades. But deep dish and some of it's offshoots have been wildly popular for decades in neighborhoods far off the tourist beat. Uno's and Due's and Gino's East thrived in downtown long before culinary exploration was a central part of tourism. Lou Malnati's, which is without question the most successful deep dish chain, started in Lincolnwood, was primarily a suburban mini-chain for more than 20 years (started in 1971 and by 1984 had five locations, just one of which was in the city). Today, Malnati's has dozens of locations all over the Chicago area and only a small handful are in areas tourists go to. Pequod's and Burt's both started in Morton Grove; Gulliver's (RIP) was in West Ridge; and while Pizano's opened downtown, it was on a stretch of State Street that was definitely not tourist central. And the hottest new places on the deep dish scene are nowhere near downtown or any other tourist destination. George's Deep Dish is in Edgewater, Milly's Pizza in the Pan is in Uptown; and Uncle Jerry's Pizza Company is in <strike>bumblefuck</strike> Cary, IL. Seriously, if you take nothing else from this post, make it this: if anyone tells you that deep dish pizza is only for tourists or something "real Chicagoans" rarely eat, know that you are talking to someone who genuinely has no clue what the fuck they're talking about.</div><div>8) Nobody knows the full history of thin crust pizza in Chicago and they probably never will. In today's pizza (and food) obsessed world, it's natural that the chroniclers out there want there to be neat narratives. The problem with that is that in many cases, including the world of Chicago thin crust, you're talking about something that developed entirely organically and without rules from longstanding traditions or culinary school and during a time when people ate food without feeling the need to pontificate or memorialize. The <a href="https://www.nytimes.com/2023/03/17/dining/tavern-thin-crust-pizza-chicago.html" target="_blank">recent New York Times piece</a> states as fact that "the cheap-to-produce, thirst-inducing style was invented to encourage customers to linger long enough to order another beer." It's a cute narrative but there's a reason why the Times doesn't offer a single shred of evidence to support the claim: there isn't any. </div><div>Ultimately, none of this matters; what matters is whether the places making square cut thin crust pizza are making something delicious. And in the case of Kim's Uncle, they definitely are. And with that, we now return to our regularly scheduled programming.</div><div><b>The Review</b></div><div><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgHTCGhnzH9fM9gCYD5X4f_J449-FlOzY45bBJiDcgrBDok4P50bzjNk_Cwn0EUkzq9LwwGUFtNui8WXY7ZsUfbAElFGDWkX2gS4qiQ0QSDSwiNf8qwcxA2mHnfA3Ra2SxAsu61ZxvP9QaVWA7LwhcQBsLrY_Jfpw8aVPrBdgR0yubXeSFzAQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEgHTCGhnzH9fM9gCYD5X4f_J449-FlOzY45bBJiDcgrBDok4P50bzjNk_Cwn0EUkzq9LwwGUFtNui8WXY7ZsUfbAElFGDWkX2gS4qiQ0QSDSwiNf8qwcxA2mHnfA3Ra2SxAsu61ZxvP9QaVWA7LwhcQBsLrY_Jfpw8aVPrBdgR0yubXeSFzAQ=w640-h482" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg4x1SC1mFmk89qD62X78imf7dpXMRf3VqirmeFYwdpPzpPLIF4oSXwonfPgYN9FRAGhxYo4l_cnXWFATxR_0g1QW27Zyp2LZTMp0rU3SG1VWqRT_kj9zh2uOqyd9gi8icihOnCv7AnVR4q-Ru7jABQhpRoNTeO4ughjRoE-Ozuhuo3DL3afA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEg4x1SC1mFmk89qD62X78imf7dpXMRf3VqirmeFYwdpPzpPLIF4oSXwonfPgYN9FRAGhxYo4l_cnXWFATxR_0g1QW27Zyp2LZTMp0rU3SG1VWqRT_kj9zh2uOqyd9gi8icihOnCv7AnVR4q-Ru7jABQhpRoNTeO4ughjRoE-Ozuhuo3DL3afA=w640-h482" width="640" /></a></div></div></div></b>Before Kim's Uncle, there was <a href="https://www.instagram.com/pizzachickenicecream/?hl=en" target="_blank">Pizza Fried Chicken Ice Cream</a>. Before Pizza Fried Chicken Ice Cream, there was <a href="https://chicagoreader.com/food-drink/eat-free-pizza-spreads-the-oven-fired-word/" target="_blank">Eat Free Pizza</a>. Here's the short history: A few friends started obsessively making pizza with the hope of one day opening a brick and mortar place. As they got good at it, they practiced pizza making and viral marketing by giving out free pizza via Instagram. This got them enough of a following they were able to open Pizza Fried Chicken Ice Cream in Bridgeport in March 2020. People raved about it. The Chicago Pizza Club finally <a href="https://chicagopizzaclub.blogspot.com/2022/07/pizza-fried-chicken-ice-cream-meeting.html">made it there in July 2022</a>. It was good but not great. The sauce was very good and the toppings they had were top notch, but the crust wasn't all that crisp and for the first time in a life that has had me eating sausage pizza in literally hundreds of places, I was at a place that ran out of sausage (and we were there before the dinner rush). At the time, they had just opened Kim's Uncle and a few months later announced they were closing Pizza Fried Chicken Ice Cream. I suspect (by which I mean I'm virtually certain) what happened is the owners shifted their focus to the new place and their workers weren't nearly as committed to quality and the product suffered as a result. Running two restaurants is exponentially harder than running one.</div><div><div class="separator" style="clear: both; text-align: left;">The raves about the new place couldn't be ignored and when the aforementioned Times piece sang the Kim's Uncle's praises, Kate proposed a meeting and I, of course, jumped at the idea. And so it was that on Saturday, March 18, we headed to Westmont for an impromptu CPC meeting. What's that, you say? I've already said the meeting was on March 29? You are correct, dear reader. Let me tell you a story about some genuinely fucked up customer service. It's not mentioned anywhere on Kim's Uncle's website, but the way to get their pizza is to call the day you want to go and place an order for a time slot that night. I repeat: this information is not on their website. It's also not on their Instagram. They are fully aware of their reputation and fully aware they were featured in the New York Times. They have to know people are going to make the drive from Chicago. Westmost is a long way away. 45 minutes or more each way from anywhere east of Western Avenue. When we got there at 5:45, we were told we wouldn't be able to get a pizza until 8:15. I'd gotten over it, but writing this now has me enraged again. There's no excuse for that. This is a company that was built on social media. They know how to get the word out. </div></div><div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgbrAujPSd7VQNqd-KmWK6phZeLXZ7uPibA1QLk0FgYpHigFlk5_39NSO_TOxcYVyg4RfIOWSZ5oUoTFEV2XH-eaLMEYueR23VFE_xgRzl2c84y31D1rAQ1LeiRKEyQPIl0QY7B4QYxTJqNjf-h7Ago6WU82fly_DpM0felYas7cJYU68gcqg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEgbrAujPSd7VQNqd-KmWK6phZeLXZ7uPibA1QLk0FgYpHigFlk5_39NSO_TOxcYVyg4RfIOWSZ5oUoTFEV2XH-eaLMEYueR23VFE_xgRzl2c84y31D1rAQ1LeiRKEyQPIl0QY7B4QYxTJqNjf-h7Ago6WU82fly_DpM0felYas7cJYU68gcqg=w640-h482" width="640" /></a></div><div>Anyhow, because Westmont is also home to Katy's Dumplings, we still had a wildly successful evening. And because we were eager to try the pizza and now knew the rules, we made the decision to go back just a week and a half later. I called multiple times early that afternoon until someone picked up a little after 3:00.</div><div><div>My persistence paid off and, pizza friends, I'm happy to report that despite all the frustration, with our first bites of pizza at Kim's Uncle, we knew we made the right decision. Side note: it's a good thing we were a small group as the restaurant only has two four-person booths inside that are on opposite sides of the restaurant and one table outside.</div><div>There were just five participants in this meeting, one of whom only got leftovers. But the reviews were universal: Kim's Uncle Pizza is absolutely fantastic. If it weren't for a couple of twists like a sprinkle of fresh parm and a couple of toppings like Mike's hot honey, you'd swear you were eating pizza from people who have been doing it right for decades. </div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjgYdwxPX1xWXB3L8dPRARTVNTupLLpWh0q8JcOW9RMe14hOmCGwRYvFe4o-hVFJyQmcbHMEWDAqStEmFvwnw9PCmnL-DDJ6lkGcJQYmR-N69BB9nk2O-kkcqa_sEqphnKGWhzKLUNNNYM6I4NH5tzaH_Olmg4xQmyyArqRFKwSi2LfWgZ52Q" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEjgYdwxPX1xWXB3L8dPRARTVNTupLLpWh0q8JcOW9RMe14hOmCGwRYvFe4o-hVFJyQmcbHMEWDAqStEmFvwnw9PCmnL-DDJ6lkGcJQYmR-N69BB9nk2O-kkcqa_sEqphnKGWhzKLUNNNYM6I4NH5tzaH_Olmg4xQmyyArqRFKwSi2LfWgZ52Q=w640-h482" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEilgS0GZygGSMo0MVEhb_jq5ZOXlgHxnQjF_FkebJf3vydIqZ7GGGz-Sif3JOcSnHEnyaG4kaAGyI5NtGs7kGsK86M9HS8BCPe-GW5MzWd0lFqOEi8DBza1i9nrLqxGlsdrEg-3LwAdjIcidQJOWTpEJ42-XYoThRF_Pr0MF8cUXQ1j-ka2LA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEilgS0GZygGSMo0MVEhb_jq5ZOXlgHxnQjF_FkebJf3vydIqZ7GGGz-Sif3JOcSnHEnyaG4kaAGyI5NtGs7kGsK86M9HS8BCPe-GW5MzWd0lFqOEi8DBza1i9nrLqxGlsdrEg-3LwAdjIcidQJOWTpEJ42-XYoThRF_Pr0MF8cUXQ1j-ka2LA=w640-h482" width="640" /></a></div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgRa22lAZcslFR7GPLFzmwcc1kUU1lpINZEQOmx0dfYZM1cmDzAQbzqGU3dDQ6qQgsUnqgrxAH9MO7P3sylhiks4PeXHCd2jx95e7u6Jd0ZXbZIjlt1DZu1p2kcNfVWLCDaJb7Z9CKY54ATj4yoRbhPdPO07_Ji-perGjrj-VTHKjw5SCyjYA" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="2177" data-original-width="2893" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEgRa22lAZcslFR7GPLFzmwcc1kUU1lpINZEQOmx0dfYZM1cmDzAQbzqGU3dDQ6qQgsUnqgrxAH9MO7P3sylhiks4PeXHCd2jx95e7u6Jd0ZXbZIjlt1DZu1p2kcNfVWLCDaJb7Z9CKY54ATj4yoRbhPdPO07_Ji-perGjrj-VTHKjw5SCyjYA=w640-h482" width="640" /></a><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiYAmEWQ_4l2XWARpuwt47VYSLmtB9BWbPdog3NbSQDaQvWZug8o-lROybX7yolm0jkZz6qgpyUUsyRdjfAOfV_inwzq_0r7sne36IvdvwtGSyUrgGzfJnNRKN2qhv5XSJZkmjKhoUDoO0MgOuRboWLPcYvcjRSMmetuzbiD-eVRuVtCsKRRA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2035" data-original-width="2702" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEiYAmEWQ_4l2XWARpuwt47VYSLmtB9BWbPdog3NbSQDaQvWZug8o-lROybX7yolm0jkZz6qgpyUUsyRdjfAOfV_inwzq_0r7sne36IvdvwtGSyUrgGzfJnNRKN2qhv5XSJZkmjKhoUDoO0MgOuRboWLPcYvcjRSMmetuzbiD-eVRuVtCsKRRA=w640-h482" width="640" /></a></div></div><div>At the Pizza Fried Chicken Ice Cream meeting, we had a spicy sopressata, garlic and Mike's hot honey pizza. I said in that review that it was my first time having that combo and that I absolutely loved it. Same ingredients but on a perfectly cooked pizza with a quality cracker crust and it was, not surprisingly, even better this time around.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjBM4_ol1-_kcmR8HtRLt4MeiqIXCCgThg7LpwLoKpaj7IQ6D9qzvoUef5WoFt4NUJIo6C0bPzctKoibum3FAtS4zYIVovj_dqbU1p4GFPBuoz-G7BsuLZ25jqVqNAxWY3AJ1-hKQiQgriQZi-K6o-b-_U5f4s9K_0RPIKnKFvDvD9_cycLUQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2559" data-original-width="3399" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEjBM4_ol1-_kcmR8HtRLt4MeiqIXCCgThg7LpwLoKpaj7IQ6D9qzvoUef5WoFt4NUJIo6C0bPzctKoibum3FAtS4zYIVovj_dqbU1p4GFPBuoz-G7BsuLZ25jqVqNAxWY3AJ1-hKQiQgriQZi-K6o-b-_U5f4s9K_0RPIKnKFvDvD9_cycLUQ=w640-h482" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiYVdIS8JowJmjNbN6b-ZM0RDomWRD3Tu0RksLj95uY6buvmkejb7usW5ve7rD9hT6mIujRDj881uCOGbiBw3R47uTVOa5anDQbUgjTasVRGxA1HUUDslHuuCaa1bzt9UXOtrYpylQ6X26UkuKQ5Qss1Huc9LXKCeYiV7PZUfkuL8GdAGsP_g" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEiYVdIS8JowJmjNbN6b-ZM0RDomWRD3Tu0RksLj95uY6buvmkejb7usW5ve7rD9hT6mIujRDj881uCOGbiBw3R47uTVOa5anDQbUgjTasVRGxA1HUUDslHuuCaa1bzt9UXOtrYpylQ6X26UkuKQ5Qss1Huc9LXKCeYiV7PZUfkuL8GdAGsP_g=w640-h482" width="640" /></a></div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgRbzLh3VJJfIRekjGSy8vE4vto7Pqx1eLY6eCO3k_lm2ManBATcGpIcnGFjzfhrTaauc5SrsyMULqQny3PvnSNVrpUI8WTujKE-SvNXDimP6ns5vHe0wurTnYSuE7HQIXduZwyTazCEvhgDy5nknnmF4r-RmyIYMyIq0ifmZgj-yePogr9jA" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="1885" data-original-width="2504" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEgRbzLh3VJJfIRekjGSy8vE4vto7Pqx1eLY6eCO3k_lm2ManBATcGpIcnGFjzfhrTaauc5SrsyMULqQny3PvnSNVrpUI8WTujKE-SvNXDimP6ns5vHe0wurTnYSuE7HQIXduZwyTazCEvhgDy5nknnmF4r-RmyIYMyIq0ifmZgj-yePogr9jA=w640-h482" width="640" /></a><br />One bite into the sausage on the half sausage/half sausage and giardiniera pizza and I was blown away. Chicago is blessed with a litany of pizzerias with fantastic sausage and this stuff is on par with the absolute best of the bunch. An absolute flavor explosion of fennelly and peppery pork. Normally I'm not a fan of giardiniera on high quality pizza because I worry it will overwhelm everything but the sausage and the intense tomato sauce were able to handle the JP Graziano's giardiniera with no problems. I'm not sure which half of this pie I liked better but both were stellar.</div><div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiV5Png-RHxFsepZ8v1VhfeSCK2GM0s4c8CFZAKpSa6vup-amUnqani05ZYKFd7G_clPUMh0cc-2LV9uBMHoGA9tvMRITQMGJsimR72H2c2IkB1q9oHbsZ4MQaLMfiSNf00MDJHM97-wlOnYQCLmGEatjZhoJYVnQWI-vWTOXY3qSG6HH0euw" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEiV5Png-RHxFsepZ8v1VhfeSCK2GM0s4c8CFZAKpSa6vup-amUnqani05ZYKFd7G_clPUMh0cc-2LV9uBMHoGA9tvMRITQMGJsimR72H2c2IkB1q9oHbsZ4MQaLMfiSNf00MDJHM97-wlOnYQCLmGEatjZhoJYVnQWI-vWTOXY3qSG6HH0euw=w640-h482" width="640" /></a></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgFw_5ihuY9GYdQQehgIGCMTYd2QcTln82lVSYSKG0aWT87auIafZYtNEwzh2xvLX8VYl6QBijQDB4MHd4_z75tgjZs8JB2ig2RbJrFUrp9qj3KRJ4KYfHxHxvb7dgo8AVDn0yNjz7rkCWLoEaGZ8pInjNlXkp-KhbJ1Hdhe9fJy-YrHfhEIA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEgFw_5ihuY9GYdQQehgIGCMTYd2QcTln82lVSYSKG0aWT87auIafZYtNEwzh2xvLX8VYl6QBijQDB4MHd4_z75tgjZs8JB2ig2RbJrFUrp9qj3KRJ4KYfHxHxvb7dgo8AVDn0yNjz7rkCWLoEaGZ8pInjNlXkp-KhbJ1Hdhe9fJy-YrHfhEIA=w640-h482" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhLo74LP-wpu02NlTwxebebJMw--f8BLs1USDhiG8tiud-Gb51K1gCQyl-rvFwtBvFZ7ADbe_Lo0xcJ0Hrvb-HpDndA87ShrKUQ48NHRP7fyAuaAel5tqedMRt_aRjdU7nwnxqjW6j5czcCEm5MB7oXE2ou9tsLuQ9sMm_nQMW5cCTrL7B69Q" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEhLo74LP-wpu02NlTwxebebJMw--f8BLs1USDhiG8tiud-Gb51K1gCQyl-rvFwtBvFZ7ADbe_Lo0xcJ0Hrvb-HpDndA87ShrKUQ48NHRP7fyAuaAel5tqedMRt_aRjdU7nwnxqjW6j5czcCEm5MB7oXE2ou9tsLuQ9sMm_nQMW5cCTrL7B69Q=w640-h482" width="640" /></a></div></div><div>Like the other two pizzas, the mushroom pie was loaded with quality toppings and cooked perfectly. There was a bit too much oregano for my tastes, but I'm not sure if they added too much or if it was the regular amount in the sauce and it came through a lot more because of the less flavorful toppings. Either way, I think this was just a one-off heavy hand. To be clear, this quibble is not a major one. I would have happily eaten the entire pizza.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiYN-mVQPviX1l-fhOOtS2Qq6Z5xDb4bYeGjC3biy_N2WrUz-paRudqbFibD5dPV7iMNEbbz0EuaPXiypzrJoMdvryx5bHrLi60refW9YkQx455nQJSX6aoY0ROdYIKbS0fOpaUPh2Uo687gXiEuUBDpF5jlJUGG3fLmZXheGApaG8ziY80Gw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEiYN-mVQPviX1l-fhOOtS2Qq6Z5xDb4bYeGjC3biy_N2WrUz-paRudqbFibD5dPV7iMNEbbz0EuaPXiypzrJoMdvryx5bHrLi60refW9YkQx455nQJSX6aoY0ROdYIKbS0fOpaUPh2Uo687gXiEuUBDpF5jlJUGG3fLmZXheGApaG8ziY80Gw=w640-h482" width="640" /></a></div></div><div>So there you have it: Kim's Uncle is officially one of the best places in Chicagoland for the kind of old school thin crust pizza people in the know have been raving about for years and the coasts are just learning to appreciate. Every pizza fan in Chicago should try it at least once. Whether it's worth a return drive way the hell out to Westmont is something I've been thinking about a lot for the last week. Let me put it this way: Katy's is my favorite Chinese restaurant in Chicagoland and I only get there about once a year. So it's not a knock on Kim's Uncle if I never go back; it's just the practical reality that there are so many great places for pizza that are so much more conveniently located, that I might not and it definitely won't be in my regular rotation. That being said, I'm very much liking the idea of getting some Dan Dan Noodles and cold Szechuan noodles at Katy's and following it up with a pizza or two from Kim's Uncle and having one amazing two-part meal in Westmont followed by a few meals of leftovers in Chicago. But it won't happen any time soon and it definitely won't happen until they implement a reasonable system for placing orders.</div>Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com0tag:blogger.com,1999:blog-22317864.post-14960424724850791132023-03-01T21:40:00.006-06:002023-09-12T17:14:50.766-05:00Millys Pizza in the Pan [Meeting #128]<p><b><a href="https://www.millyspizzachi.com/" target="_blank">Milly's Pizza In The Pan</a></b></p><div>1005 W Argyle Street (<a href="https://www.google.com/maps/place/Milly's+Pizza+In+The+Pan/@41.973158,-87.6554528,15z/data=!4m2!3m1!1s0x0:0x23eeee036ad5cd16?sa=X&ved=2ahUKEwjhlrat2LT9AhUmjIkEHZ9rDisQ_BJ6BAh4EAg" target="_blank">Map</a>)<br />Chicago, IL 60640<br />(224) 656-4732</div><div><br /></div><div><b>CPC invaded Milly's Pizza in the Pan on Sunday, February 26, 2023.</b></div><div><b><br /></b></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIicY2pVYmLK6jk9e6x5t2prapasdtP8rqXSpLRB_p9GWggRYnCyMhU3JYaEnr7Kz1olEZqF4SN1hpauZYKFUCMiHgFsqgm6nxX8NHTx0SqRlOPRl-fEg3ZWSlEa2Js8yPCExoJt0CNLYRESdCiKq4IBj_CTjdrDmWumTfBdXT14T8jEzJmw/s3264/BeFunky-collage.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3264" data-original-width="3264" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIicY2pVYmLK6jk9e6x5t2prapasdtP8rqXSpLRB_p9GWggRYnCyMhU3JYaEnr7Kz1olEZqF4SN1hpauZYKFUCMiHgFsqgm6nxX8NHTx0SqRlOPRl-fEg3ZWSlEa2Js8yPCExoJt0CNLYRESdCiKq4IBj_CTjdrDmWumTfBdXT14T8jEzJmw/w640-h640/BeFunky-collage.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dalton ("just Dalton") and Robert Maleski: Two Kings of Customer Service <span style="font-size: xx-small;">(Photo credits: <a href="https://www.rottentomatoes.com/m/1017666-road_house#&gid=1&pid=1" target="_blank">Swayze</a> and <a href="https://twitter.com/ChiTribFood/status/1371857259245019143" target="_blank">Maleski</a>)</span></td></tr></tbody></table><div>"<a href="https://www.youtube.com/watch?v=O8aNfg0LBgQ" target="_blank">Be nice</a>." So simple, so effective. </div><div><br /><div>Anyone who's been paying attention to pizza in Chicago in the last couple of years is well aware of Milly's reputation as one of the best deep dish pizzerias around. It's entirely deserved and we'll get to that. But first let me tell you a little story. Milly's has a limited production capacity so you really do need to order ahead of time. I placed our initial order for two pizzas for 5:45 on Sunday. They have limited seating (four 4-tops and 4 stools at a counter in the front window) and don't take reservations but we correctly assumed we'd be fine early on a Sunday night. I emailed the restaurant to ask if they sold drinks and, if not, if they allow outside drinks. Half an hour later, owner Robert Maleski wrote me back to let me know they sold non-alcoholic drinks and they were BYOB. Very nice.</div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEixB7vQrc6doMJmxjPiP-YZ9Tp5ATHPAKUmMbXLA-QcbFx5P_uNRXNJJ9Zlc13-BAUIz6TFftMWLA319OJLmIqBcqOflX_YPLAIPhx9PlgcdcVMVGYPC9Tg0bBDzM8ig4TUJvbJq3PgWHJemrKdrN0XUyFVE3WQYqz182kCjlNUajrvBc6mNA" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEixB7vQrc6doMJmxjPiP-YZ9Tp5ATHPAKUmMbXLA-QcbFx5P_uNRXNJJ9Zlc13-BAUIz6TFftMWLA319OJLmIqBcqOflX_YPLAIPhx9PlgcdcVMVGYPC9Tg0bBDzM8ig4TUJvbJq3PgWHJemrKdrN0XUyFVE3WQYqz182kCjlNUajrvBc6mNA=w640-h482" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">They set up a serving area for us. Very, very nice.</span></td></tr></tbody></table>A couple of days later, a CPC member asked about adding two guests to our group. That was fine but it meant adding a pizza to our order. Problem: The next available time slot was 6:15. I placed the order, figuring we could eat two and then have the third when it was ready. But I emailed the owner and let him know what was going on and within 15 minutes, he'd made room for our third pie at 5:45. Even nicer.</div><div>The <a href="https://www.millyspizzachi.com/#Menu" target="_blank">menu at Milly's</a> has 5 pre-set toppings combinations as well as a build your own option. We ordered three pizzas for 7 adults and 3 children. All were excellent. </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg-RjhKbXMBUJL5Z7_VxAHwLSoIWfOREjCOlflP1A3UnRWPOeHAwWQc0krFMzl_cFFqGDWA-Tyn6jC4wIQgkWOeOzjwgggz48l-L0vk0PgqFb6CZvEgNun8Yn22Y6fT3gi7sLCu710Mr4MD9NKeSce8iAnSeFanLygEc4pOLweFyX6LrjV4EQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEg-RjhKbXMBUJL5Z7_VxAHwLSoIWfOREjCOlflP1A3UnRWPOeHAwWQc0krFMzl_cFFqGDWA-Tyn6jC4wIQgkWOeOzjwgggz48l-L0vk0PgqFb6CZvEgNun8Yn22Y6fT3gi7sLCu710Mr4MD9NKeSce8iAnSeFanLygEc4pOLweFyX6LrjV4EQ=w640-h482" width="640" /></a></div>My favorite pizza of the night had pepperoni and peppadew peppers, always a good combination and even better when the pepperoni gets those beautiful crispy edges.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj22e6cG28Mqefni2qLtfj-u9_BGTPdAVH4-o_oiyMlS3gRmzhl54K9pQLIarZmn66Qhk36ttjAB1EfZI8GcWbyA2eIqF_zLRsMGA2fjZeB_sO385I2k0GqFNLVivrU5qJuG7lMCFF3o8ffdKRCPFEpHzzDTwyFnjZ6gQKyWNL-EbjcSuTM6w" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEj22e6cG28Mqefni2qLtfj-u9_BGTPdAVH4-o_oiyMlS3gRmzhl54K9pQLIarZmn66Qhk36ttjAB1EfZI8GcWbyA2eIqF_zLRsMGA2fjZeB_sO385I2k0GqFNLVivrU5qJuG7lMCFF3o8ffdKRCPFEpHzzDTwyFnjZ6gQKyWNL-EbjcSuTM6w=w640-h482" width="640" /></a></div></div><div>Coming in a close second was the sausage and mushroom (technically mushroom was only on half of it but I can only speak to the mushroom one). Look at that sausage - top quality stuff.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjr0bHnmRTyBxS1cFYcLYpBXd3kc_t-tRrOLm4cPmq6TTlOM70KQ1MTkE1plB07Xfo3kf-Vdg_XH7KFOy91kVEc0nN2oWJtp0p5OAe3m10iLuCobSbIW-p232maSiOBJpIKNT9M5EMQKoC1UiCRiPR5-C2TYyI0AloDwt-TX8ZDGxQMg7UA8w" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEjr0bHnmRTyBxS1cFYcLYpBXd3kc_t-tRrOLm4cPmq6TTlOM70KQ1MTkE1plB07Xfo3kf-Vdg_XH7KFOy91kVEc0nN2oWJtp0p5OAe3m10iLuCobSbIW-p232maSiOBJpIKNT9M5EMQKoC1UiCRiPR5-C2TYyI0AloDwt-TX8ZDGxQMg7UA8w=w640-h482" width="640" /></a></div>The first two were build your own pizzas. In third place but still delicious was the Que Suerte, which comes with pineapple, cherry tomatoes, jalapeño & bacon.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh0vAqt0_t6nSeUJUTY9Fa2MdW-DIJR5NhVBkYyMraq3QOdL9YLNtenOhVnjDs8vB-evP8kUwEWFg1_G1xVJTSTiiCqcx5V1iyy83t1h4kG5QFsvE4cVoh26YNZ4_5lFUzlPgtvq1_IsYHu66l8hQWNH6hO95LGISWoe3LSp_roFTK82ra0XA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2173" data-original-width="2887" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEh0vAqt0_t6nSeUJUTY9Fa2MdW-DIJR5NhVBkYyMraq3QOdL9YLNtenOhVnjDs8vB-evP8kUwEWFg1_G1xVJTSTiiCqcx5V1iyy83t1h4kG5QFsvE4cVoh26YNZ4_5lFUzlPgtvq1_IsYHu66l8hQWNH6hO95LGISWoe3LSp_roFTK82ra0XA=w640-h482" width="640" /></a></div></div><div>The first thing that jumps out when looking at a Milly's pizza (once you get beyond the general beauty of all of them) is the caramelized crust. Originally made famous by Burt Katz, first at <a href="https://web.archive.org/web/20110824143743/http://slice.seriouseats.com/archives/2011/04/chicago-essential-pequods-pizza-review-daniel-zemans.html" target="_blank">Pequod's</a> and then at <a href="https://web.archive.org/web/20110628123030/http://slice.seriouseats.com/archives/2011/05/chicago-essential-burts-place.html" target="_blank">Burt's Place</a>, when done right, the crunchy blackened cheese is an absolute treat. Milly's does it right and they do it right consistently. They did it back when they were operating out of a ghost kitchen in Humboldt Park (Maleski opened Milly's after being laid off from his job as a server during the pandemic) and they're doing it now in their brick and mortar location in Uptown. Basically, this is what you should get when you want a better version of Pequod's - this is better in every single way.</div><div>But it's not just the caramelized bits that make the crust stand out, it's the fact that, like Burt's back when Burt was still alive and decidedly unlike Pequod's, the crust at Milly's would be delicious with absolutely nothing on it - it's great bread.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg8qiIoJtpXkLpLVYErU_Pv7AfLCjnOc162oDLitbrFFWCfwVOVJjwgl_wA_FSC-8vU655RBU8qN8zw4b_v3plvCSTOppdUguuvW2EqvREHD-GJlz4NHy9TbjSrsatVSePFNxzzOCnxMhHEmQe5e9uGP2oZ4hzhxAyLk7XUPU6lxtR1bLBnLQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2249" data-original-width="2987" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEg8qiIoJtpXkLpLVYErU_Pv7AfLCjnOc162oDLitbrFFWCfwVOVJjwgl_wA_FSC-8vU655RBU8qN8zw4b_v3plvCSTOppdUguuvW2EqvREHD-GJlz4NHy9TbjSrsatVSePFNxzzOCnxMhHEmQe5e9uGP2oZ4hzhxAyLk7XUPU6lxtR1bLBnLQ=w640-h482" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiJjblAhRa6VlW_-IbxVjogsYKC5B8vcV5Iscsb4Va6nk3phgO_LKMvBTP1t_-lPDmR9vlwCzrX0WhcuIBHY-wm1il1Iwg6wKF1ikM5kWS4bgUIQKH-KCy-ebYEK_I6Qd2HpGkb6_2gVhL87hALwFS5a1IsHyij2AN5Pf-_oAoThlIH-UyT0g" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1873" data-original-width="2488" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEiJjblAhRa6VlW_-IbxVjogsYKC5B8vcV5Iscsb4Va6nk3phgO_LKMvBTP1t_-lPDmR9vlwCzrX0WhcuIBHY-wm1il1Iwg6wKF1ikM5kWS4bgUIQKH-KCy-ebYEK_I6Qd2HpGkb6_2gVhL87hALwFS5a1IsHyij2AN5Pf-_oAoThlIH-UyT0g=w640-h482" width="640" /></a></div></div><div>The toppings were top notch across the board. Well, the pineapple was just regular canned pineapple, but everything else was great. The sauce had a real depth of flavor and a rich texture - really good stuff. The only criticism I have is that the toppings don't need to be applied with such a restrained hand, but that's how Burt did it and it's how plenty of Neapolitan places do it, so I'm willing to accept that's my American gluttony talking - these pizzas certainly weren't hurting for flavor.</div><div>Bottom line: along with <a href="http://chicagopizzaclub.blogspot.com/2022/03/georges-deep-dish-meeting-126.html" target="_blank">George's</a> and <a href="http://chicagopizzaclub.blogspot.com/2020/01/labriola-cafe-meeting-117_3.html" target="_blank">Labriola</a>, this is one of the three best deep dish pizzas in Chicagoland and therefore the world.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj4-3_C66CxIZzVvLj6pJ6TeOtd4VXeGtNAb7rJu_HOYb2p3IkpKbIji5hRuzJOF1y3DW_fgD7cxFHnN1tpDDHslyE65aSThX_s3TViEKM9_NvWDlkDpUsxq66C0qFSyNYCMmKg4d2R-9MulCDCEsQGsskvyAEHFhv5v8ZJMnT-OiuW4wZmlA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1047" data-original-width="1456" height="460" src="https://blogger.googleusercontent.com/img/a/AVvXsEj4-3_C66CxIZzVvLj6pJ6TeOtd4VXeGtNAb7rJu_HOYb2p3IkpKbIji5hRuzJOF1y3DW_fgD7cxFHnN1tpDDHslyE65aSThX_s3TViEKM9_NvWDlkDpUsxq66C0qFSyNYCMmKg4d2R-9MulCDCEsQGsskvyAEHFhv5v8ZJMnT-OiuW4wZmlA=w640-h460" width="640" /></a></div></div><div>Milly's doesn't sell dessert. But right next door is <a href="https://www.donpablosbakeshop.com/" target="_blank">Don Pablos Kitchen & Bakeshop</a>, an excellent Chilean empanada shop that does have some sweets, including delicious alfajores.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj0YuU_k1uetg0lwqLDyuRlCN2R8zLcRcU6EtJgpC3eV4boGgkeUcVjpikQs-dnbJZdoJr9EjFMCs7ayrg8bzdq5OjPL9SuFfRDZ9u9c2wCBi-qUor32LJqvgih8b-rV7t5e9cIMJx4BT7263id0D3xIaySiKlFDH9l7XeLb4pISBUif13KCw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3072" data-original-width="4080" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEj0YuU_k1uetg0lwqLDyuRlCN2R8zLcRcU6EtJgpC3eV4boGgkeUcVjpikQs-dnbJZdoJr9EjFMCs7ayrg8bzdq5OjPL9SuFfRDZ9u9c2wCBi-qUor32LJqvgih8b-rV7t5e9cIMJx4BT7263id0D3xIaySiKlFDH9l7XeLb4pISBUif13KCw=w640-h482" width="640" /></a></div></div></div>Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com0tag:blogger.com,1999:blog-22317864.post-25154105715581002022022-07-29T16:59:00.008-05:002023-09-12T17:14:58.094-05:00Pizza Fried Chicken Ice Cream [Meeting #127]<p><a href="https://www.pfcic.com/" target="_blank">Pizza Fried Chicken Ice Cream</a></p><div>964 W 31st Street (<a href="https://www.google.com/maps/place/Pizza+Fried+Chicken+Ice+Cream/@41.838118,-87.6512702,15z/data=!4m2!3m1!1s0x0:0xfd4bfa5eb9fa486d?sa=X&ved=2ahUKEwi0-7_V7Z75AhXxMlkFHVQjDfEQ_BJ6BAhsEAU" target="_blank">Map</a>)<br />Chicago, IL 60608<br />(773) 565-4192</div><div><b><br /></b></div><div><b>CPC invaded Pizza Fried Chicken Ice Cream on Saturday, July 16, 2022.</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeugZSys7HPNad2aDvrndTHy2cj0_ZO6fM6UtJk-bhPQzlFAULEHkKAuBPNqhLlBB_Tfr4PUgqTy0G-F_S8qVP419khQ4tqb7BmDHccfMokpXjrIoXGyqKpobGGL74C6VZPv2E-RXtUkl_lZFisB__ZR64QSdJZ8CQUaMjEp1_f6Qjhd8PRQ/s2304/PXL_20220716_232205390.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1735" data-original-width="2304" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeugZSys7HPNad2aDvrndTHy2cj0_ZO6fM6UtJk-bhPQzlFAULEHkKAuBPNqhLlBB_Tfr4PUgqTy0G-F_S8qVP419khQ4tqb7BmDHccfMokpXjrIoXGyqKpobGGL74C6VZPv2E-RXtUkl_lZFisB__ZR64QSdJZ8CQUaMjEp1_f6Qjhd8PRQ/w640-h482/PXL_20220716_232205390.jpg" width="640" /></a></div><div>The story behind the pizza part of Pizza Fried Chicken Ice Cream is pretty cool. Two longtime friends and the fiancé of one of them joined forces to create <a href="https://www.eatfreepizza.com/" target="_blank">Eat Free Pizza</a>, through which they gave out free pizza and beer one night a week via Instagram. <a href="https://chicagoreader.com/food-drink/eat-free-pizza-spreads-the-oven-fired-word/" target="_blank">Check out the back story here</a>. The combination of working on their craft and getting a boatload of social media and real media love enabled them to open up a permanent home in Bridgeport that they share with Kimski (next door) for fried chicken and Pretty Cool Ice Cream (Logan Square) for ice cream pops.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLJzLPwj_itY4aNm2roiU_2Aa2PmnwzfsJn541vEpmxU5Oca5t3WIIUNoZocXDs2UCGzBAzxCHPtam3nRry_jmZzYTkbkwoPOmZs6bPBFr4-ixJg0q4UEGxgQs4OFdJ-QVI2k47YNUE-uZDw-In5oUdv43G7sUs4h7k2bVTs9Dl-LmpwzdA/s2304/PXL_20220717_005852607.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1441" data-original-width="2304" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLJzLPwj_itY4aNm2roiU_2Aa2PmnwzfsJn541vEpmxU5Oca5t3WIIUNoZocXDs2UCGzBAzxCHPtam3nRry_jmZzYTkbkwoPOmZs6bPBFr4-ixJg0q4UEGxgQs4OFdJ-QVI2k47YNUE-uZDw-In5oUdv43G7sUs4h7k2bVTs9Dl-LmpwzdA/w640-h400/PXL_20220717_005852607.jpg" width="640" /></a></div><div>They've gotten a ton of praise since then and have expanded to long-term pop-ups (like the one currently at Marz) and just opened a second permanent location in Westmont, <a href="https://www.instagram.com/unclepizzawestmont/?hl=en">Kim's Uncle Pizza</a>. Esquire even named it one of the <a href="https://www.esquire.com/food-drink/restaurants/a34648683/best-new-restaurants-in-america-2020/" target="_blank">best new restaurants in America</a> in 2020. Now we've got to pump the brakes a little bit. Given that <a href="http://chicagopizzaclub.blogspot.com/2020/08/pizza-friendly-pizza-meeting-122.html" target="_blank">Pizza Friendly Pizza</a>, <a href="https://chicagopizzaclub.blogspot.com/2020/12/professor-pizza-meeting-123.html" target="_blank">Professor Pizza</a>, and <a href="https://www.millyspizzachi.com/" target="_blank">Milly's Pizza In The Pan</a> all opened in Chicago 2020 and are all significantly better than PFCIC, the idea that this is one of the best new restaurants in the country is batshit crazy. Either that or the fried chicken is life-changing, in which case I need to get back ASAP.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5eKLI0OiCQuo3EY7D3YV4gf8thuKhHyOAuIzr4s6ZdDcxR6ZoNDlXT966oHAGLr9mUi9ZzlVyTjZNo4sp8VXSeEo2PWVuG__JT0xonbbIasJX7eNs4ZNhSG3U7g0imhOKHuTzHrflFBDd2sC7fJqHs_5lzW4ooKiQx30_XHOUT1gISdJpg/s2304/PXL_20220716_232328003.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1735" data-original-width="2304" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5eKLI0OiCQuo3EY7D3YV4gf8thuKhHyOAuIzr4s6ZdDcxR6ZoNDlXT966oHAGLr9mUi9ZzlVyTjZNo4sp8VXSeEo2PWVuG__JT0xonbbIasJX7eNs4ZNhSG3U7g0imhOKHuTzHrflFBDd2sC7fJqHs_5lzW4ooKiQx30_XHOUT1gISdJpg/w640-h482/PXL_20220716_232328003.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7v6OOmvK-3RkSWAvWNNFrPx883TIpcxegPTZOwAyyUtp1jRtPBDYlZvFXQWB_JNEQNhzGqGQP9Sy1Jq6rYArypQdc0kPVJmTcB0tozVYMvyTNaeyt3U9E2AnPBbKSCsXgH97IJ3cw92HJKrbWFi-D7zmpp1-GtI_bm1SIskK5KvrW0p4m8Q/s2304/PXL_20220716_232357780.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1751" data-original-width="2304" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7v6OOmvK-3RkSWAvWNNFrPx883TIpcxegPTZOwAyyUtp1jRtPBDYlZvFXQWB_JNEQNhzGqGQP9Sy1Jq6rYArypQdc0kPVJmTcB0tozVYMvyTNaeyt3U9E2AnPBbKSCsXgH97IJ3cw92HJKrbWFi-D7zmpp1-GtI_bm1SIskK5KvrW0p4m8Q/w640-h486/PXL_20220716_232357780.jpg" width="640" /></a></div><div>In a CPC first, we actually began our meeting with something from a different pizzeria than the one we were meeting at. Stelios is currently between homes (pro tip: don't sell your condo months before the house you're building is ready) and is living on the far south side, minutes away from Chicago tavern style legend <a href="http://chicagopizzaclub.blogspot.com/2007/12/vito-nicks-pizzeria-meeting-47.html" target="_blank">Vito & Nick's</a>. Since we knew we'd be eating on an outdoor patio at Maria's, we got him to bring us a sausage pie from Vito & Nick's.</div><div><br /></div><div>Good Lord, even at room temperature, this is just a fantastic pie. And that fennel-packed sausage just oozes Chicago pizza vibes. Magical.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgemyjSrIQ0RNj00qkld2yLiQlk71BlkINd6Zoxvcqkkgz1pusqez-Q5bTT0iF0_tXfbfj2gH9iArvJtQ6DHLi0aFrH8olVML4GlOFMATPjtrgfYkRr0mgj9gbpAUInEnBO3enQyv3TeSPj95xOatkwkWVwKTyqRdNb3XaCCm-fkKqEUKMTmQ/s2304/PXL_20220717_000135785.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1735" data-original-width="2304" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgemyjSrIQ0RNj00qkld2yLiQlk71BlkINd6Zoxvcqkkgz1pusqez-Q5bTT0iF0_tXfbfj2gH9iArvJtQ6DHLi0aFrH8olVML4GlOFMATPjtrgfYkRr0mgj9gbpAUInEnBO3enQyv3TeSPj95xOatkwkWVwKTyqRdNb3XaCCm-fkKqEUKMTmQ/w640-h482/PXL_20220717_000135785.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8moRIpr2Uh54HpmvaIJ0zViOaqe5VeFdVIGQdjET5ne1kKxJ4WI_LZb-mAZFaGw2hIP6zojHlppK_riQsDWzG0K6MNaTWy0fx2D2hm-tgbDFGtrl9yGQPAiDTW2QF8a59q1C6UcdxIsx9GPKLQ6epHuRRrMmF6A7Jd7fuhGYa46IcIYepkA/s2304/PXL_20220717_000202963.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1735" data-original-width="2304" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8moRIpr2Uh54HpmvaIJ0zViOaqe5VeFdVIGQdjET5ne1kKxJ4WI_LZb-mAZFaGw2hIP6zojHlppK_riQsDWzG0K6MNaTWy0fx2D2hm-tgbDFGtrl9yGQPAiDTW2QF8a59q1C6UcdxIsx9GPKLQ6epHuRRrMmF6A7Jd7fuhGYa46IcIYepkA/w640-h482/PXL_20220717_000202963.jpg" width="640" /></a></div><div>Back in my prolific pizza eating days when I wrote for Serious Eats, I occasionally got into debates with the pizza nerds who were appalled that I firmly believed that a pizza could be great even with a mediocre crust. Exhibit A were the many great tavern crust places throughout Chicago and the Midwest. That being said, the three tavern crust pizzas that were truly special - Vito & Nick's, Pat's, and Villa Nova, all had crusts that were a cut above.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbn936p4IbwuZqgPsLxVqv1xECspsxqFafK-vzNQ4wfeJWMX3M3ERpFG6TC17EGBdpi5CokvKqJhB5MoFy9Gj4D55S6ZrF2xGhTcvpbp5-VDfnVCewtK4-4YuFPgDxw_sTkpYejtE_uRfPNZspL7pgkzpTpqhuB1nOrpdajGHSrsTcDgYp_g/s2304/PXL_20220717_000248636.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1735" data-original-width="2304" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbn936p4IbwuZqgPsLxVqv1xECspsxqFafK-vzNQ4wfeJWMX3M3ERpFG6TC17EGBdpi5CokvKqJhB5MoFy9Gj4D55S6ZrF2xGhTcvpbp5-VDfnVCewtK4-4YuFPgDxw_sTkpYejtE_uRfPNZspL7pgkzpTpqhuB1nOrpdajGHSrsTcDgYp_g/w640-h482/PXL_20220717_000248636.jpg" width="640" /></a></div><div>The pizza at Pizza Fried Chicken Ice Cream does not have a special crust. It's fine, but it's effectively just an edible plate. I would have liked it to be crisper (the edges were great) but nobody else seemed to agree with me.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixkqZaZ74fz4B-R2nsVWs3oHmqfVuzRX8ah-8pax4YDTIpYdd3aS_Xfr_WXH-bvNgVc1ASOLXQTJo4yTM3e7slmzKRFNQN9kyBTSqpx-c2EWmTZuUGLzOgVa5cq6eli3hke4-m9WBFPZWR0XvEIpRA1i1z4VGUNvSMD-QdQzsoofDdrK3pg/s2304/PXL_20220717_000220816.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1735" data-original-width="2304" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixkqZaZ74fz4B-R2nsVWs3oHmqfVuzRX8ah-8pax4YDTIpYdd3aS_Xfr_WXH-bvNgVc1ASOLXQTJo4yTM3e7slmzKRFNQN9kyBTSqpx-c2EWmTZuUGLzOgVa5cq6eli3hke4-m9WBFPZWR0XvEIpRA1i1z4VGUNvSMD-QdQzsoofDdrK3pg/w640-h482/PXL_20220717_000220816.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7vCRx8cd1R_XMRHvnsTDysQUG-6Sj0SSYI36UrrdMX1tW7jsBq_zAFZefePPyLInISM4lhjwfLnAJwqzbyyvkyfuEdj-P022p_kXMzGsWB7DDweA2bu93vTTR3kK2wX6RXxBo0YT1jFvGjn8FC77hWUmkfysal4atLVx0EtK43bi7khQtw/s2304/PXL_20220717_000232076.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1735" data-original-width="2304" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7vCRx8cd1R_XMRHvnsTDysQUG-6Sj0SSYI36UrrdMX1tW7jsBq_zAFZefePPyLInISM4lhjwfLnAJwqzbyyvkyfuEdj-P022p_kXMzGsWB7DDweA2bu93vTTR3kK2wX6RXxBo0YT1jFvGjn8FC77hWUmkfysal4atLVx0EtK43bi7khQtw/w640-h482/PXL_20220717_000232076.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJStCKwXNOBlrOZ2zkU_govSZvbG0kVG1JpV25CkyeJkLb7KLU9swP-obM3ti5UQIRAMiQuK2nUSA8C8CiJqTGQwQ70zX4Rv1JArzZuRRLrbST4Qbs3bNcTu3DiuPPdjkQRinZej7-WerSEaPF5yda3Mau6-EeIPbbx2-NVfyCawjYgRgqGw/s2304/PXL_20220717_000213503.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1735" data-original-width="2304" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJStCKwXNOBlrOZ2zkU_govSZvbG0kVG1JpV25CkyeJkLb7KLU9swP-obM3ti5UQIRAMiQuK2nUSA8C8CiJqTGQwQ70zX4Rv1JArzZuRRLrbST4Qbs3bNcTu3DiuPPdjkQRinZej7-WerSEaPF5yda3Mau6-EeIPbbx2-NVfyCawjYgRgqGw/w640-h482/PXL_20220717_000213503.jpg" width="640" /></a></div><div>The toppings are a different story. The ones we had were top notch. We were not able to try their sausage because for the first time in visiting literally hundreds of pizzerias in Chicago, I encountered a place that was sold out of sausage. This wasn't a case of them running out late at night - they sent all of their sausage (an ingredient that's incredibly easy to buy or make) to their pop-up at Marz. Truly baffling. And by baffling, I mean stupid.</div><div>Bitter old man grumpiness aside, as I said, the toppings we had were great. One pizza was pepperoni and mushroom and the other was spicy sopressata, garlic and Mike's hot honey. Everything was high quality and they didn't hold back in piling them on. And that latter combo, one I haven't had before, was a gamechanger that I will be trying again multiple times at multiple pizzerias.</div><div>All in all, this was good stuff. I had really high hopes that weren't met, but that just means this isn't destination pizza. If I lived in the neighborhood (won't happen) or they opened a location in my neighborhood (seems unlikely), I'd be absolutely thrilled to have this as a regular stop.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHFV5tvE6ybwZtS8AmvG-XQsyoKl85ls-F2mfwZokLSlowQKWGdf-Oxfbkkx8KaNzJWFW_9h3lWYVGqMVuVc88xrHUvAa_vKwA0o2UbJearboPtP6V5_GU0EDQGAd2Ix01ZB2o06v9uoh1tT0kb7DOPXoCn_1uXUBoBqwHhHG8fZplLozog/s2295/PXL_20220717_012045796.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2295" data-original-width="1728" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQHFV5tvE6ybwZtS8AmvG-XQsyoKl85ls-F2mfwZokLSlowQKWGdf-Oxfbkkx8KaNzJWFW_9h3lWYVGqMVuVc88xrHUvAa_vKwA0o2UbJearboPtP6V5_GU0EDQGAd2Ix01ZB2o06v9uoh1tT0kb7DOPXoCn_1uXUBoBqwHhHG8fZplLozog/w482-h640/PXL_20220717_012045796.jpg" width="482" /></a></div></div><div>The obvious plan was to have some of Pretty Cool Ice Cream's excellent ice cream pops at the end of the meal. But we all live a whole lot closer to their north side locations than we do to Mario's so the genius decision was made to go there instead since we were relatively close, or at least a lot closer than any of us normally are. It was a good call.</div><div>Tavern style pizza and Italian lemonade. Now that's a fine Chicago summer night.</div>Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com0tag:blogger.com,1999:blog-22317864.post-83502059360766239962022-03-31T19:02:00.007-05:002023-09-12T17:15:04.808-05:00George's Deep Dish [Meeting #126]<div style="text-align: left;"><a href="https://www.georgesdeepdish.com/" target="_blank">George's Deep Dish<br /></a>6221 N. Clark Street (<a href="https://g.page/georgesdeepdish?share" target="_blank">Map</a>)<br />Chicago, IL 60660<br />(773) 801-1551</div><div style="text-align: left;"><br /></div><div><b>CPC brought George's Deep Dish to AJ & Amanda's house on Saturday, February 5, 2022.</b></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgE-yRje81fcp08XH7rIsL2baQ5PHxdobnHGfWTBsKT8n_uhmSD-t_DXVfSVnuxXWR25QyBs4IkmwhYPAGe255D4gf_HLf86QoJaIuE8OH2LL33CKe7kKnzBItLjK0HyUGU6CAkxqKzpZqFn96Wm0q2I2vg-WGnHIME6s1zpsy3U9w20nvCFg" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="3024" data-original-width="4575" height="424" src="https://blogger.googleusercontent.com/img/a/AVvXsEgE-yRje81fcp08XH7rIsL2baQ5PHxdobnHGfWTBsKT8n_uhmSD-t_DXVfSVnuxXWR25QyBs4IkmwhYPAGe255D4gf_HLf86QoJaIuE8OH2LL33CKe7kKnzBItLjK0HyUGU6CAkxqKzpZqFn96Wm0q2I2vg-WGnHIME6s1zpsy3U9w20nvCFg=w640-h424" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Photo: <a href="https://www.georgesdeepdish.com/">George's Deep Dish</a></span></td></tr></tbody></table>Deep dish pizza is a beautiful thing. That's been true since it came on the scene and it's even more true today when the term can be used to justify any number of variations of thick sauce-on-top pizzas. But over time, some of the legends have started to fade. Uno's was still solid when I last had it several years ago, but I don't know anyone who goes there. Gino's East is a joke these days, though it still packs in tourists and people who are able to convince themselves they're eating what they loved years ago rather than what's actually going into their mouths. Lou Malnati's and Pizano's can both still make some great pizzas, though Lou's has expanded so much that there's consistency issues. Pequod's is still plugging along and can be very good if you order right. None of this is new; it's been true for years.</div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiET8LMwW-ZeqrdMDS6dOsn93NCwHA495l3SHO1U43frLVVUbps-3D2Uk9GHBaVkPYnt3fiyWtgB0uiaxPXnKswBzsgjbUpD-npYPBp4nbZdL0xlYTbSepLcMlpR-hWrZMvU6KthGHJXuIVS69sOyBY9WswJZ8QeAnbCEbo0wfTSgVr5knpkg" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="3024" data-original-width="4575" height="424" src="https://blogger.googleusercontent.com/img/a/AVvXsEiET8LMwW-ZeqrdMDS6dOsn93NCwHA495l3SHO1U43frLVVUbps-3D2Uk9GHBaVkPYnt3fiyWtgB0uiaxPXnKswBzsgjbUpD-npYPBp4nbZdL0xlYTbSepLcMlpR-hWrZMvU6KthGHJXuIVS69sOyBY9WswJZ8QeAnbCEbo0wfTSgVr5knpkg=w640-h424" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span>Photo: </span><a href="https://www.georgesdeepdish.com/">George's Deep Dish</a><br /></span></td></tr></tbody></table>What is new is that over the last several years, for the first time in a very long time, some new deep dish places have come along to rejuvenate the scene. And what's been special about that is that people have really put some effort into the crusts, which has never been a focal point of the longtime deep dish favorites (with the important exception of Burt's Place, which is no longer what it was since Burt died (RIP)). </div><div><br /></div><div><a href="http://chicagopizzaclub.blogspot.com/2020/01/labriola-cafe-meeting-117_3.html" target="_blank">Labriola</a> was probably the first one to deliver a version of the Chicago classic with a truly delicious crust. And there have been others since. But last year, George Bumbaris, gifted Chicago with what is surely the greatest deep dish crust in the history of professional pizzerias. But wait, there's more. The sauce and toppings just as good. This is some stellar pizza.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjixkxv6F7k1ptg-YE2HmVWbPI5mr9mRbFyqmpTE0VdxAoI8U2KjlfSkiYqZ9vm6Y52i1eMf2tC9IdrNjT3bZ5lxfve7DmoqJWIug9311Sj8XpjkcHyrsua1ffZAAfIOkvpgV9_TVLYqO0jqVvYTE4Cn_BwwX5v_TpkZenr3zDWboL6AVVvfw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4016" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEjixkxv6F7k1ptg-YE2HmVWbPI5mr9mRbFyqmpTE0VdxAoI8U2KjlfSkiYqZ9vm6Y52i1eMf2tC9IdrNjT3bZ5lxfve7DmoqJWIug9311Sj8XpjkcHyrsua1ffZAAfIOkvpgV9_TVLYqO0jqVvYTE4Cn_BwwX5v_TpkZenr3zDWboL6AVVvfw=w640-h482" width="640" /></a></div>Confession: We had to cheat a little bit with our ordering. George's only serves a limited number pizzas each night so they limit orders to two pizzas per person. Because apparently pre-teen children count as people, we had 10 people RSVP yes to this meeting. Two pizzas is not enough for that many people so we cheated a little bit by having one of us order 2 pizzas and one of us order 1. Sorry about that. Not really. Did you know we're the mother fucking Chicago Pizza Club, tasting and chronicling and rating for almost 20 years? We're special.</div><div><br /></div><div>Anyhow, we picked up our pizzas in <strike>Wisconsin</strike> Edgewater and brought to AJ and Amanda's home to savor these delicious pizzas. </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgHUoAnk91Rds70-Wav-VqxZslcrD8VQWkHyb7H81m9SsG66rzEkMsYJPVkIRWZwO4hzM7VXXm5U6fyLTbxNJXpMyncARWtPRi2JCeT_mHwpv-LCy-HTcvDqf0UcXG2L7e9ck60M4upgkE7_wxpvvA_X0KfBv8OFnNhoOvVl69C0zD5DEljGA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4016" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEgHUoAnk91Rds70-Wav-VqxZslcrD8VQWkHyb7H81m9SsG66rzEkMsYJPVkIRWZwO4hzM7VXXm5U6fyLTbxNJXpMyncARWtPRi2JCeT_mHwpv-LCy-HTcvDqf0UcXG2L7e9ck60M4upgkE7_wxpvvA_X0KfBv8OFnNhoOvVl69C0zD5DEljGA=w640-h482" width="640" /></a></div></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi7x_EQqKc_zn4VG60k3nbat8JdljfUYO2h6C85WxwrzQ2XOjdBqVlyi7cJZWiYDxgtyCI6UzYEOA5q0EfVySy-W_rBgUWclnRkUnuNNVzQ81cnQqSOoB-z0kOmH2TEfFemmV3n9Oq_Z6wopX95qR0MrlksYMJ_uKAjCmDLH9UWJnsO5FDpDw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4016" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEi7x_EQqKc_zn4VG60k3nbat8JdljfUYO2h6C85WxwrzQ2XOjdBqVlyi7cJZWiYDxgtyCI6UzYEOA5q0EfVySy-W_rBgUWclnRkUnuNNVzQ81cnQqSOoB-z0kOmH2TEfFemmV3n9Oq_Z6wopX95qR0MrlksYMJ_uKAjCmDLH9UWJnsO5FDpDw=w640-h482" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #212529;">There are 8 pre-set toppings combinations on the menu at George's, with each available in 10-inch and 14-inch versions. Each of those pies is named after a famous real or fictional George. Weasley's Spicy Red Top comes with the fantastic sausage, roasted red peppers, spicy cherry peppers and ricotta.</span></div></div><div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi7Scgnbaombb5EtFY9GNwiny3GldvCshIvkbHf3v3m4YSMB7BqolSVUjv3Z9oiU-aVVQ3LuwZMxCq91wXFdfDCQE-Im3X0mCsJIaDd1ULIKE8o8VfohBjJ3bjpjeF115fYKwWe_wwvkj-CYq-6aEKq-LvzIL3jpikDjDKGeVykhp_9R9EROA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4016" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEi7Scgnbaombb5EtFY9GNwiny3GldvCshIvkbHf3v3m4YSMB7BqolSVUjv3Z9oiU-aVVQ3LuwZMxCq91wXFdfDCQE-Im3X0mCsJIaDd1ULIKE8o8VfohBjJ3bjpjeF115fYKwWe_wwvkj-CYq-6aEKq-LvzIL3jpikDjDKGeVykhp_9R9EROA=w640-h482" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEivhros2ARfTDAE-VXHPLmwJo0JotuhPSNeoDEPzsbf2GkGTAUjlRRdoajnTEe5i6pfcsfYgY1sCvdDSlhTsEXkMVhKupaR0SjbmfkbyvcnK-jSMZTuiWvUBFaHbUeOWGyeydcI_0ffBHxN4XTaGyFbRbEzkhAauokfd0I4SGShc_cuXWkhdg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4016" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEivhros2ARfTDAE-VXHPLmwJo0JotuhPSNeoDEPzsbf2GkGTAUjlRRdoajnTEe5i6pfcsfYgY1sCvdDSlhTsEXkMVhKupaR0SjbmfkbyvcnK-jSMZTuiWvUBFaHbUeOWGyeydcI_0ffBHxN4XTaGyFbRbEzkhAauokfd0I4SGShc_cuXWkhdg=w640-h482" width="640" /></a></div><div><b>Clooney's ER</b> has more of that top notch sausage along with some high quality pepperoni and beef meatballs and bacon</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgbM02nkFU3E5Q-oSEJIqI_OM5BSy1ea_iiK2wMR9zICczrATCSjpYqPBeHSTpnnayWz9IrWUHn7whflXbS86HwN1USO5aiCpSeTEE7tlXE--wqmy6Wtkae7EWBJNUlKHSRZxCIMI-vNvzRBVmycCRJUkVUEw-GO240rijDt-2HjpMr0zCJ8Q" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4016" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEgbM02nkFU3E5Q-oSEJIqI_OM5BSy1ea_iiK2wMR9zICczrATCSjpYqPBeHSTpnnayWz9IrWUHn7whflXbS86HwN1USO5aiCpSeTEE7tlXE--wqmy6Wtkae7EWBJNUlKHSRZxCIMI-vNvzRBVmycCRJUkVUEw-GO240rijDt-2HjpMr0zCJ8Q=w640-h482" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjkjr8YvqdsuFXfdbMpCSJKTrbUIwZhB_ORYFs_Gdl-OJhHexQBXjR3zeUTXGcOyRSGh76hHm_E6wqlvwql_0NOndDl1ASThp4w3pKuHti5E_2guQppfYvfLhbMaspLy307J9dMZPdODYaeYdvuEeMewNibpGnGMstqQbT2swu3XgLImy1WSQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4016" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEjkjr8YvqdsuFXfdbMpCSJKTrbUIwZhB_ORYFs_Gdl-OJhHexQBXjR3zeUTXGcOyRSGh76hHm_E6wqlvwql_0NOndDl1ASThp4w3pKuHti5E_2guQppfYvfLhbMaspLy307J9dMZPdODYaeYdvuEeMewNibpGnGMstqQbT2swu3XgLImy1WSQ=w640-h482" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">For our third pizza, we built a simpler one with just pepperoni and cremini mushrooms to accommodate the children, although it was so good, the adults happily ate most of it.</span></div><div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg1SPK87ve3KXziqxzzD-0ono4UNy1GJVN-VxLq8mLxWYxHX6xB8UGyj7sVxdSowg5T8mlAqFd-ckAoT4jxOxvlVV_cfz5W-LOytvDYrM5Uvl4ieplVKypa3PiPIo_lGGY5gyM_4JwVpy67d1pPF1ilWMWdGmTRXL2hcVCASkZ1W54v9yA3_Q" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4015" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEg1SPK87ve3KXziqxzzD-0ono4UNy1GJVN-VxLq8mLxWYxHX6xB8UGyj7sVxdSowg5T8mlAqFd-ckAoT4jxOxvlVV_cfz5W-LOytvDYrM5Uvl4ieplVKypa3PiPIo_lGGY5gyM_4JwVpy67d1pPF1ilWMWdGmTRXL2hcVCASkZ1W54v9yA3_Q=w640-h482" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEivw6p6CQaibEMvMwdr_ViKurIPZS7gbKfTkzENWuJBO5i8OtoyNQDbhr1FIvmEMdfy8wN6YHkgcoCn4crlCzbclIQiQnk27Dq_-T4P7d1yfbiOlJOZP2ZFxM-OruXCYbcK_VA0fVXHgXZUpVN0yAzJBOmtZOjoYrbIRTTHTy11eVa-LNP9mQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4017" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEivw6p6CQaibEMvMwdr_ViKurIPZS7gbKfTkzENWuJBO5i8OtoyNQDbhr1FIvmEMdfy8wN6YHkgcoCn4crlCzbclIQiQnk27Dq_-T4P7d1yfbiOlJOZP2ZFxM-OruXCYbcK_VA0fVXHgXZUpVN0yAzJBOmtZOjoYrbIRTTHTy11eVa-LNP9mQ=w640-h482" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiWDLzo5nFH_YCePEOwzZMkHxpYVFJ14ZOvnC9FExhajqcYmCiY6_hYeT6GLngJaP3p1PwVNikg9KQnh3k0AGZl1sfMZaGCm2tHX1SN3s5iXuW8r7StZXZVXrjK_emtOmSZTONHZ8AsXBcKLZSS6tcelnPNtwEMKqJNUzLNVuwM92px-nwrsA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="3024" data-original-width="4015" height="482" src="https://blogger.googleusercontent.com/img/a/AVvXsEiWDLzo5nFH_YCePEOwzZMkHxpYVFJ14ZOvnC9FExhajqcYmCiY6_hYeT6GLngJaP3p1PwVNikg9KQnh3k0AGZl1sfMZaGCm2tHX1SN3s5iXuW8r7StZXZVXrjK_emtOmSZTONHZ8AsXBcKLZSS6tcelnPNtwEMKqJNUzLNVuwM92px-nwrsA=w640-h482" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="clear: both; text-align: left;">The toppings are so good at George's that it'd be a winner even on a mediocre crust. But this is the best bread base of any thick pizza in Chicago. According to this Instagram post, the dough uses natural fermentation and a little bit of added yeast. That means is kind of sourdoughy, but not really. A kiss of tang if you will. Texturally it's somehow tender and chewy at the same time. Just truly great stuff. <br />George's is carry out only but it travels very well.</div>Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com2tag:blogger.com,1999:blog-22317864.post-70612347439791124302021-07-21T20:09:00.013-05:002023-09-12T17:15:10.875-05:00Robert's Pizza and Dough Co. [Meeting #125]<div style="text-align: left;"><a href="https://www.robertspizzacompany.com/" target="_blank">Robert's Pizza and Dough Co.</a> </div><div style="text-align: left;">465 N McClurg Ct (<a href="https://www.google.com/maps/place/465+N+McClurg+Ct,+Chicago,+IL+60611/@41.8905739,-87.6186392,17z/data=!3m1!4b1!4m5!3m4!1s0x880e2b55dcd76eeb:0x279bcf36f4bc1d7b!8m2!3d41.8905699!4d-87.6164505" target="_blank">Map</a>)</div><div style="text-align: left;">Chicago, IL 60611</div><div style="text-align: left;">(312) 265-1328</div><div style="text-align: left;"><b>CPC's biggest group in ages invaded Robert's Pizza and Dough Co. on Saturday, July 17, 2021.</b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFixF7QJzdbrsWfOwWlu8egoRhBTiWvipatMgHjRRfTha_0RmRhoOVJSgEWlxFV7szGDkyRuXBWV0VbkmTwVFZaSZZmcBJdCN75ZG7C-wJAXrV7NtrBhzbGijtkU-kxlryx30x/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFixF7QJzdbrsWfOwWlu8egoRhBTiWvipatMgHjRRfTha_0RmRhoOVJSgEWlxFV7szGDkyRuXBWV0VbkmTwVFZaSZZmcBJdCN75ZG7C-wJAXrV7NtrBhzbGijtkU-kxlryx30x/w640-h480/PXL_20210717_193136092.jpg" width="640" /></a></div><div><br /></div>Robert's first hit Chicago in April 2016 and earned some high praise in town. But because the Chicago Pizza didn't meet for almost 4 years after <a href="http://chicagopizzaclub.blogspot.com/2020/01/labriola-cafe-meeting-117_3.html" target="_blank">our March 2016 meeting</a>, Robert's didn't get reviewed by Chicago's most authoritative voice on pizza. Is that why Robert's <a href="https://chicago.eater.com/2017/6/19/15833628/roberts-pizza-co-streeterville-closed-lawsuit" target="_blank">closed in June 2019</a>? No, probably not.</div><div>Anyhow, Robert's reopened in 2019. CPC started meeting again in 2020. Then things happened. Now the CPC is fully back and the city is mostly back and restaurants are open. And with former Chicagoans <a href="http://chicagopizzaclub.blogspot.com/2008/04/meet-members-andrew-stamm.html">Andrew</a> and <a href="http://chicagopizzaclub.blogspot.com/2020/02/meet-members-jen.html">Jen</a> in town to visit, the rejuvenated CPC headed down to the edge of the Chicago River to chow down on some of what former Tribune food critic and Alinea/Next fanboy <a href="https://www.chicagotribune.com/dining/phil-vettel/ct-food-restaurant-review-pizza-portofino-roberts-0821-20190815-ctllnxz7qfbxnm6lszbu32ekhm-story.html">Phil Vettel said</a> was his favorite pizza crust in town. </div><div>10 CPC members and one baby showed up for the meeting, which is our biggest in-person gathering since who knows when. And we did it without the CPC's first couple, <a href="http://chicagopizzaclub.blogspot.com/2008/04/meet-members-cisco-el-presidente.html">El Presidente</a> and <a href="http://chicagopizzaclub.blogspot.com/2008/04/meet-members-kate.html">Kate</a>. Apparently they prioritized seeing Kate's family in from out of town. Sad to see their commitment wane like that. I kid. Kind of. I'm in a bad mood. Want to know why? Read on.</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCyzpnRP5HV1QS87dWfYGOeB6AV7QP5qtPe7UWuuekDdd6cwHjug3gZ0fPcXH71r5CuFWxVVaAkpfxdQltl21Wt9yLUg-3JkvX6jauf4n8UMVw13PLOp7Vy7QBjtHdJ5y-eEMb/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCyzpnRP5HV1QS87dWfYGOeB6AV7QP5qtPe7UWuuekDdd6cwHjug3gZ0fPcXH71r5CuFWxVVaAkpfxdQltl21Wt9yLUg-3JkvX6jauf4n8UMVw13PLOp7Vy7QBjtHdJ5y-eEMb/w480-h640/PXL_20210717_175346210.jpg" width="480" /></a></div><div><br /></div>We start this review with a report on some unadulterated bullshit. Robert's does not offer free drinking water. That's not a typo. A pizzeria. In Chicago. Does not offer tap water. Want some water? Pay $5 for a bottle. What kind of fucking insanity is that? And get this - the bottles are served without caps. Was this Chicago tap water in glass bottles? Could have been because cold Chicago tap water is fucking delicious. And it's free. Okay, I think that's out of my system. Let's move along to the very good pizza, starting with the pizza porn:</div><div><br /></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFtjKkHsDvt0gAIkuDW5rKzFSdZdb8o34cJlEkS8-HCg5pz_hp9zATRVgQySmuZhEY-xNPKfuTAghEh33jywwR9mk1gBOJgYe7Sn6a7dFkzlvlcrKAY5RKen8HNeGe2rSNQMQE/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFtjKkHsDvt0gAIkuDW5rKzFSdZdb8o34cJlEkS8-HCg5pz_hp9zATRVgQySmuZhEY-xNPKfuTAghEh33jywwR9mk1gBOJgYe7Sn6a7dFkzlvlcrKAY5RKen8HNeGe2rSNQMQE/w640-h480/PXL_20210717_182154489.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Caramelized Onion: caramelized onions, fresh mozz, tomato sauce</span></b></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-lrnqoq0FlNM/YPjCRnTZuaI/AAAAAAAAu3M/Z-e64kVa_t06rmt3RT4Z0cERP3NZOnFDwCLcBGAsYHQ/PXL_20210717_182159721.jpg" style="margin-left: 1em; margin-right: 1em;"><br /><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://lh3.googleusercontent.com/-lrnqoq0FlNM/YPjCRnTZuaI/AAAAAAAAu3M/Z-e64kVa_t06rmt3RT4Z0cERP3NZOnFDwCLcBGAsYHQ/w640-h480/PXL_20210717_182159721.jpg" width="640" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfEtK4XLw_lfq5T3AbuTMsxfWK9Oh7tyT-CBOph-wsQp2pOvyP7n3_B2kIZOdIrAzZ_KlTCXXdKCr-CtZ1jPXgdHfX8FP9wAbd0Zy8JofHymto6g5B1VT35zoxY2gMIeunA9kC/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfEtK4XLw_lfq5T3AbuTMsxfWK9Oh7tyT-CBOph-wsQp2pOvyP7n3_B2kIZOdIrAzZ_KlTCXXdKCr-CtZ1jPXgdHfX8FP9wAbd0Zy8JofHymto6g5B1VT35zoxY2gMIeunA9kC/w640-h480/PXL_20210717_182425741.MP.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Roasted Vegetables: roasted cherry tomato, red pepper, calabrian chile, mushroom, caramelized onions, sauteed spinach, garlic, fontina cheese, evoo</span></b><br /></td></tr></tbody></table></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdF2VrEADI1myh1ra6z9S3jTWYmH8nwHfalghJ035u3DImwLWgleL2Rkf-L0vpCSApgo6Cft0B6x2eTqfMQkfL5RzgrKxjIjzILVjKpUiZ1kdgM3CmYBQSI4ebPObLSG9atV2x/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdF2VrEADI1myh1ra6z9S3jTWYmH8nwHfalghJ035u3DImwLWgleL2Rkf-L0vpCSApgo6Cft0B6x2eTqfMQkfL5RzgrKxjIjzILVjKpUiZ1kdgM3CmYBQSI4ebPObLSG9atV2x/w640-h480/PXL_20210717_182430016.jpg" width="640" /></a></div></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1iUh-6eX8z7B72X31IJg2BnF54ytgqDNQQ_yomqqL1AJ4h95kvX7paV1VX8x-gEWCfI3xiyNsPLIDQkWYiE8B0isTfpbthGC3TFPc57x4WtLTyyvWQ7TrGUoFarQtFSysRyvb/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1iUh-6eX8z7B72X31IJg2BnF54ytgqDNQQ_yomqqL1AJ4h95kvX7paV1VX8x-gEWCfI3xiyNsPLIDQkWYiE8B0isTfpbthGC3TFPc57x4WtLTyyvWQ7TrGUoFarQtFSysRyvb/w640-h480/PXL_20210717_182440252.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">The Funghi: wild mushrooms, thyme, driftless ricotta cheese</span></b><div class="allergens-group" style="background-color: #faf9d2; color: #333333; font-family: Roboto, sans-serif; font-style: italic; margin-top: 20px; text-align: start;"></div></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOf9g8ADKo33RPmfD17zZbBHSJOSluPfT5oL0TNF2tyzcxdATL6YSvHj7lpqcTIx1y__sN79JsRdd_9kS-_lksgLxMWLJ6A8v65nGDqP1nYdNP06Ko-ttPX4d5ENgzC5KthDqC/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOf9g8ADKo33RPmfD17zZbBHSJOSluPfT5oL0TNF2tyzcxdATL6YSvHj7lpqcTIx1y__sN79JsRdd_9kS-_lksgLxMWLJ6A8v65nGDqP1nYdNP06Ko-ttPX4d5ENgzC5KthDqC/w640-h480/PXL_20210717_182437087.jpg" width="640" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjlaEdDQhXptR_UpfM92ait4u3C8-By91eg6O20KezlygiqdwWvMpoOf9JPniAFKx5ajZq0_ehnsfoDQV17c_-9xfCzJTvFnnEHFU6JbRyTOEmKMxxSwCYQYNn-LtXKb1VHc1-/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjlaEdDQhXptR_UpfM92ait4u3C8-By91eg6O20KezlygiqdwWvMpoOf9JPniAFKx5ajZq0_ehnsfoDQV17c_-9xfCzJTvFnnEHFU6JbRyTOEmKMxxSwCYQYNn-LtXKb1VHc1-/w640-h480/PXL_20210717_182447582.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Fennel: braised fennel, fennel fronds, fennel salami & pollen, fresh mozz, honey</span></b></td></tr></tbody></table><br /></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhykNkneWC6Fvx6FVJo-GnkNBXRQIkdXt53XizUujZTw_bo_HH-a3LN6ELrkDJwsfVnP1itYcUGRl8o3M3HvBdnBvTbWPMHFAdkFoKhhmG2SODkcGnc-mjtZhamDj-Qhh7_C88z/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhykNkneWC6Fvx6FVJo-GnkNBXRQIkdXt53XizUujZTw_bo_HH-a3LN6ELrkDJwsfVnP1itYcUGRl8o3M3HvBdnBvTbWPMHFAdkFoKhhmG2SODkcGnc-mjtZhamDj-Qhh7_C88z/w640-h480/PXL_20210717_182449828.jpg" width="640" /></a></div></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdNZD61dJPVy1CBMJEuAsmE8tIulU2y7rzS_wQ9O2PYiPba6yQ5LQ61nM8p7_9vzfFe6zWnNceHBsKB5FoWbb-zvDVMMCOQwQZy_uRs2V31f-2fubGbj4fQaszSAxfeIglRmA/" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdNZD61dJPVy1CBMJEuAsmE8tIulU2y7rzS_wQ9O2PYiPba6yQ5LQ61nM8p7_9vzfFe6zWnNceHBsKB5FoWbb-zvDVMMCOQwQZy_uRs2V31f-2fubGbj4fQaszSAxfeIglRmA/w640-h480/PXL_20210717_184444959.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: medium;">Cup & Char Pepperoni: classic pepperoni, calabrian peppers, fresh mozzarella, tomato sauce</span></b></td></tr></tbody></table></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQTU3eCuNVPOUUXyuEs7WhRvpRYI4luXNS1sYos2MuTo5SuCfBqpFaXbJ7V-IMtbiw0NmJi7hVhWlb4z09sr6tnlc0msJOgQdy-tjx2OKhRMRuJWf_7k-DhhK0pPrBV-N7jWW/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQTU3eCuNVPOUUXyuEs7WhRvpRYI4luXNS1sYos2MuTo5SuCfBqpFaXbJ7V-IMtbiw0NmJi7hVhWlb4z09sr6tnlc0msJOgQdy-tjx2OKhRMRuJWf_7k-DhhK0pPrBV-N7jWW/w640-h480/PXL_20210717_184453120.jpg" width="640" /></a></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0IBd4h4X7CYy_rky3s6c6dI57JQWCqTZ0wmn8d_aFH3XqlGCcPI4laLJ2K-Ykgkukkak5M0QhlIzsRWvwShfOsTczai5-cjDOn_9xXfVZ2rPjTrmo49PYpTEynImJc489lYXO/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0IBd4h4X7CYy_rky3s6c6dI57JQWCqTZ0wmn8d_aFH3XqlGCcPI4laLJ2K-Ykgkukkak5M0QhlIzsRWvwShfOsTczai5-cjDOn_9xXfVZ2rPjTrmo49PYpTEynImJc489lYXO/w640-h480/PXL_20210717_182702282.jpg" width="640" /></a></div></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrIppCKJClgWU7nS7rjWwMEXU9UStaQf3RnxTRozaY0_T1gceDwtxPTzOQ4HNxQ0aC6CwfDr4L5bSL0Dj8xgoSTvMWxuBxKVydWWMlCjcTaLYR3TnF7hlRkIXKwOaDfu-9GAm/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrIppCKJClgWU7nS7rjWwMEXU9UStaQf3RnxTRozaY0_T1gceDwtxPTzOQ4HNxQ0aC6CwfDr4L5bSL0Dj8xgoSTvMWxuBxKVydWWMlCjcTaLYR3TnF7hlRkIXKwOaDfu-9GAm/w640-h480/PXL_20210717_182203529.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1p9iRE0kW4m8C3yqXSbMSr4dBMB3q-jO3opJVi3YfxZYnaP4B0oah17jxUSiLIMpf9s0dHKOeC8dcxqt_hXeWyE4FWhVlPdJx4_JYRCHmm39GNO4aeLj7HboocxVhtssLH2z/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1p9iRE0kW4m8C3yqXSbMSr4dBMB3q-jO3opJVi3YfxZYnaP4B0oah17jxUSiLIMpf9s0dHKOeC8dcxqt_hXeWyE4FWhVlPdJx4_JYRCHmm39GNO4aeLj7HboocxVhtssLH2z/w640-h480/PXL_20210717_184502074.MP.jpg" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: left;">Let's start with the crust, which is really good. I can see why Vettel described it as reminiscent of a French baguette. It's got good flavor and crackles a bit when you bite into it. I wouldn't call it the best in town or even in the top few, but it was very good; definitely the best part of the pizzas. Good flavor, good hole structure, good crunch, good chew.</div></div><div>The toppings were all solid to very good. I did think that a few of them - the caramelized onion, the roasted vegetable, and the funghi all would have been improved tremendously with some extra flavor - a kick of spice for the first two and maybe some balsamic for the funghi. I was also expecting a lot more fennel flavor from the "Fennel." I love fennel and was really excited about this one, but honestly if they had just called this a salami pizza, I wouldn't have thought "hey, this salami pizza has a nice amount of fennel." </div><div>But maybe Robert is so proud of his crust that he doesn't want powerful toppings to get in the way. Who knows. Not a major critique either way. The pizza is good. I just had high expectations and I didn't walk away wowed. </div><div>I did walk away thirsty.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_wGcqahRerIVQSnGo2pRZP1nuvZK38OB5pVvbRXXBUYJF7F67UU4JHOttXnuTZiMXStPdQMyZWh0Le5bYKDgJtAI4qRzgWkLAuGIw9r8erev8u2Oa_5nih8l_FNuYf9ZGihc/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_wGcqahRerIVQSnGo2pRZP1nuvZK38OB5pVvbRXXBUYJF7F67UU4JHOttXnuTZiMXStPdQMyZWh0Le5bYKDgJtAI4qRzgWkLAuGIw9r8erev8u2Oa_5nih8l_FNuYf9ZGihc/w640-h480/PXL_20210717_193116686.MP.jpg" width="640" /></a></div></div><div><br /></div>Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com2tag:blogger.com,1999:blog-22317864.post-29907931183817748252021-06-30T19:59:00.008-05:002023-09-12T17:15:17.821-05:00Paulie Gee's and Others - CPC Goes Virtual [Meeting #124]<p></p><div class="separator" style="clear: both; text-align: justify;"><a href="https://pauliegee.com/logan-square/" style="text-align: left;" target="_blank">Paulie Gee's</a></div><div>2451 N Milwaukee Ave (<a href="https://www.google.com/maps/place/Paulie+Gee's+Logan+Square/@41.9258405,-87.7040825,17z/data=!3m1!4b1!4m5!3m4!1s0x880fcd634f925f3d:0x41ccf092d7a9c682!8m2!3d41.9258302!4d-87.7018958" target="_blank">Map</a>)</div><div>Chicago, IL 60647</div><div>773-360-1072</div><div><a href="https://www.exploretock.com/professorpizza/" target="_blank">Carry out only</a> for now</div><div><br /></div><div><b>Some of CPC invaded Paulie Gee's on January 9, 2021 and ate at home while others ordered from other places and ate at home.</b></div><div><b><br /></b></div><div>This will be the laziest recap I've ever written. I apologize to nobody. Blogs are dead. Long live the Chicago Pizza Club blog!</div><div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-Cn3lMhguF0I/YNyXQ5D3VmI/AAAAAAAAt-s/FM9Rv4FRGY0WCQLkgvxYMTfrSElhWt1BwCLcBGAsYHQ/PXL_20210109_232854006.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://lh3.googleusercontent.com/-Cn3lMhguF0I/YNyXQ5D3VmI/AAAAAAAAt-s/FM9Rv4FRGY0WCQLkgvxYMTfrSElhWt1BwCLcBGAsYHQ/w640-h480/PXL_20210109_232854006.jpg" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJDda5UifFE2HVyKO2-XKpgznQTmzzAT8-p2ysBHQJk5O1DS9pfYHWDbsNqcvDH4pgrOoaf6xzQbDBMoIyA98vIOzO7AiCvkYZ5a7F6wTpeplWwuvMvbgHZOD9Xown5G3KPJ-a/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJDda5UifFE2HVyKO2-XKpgznQTmzzAT8-p2ysBHQJk5O1DS9pfYHWDbsNqcvDH4pgrOoaf6xzQbDBMoIyA98vIOzO7AiCvkYZ5a7F6wTpeplWwuvMvbgHZOD9Xown5G3KPJ-a/w640-h480/PXL_20210109_232947903.jpg" width="640" /></a></div><br />With the pandemic still in full swing, we couldn't meet at a restaurant or even gather in one house. And because it was January, we couldn't meet in a park or a back deck. So we decided to combine an actual meeting with a virtual meeting - everyone who was able would get pizza from the same place and those who weren't would get pizza from further away. It worked out pretty well. <a href="http://www.chicagopizzaclub.blogspot.com/2008/04/meet-members-dan-zemans.html">Me</a>, <a href="http://chicagopizzaclub.blogspot.com/2008/04/meet-members-andrew-stamm.html">Andrew</a>, <a href="http://chicagopizzaclub.blogspot.com/2020/02/meet-members-jen.html">Jen</a>, Neil, <a href="http://chicagopizzaclub.blogspot.com/2008/04/meet-members-stelio-mantis.html">Stelios</a> and <a href="http://chicagopizzaclub.blogspot.com/2020/02/meet-members-jess.html" target="_blank">Jessica</a> all got Paulie Gee's. <a href="http://chicagopizzaclub.blogspot.com/2008/04/meet-members-cisco-el-presidente.html">Francisco</a> screwed up and didn't order ahead so when Paulie Gee's sold out, he and <a href="http://chicagopizzaclub.blogspot.com/2008/04/meet-members-kate.html">Kate</a> opted for <a href="http://www.chicagopizzaclub.blogspot.com/search/label/Lou%20Malnatis">Lou Malnati's</a>. <a href="http://chicagopizzaclub.blogspot.com/2010/06/meet-members-adrock.html">Adam</a> wins the award for most dedicated member. Dude got off the plane just before the meeting started and wasn't going to make it home before it ended so he picked up a pie at Reggio's Pizza Express at the airport and checked in with us from the road. <a href="http://chicagopizzaclub.blogspot.com/2009/01/meet-members-jennifer.html">Stander</a> checked in from the western burbs with pizza from The Original Old World Pizza in Elmwood Park. And finally, <a href="http://chicagopizzaclub.blogspot.com/2008/04/meet-members-kelly.html">Kelly</a> and <a href="http://chicagopizzaclub.blogspot.com/2008/04/meet-members-ryan.html">Ryan</a> joined us from Michigan with some supermarket <a href="http://www.chicagopizzaclub.com/2010/06/edwardos-natural-pizza-meeting-97.html">Edwardo's</a>.</div><div><br /></div><div>I have no major thoughts on the pizza that you can't fine elsewhere. Paulie Gee's is good and <a href="https://www.chicagoreader.com/chicago/paulie-gees-logan-square/Location?oid=22973945" target="_blank">it's</a> <a href="https://www.chicagotribune.com/dining/ct-food-chicago-best-pizza-paulie-gee-photos-1007-20201006-hhatcxzuobgstmpkk2z7suc43e-photogallery.html" target="_blank">been</a> <a href="https://chicago.eater.com/2016/7/5/12098490/paulie-gees-chicago-photos-opening-pizza-logan" target="_blank">written</a> <a href="https://www.timeout.com/chicago/restaurants/2020-year-of-pizza-chicago" target="_blank">up</a> <a href="https://www.chicagomag.com/chicago-magazine/november-2019/chicagos-best-pizza/" target="_blank">everywhere</a>. People love the place. Their version of Detroit style is legit delicious. Their regular pies are also quite good. They've recently added NY slices. Haven't tried them. Maybe others will report in the comments on the quality of the pizza. Probably not. </div><div><br /></div><div>That's it for my words. Here are some pictures:<br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3u8nF7pEwHH6TJMHkjzdg_3qlNVDy4_NxLgWYKwVkhgmlg8v2F13eSQSExQDVTsXxq0DpvMVzjF9SQ3HkRyk2DRw2EpQVl_fU21cySbQyEkK6_1GYoXFzL7wQV9VeiwpKRbf/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3u8nF7pEwHH6TJMHkjzdg_3qlNVDy4_NxLgWYKwVkhgmlg8v2F13eSQSExQDVTsXxq0DpvMVzjF9SQ3HkRyk2DRw2EpQVl_fU21cySbQyEkK6_1GYoXFzL7wQV9VeiwpKRbf/w640-h480/PXL_20210110_001604870.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnWPiHwf1rWBXF4zH0YSMPc0FnYwbioju8xETHQDtEFoYMm-I67C-pfOwTvOK2CkvSevR5LFCFJ66C2ZL1ODUNoiDI1FkPruQ4oWwYGxN4Okt-DCgRhLi0S6LmO2rz69cYMpal/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnWPiHwf1rWBXF4zH0YSMPc0FnYwbioju8xETHQDtEFoYMm-I67C-pfOwTvOK2CkvSevR5LFCFJ66C2ZL1ODUNoiDI1FkPruQ4oWwYGxN4Okt-DCgRhLi0S6LmO2rz69cYMpal/w640-h480/PXL_20210110_002231756.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">US Pizza Cup Winner Sharp White Cheddar, Mozz, Ezzo Pepperoni Cups, Housemade Bacon Jam, Red Sauce, Ricotta, Basil, Mike’s Hot Honey</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4_WVK-hd3sr7Sqk5y59V23qenGNE9g5rw7SLcYaXndgB1uuSH3hK2Uv0Q0Y9sn2j6Ub2WO4lHIxmLDrsDihQgTwxu55qA-HiMBuJ-9Ac68SuaDoBytupEtsJpRVdQDh8olrx/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4_WVK-hd3sr7Sqk5y59V23qenGNE9g5rw7SLcYaXndgB1uuSH3hK2Uv0Q0Y9sn2j6Ub2WO4lHIxmLDrsDihQgTwxu55qA-HiMBuJ-9Ac68SuaDoBytupEtsJpRVdQDh8olrx/w480-h640/Veggie+Pepperoni+whole.jpg" width="480" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnUjF3EaOGMtHG74TCr6NR-EW8zAnXUdphjKimSxNhSVTQpr3wqrU4nNRAH1zSSzwwwNjEv0F_OOvtVAPpsH912eHSRXAEmZk1nM9TyjKjxItLtBk9P1bwjzPXMiFN_Pcr1Kn/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnUjF3EaOGMtHG74TCr6NR-EW8zAnXUdphjKimSxNhSVTQpr3wqrU4nNRAH1zSSzwwwNjEv0F_OOvtVAPpsH912eHSRXAEmZk1nM9TyjKjxItLtBk9P1bwjzPXMiFN_Pcr1Kn/w480-h640/Veggie+Pepperoni+crust.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both;">Hootenanny Vegan Pepperoni White Cheddar, Mozzarella, Pepperoni Cups, Cold Tomato Sauce, Pecorino Romano</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHWg_plHPODV_tYI9sq85aTab6-C5-j9Zk-WE54eNcEbd4y_XSllFWwbvB1F51TaslQx8sqnCcA2iweHuLdH6AeFht_nl64RPHXX5aaPO1Uv-GFT5vrtUqyM1PGBMN_tko0wj/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivHWg_plHPODV_tYI9sq85aTab6-C5-j9Zk-WE54eNcEbd4y_XSllFWwbvB1F51TaslQx8sqnCcA2iweHuLdH6AeFht_nl64RPHXX5aaPO1Uv-GFT5vrtUqyM1PGBMN_tko0wj/w640-h480/PXL_20210110_001659116.jpg" width="640" /></a></div><div class="separator" style="clear: both;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6lmsK58XjVtZibeqWMMuwaVkTaLRwyHa29AH64OKGBZerhjsxkYBsiw9au5WNy9-fzh_S6LKqBpZvmPS-5mIATnIUHdtObUY74QrhwQCYLajhOu0qXXgheK0Wbkg_ca8LKq7Y/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6lmsK58XjVtZibeqWMMuwaVkTaLRwyHa29AH64OKGBZerhjsxkYBsiw9au5WNy9-fzh_S6LKqBpZvmPS-5mIATnIUHdtObUY74QrhwQCYLajhOu0qXXgheK0Wbkg_ca8LKq7Y/w640-h480/PXL_20210110_001707418.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Daniela Spinaci Shaved Parmigiano Reggiano, fresh mozzarella, sliced fresh garlic, fresh baby spinach, and olive oil<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_CMYwFAwCYZlrrmotBHkyC3hh8O0RxeHTI1HrtjLVYUDpMf0xxnsFPsKmFvm6F4ARMYNe0Ztsfb8ndtNo6YoOadwuqtUx0ixrmUCcllJN5fyRItE7EjXUKStysuxFCv9BXXQs/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_CMYwFAwCYZlrrmotBHkyC3hh8O0RxeHTI1HrtjLVYUDpMf0xxnsFPsKmFvm6F4ARMYNe0Ztsfb8ndtNo6YoOadwuqtUx0ixrmUCcllJN5fyRItE7EjXUKStysuxFCv9BXXQs/w480-h640/Hellboy.jpg" width="480" /></a><br /><br />Hellboy: Fresh mozzarella, italian tomatoes, Berkshire soppressata piccante, Parmigiano Reggiano, and Mike’s Hot Honey</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-XZsSqkwt8oY/YNyYmyNkOlI/AAAAAAAAt_w/iEF84-sSzVUtqjZ5indxunr8JtwG5CPIQCLcBGAsYHQ/Adam%2BPizza.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1536" data-original-width="2048" height="480" src="https://lh3.googleusercontent.com/-XZsSqkwt8oY/YNyYmyNkOlI/AAAAAAAAt_w/iEF84-sSzVUtqjZ5indxunr8JtwG5CPIQCLcBGAsYHQ/w640-h480/Adam%2BPizza.jpg" width="640" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IqlOyyFmXt-i5mp1CeS3rKbhAfYB40MukmG0PG6lPLujvvyFvQbKSCNMk-X1Gbk87NATJrfCiP1JNP1u_qqmLV7R1CaPUVqHLF98U6Y2F3Tow1jeMMkGp-_kalFwQuVRRKhI/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1539" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6IqlOyyFmXt-i5mp1CeS3rKbhAfYB40MukmG0PG6lPLujvvyFvQbKSCNMk-X1Gbk87NATJrfCiP1JNP1u_qqmLV7R1CaPUVqHLF98U6Y2F3Tow1jeMMkGp-_kalFwQuVRRKhI/w480-h640/Adam+eating+pizza.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Adam and his bad ass quarantine beard with a meat covered pizza from Reggio's</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmopjrS369QKIcuSIu6QcEuLjgCLN8EtFoUcDYTCzNRva7Hmhe0Jqa7hnSzFM9Q5x1VrkPEm1lDFf2-H4zbO1GJ-xxWAFuvrN0vBsicSyBxrwUsch3LYmaY_aHBUzWNbpYorHs/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmopjrS369QKIcuSIu6QcEuLjgCLN8EtFoUcDYTCzNRva7Hmhe0Jqa7hnSzFM9Q5x1VrkPEm1lDFf2-H4zbO1GJ-xxWAFuvrN0vBsicSyBxrwUsch3LYmaY_aHBUzWNbpYorHs/w480-h640/edwardos.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_YHPCZRjkn1ywIjjxOy4MkRnlZyynJPF9J_Cu31yfBfc43Aoua42TGkfLdNHUu_KcA6lEKSMb3_k3wP1aeRNi7ChRwbrb58HOgfNS46s532aSEWQyjT0qQfFagNTBk0QtM0j/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_YHPCZRjkn1ywIjjxOy4MkRnlZyynJPF9J_Cu31yfBfc43Aoua42TGkfLdNHUu_KcA6lEKSMb3_k3wP1aeRNi7ChRwbrb58HOgfNS46s532aSEWQyjT0qQfFagNTBk0QtM0j/w480-h640/Daily.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">That rare occasion when a frozen pizza looks better in real life than on the box</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-Ujl2URyXDvY/YNyZxldoi2I/AAAAAAAAuAU/mpqnZADxwRo_0biYxRxC0QZvGB9dx-EbQCLcBGAsYHQ/Stander%2BWhole.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://lh3.googleusercontent.com/-Ujl2URyXDvY/YNyZxldoi2I/AAAAAAAAuAU/mpqnZADxwRo_0biYxRxC0QZvGB9dx-EbQCLcBGAsYHQ/w480-h640/Stander%2BWhole.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPWvrP7Xv-ALobKsnzgcpY41kybUWUJo6xF7Sf8YumDNDF1JZjKTjJhcHhm-Pn6iH9mlEPEVxSGVRybgylWMWDQw_tqNL4-ZAW3suU8r8jGSnO_i7YUQ77MCLSLEbm1MtH62K/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTPWvrP7Xv-ALobKsnzgcpY41kybUWUJo6xF7Sf8YumDNDF1JZjKTjJhcHhm-Pn6iH9mlEPEVxSGVRybgylWMWDQw_tqNL4-ZAW3suU8r8jGSnO_i7YUQ77MCLSLEbm1MtH62K/w480-h640/Stander+Slice.jpg" width="480" /></a></div><br /><span style="text-align: left;">The Original Old World Pizza in Elmwood Park</span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxbZSGKRuUQDJzmumODIqOnauMqG1duiu28B7Rj6pj6vCXizs8QApBweE_KL8tBdEEu-z72fTWzIQW6xYRvRhpfd7tClQC_zIaUZu_ecD2ip_ui5F64UUAsgmx-fIQ3gP8mBL/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxbZSGKRuUQDJzmumODIqOnauMqG1duiu28B7Rj6pj6vCXizs8QApBweE_KL8tBdEEu-z72fTWzIQW6xYRvRhpfd7tClQC_zIaUZu_ecD2ip_ui5F64UUAsgmx-fIQ3gP8mBL/w480-h640/malnati+-+kate.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div>Chicago Classic from Lou Malnati's<br /></span></div></div></div></div><br /></div>Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com1tag:blogger.com,1999:blog-22317864.post-31982860112201278382020-12-12T17:40:00.011-06:002023-09-12T17:15:22.959-05:00Professor Pizza [Meeting #123]<a href="https://www.professor.pizza/" target="_blank">Professor Pizza</a> <div>3724 N Clark Street (<a href="https://www.google.com/maps/place/3724%20N%20Clark%20Street,%20Chicago,%20IL,%20US,%2060613" target="_blank">Map</a>)</div><div>Chicago, IL 60613</div><div>(224) 307-4820</div><div><a href="https://www.exploretock.com/professorpizza/" target="_blank">Online ordering only</a></div><div><br /></div><div><b>CPC invaded El Pres and Kate's back deck to eat pizza from Professor Pizza while socially distancing most of the time on Saturday, November 7, 2020.
</b><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNrlpxjsUVIo_1krd5ATds4tHBTZPkO26x0ydaWVqpkfFBGdeLPKruLjX9DqtIVkOUIsbyBhwTb-q254V3PPHvsYyZFEcrzGNoBILg_YaY2U1s71uCYSpYWmo6kK_A1AfkEDD/s2048/PXL_20201107_182714135.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNrlpxjsUVIo_1krd5ATds4tHBTZPkO26x0ydaWVqpkfFBGdeLPKruLjX9DqtIVkOUIsbyBhwTb-q254V3PPHvsYyZFEcrzGNoBILg_YaY2U1s71uCYSpYWmo6kK_A1AfkEDD/w640-h480/PXL_20201107_182714135.jpg" width="640" /></a></div><div class="separator" style="clear: both;">For the first time since the <a href="http://chicagopizzaclub.blogspot.com/2008/03/chain-pizza-extravagana-meeting-53.html" target="_blank">Chain Pizza Extravaganza</a> back in 2008, the members of the Chicago Pizza Club gathered for delivery pizza. We did so because 1) pickup at the right time was impossible for some logistical reasons and 2) we trusted that a guy who calls himself Professor Pizza wouldn't let delivery screw with quality too much. I won't bury the lede: this pizza was fantastic and the Professor has a flawless system in place.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Hm4fRl4yWiGiwy5BShEkHkltSNISzITAGtMp_tukF8ME1DjSTlNWtUN8yKvGcgTS5klxf0l1TsZUXipw10ZoqvrvmZ3ya85vC7A9o_NAjW_rc7eDQDtIXHJ998q7zkuDoQ8u/s2048/PXL_20201107_182722166.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Hm4fRl4yWiGiwy5BShEkHkltSNISzITAGtMp_tukF8ME1DjSTlNWtUN8yKvGcgTS5klxf0l1TsZUXipw10ZoqvrvmZ3ya85vC7A9o_NAjW_rc7eDQDtIXHJ998q7zkuDoQ8u/w640-h480/PXL_20201107_182722166.jpg" width="640" /></a></div><div class="separator" style="clear: both;">Each week, pies are available for preorder for Friday and Saturday only. That's it. If you want pizza from the Professor on any other day, you're out of luck. Or you can go to <a href="http://chicagopizzaclub.blogspot.com/2016/02/dough-bros-pizzeria-sub-shop-meeting-116.html" target="_blank">Dough Bros</a>, which he ran for a couple of years. Note: Haven't been in ages; no idea if it's still good. He's also done stints at <a href="http://chicagopizzaclub.blogspot.com/2007/05/coalfire-meeting-41.html" target="_blank">Coalfire</a>, and Chicago's location of Paulie Gee's. Anyhow, when <a href="https://www.exploretock.com/professorpizza/" target="_blank">ordering ahead</a> from Professor Pizza, you have your choice of three grandma style pies that don't seem to change: pepperoni, sausage, and cheese. And each week, he has a pizza listed as "Extra Credit," which can be any number of styles or toppings combinations.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQbCPbY7-ZOJb7bvN69xeiWL9-hKOg2wDkv3IRPw2uBHrOrSpebLnvRgH_g2yztpMIoE3RlRX3AHKWxeq9gbDjr0Oo0WpiMt9Tx1smWI-oNEqt5RX6AwZst1Na2Z4OKV4P6Qj/s2048/PXL_20201107_182726469.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQbCPbY7-ZOJb7bvN69xeiWL9-hKOg2wDkv3IRPw2uBHrOrSpebLnvRgH_g2yztpMIoE3RlRX3AHKWxeq9gbDjr0Oo0WpiMt9Tx1smWI-oNEqt5RX6AwZst1Na2Z4OKV4P6Qj/w640-h480/PXL_20201107_182726469.jpg" width="640" /></a></div><div class="separator" style="clear: both;">The pepperoni pizza is fantastic. A massive supply of quality pepperoni along with some decorative splotches of ricotta and some Mike's Hot Honey on the side, this thing is loaded with a flavorful kick.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp5WRUJA_MowFs0ZbMJ4PYgm4TQvGQP-CA8vbDaRFVePmDiUjVrVBgS3qzqWl94DlOPDl2Vw-5Qoz2Jww0hBgt6-BJ74H2Giae0QzFPxTu9IJwUzaNnZ6_9z7yWki6qXyE3-iE/s2048/PXL_20201107_182743109.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp5WRUJA_MowFs0ZbMJ4PYgm4TQvGQP-CA8vbDaRFVePmDiUjVrVBgS3qzqWl94DlOPDl2Vw-5Qoz2Jww0hBgt6-BJ74H2Giae0QzFPxTu9IJwUzaNnZ6_9z7yWki6qXyE3-iE/w640-h480/PXL_20201107_182743109.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMORF3oy_88O_SRgDykhXUG23ofkVU0t-hJAnGqyYTSgAM9RrkBvWov-_V9DOGnN_JEeJrC3rLOePFDP762ttS3F0X-B85b2e-KWRRjvK9fZ-_UWtp6e3-xvVFWcijsPssz83o/s2048/PXL_20201107_183325038.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMORF3oy_88O_SRgDykhXUG23ofkVU0t-hJAnGqyYTSgAM9RrkBvWov-_V9DOGnN_JEeJrC3rLOePFDP762ttS3F0X-B85b2e-KWRRjvK9fZ-_UWtp6e3-xvVFWcijsPssz83o/w640-h480/PXL_20201107_183325038.jpg" width="640" /></a></div><div class="separator" style="clear: both;">Of course, for anyone who spends as much time thinking about pizza as the Professor, the crust is going to be where he wants you to focus. And for good reason, it's exceptional. Clearly fermented for a while and cooked with a nice dose of some kind of fat (probably olive oil), this bread has a whole lot of chew (but not too much) and a nice crunch on the exterior. Would happily eat the crust with nothing on top. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTon555fgT0zwMmFVMcDMOYSxadDpoNMfD6D-eoy016qfXkwbPYBDVFX8F4TD5PW73o8KYv4Qw_E0sui4Q6iaqlESnzM21UR-PDgAe9VgXAb0Wa_3PeTwvyy5GGxwycumSpvn/s2048/PXL_20201107_182819334.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTon555fgT0zwMmFVMcDMOYSxadDpoNMfD6D-eoy016qfXkwbPYBDVFX8F4TD5PW73o8KYv4Qw_E0sui4Q6iaqlESnzM21UR-PDgAe9VgXAb0Wa_3PeTwvyy5GGxwycumSpvn/w640-h480/PXL_20201107_182819334.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-6Li3ixzkPPg/X9VFFG7j-YI/AAAAAAAAigg/0PTS1BXp4yA8ZM_JuV0qUR9JzE7cgd_2wCLcBGAsYHQ/s2048/PXL_20201107_182823164.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-6Li3ixzkPPg/X9VFFG7j-YI/AAAAAAAAigg/0PTS1BXp4yA8ZM_JuV0qUR9JzE7cgd_2wCLcBGAsYHQ/w640-h480/PXL_20201107_182823164.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2eG80gUlj5vVvMWYoh8NeI-6qyFM2tH2sgsZbOxqeLKLHgKCuYzUvmNVKLzeNaCTjVYt_Eg6LU2yt4VIKO9Fj5VWpZo6vDg7Ypz_rbxMKId6-DZQ2ZD8skreH-BUNVWjc19gu/s2048/PXL_20201107_182827431.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2eG80gUlj5vVvMWYoh8NeI-6qyFM2tH2sgsZbOxqeLKLHgKCuYzUvmNVKLzeNaCTjVYt_Eg6LU2yt4VIKO9Fj5VWpZo6vDg7Ypz_rbxMKId6-DZQ2ZD8skreH-BUNVWjc19gu/w640-h480/PXL_20201107_182827431.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;">The sausage pizza is even more straightforward (old school toppings done right) than the pepperoni one (no newfangled hot honey here) and every bit as satisfying. The sausage was really well seasoned and, as was the case with the pepperoni, the sauce and cheese were both really good.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUMGI5hunF-95_1sBupHUlhNhDI0VVsa0zGXoxEFFrkXUq_4BVZjg3Htd_n0BcFs9o3aA3X22aaHSMUzI807Q79dnDQwbESohyphenhyphen99freOrkv9Ct5Dxkez4c0z6Bm7zuxZJuMrE/s2048/PXL_20201107_182917499.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUMGI5hunF-95_1sBupHUlhNhDI0VVsa0zGXoxEFFrkXUq_4BVZjg3Htd_n0BcFs9o3aA3X22aaHSMUzI807Q79dnDQwbESohyphenhyphen99freOrkv9Ct5Dxkez4c0z6Bm7zuxZJuMrE/w640-h480/PXL_20201107_182917499.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YEvzYBLPg2UJ6bNEa8FD6y76wHdpCpL5p9klYl0gPO67urngWRSwzx_QEU4kFbM5FWc_8GRlFnmuSdVynsRxxZNoKGSMMu37z6XQHBfiJlLQiCUvLVAdWpX7f8qzuVP0znEW/s2048/PXL_20201107_182926961.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3YEvzYBLPg2UJ6bNEa8FD6y76wHdpCpL5p9klYl0gPO67urngWRSwzx_QEU4kFbM5FWc_8GRlFnmuSdVynsRxxZNoKGSMMu37z6XQHBfiJlLQiCUvLVAdWpX7f8qzuVP0znEW/w640-h480/PXL_20201107_182926961.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg676W2bemr7wQBbiy6nQdL6Y8LZ5eEBbEz1JJnIedyLovEwSZBZzsQT_RzMEtV02cZYNfFRUN8txELNRpNxeGh7jjySsLMxG2544SHTFgtn8ARL4TNrykw8kxYlQ54CbAPGuFZ/s2048/PXL_20201107_183610466.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg676W2bemr7wQBbiy6nQdL6Y8LZ5eEBbEz1JJnIedyLovEwSZBZzsQT_RzMEtV02cZYNfFRUN8txELNRpNxeGh7jjySsLMxG2544SHTFgtn8ARL4TNrykw8kxYlQ54CbAPGuFZ/w640-h480/PXL_20201107_183610466.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLq3J09bjPqbaUkh57B9jGQyuYXwWX7ZdmmdhuikROYOf1KkbUlaGnWYpYMGuwpiS90eKavsHdV0ORyyO-N3zgaEd-ySj85AdKuGnHFdVkjbe5kXjuB1qI3JBzM94xBNDfXTO/s2048/PXL_20201107_183617026.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBLq3J09bjPqbaUkh57B9jGQyuYXwWX7ZdmmdhuikROYOf1KkbUlaGnWYpYMGuwpiS90eKavsHdV0ORyyO-N3zgaEd-ySj85AdKuGnHFdVkjbe5kXjuB1qI3JBzM94xBNDfXTO/w640-h480/PXL_20201107_183617026.jpg" width="640" /></a></div><div class="separator" style="clear: both;">As mentioned above, while the grandma pizzas don't change from week to week, the Extra Credit pies do. Sometimes they're a bit wacky (there was a Detroit style Monte Cristo pizza, complete with cinnamon, sugar and maple syrup) and sometimes they're pretty straightforward. We were definitely on the straightforward side with this 20-inch four cheese New Jersey bar pizza. The extra thin and crispy crust was topped with Grande aged mozzarella, Fontina béchamel, tallegio, and Parmigiano-Reggiano. Along with the olive oil, this was one rich and very good pizza. I didn't think it was on par with the grandma slices but they had the unfair advantage of sauce and meat.</div></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Attendance was low at this Pizza Club meeting, but with the return of <a href="http://chicagopizzaclub.blogspot.com/2009/01/meet-members-jennifer.html" target="_blank">Stander</a> after years away, we were a mighty crowd. There was not much pizza left at the end of the meal.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYoXX4mxMDE1ND9myi43AQaGdo5rmb3PBKwHnsPC-YYlNH8A6oxdbThHOBOIA7qyAHksxwJPyhxY9CCseEr3bLxmK7cUK6Xpb6LeLMjW-CM6NhZ0vG-dEmk_FAogKhUrSWFs2U/s2048/PXL_20201107_174523592.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYoXX4mxMDE1ND9myi43AQaGdo5rmb3PBKwHnsPC-YYlNH8A6oxdbThHOBOIA7qyAHksxwJPyhxY9CCseEr3bLxmK7cUK6Xpb6LeLMjW-CM6NhZ0vG-dEmk_FAogKhUrSWFs2U/w640-h480/PXL_20201107_174523592.jpg" width="640" /></a></div><div class="separator" style="clear: both;">For the third time this year, we enjoyed some Hoosier Mama pie with our pizza. This time, thanks to some late season raspberries and particularly exceptional crust even by their standards, we got an all time great dessert. We talked about going back for one more pie. We didn't do it. That was a mistake.</div>Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com2tag:blogger.com,1999:blog-22317864.post-12595079191870591442020-08-10T11:50:00.010-05:002023-09-12T17:15:27.275-05:00Pizza Friendly Pizza [Meeting #122]<p><a href="https://www.pizzafriendlypizza.com/" target="_blank">Pizza Friendly Pizza</a></p><span face="verdana, arial, sans-serif" style="color: #333333;"><span style="font-size: 13px;">1039 N. Western Ave. </span></span><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">(</span><a href="https://www.google.com/maps/place/1039+N+Western+Ave,+Chicago,+IL+60622/@41.9005244,-87.6888504,17z/data=!3m1!4b1!4m5!3m4!1s0x880fd2b216925fcd:0x10331dfccd544f6!8m2!3d41.9005244!4d-87.6866617" style="background-color: white; color: #336699; font-family: verdana, arial, sans-serif; font-size: 13px;" target="_blank">Map</a><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">)</span><br /><span face="verdana, arial, sans-serif" style="color: #333333; font-size: 13px;">Chicago, IL 60622</span><br /><span face="verdana, arial, sans-serif" style="color: #333333;"><span style="font-size: 13px;">(773) 395-2483</span></span><br /><br /><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px; font-weight: bold;">CPC invaded El Pres and Kate's back deck to eat pizza from Pizza Friendly Pizza while pretty much socially distancing on Thursday, August 6, 2020.</span><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px; font-weight: bold;"><br /></span></div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRIF3JJ4aIsx7KB5svQkKKpKSQMmqUqqP_7RSE4lPbjzGoox29YCz3lJP4utfbRuwDM_Z1-p1SAZPaMUItmKmbCExWtoeL8mVmIL7LK4yueqQtBEHgEMjCu_9PyCNCTe1sdCV/s2048/Two+Sandovals.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRRIF3JJ4aIsx7KB5svQkKKpKSQMmqUqqP_7RSE4lPbjzGoox29YCz3lJP4utfbRuwDM_Z1-p1SAZPaMUItmKmbCExWtoeL8mVmIL7LK4yueqQtBEHgEMjCu_9PyCNCTe1sdCV/w640-h480/Two+Sandovals.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;"><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; text-align: left;">My two favorite Sandovals. Noah is one of </span><strike style="color: #333333; font-family: verdana, arial, sans-serif; text-align: left;">Chicago's</strike><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; text-align: left;"> the country's best chefs and has quickly proven that a fine dining master can rock the pizza world; World Series MVP Pablo has made over $115 million in his career and has proven that weight ain't nothing but a number. (Photo credits: Noah, </span><a href="https://www.chicagotribune.com/dining/ct-food-wine-best-new-chefs-noah-sandoval-20170402-story.html" style="font-family: verdana, arial, sans-serif; text-align: left;" target="_blank">Chicago Tribune</a><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; text-align: left;">; Pablo, </span><a href="https://www.bostonherald.com/2016/03/13/heavy-hitters-weigh-in-on-pablo-sandovals-size/" style="font-family: verdana, arial, sans-serif; text-align: left;" target="_blank">Boston Herald</a><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; text-align: left;">)</span></span></td></tr></tbody></table></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">When a Michelin-starred chef opens a pizzeria, the world is going to take notice and expectations are going to be high. Noah Sandoval, the man behind two-Michelin-starred </span><a href="http://www.oriolechicago.com/" style="font-family: verdana, arial, sans-serif; font-size: 13px;" target="_blank">Oriole</a><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">, opened Pizza Friendly Pizza two weeks ago. With Oriole closed due to the pandemic, Sandoval was clearly able to focus on this place and hit the ground running. Pizza Friendly Pizza is primarily intended as a slice shop, but limited whole pies are available for </span><a href="https://www.exploretock.com/pizzafriendlypizza/" style="font-family: verdana, arial, sans-serif; font-size: 13px;" target="_blank">pre-order on Tock</a><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;"> up to two weeks ahead of time. How limited? When we went to order 3 pizzas on Sunday for Thursday, nothing between 6:00 and 8:00 was available. I ordered two (the max per order) for the 8:00 pick-up and when Kate went to order one for the same time, that time slot was filled so she had to choose 6:00. Availability has only gotten worse since then as word has gotten out.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy03yadsom2XDa0-GiAxJVAlsj-xSYA4NQYk2HpJ-b4OjbX0qt6eEJGRK0wnHoKlRql_q0SJSBZZWRwPzBOmf4dwgWHgw7ZF70TE-lP8ihnPuU6fS78IqIiUI9G11QN28o9a7Q/s2048/Crust+1+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1430" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy03yadsom2XDa0-GiAxJVAlsj-xSYA4NQYk2HpJ-b4OjbX0qt6eEJGRK0wnHoKlRql_q0SJSBZZWRwPzBOmf4dwgWHgw7ZF70TE-lP8ihnPuU6fS78IqIiUI9G11QN28o9a7Q/s640/Crust+1+%25282%2529.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-oMTQfVTUIuk/XzF2c9gAlCI/AAAAAAAAcm8/Q6-0hcAvSSYPynlWxwTGogG-j65gp7cPgCLcBGAsYHQ/s2048/Crust%2B2%2B%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1659" data-original-width="2048" src="https://1.bp.blogspot.com/-oMTQfVTUIuk/XzF2c9gAlCI/AAAAAAAAcm8/Q6-0hcAvSSYPynlWxwTGogG-j65gp7cPgCLcBGAsYHQ/s640/Crust%2B2%2B%25282%2529.jpg" width="640" /></a></div></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">Let's start with the stellar, because I don't want it to get lost in the less glowing parts that follow. The crust, from the Sicilian/bakery pizza style family, is absolutely spectacular. I don't know a whole lot of words to describe bread. But this crust, </span><a href="https://www.timeout.com/chicago/restaurants/pizza-friendly-pizza" style="font-family: verdana, arial, sans-serif; font-size: 13px;">reportedly</a><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;"> the result of a 4-5 day fermentation and a 12-hour rise is crisp, chewy, sourdough-y and filling without being heavy. Anyone who tells you anything negative about this crust should be ignored. It's flawless. The pictures tell the story on this one so I'll add some more. </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRoD2kJxJSWkVXQ5Ys9mEuWdLL9ZrMYNMfanDujCCZbhi6RJmkSHcLc6QqWymQTCawECVWSHX-vV3DG2q5elp6N_N21wT1lODPSvy46jLNGhun6jprUt9wwN9HEeVtH8qrOwl/s2048/Crust+3+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1327" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidRoD2kJxJSWkVXQ5Ys9mEuWdLL9ZrMYNMfanDujCCZbhi6RJmkSHcLc6QqWymQTCawECVWSHX-vV3DG2q5elp6N_N21wT1lODPSvy46jLNGhun6jprUt9wwN9HEeVtH8qrOwl/s640/Crust+3+%25282%2529.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-iEbmIaY39Z0/XzF2dpauqxI/AAAAAAAAcnE/rJrXCc-9WCYm4lQPLEqYjOh4l9Mzyx87wCPcBGAYYCw/s2048/Crust%2B4%2B%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1351" data-original-width="2048" src="https://1.bp.blogspot.com/-iEbmIaY39Z0/XzF2dpauqxI/AAAAAAAAcnE/rJrXCc-9WCYm4lQPLEqYjOh4l9Mzyx87wCPcBGAYYCw/s640/Crust%2B4%2B%25282%2529.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIFuS04Sdkxc5CD96W1Hf-2MkMISttqUaGfvhef0moKkanEnc2ybqHF9cC75NXbHr-NxQ0S8cYIXYf5aUMRyINXsZDsbHX9qHQwiznYQdSaBD-eiOxpOimZuc4HHFXH2NG-oE/s2048/Crust+5+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1308" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNIFuS04Sdkxc5CD96W1Hf-2MkMISttqUaGfvhef0moKkanEnc2ybqHF9cC75NXbHr-NxQ0S8cYIXYf5aUMRyINXsZDsbHX9qHQwiznYQdSaBD-eiOxpOimZuc4HHFXH2NG-oE/s640/Crust+5+%25282%2529.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--BrhXOAn0Yc/XzF2fUqYWJI/AAAAAAAAcnk/thEOMtcxpPgsc8IXKYQ6GwGaPjEMxQ4sgCPcBGAYYCw/s2048/Undercarriage%2B%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1649" data-original-width="2048" src="https://1.bp.blogspot.com/--BrhXOAn0Yc/XzF2fUqYWJI/AAAAAAAAcnk/thEOMtcxpPgsc8IXKYQ6GwGaPjEMxQ4sgCPcBGAYYCw/s640/Undercarriage%2B%25282%2529.jpg" width="640" /></a></div></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">Are you drooling? You should be drooling. </span><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">And side note: how great is it that a chef who made his name crafting gorgeous (and I'm sure spectacular) </span><a href="http://www.oriolechicago.com/menu" style="font-family: verdana, arial, sans-serif; font-size: 13px;" target="_blank">bites like these</a>,<span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;"> eschewed Neapolitan in favor of the thick stuff when entering the pizza game? But unfortunately Sandoval doesn't follow all the way through. </span><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">One nice thing about thick slabs of super-flavorful bread is that they have the capacity to serve as delivery vessels for some face-slapping levels of flavor. And to be sure, a few of the toppings definitely brought that. But too many of the toppings, while quite good, ranged from love taps all the way down to butterfly kisses. That variety is great in a fixed-price multi-course tasting menu, but on a thick pizza, you've got to bring the thunder. Read on about the individual pizzas and you'll see what I mean.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVAR8SB_Sv75huWujmzDmgkg0stFJQ7EZberZm9ZXbOLFSx_5z2mzEdemHf2FEIJeAvMvV7Zx2aRHjivWwMKghsDnCaOXhsSIXhsLoaOvCGlrBt9ttWHfHhPLBJNGT7Sid98e/s2048/Pepperoni+whole+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1709" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVAR8SB_Sv75huWujmzDmgkg0stFJQ7EZberZm9ZXbOLFSx_5z2mzEdemHf2FEIJeAvMvV7Zx2aRHjivWwMKghsDnCaOXhsSIXhsLoaOvCGlrBt9ttWHfHhPLBJNGT7Sid98e/s640/Pepperoni+whole+%25282%2529.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3tFCM79UkV83TabvM-zPJ_SIsqKBOgP7sjMwCFsLHpegG3SvJJk52bZJPBG54T_dAJeOkvCF7khQsPkEN2IkQeHsy9hNSw1EkwDN5DRLLN7yhxhGSeY__Ca-8Kpgx_ykBz8g/s2048/Pepperoni+slice+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1601" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3tFCM79UkV83TabvM-zPJ_SIsqKBOgP7sjMwCFsLHpegG3SvJJk52bZJPBG54T_dAJeOkvCF7khQsPkEN2IkQeHsy9hNSw1EkwDN5DRLLN7yhxhGSeY__Ca-8Kpgx_ykBz8g/s640/Pepperoni+slice+%25282%2529.jpg" /></a></div></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">We tried three of the four pizza options on the menu. Up first was the Pepperoni & Basil. This one suffered from the apparent disadvantage of having been picked up at 6:00 for an 8:00 dinner. Stored with the top off to prevent steaming and then reheated in an oven, that it was still so good is a real testament to this place. The crust lost virtually nothing in the process. Honestly, I don't think a reheating was even necessary. The life force in this this dough is strong; I suspect it can survive a lot.</span></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">The pepperoni, from </span><a href="http://www.ezzo.com/products.html" style="font-family: verdana, arial, sans-serif; font-size: 13px;" target="_blank">Ezzo</a><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">, is fantastic. There's a reason this </span><a href="https://www.columbusmonthly.com/lifestyle/20191022/pepperoni-kings-of-columbus-ezzo-sausage-co" style="font-family: verdana, arial, sans-serif; font-size: 13px;" target="_blank">Columbus-based</a><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;"> pepperoni specialist has </span><a href="https://ny.eater.com/2019/2/8/18214007/roni-cup-and-char-pepperoni-pizza-nyc-trend-instagram-ace-endico-ezzo-restaurants" style="font-family: verdana, arial, sans-serif; font-size: 13px;" target="_blank">taken over New York</a><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;"> and it's not just because that town has such shitty sausage. These small, crisp, chewy, fatty, spicyish cups of cured meat look like they're designed for Instragram but taste like they were designed for my belly.</span></div><div><span face="verdana, arial, sans-serif" style="color: #333333;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7cg9ArQQ_hewAiC9fWKk29NryQkySO_uAAFxQbhzoE2WyAoQL_NTewTCZRTUvgAIyolD1Nasx9zTukJnGIfMHKYrhIoZZNtJXq_XaxaxFSWjPAdZkjF-IBQgL2s4j2gx2uErQ/s2048/Pepperoni+slices+%25282%2529.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1408" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7cg9ArQQ_hewAiC9fWKk29NryQkySO_uAAFxQbhzoE2WyAoQL_NTewTCZRTUvgAIyolD1Nasx9zTukJnGIfMHKYrhIoZZNtJXq_XaxaxFSWjPAdZkjF-IBQgL2s4j2gx2uErQ/s640/Pepperoni+slices+%25282%2529.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Reheated and still fantastic<br /></span></td></tr></tbody></table></span></div><div><span face="verdana, arial, sans-serif" style="color: #333333;"><span style="background-color: white; font-size: 13px;">In addition to the pepperoni, mozzarella (presumably that's the cheese) and sauce, this one also came with a little basil and a hefty dose of Parmesan. I have no complaints at all about this pizza whatsoever. Could the crust have handled more pepperoni a la Prince Street's beloved Spicy Spring in New York? Absolutely, and I probably would have liked this even more. But I'm a glutton and this pizza is a rock star as is. </span></span><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">That said, given Sandoval's skill, I know he can do a whole lot better in the toppings department, and that's where he fell short on the other pies.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36qhcj69So1KW7BiIb4RAjg4I4xabWV4m8043IEikpLhFi3XlZW0AbqgPwIIZCebU2eooajLzQUd61QDLSsgcHi_J_68e1rES1LoKLOnWPyVZ5JianXEpxPnCwEhEQ20HMYMy/s2048/Mushroom+whole+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1546" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg36qhcj69So1KW7BiIb4RAjg4I4xabWV4m8043IEikpLhFi3XlZW0AbqgPwIIZCebU2eooajLzQUd61QDLSsgcHi_J_68e1rES1LoKLOnWPyVZ5JianXEpxPnCwEhEQ20HMYMy/s640/Mushroom+whole+%25282%2529.jpg" width="640" /></a></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">I actually liked the mushroom and Calabrian chili pizza even more than the pepperoni. But the room for improvement on this one jumps out on the first bite. First, the excellent: The mushrooms were about as good as mushrooms get and this pie delivered a massive punch of mushroom flavor. There was some burrata on there as well and that certainly never made a pizza worse. But if you're going to advertise the chili in the name of the pizza, you've got to bring some heat especially when the crust and pile of mushrooms are begging for it. Calabrian chilis aren't especially spicy but they do have some kick and, other than a mildly warm aftertaste, this pie didn't deliver on spice at all. To be clear, I loved this pizza. The crust was phenomenal and the mushrooms were amazing. But with some noticeable heat and maybe some tangy cheese added, this might have had me in line the next night risking COVID to get a slice or two. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-e_7ZGm6Hck0/XzF2fHJ_QbI/AAAAAAAAcn8/_oja6iUjQi4DwpJWn9m1rfgi9ryZUmEDQCPcBGAYYCw/s2048/Sausage%2Bwhole%2B%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1505" data-original-width="2048" src="https://1.bp.blogspot.com/-e_7ZGm6Hck0/XzF2fHJ_QbI/AAAAAAAAcn8/_oja6iUjQi4DwpJWn9m1rfgi9ryZUmEDQCPcBGAYYCw/s640/Sausage%2Bwhole%2B%25282%2529.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJhdn9QXtklAZwk4kt64kIp-mTtlLJL3VeLuvVLb1OEoOyKn7Abe_8xTMJA8ordLtTI3OzymHQzyKrZ1e11ruokm_1kDeQjjDoAgl1qr2msZODXGKJGbq8LTNBU0oKIMgrN1N/s2520/Sausage+toppings+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1248" data-original-width="2520" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJhdn9QXtklAZwk4kt64kIp-mTtlLJL3VeLuvVLb1OEoOyKn7Abe_8xTMJA8ordLtTI3OzymHQzyKrZ1e11ruokm_1kDeQjjDoAgl1qr2msZODXGKJGbq8LTNBU0oKIMgrN1N/s640/Sausage+toppings+%25282%2529.jpg" width="640" /></a></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">In a stunning turn of events, I think the sausage pizza was universally the least-liked pizza of the evening. We didn't actually discuss it, but I'm writing the review and I say definitely that this was the worst pizza of the night. </span><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">This pizza is called Ruben's Special. I don't know who Ruben and I have nothing against him, but the dude clearly doesn't like strong flavors.</span><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">Again, thanks to a phenomenal crust, there was no way this was going to be a bad pizza. But man were the toppings on this one weak sauce.</span></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">Speaking of sauce, I haven't mentioned how good the sauce is. The d</span><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">epth of flavor is tremendous; definitely some Michelin-starred cheffiness in play there. The pepperoni pizza had a decent amount of it. Honestly, I'm not positive the other two even had tomato sauce. The mushroom pizza had a little bit of red sauce on it, but due to a recent menu change (Calabrian chili is not Calabrian chili relish), I wonder if that was not actually pepper sauce. Flavor profiles of cooked down versions of both sauces isn't crazy different, so 1) it doesn't really matter; 2) the sauce that was on the mushroom pie was some umami-laden goodness; and 3) there wasn't enough of it.</span></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">Looking at the various pics I have of the sausage pizza, it's just as likely that some sauce splattered onto it accidentally as it is that it was intentionally added. But the idea of a sausage and giardiniera not having sauce on it is so wacky, I can't imagine that's the plan. Check that, given the delicateness of the sausage and giardiniera and fennel pollen (the butterfly kisses referenced above), an appreciable amount of the great sauce would have thoroughly dominated this pizza.</span></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">Lack of sauce was flavor strike #1. Flavor strike #2 is that there wasn't enough fennel in the fennel sausage and there was no heat whatsoever. It was perfectly good sausage, just not what is expected in this town, especially when you're going to highlight the fennelliness (definitely a word) on the menu. Also, bonus points for the nice chewy texture and well-crisped crust on the top of the sausage.</span></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">Flavor strike #3 was the biggest one of all. I get that there's mild giardiniera out there in the world. That being said, at least in Chicago, I think it's safe to say that the default is that it's a spicy condiment. If you're going to list giardiniera on the menu and not deliver even a modicum of heat, you need to set expectations accordingly. In fairness, these were excellent pickled veggies and I'm always a fan of cauliflower in giardiniera. The fennel pollen added an element of sweetness that was kind of weird without the spice to balance it, but not a big deal. </span></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">On a dainty Neapolitan crust, these toppings would have been fine, perhaps fantastic. But when you have a crust that offers this strong of a base to add flavors to, this I can't understand why the decision was made to go so mild on the sausage and giardiniera and light on the sauce. </span></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">I fear this write-up comes across as more negative than intended, but the critiques come from a place of pizza love. Thanks to the crust and the commitment to quality ingredients, there's no question this place has best-pizza-in-Chicago potential. Hell, if you took the sausage and giardiniera from a place like </span><a href="http://chicagopizzaclub.blogspot.com/2020/03/rosangelas-meeting-119.html" style="font-family: verdana, arial, sans-serif; font-size: 13px;" target="_blank">Roseangela's</a><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;"> and put it on this crust, I think you'd be there. Let a chef like Sandoval take inspiration from an old-school Chicago joint and chef it up or even put 50% as much effort into toppings as he did into developing this incredible crust, and you're looking at international destination-worthy type pizza. </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjwpvwA8k5ip8F6MhOISDyQ06LKtTcO3Riq4V0TQ-XCCkgA7lLHAIW3ulR-tsPtDVygY6r8Mos7DJSctp_VG9MIUdNyDHR5nqw7qV8TWSFiWnheUSp8aSOL1M0ZxgcDQyDXxp/s2048/Box+%25282%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1740" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjwpvwA8k5ip8F6MhOISDyQ06LKtTcO3Riq4V0TQ-XCCkgA7lLHAIW3ulR-tsPtDVygY6r8Mos7DJSctp_VG9MIUdNyDHR5nqw7qV8TWSFiWnheUSp8aSOL1M0ZxgcDQyDXxp/s640/Box+%25282%2529.jpg" /></a></div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;"><br /></span></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">Two random notes:</span></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">1) Of the four pizzas on menu, three have been </span><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">already</span><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;"> changed significantly; only the pepperoni pizza remains the same. The mushroom and Calabrian chili is now listed as having</span><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;"> </span><span face="verdana, arial, sans-serif" style="color: #333333; font-size: 13px;">soppressata, castelvetrano Olives and maitake mushrooms with Calabrian chili relish. On the Rubens Special, it seems that fennel pollen is out and provolone is in. And the </span><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">rapini, chevre, lemon and garlic pie we passed on has seen the garlic and chevre replaced by argumato and smoked black pepper.</span></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">2) This stuff is not cheap. When we ordered, they were $26.50 apiece plus tax and tip. Prices have since gone up to $33 plus tax and tip. While they're not very big, one pizza is definitely enough for two people smaller than Pablo Sandoval. Good ingredients cost good money. Not complaining about the prices, but they're high enough that it won't be a super regular thing for me given the other pizza options out there. Well, at least until I get word they've turned up the dial on flavor potency, at which time they can have all of my money.</span></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">Pizza.</span></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;"><div style="color: black; font-family: "times new roman"; font-size: medium;"><span face="verdana, arial, sans-serif" style="color: #333333; font-size: 13px;">Pizza Pie.</span></div><div style="color: black; font-family: "times new roman"; font-size: medium;"><span face="verdana, arial, sans-serif" style="color: #333333; font-size: 13px;">Pie</span></div></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvRbvqff78vEZwvAuZlJkalU_a8xKb6AZreXLgm02xSDBXqLfogdl3K9_cR1zqtxBFyy5wRADzd17qVH8udBVbFESNmI9X2joN-k9mOm1YbJkYvJCvCc1tjDeUYNnMUDiJd6xD/s2048/Pie+2+%25282%2529.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1321" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvRbvqff78vEZwvAuZlJkalU_a8xKb6AZreXLgm02xSDBXqLfogdl3K9_cR1zqtxBFyy5wRADzd17qVH8udBVbFESNmI9X2joN-k9mOm1YbJkYvJCvCc1tjDeUYNnMUDiJd6xD/s640/Pie+2+%25282%2529.jpg" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td class="tr-caption" style="text-align: center;"><span face="verdana, arial, sans-serif" style="color: #333333; font-size: x-small; text-align: left;"><span style="background-color: white;">With the freedom of carry-out comes the freedom to mix and match food from different places. T</span></span><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: x-small; text-align: left;">hat delectable thing right there is a peach strawberry pie from Hoosier Mama. It's spectacular.<br /></span></td></tr></tbody></table></div></td></tr></tbody></table><div style="text-align: center;"><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333;"><b>RIP <a href="http://chicagopizzaclub.blogspot.com/2008/04/meet-members-fred.html" target="_blank">Phred</a></b></span></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">For the first time in its 17-year history, the Chicago Pizza Club has been visited by Death. There was no good time for Phred to die, but it seems especially unfair that his last CPC meeting was </span><a href="http://chicagopizzaclub.blogspot.com/2020/05/fat-chriss-meeting-121.html" style="font-family: verdana, arial, sans-serif; font-size: 13px;" target="_blank">Fat Chris's</a><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;"> when Pizza Friendly Pizza was there for the eating if he'd made it just one more month. Here's to a pizza life well lived:</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHQ1B-sfpv9WunaDXU8VYn0P1ceE2afqcFdsaxlGoZTGxUDWRH_aIUaT2IOjaN51QOsyPAUnlpD78poJtpGQj6qluwOxSOCqUixC48FiW1yb0oGKe3nzKYkUpfZfXSMioiFSe1/s2048/Phred+Pizza+Collage+tweaked+again.jpg" style="display: inline; padding: 1em 0px;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHQ1B-sfpv9WunaDXU8VYn0P1ceE2afqcFdsaxlGoZTGxUDWRH_aIUaT2IOjaN51QOsyPAUnlpD78poJtpGQj6qluwOxSOCqUixC48FiW1yb0oGKe3nzKYkUpfZfXSMioiFSe1/s640/Phred+Pizza+Collage+tweaked+again.jpg" width="640" /></a></div><div><div style="text-align: center;"><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333;"><b>Welcome Emma</b></span></div><div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;">One life ends, another one begins. Emma Rose Panagiota Mantis made her CPC debut at less than two months old. We can only hope than in the years between her getting teeth and wanting nothing to do with her father, she will come to many meetings of the Chicago Pizza Club. And that along with the rest of the second generation of members, she will continue this tradition long after the 40+ crowd among us join Phred wherever ashes from incinerators are distributed.</span></div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK0uDiWc2GKFnA5b8uXe27KN73l3R0CDzt9HQrTvf_ZSAwtn7ZfEUzajRdHGs-_GlmOOVPWmwHJp0sw2GT4ho7t6-Xg1wF8rURQezHold7LibCuBc8HGIcSMmNrpqfH5Q01zm1/s2048/Emma.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK0uDiWc2GKFnA5b8uXe27KN73l3R0CDzt9HQrTvf_ZSAwtn7ZfEUzajRdHGs-_GlmOOVPWmwHJp0sw2GT4ho7t6-Xg1wF8rURQezHold7LibCuBc8HGIcSMmNrpqfH5Q01zm1/s640/Emma.jpg" /></a></div><span face="verdana, arial, sans-serif" style="background-color: white; color: #333333; font-size: 13px;"><br /></span></div>Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com3tag:blogger.com,1999:blog-22317864.post-8068934612910410362020-05-04T13:26:00.003-05:002023-09-12T17:15:30.900-05:00Fat Chris's [Meeting #121]<span class="" dir="ltr" style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 13px;"><a href="https://www.fatchrispizza.com/" target="_blank">Fat Chris's</a></span><br />
<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="font-size: 13px;">1706 W Foster Ave. </span></span><span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 13px;">(</span><a href="https://goo.gl/maps/iHtDWXfybsQkKNgo7" style="background-color: white; color: #336699; font-family: verdana, arial, sans-serif; font-size: 13px;" target="_blank">Map</a><span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 13px;">)</span><br />
<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 13px;">Chicago, IL 60640</span><br />
<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="font-size: 13px;">(773) 944-5444</span></span><br />
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<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 13px; font-weight: bold;">CPC invaded Winnemac Park to eat pizza from Fat Chris's Pizza while socially distanced on Saturday, May 2, 2020.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">It filled up a bit later, but everyone seemed committed to social distancing</td></tr>
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<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 13px;">With a very promising weather report on the horizon, the Chicago Pizza Club decided enough of the videoconferencing; it was time to meet in person. The key was to find a pizzeria that 1) the CPC hadn't visited as a group, 2) was near a public space where we could properly socially distance ourselves, and 3) was open for lunch. With those criteria in mind, we got carry-out from Fat Chris's and met under a bright sun in beautiful Winnemac Park. </span><br />
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<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: 13px;">Several of us had actually eaten Fat Chris's together before. At the 2018 baseball summit, we (baseball fans not the CPC, but there's a lot of overlap) gathered at Empirical Brewing and engaged in a Detroit style taste tests featuring both Jet's and Fat Chris's. <a href="http://chicagopizzaclub.blogspot.com/2008/04/meet-members-cisco-el-presidente.html" target="_blank">El Presidente</a> declared Fat Chris's the winner but I think he might've been alone on that one.</span></span><br />
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<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: 13px;">The turnout at this CPC meeting was smaller than usual, which is probably to be expected in these virus-ridden times. It was a treat to see t</span></span><span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 13px;">he return of Neil, last seen at a CPC meeting almost six years ago to the day - </span><a href="http://chicagopizzaclub.blogspot.com/2014/05/bartolis-pizzeria-meeting-114.html" style="font-family: verdana, arial, sans-serif; font-size: 13px;" target="_blank">Bartoli's</a><span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 13px;"> on May 10, 2014. Joining Neil were Kate, her two children who are almost deserving of their own member pages by now, Andrew, Jen, and yours truly. El Presidente bailed because apparently someone needed a gall bladder removed and even though I'm sure they could've waited a few more hours, the patient wanted it out right away. </span><br />
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<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 13px;">In a CPC first, a couple of members, <a href="http://chicagopizzaclub.blogspot.com/2008/04/meet-members-andrew-stamm.html" target="_blank">Andrew </a>and <a href="http://chicagopizzaclub.blogspot.com/2020/02/meet-members-jen.html" target="_blank">Jen</a>, refused to share pizza with the rest of us. Ordinarily that would be unacceptable but these are different times and I'm told you can't insult people for being extra cautious. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Social Distancing guide to sharing pizza: Put the boxes in the middle and form a large circle around them</td></tr>
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<tr><td><a href="http://2.bp.blogspot.com/-R0L2HE_-UgU/XrAE18Y8qNI/AAAAAAAAXSc/NqAxHYJQuawEpwZhJdkU5y2J1DBT6xxAACK4BGAYYCw/s1600/2153959050030607908.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://2.bp.blogspot.com/-R0L2HE_-UgU/XrAE18Y8qNI/AAAAAAAAXSc/NqAxHYJQuawEpwZhJdkU5y2J1DBT6xxAACK4BGAYYCw/s640/2153959050030607908.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">And then you take turns going to get your pizza</td></tr>
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<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: 13px;">Fat Chris's is known for Detroit style pizza and that's where we focused our ordering with the 3 members and two next generation members splitting two Detroit style pizzas and one regular pie, and Andrew and Jen sharing a Detroit style pie. We at the CPC strive for completeness, which is why we added the regular thin crust pizza. Under normal circumstances, we'd have tried </span></span><span style="background-color: white; color: #333333; font-family: verdana, arial, sans-serif; font-size: 13px;">a stromboli as well, but sharing that under quarantine seemed like a bad idea.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Garlic, onion and jalapeno on the whole thing and pepperoni on half</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sausage</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-UjJgGvRpB0A/XrAD3kKqCbI/AAAAAAAAXRs/9U8M5_esj_4MqerAwX0TzsGSvrTX-qzmwCK4BGAYYCw/s1600/-7234245721486863830.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://3.bp.blogspot.com/-UjJgGvRpB0A/XrAD3kKqCbI/AAAAAAAAXRs/9U8M5_esj_4MqerAwX0TzsGSvrTX-qzmwCK4BGAYYCw/s640/-7234245721486863830.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sausage and onion</td></tr>
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<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: 13px;">The Detroit style pizzas at Fat Chris's are beautiful specimens. The crisp, greasy crust and rich sauce are drool-inducing. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuHT5DdSr_m0pebUwN35J3AaVfVy4HbZHfe7u3TIAvkLZI44ud8dshgRdAxYHuy3BZu5sYxccT1EpN7985Ku5oycHcZ2GYdHxyoHoS21yVAGmdmfh_YahFGomJE4XFp6NTpxR/s1600/IMG_20200502_123533+%25282%2529.jpg" imageanchor="1" style="font-family: verdana, arial, sans-serif;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDuHT5DdSr_m0pebUwN35J3AaVfVy4HbZHfe7u3TIAvkLZI44ud8dshgRdAxYHuy3BZu5sYxccT1EpN7985Ku5oycHcZ2GYdHxyoHoS21yVAGmdmfh_YahFGomJE4XFp6NTpxR/s640/IMG_20200502_123533+%25282%2529.jpg" width="640" /></a><br />
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<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: 13px;">The toppings at Fat Chris's are fine; not bad by any stretch but not noteworthy in any way. The crust sure is beautiful. If you've never had Detroit style pizza before, I think you'd love Fat Chris's. If you've had it at any number of places in Detroit or even at Jet's, I think you'll like Fat Chris's but realize there are better options out there.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBWqoanRWj0qXv72Co-ypy-kRNI_IU0YJT0yW0ljAPUxBg4MDQZRnkBpj6sTWDt6rNvkIuwbgfnt2VUogFDpbBi8wqo1vDyvz8QUu2LeaOXKFvLA2xb9s-Qd7h7Krvx2a2_By/s1600/IMG_20200502_122049.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBWqoanRWj0qXv72Co-ypy-kRNI_IU0YJT0yW0ljAPUxBg4MDQZRnkBpj6sTWDt6rNvkIuwbgfnt2VUogFDpbBi8wqo1vDyvz8QUu2LeaOXKFvLA2xb9s-Qd7h7Krvx2a2_By/s640/IMG_20200502_122049.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIPVHMowhUPQo-ofnLzj5eFAuLue7ewDkrug3ycc4BBZHSooO111kv3GhSaxDEDhjlgpLixlK6HSXpLzFisIFcH-Iq9BQ_QFWd2omwHVA60A94BfcL8K2NI0WvyOV8v6wItLm/s1600/IMG_20200502_122518.jpg" imageanchor="1" style="font-family: verdana, arial, sans-serif; font-size: 13px;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIPVHMowhUPQo-ofnLzj5eFAuLue7ewDkrug3ycc4BBZHSooO111kv3GhSaxDEDhjlgpLixlK6HSXpLzFisIFcH-Iq9BQ_QFWd2omwHVA60A94BfcL8K2NI0WvyOV8v6wItLm/s640/IMG_20200502_122518.jpg" width="640" /></a><br />
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<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: 13px;">This is an incredibly tough time for restaurants so I feel bad about what I'm about to write, but the Chicago Pizza Club has an obligation to speak the truth. The thin crust pizza at Fat Chris's is garbage. This pizza basically tasted like undercooked dough. That said, one CPC member absolutely loved it:</span></span><br />
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<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: 13px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLF6BTeanDByW8riYV5CurNaSK9y4AP-m3PPqxWsJ-ULZ97ZzwlaTNrfMxVyfNLdc5gPbwrqDUmJ5XU59gNS3cSayhsQ-iZOYFqKVE9HGEQ7J-HH8E8v01iHZt13-TTBce4d5N/s1600/Phred+Collage.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLF6BTeanDByW8riYV5CurNaSK9y4AP-m3PPqxWsJ-ULZ97ZzwlaTNrfMxVyfNLdc5gPbwrqDUmJ5XU59gNS3cSayhsQ-iZOYFqKVE9HGEQ7J-HH8E8v01iHZt13-TTBce4d5N/s640/Phred+Collage.jpg" width="640" /></a></span></span>Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com2tag:blogger.com,1999:blog-22317864.post-29720669307561073722020-04-07T10:01:00.001-05:002020-04-07T10:23:36.834-05:00BYOP Emergency Coronavirus Meeting [Meeting #120]<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqM3yJiOTbRAXjo3dt0I6kHmCSZHA1nf7pDbBZ_0tzCAvQlCTURmCVEt_y4M8OgyTy0Cwr01uPCoxs62abX_vSG_XPDCYIW2qjHtygcMdV7JQcssBj0yaqQL6NI8LM1M3OLtNB/s1600/IMG_20200328_173324.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqM3yJiOTbRAXjo3dt0I6kHmCSZHA1nf7pDbBZ_0tzCAvQlCTURmCVEt_y4M8OgyTy0Cwr01uPCoxs62abX_vSG_XPDCYIW2qjHtygcMdV7JQcssBj0yaqQL6NI8LM1M3OLtNB/s640/IMG_20200328_173324.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is not what Lincoln Avenue is supposed to look like at 6:00 on a Saturday night</td></tr>
</tbody></table>
<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 13px; font-weight: bold;">CPC invaded our own homes on Saturday, March 28, 2020.</span><br />
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In the US of A, pizza is a communal food, typically served in sizes way too big to eaten alone and served pre-cut so that groups of people can easily dive in and spend some time with one another over a shared plate of food.<br />
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The enthusiastically rejuvenated Chicago Pizza Club has had two wildly successful meetings in the last couple months after taking a nearly 4-year break and we were all eager to get back together. But thanks to the virus that has been ravaging the world, that seemed impossible. Undeterred, we decided that if couldn't break bread while physically together, we could do it virtually.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikMYDC2Gzt1XmC6eZCEnkjTfOAUWVsxO3FQvZprW4yWT7nhn7F7dL-Fk74ycjpeygZUdTpj18ukOicq1CXXOu_N3gQRd_nIHEGm2K241HN5Xsm45Hz-O3jPenJXjGmYzbNr6g8/s1600/pizza+club+webex+sc1.jpg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikMYDC2Gzt1XmC6eZCEnkjTfOAUWVsxO3FQvZprW4yWT7nhn7F7dL-Fk74ycjpeygZUdTpj18ukOicq1CXXOu_N3gQRd_nIHEGm2K241HN5Xsm45Hz-O3jPenJXjGmYzbNr6g8/s640/pizza+club+webex+sc1.jpg" width="640" /></a><br />
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We ended up having our best attended meeting in years, with members joining in from throughout Chicagoland as well as Indiana, Michigan, and New Jersey. It was also the longest meeting in CPC history, clocking in at around 3 hours and 45 minutes.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJ-jilEJqKW263RAQ1ykKWGoyWwwTMWeAC_FgxZ1dilRh5qCXtEAbpF4yzUD04PayexMTrtCNyW_1EKRbCOKkcj0rjnr-IJYOQM0A170hUhH6hxxvsKVtUSWY1F6TO9O7ShcG/s1600/image000000-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioJ-jilEJqKW263RAQ1ykKWGoyWwwTMWeAC_FgxZ1dilRh5qCXtEAbpF4yzUD04PayexMTrtCNyW_1EKRbCOKkcj0rjnr-IJYOQM0A170hUhH6hxxvsKVtUSWY1F6TO9O7ShcG/s640/image000000-2.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hilarious WebEx shenanigans</td></tr>
</tbody></table>
Because we were on our own, we obviously got pizzas from a variety of locations. Here's how it went down:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVW8U3C7KqUNAXPFZ8BDwaVBvppX4HT6xD4mNHhDLP9d2fHXfz8JjFcH4vk8cxJZvvgsmpkAkhlOVy7X3SSfh7ASoo9R9A8yqAOqyfov-gleAC1Fjovp9C8CH5myloGC8_kbI/s1600/Adam+3.png" imageanchor="1"><img border="0" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUVW8U3C7KqUNAXPFZ8BDwaVBvppX4HT6xD4mNHhDLP9d2fHXfz8JjFcH4vk8cxJZvvgsmpkAkhlOVy7X3SSfh7ASoo9R9A8yqAOqyfov-gleAC1Fjovp9C8CH5myloGC8_kbI/s640/Adam+3.png" width="640" /></a><br />
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Adam was the only member to bring a new pizzeria into the fold during the Quarantine Meeting. In Crown Point, Indiana, the options are limited and he went with Rosati's.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNtt_Ta-KKhPhgglcxi_E0jkALpTjQbn8ILbswWNlnM8ntHQUgPiAjeXj822orX7SLLfDiiBephyaEt-XkAflPevqBLibt9soudIUlQ2JyPnkxtVHw07eS1tnd4H9kdW_8nQW6/s1600/IMG_9513.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNtt_Ta-KKhPhgglcxi_E0jkALpTjQbn8ILbswWNlnM8ntHQUgPiAjeXj822orX7SLLfDiiBephyaEt-XkAflPevqBLibt9soudIUlQ2JyPnkxtVHw07eS1tnd4H9kdW_8nQW6/s640/IMG_9513.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaY8rS8thZ6tqb-scbf-8exqUSE65odZQ-pQpJhgqJQ8qrPx8bZxbqpM4Xsm6N2DcKkB8MYhYjtPjShTbOAC8pudgdkRgpG9CSkol-49MOhQvBkto5rqigNOPKmYWBq2F4Rlh6/s1600/IMG_9514.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaY8rS8thZ6tqb-scbf-8exqUSE65odZQ-pQpJhgqJQ8qrPx8bZxbqpM4Xsm6N2DcKkB8MYhYjtPjShTbOAC8pudgdkRgpG9CSkol-49MOhQvBkto5rqigNOPKmYWBq2F4Rlh6/s640/IMG_9514.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnkDegOJKE5XSkPO_8VbEkND77GF1u-Vw-ErHaTbISE45kZSaZaaNwsGCNCgVmHOw-6ZOB13X6r1gYqpsvMolGCWzxsIiwZ0GDX-Vmq30xdDM9sD_nEkrHe3SfbCp6q1X59DY7/s1600/IMG_9515.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnkDegOJKE5XSkPO_8VbEkND77GF1u-Vw-ErHaTbISE45kZSaZaaNwsGCNCgVmHOw-6ZOB13X6r1gYqpsvMolGCWzxsIiwZ0GDX-Vmq30xdDM9sD_nEkrHe3SfbCp6q1X59DY7/s640/IMG_9515.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvVRSKaRejT0XvRYCHWp38IsFuz1Q3fAZNXZgsngYuTIY0sq5-A787kCDWC4uLOFiIaWry13n1jaAm4bvuKDPxnnm7P7SJ1medYu3Hh-7bGKNpgaVfSBgKsxdU-h0UTe5i7-j/s1600/IMG_9517.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvVRSKaRejT0XvRYCHWp38IsFuz1Q3fAZNXZgsngYuTIY0sq5-A787kCDWC4uLOFiIaWry13n1jaAm4bvuKDPxnnm7P7SJ1medYu3Hh-7bGKNpgaVfSBgKsxdU-h0UTe5i7-j/s640/IMG_9517.jpg" width="640" /></a><br />
Adam was the only member who provided a detailed write-up of his pie.<br />
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I, and the 5- and 7- year old fellas ate the 18"-ish pizza. I will echo what Christian said about the sauce and expound a bit...most pizza around us here in Crown Point seems to be slightly to significantly sweet...Gelsosomo's, Aurelio's, Pizza Cellar...all fairly sweet to some degree. I prefer what Rosati's does and leaves the sweetness behind in favor of more tomato/acidity/salt/etc. Also, I agree that the sausage was decent quality...no Pequod's or Pizano's, but did the trick. Cheese was fine...nothing particularly remarkable to me there. Crust was nice - seemed as thick as they needed to make it possible to eat by hand and stay together...nice and bready with typical cracker flavor and light char here and there...a tad extra char might've made me happier. Overall, it's been my favorite offering here in NW Indiana where I've been sentenced to live out the foreseeable remainder of my existence (just kidding NWI peeps...we'll work on turning our misguided neighbors around).<br />
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I'd say we can give Rosati's a 6.75 out of 10.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8F-lRcGXix74pJ5EMmZ2NDLW5AeUtxzfOIWrxhnxKReAxUkq9ukYUjNtmtBObec98nqXdpCv51bXUl3qPMO07B97MeRI28JVTey4rZEdK7KNPD2CJKVySGeFbAyToaxA2efJA/s1600/IMG_9509.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8F-lRcGXix74pJ5EMmZ2NDLW5AeUtxzfOIWrxhnxKReAxUkq9ukYUjNtmtBObec98nqXdpCv51bXUl3qPMO07B97MeRI28JVTey4rZEdK7KNPD2CJKVySGeFbAyToaxA2efJA/s640/IMG_9509.jpg" width="480" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6UlrTJNMI9eOHRi7CqLeVoTPUyUx9K2HGx361p8Z1Hk-wAiPoivlaJVPC1e9XmpV0XAErcnF4IuDQqWiGYQ7LNXhTsC9D1MVswGok7mk7MWP5GoYh-ypD-ZuMMtvTkqwjmtvr/s1600/IMG_9510.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6UlrTJNMI9eOHRi7CqLeVoTPUyUx9K2HGx361p8Z1Hk-wAiPoivlaJVPC1e9XmpV0XAErcnF4IuDQqWiGYQ7LNXhTsC9D1MVswGok7mk7MWP5GoYh-ypD-ZuMMtvTkqwjmtvr/s640/IMG_9510.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMr2CMxJftLID-peRpdYzLddgbDoYCUtNfDPppu_mFqrrX3j5NV0EkvjSnC1ASr9q5MyDG5drBMrk9b7z6wd9reWz1Ctq6P8Y0ihSIlUL6yGVeuPES5l6hCW806MIf3dUcImPT/s1600/IMG_9512.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMr2CMxJftLID-peRpdYzLddgbDoYCUtNfDPppu_mFqrrX3j5NV0EkvjSnC1ASr9q5MyDG5drBMrk9b7z6wd9reWz1Ctq6P8Y0ihSIlUL6yGVeuPES5l6hCW806MIf3dUcImPT/s640/IMG_9512.jpg" width="640" /></a><br />
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The family of Adam also got a gluten free Rosati's and here's some info on that one: I did not eat the gluten-free one, but my wife, Christian, and 3-year-old did, and her response was such: "The crust was good! It wasn't gummy or limp like other crusts can be. The sausage had great flavor and wasn't "gristley," and the sauce was savory. The cheese also seemed pretty high-quality with a high fat content." I can't remember how much the 10" pizza was, but heads up if you're unfamiliar: usually GF pizza is, like, 3 times the cost per square foot than standard, more-delicious-gluten-containing pizza.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUE3-N1zlCauLatVJ8o8jPQCars-alW-6H7CYGNkOpIoD6j6Ind3-xoEuIJiLPlxwbjMC202eTCnUFT4GDHpINGUJK-EhFZltCIUyxJrYeX9ucCUf7CAS_auHATPABJkzgKfu/s1600/pizza+club+webex+sc14.jpg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqUE3-N1zlCauLatVJ8o8jPQCars-alW-6H7CYGNkOpIoD6j6Ind3-xoEuIJiLPlxwbjMC202eTCnUFT4GDHpINGUJK-EhFZltCIUyxJrYeX9ucCUf7CAS_auHATPABJkzgKfu/s640/pizza+club+webex+sc14.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbiEFfyFx6mZam6JspEZ52W6ovrWd3Md0AeLa4TFMJDEZqYVjQTGCnZil9i1YWaRBQm0cPpTvtkxXF3P2Y4m5B9JyX0VqSnQ9RM5j9ZXuElQrLssDVgFE-GsDlXhHOKuLq4RF/s1600/IMG_20200328_173458.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbiEFfyFx6mZam6JspEZ52W6ovrWd3Md0AeLa4TFMJDEZqYVjQTGCnZil9i1YWaRBQm0cPpTvtkxXF3P2Y4m5B9JyX0VqSnQ9RM5j9ZXuElQrLssDVgFE-GsDlXhHOKuLq4RF/s640/IMG_20200328_173458.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrFVJvSryRDaGokBT7c-Syfj0r_AdC-t3FfpN9CyDKm50bDntGOyBymtTR_qRYxB11i-VgdMpWn_JRwLatMrH2gQ9ZMK_2tfkMBBVnu2dftnPx3eWuPV7tQwmC4m_Veul9ZyCz/s1600/IMG_20200328_173750.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrFVJvSryRDaGokBT7c-Syfj0r_AdC-t3FfpN9CyDKm50bDntGOyBymtTR_qRYxB11i-VgdMpWn_JRwLatMrH2gQ9ZMK_2tfkMBBVnu2dftnPx3eWuPV7tQwmC4m_Veul9ZyCz/s640/IMG_20200328_173750.jpg" width="640" /></a><br />
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<a href="http://1.bp.blogspot.com/-0EfeWowuFFU/XovwwH-HPOI/AAAAAAAAV_w/1vgnqubuF3sbvkR4H6Fqe6lLksnWqBhtgCK4BGAYYCw/s1600/IMG_20200328_175552.jpg" imageanchor="1"><img border="0" height="480" src="https://1.bp.blogspot.com/-0EfeWowuFFU/XovwwH-HPOI/AAAAAAAAV_w/1vgnqubuF3sbvkR4H6Fqe6lLksnWqBhtgCK4BGAYYCw/s640/IMG_20200328_175552.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijOi-b2mjymvwNeeKnZDDGUItwokPXmh9YMYKs5mznYvOe9SR9n4OePvxpJV0L115naRnwOa-5FN1w1xKAy4S3mlOQH8yXcIcgRbm9rWI7RSLyeU78XMNfLnJE2Sy7ROP0xiPU/s1600/IMG_20200328_175602.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijOi-b2mjymvwNeeKnZDDGUItwokPXmh9YMYKs5mznYvOe9SR9n4OePvxpJV0L115naRnwOa-5FN1w1xKAy4S3mlOQH8yXcIcgRbm9rWI7RSLyeU78XMNfLnJE2Sy7ROP0xiPU/s640/IMG_20200328_175602.jpg" width="640" /></a><br />
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I went to Pat's which was it's usual magnificent self. I'm not sure why this place isn't talked about more. For my money, they're making the best Midwestern thin crust pizza in city limits. Here's the review from <a href="http://chicagopizzaclub.blogspot.com/2008/04/pats-pizza-meeting-56.html" target="_blank">our meeting at Pat's 12 years ago</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mnOIQDVMvwYPh7s_glMEgF_UmSUTofuAGz3lJjRPYJ9s-AYzk66qCgUVHSsLQIRrjbo6MScXCj_XKoeYGsVc1_po3q8iIt3T_wPa_Q1C8lCu7MyWKkKC3BVhrpnbEjTBZwFe/s1600/Phred+Pat%2527s.png" imageanchor="1"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5mnOIQDVMvwYPh7s_glMEgF_UmSUTofuAGz3lJjRPYJ9s-AYzk66qCgUVHSsLQIRrjbo6MScXCj_XKoeYGsVc1_po3q8iIt3T_wPa_Q1C8lCu7MyWKkKC3BVhrpnbEjTBZwFe/s640/Phred+Pat%2527s.png" width="640" /></a><br />
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Phred usually makes his appearance at the end of these posts since he doesn't get to attend the meetings and just weighs in on leftovers. Because he's quarantined with me, he got to participate this time. He loved Pat's but was kind of useless as an attendee, spending most of the meeting sleeping and whining for more pizza when awake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRg4alB4NP56BQbgmUMj2Kqaiygdp3e47Icn8ApvGMPC-0g2nmbhJf08Iv6fBgC-MhjPgkZMRDFJcJksjd2I9L48Zff07spGQSBJ6yJYXXwcPcvpghcpC66YUBDhyphenhyphen0_Ssi4pid/s1600/Conor+2+%25282%2529+%25281%2529.png" imageanchor="1"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRg4alB4NP56BQbgmUMj2Kqaiygdp3e47Icn8ApvGMPC-0g2nmbhJf08Iv6fBgC-MhjPgkZMRDFJcJksjd2I9L48Zff07spGQSBJ6yJYXXwcPcvpghcpC66YUBDhyphenhyphen0_Ssi4pid/s640/Conor+2+%25282%2529+%25281%2529.png" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwcMDV0AgDKgV21uODU03hSezxr9GF-q2qMGloWGYisU-cWK0BaRQjbg78c9saYIEEDj-DgDguztcg02ykhCiqNUlZsTJJfPZvBFJisSy2XL1wlJrlMrI6eFwPEB6nRKjEHpKQ/s1600/image0.jpeg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwcMDV0AgDKgV21uODU03hSezxr9GF-q2qMGloWGYisU-cWK0BaRQjbg78c9saYIEEDj-DgDguztcg02ykhCiqNUlZsTJJfPZvBFJisSy2XL1wlJrlMrI6eFwPEB6nRKjEHpKQ/s640/image0.jpeg" width="640" /></a><br />
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Those of us who joined the CPC in the blogging era have never shared pizza with Conor before. She left Chicago long before I joined CPC, but as one of the oldest members, she has more street cred than I do. Well, she did before she showed up with Domino's. I kid. <a href="http://chicagopizzaclub.blogspot.com/2008/03/chain-pizza-extravagana-meeting-53.html" target="_blank">We've done Domino's at CPC before</a> and the fact is that while some of our favorite pizzerias probably won't survive Corona, Domino's absolutely will. Conor's daughter also joined us as a first-time Pizza Club participant. Hopefully this virtual meeting will inspire Conor to come to her first physical CPC meeting in 17+ years once this pandemic is over.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesD0H1YWKGzsmmfcgUmVYmxDnHZQT08gg7JAquCbWWdUjGDXu8IFhGeBH5Hw85sH9a8gtmNvLBx8Ms1-lL-lGSdKloh04rh4VeZ6GqJHoBStxaWJ33PNTeZIdYyqDjIaRe2L1/s1600/pizza+club+webex+sc15.jpg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesD0H1YWKGzsmmfcgUmVYmxDnHZQT08gg7JAquCbWWdUjGDXu8IFhGeBH5Hw85sH9a8gtmNvLBx8Ms1-lL-lGSdKloh04rh4VeZ6GqJHoBStxaWJ33PNTeZIdYyqDjIaRe2L1/s640/pizza+club+webex+sc15.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzlmJI4cJgLKc6DnEKajoIL-pz_XAjZSjEo_7tNrFUZD11zKU6P1bblZnB-HtBV85xgQOTLfbiT1Q561U836ae9pOplADkSF9JbBK-wy4nr5hJA85nPGq-JljThNBa5Y3hfCrh/s1600/IMG_1886.jpeg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzlmJI4cJgLKc6DnEKajoIL-pz_XAjZSjEo_7tNrFUZD11zKU6P1bblZnB-HtBV85xgQOTLfbiT1Q561U836ae9pOplADkSF9JbBK-wy4nr5hJA85nPGq-JljThNBa5Y3hfCrh/s640/IMG_1886.jpeg" width="640" /></a><br />
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The Kims cooked up a few frozen Home Run Inn pizzas (previously <a href="http://chicagopizzaclub.blogspot.com/2009/04/annual-state-of-chicago-pizza-club.html" target="_blank">CPC'd 11 years ago</a>) and doctored them up with a collection of condiments.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9dJxqHhhkJqhQW2m57ia3ZiW4qXVIFl3pjCoRqqdy46WWjyDu_5-qxlMCgpsXlUV5fFwwBVr1Et5OcNr-hyJ-PY8lkq83IOSct6vP6504gnDZzAl2Ky-13-fg3ueDVI0UtIV/s1600/IMG_1883.jpeg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_9dJxqHhhkJqhQW2m57ia3ZiW4qXVIFl3pjCoRqqdy46WWjyDu_5-qxlMCgpsXlUV5fFwwBVr1Et5OcNr-hyJ-PY8lkq83IOSct6vP6504gnDZzAl2Ky-13-fg3ueDVI0UtIV/s640/IMG_1883.jpeg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRzb4-MAdVEgj7m0yLMwLjBjKxJM50vqYN8_OZtTa6k_eyE8KwECUCsBTShiHPHsNfqDnw7_ge8rTcXrq9mZakApQdMt4vWg22aW0WVBaWKdEcRo1tYFZS-SMRl7n9xDaNwZZE/s1600/IMG_1884.jpeg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRzb4-MAdVEgj7m0yLMwLjBjKxJM50vqYN8_OZtTa6k_eyE8KwECUCsBTShiHPHsNfqDnw7_ge8rTcXrq9mZakApQdMt4vWg22aW0WVBaWKdEcRo1tYFZS-SMRl7n9xDaNwZZE/s640/IMG_1884.jpeg" width="480" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndeRrhJtT-cBZ9onWuiOARm1JugVBIJeMgL3EQNQzee9yJIyfMO7f5lO6Uh8vUk9I6L75eyVvpLPnQBTqv1W7ajz-CsCU_wRwcjAoOLP5MOYZc4xY8SVXL-AnZU2niwFzbO0k/s1600/IMG_1888.jpeg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndeRrhJtT-cBZ9onWuiOARm1JugVBIJeMgL3EQNQzee9yJIyfMO7f5lO6Uh8vUk9I6L75eyVvpLPnQBTqv1W7ajz-CsCU_wRwcjAoOLP5MOYZc4xY8SVXL-AnZU2niwFzbO0k/s640/IMG_1888.jpeg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_-CzxcKK6Gnxwho7nqjY_8rzxTa6NehFbDAVELKZJjSRMVRNrtz1ZmrnngCK_3zkDvpDG0nmqmc1t3IDvvcyVskb-JP-uMC98OcOAf7cgX26_IqoT4G6MHyjHn-Cxg13e0AU/s1600/FullSizeRender.jpeg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_-CzxcKK6Gnxwho7nqjY_8rzxTa6NehFbDAVELKZJjSRMVRNrtz1ZmrnngCK_3zkDvpDG0nmqmc1t3IDvvcyVskb-JP-uMC98OcOAf7cgX26_IqoT4G6MHyjHn-Cxg13e0AU/s640/FullSizeRender.jpeg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzISiOBrbEPDNOPNlBkBswuvG-yXqKU1EK-q_UJELyfvLMXbEgmK3G9neOQZ650Z_NeFnR2jHv2VvTJoX1rSIbFUohhelYo2H9HdVzq5YMFtqz3LujV6moLHHgNod5h8dRWAN/s1600/IMG_1887.jpeg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzISiOBrbEPDNOPNlBkBswuvG-yXqKU1EK-q_UJELyfvLMXbEgmK3G9neOQZ650Z_NeFnR2jHv2VvTJoX1rSIbFUohhelYo2H9HdVzq5YMFtqz3LujV6moLHHgNod5h8dRWAN/s640/IMG_1887.jpeg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKlu9D59jUnnP9bqg1YIHbQBFGA_2q9HKxIXGzGiQ-EvbNuxOD5_M4vndgaUGjM3RiGUribsOfrTDkDJkBiwbpqHKs77xyYQt3xmRK70fUM_2LwtXtIEkSdgxlyhstVl4PD1SK/s1600/pizza+club+webex+sc13.jpg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKlu9D59jUnnP9bqg1YIHbQBFGA_2q9HKxIXGzGiQ-EvbNuxOD5_M4vndgaUGjM3RiGUribsOfrTDkDJkBiwbpqHKs77xyYQt3xmRK70fUM_2LwtXtIEkSdgxlyhstVl4PD1SK/s640/pizza+club+webex+sc13.jpg" width="640" /></a><br />
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Andrew and Jen opted for a garlic, sausage and feta pizza from Roots, <a href="http://chicagopizzaclub.blogspot.com/2012/02/roots-handmade-pizza-meeting-107.html" target="_blank">which we went to 10 years ago</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLEWyuv1JZizTYkEEO3tZQpE3QBJgbjTutomsB7zQlqzgSafHtBIfk_XwnC-TVAu7wgWn2xJlbiGbggzAP1KnnLKzq2YFJYKt8JN14oRD8UPxvhp8f7ngYJib9eu_yJsA7N3ek/s1600/IMG_1280.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLEWyuv1JZizTYkEEO3tZQpE3QBJgbjTutomsB7zQlqzgSafHtBIfk_XwnC-TVAu7wgWn2xJlbiGbggzAP1KnnLKzq2YFJYKt8JN14oRD8UPxvhp8f7ngYJib9eu_yJsA7N3ek/s640/IMG_1280.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRFgXQ7cpmsLhgII0FOvuh3UbS2CIzIJjnujoUITC-flTaRj_DB58urd6hs93hUz3YVFq5VYtP3fo9y6g52fIBcqX1Js5g0SnIb9iOeFujq-4PAlJBkSwjqHUb15S3i1y1bbhy/s1600/IMG_1282.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRFgXQ7cpmsLhgII0FOvuh3UbS2CIzIJjnujoUITC-flTaRj_DB58urd6hs93hUz3YVFq5VYtP3fo9y6g52fIBcqX1Js5g0SnIb9iOeFujq-4PAlJBkSwjqHUb15S3i1y1bbhy/s640/IMG_1282.jpg" width="480" /></a><br />
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Not often I see someone get a toppings combo I've never even thought about before, but that's what happened here. Andrew says it was good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5xhkJF-2fYxLtpv6wLI0dHxHC1rjbltDbQCJAygYQXhJ3vKgVMDnZhYgpQ-MY_4vZXx8QPcf76FJaSpH5KJEzj5lIYi_NrguEflP3bR9DXmjpWC4xvZtfx_gCIyKB8bc70N1/s1600/IMG_1281.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5xhkJF-2fYxLtpv6wLI0dHxHC1rjbltDbQCJAygYQXhJ3vKgVMDnZhYgpQ-MY_4vZXx8QPcf76FJaSpH5KJEzj5lIYi_NrguEflP3bR9DXmjpWC4xvZtfx_gCIyKB8bc70N1/s640/IMG_1281.jpg" width="480" /></a><br />
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But they also ordered toasted ravioli, so who knows what to think.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPdmAtt2IoyliupTasyPrhL2izIFCk5NUpk-6p67zS20hf0q3pDoA6wnzJfWKW6qnGnxExY6p38wtajm2nhjAOtAfPZpcx2TqA_HvsNWfuLP0sGtiQcJIk_n-0xgJsANHF82G/s1600/pizza+club+webex+sc5.jpg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPdmAtt2IoyliupTasyPrhL2izIFCk5NUpk-6p67zS20hf0q3pDoA6wnzJfWKW6qnGnxExY6p38wtajm2nhjAOtAfPZpcx2TqA_HvsNWfuLP0sGtiQcJIk_n-0xgJsANHF82G/s640/pizza+club+webex+sc5.jpg" width="640" /></a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3lvQB8Kcb2ymBpgGFvaovOy1uloxaVkeAA6-q7rgPX8wQ4tDIA0eiIaIJJcNryviDJVqmgTdEIyWfz63LEUYo-850g4D0Y-NStFLByKQyNa9joLlUyr6MrHfHfgFk7a3tKFz/s1600/Jess+Belly.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga3lvQB8Kcb2ymBpgGFvaovOy1uloxaVkeAA6-q7rgPX8wQ4tDIA0eiIaIJJcNryviDJVqmgTdEIyWfz63LEUYo-850g4D0Y-NStFLByKQyNa9joLlUyr6MrHfHfgFk7a3tKFz/s640/Jess+Belly.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jess didn't participate in the meeting but her <strike>food</strike> baby did</td></tr>
</tbody></table>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYFg-0KNYIKUX6YXktG4TN44KzCvarN_L4YakNHZ2vZ0RvdSrmSL7Z_NrHchdnrJscUeOOBeAElCJYyBC4x4dXio8xSNNSwYnw4O_STsda_6yuQS5OVGfhkBZP0T5McTRkcBh3/s1600/IMG_2917.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYFg-0KNYIKUX6YXktG4TN44KzCvarN_L4YakNHZ2vZ0RvdSrmSL7Z_NrHchdnrJscUeOOBeAElCJYyBC4x4dXio8xSNNSwYnw4O_STsda_6yuQS5OVGfhkBZP0T5McTRkcBh3/s640/IMG_2917.jpg" width="480" /></a><br />
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Stelios and Jess went with a spinach deep dish from D'Agostino's (one of the few twice visited CPC pizzerias, once before records were kept and <a href="http://chicagopizzaclub.blogspot.com/2006/03/dagostinos-pizza-and-pub-meeting-27.html" target="_blank">once 14 years ago</a>).<br />
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<a href="http://2.bp.blogspot.com/-yShEubQ_Ptg/Xov40AcQcnI/AAAAAAAAWC8/o9HY7uvM-Twxu64etB7UXlWI6ggygd8CACK4BGAYYCw/s1600/IMG_2918.jpg" imageanchor="1"><img border="0" height="640" src="https://2.bp.blogspot.com/-yShEubQ_Ptg/Xov40AcQcnI/AAAAAAAAWC8/o9HY7uvM-Twxu64etB7UXlWI6ggygd8CACK4BGAYYCw/s640/IMG_2918.jpg" width="480" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-qCPlK697Wk2HaQFMqDxtj7vW-NvfMuY03Lxzi0GWdPJ4HZPZrGkLNS2S54t3LcEniFkYRE0FKHVDH6rn2DYfq1xKHY3rO55Xg675BnOUio8md2ZYwiyPxlD8lXqWZquIycU/s1600/IMG_2916.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg-qCPlK697Wk2HaQFMqDxtj7vW-NvfMuY03Lxzi0GWdPJ4HZPZrGkLNS2S54t3LcEniFkYRE0FKHVDH6rn2DYfq1xKHY3rO55Xg675BnOUio8md2ZYwiyPxlD8lXqWZquIycU/s640/IMG_2916.jpg" width="480" /></a><br />
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The fine people at D'Agostino's threw in a giant thin crust slice for free because Stelios, as is appropriate for at least as long as the quarantine lasts, tipped extra generously.<br />
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<a href="http://1.bp.blogspot.com/-M_-hJN_MB9Y/XoyNl72TKTI/AAAAAAAAWGQ/-ymVX1rwpHYR780oXIJU1CRn910oGXqUACK4BGAYYCw/s1600/Stander%2B3.png" imageanchor="1"><img border="0" height="496" src="https://1.bp.blogspot.com/-M_-hJN_MB9Y/XoyNl72TKTI/AAAAAAAAWGQ/-ymVX1rwpHYR780oXIJU1CRn910oGXqUACK4BGAYYCw/s640/Stander%2B3.png" width="640" /></a><br />
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Stander fully embraced the quarantined CPC spirit by ordering Little Caesar's (same meeting as <a href="http://chicagopizzaclub.blogspot.com/2008/03/chain-pizza-extravagana-meeting-53.html" target="_blank">Domino's</a>) and making her own dessert pizzas.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBVEMNp2pv7GN0oE-N3UMw2PBDATmcgfzYT5xR54ri2PSXsUXh2B2pvy4UDybYCeBIUn0_Bz6VV-F-W8PQO46ao1GSLYi_ImYE9u4xF8oUv8XkpfaqdYmowNwaZ4Z2jFS6iKzO/s1600/IMG_20200328_162122.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBVEMNp2pv7GN0oE-N3UMw2PBDATmcgfzYT5xR54ri2PSXsUXh2B2pvy4UDybYCeBIUn0_Bz6VV-F-W8PQO46ao1GSLYi_ImYE9u4xF8oUv8XkpfaqdYmowNwaZ4Z2jFS6iKzO/s640/IMG_20200328_162122.jpg" width="480" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-MMfOaNj0PXaSeXgwcSPLpoKZ_elT4ZG6SjbeeolDdO2Bb6tMa7So4RqNp_qZhbed9XE18_lyIVeKhD9sc1Yd9qtHSQ5Fwyko514WwdKTclrsKzLf0Roz82NEfbTk129wi4M/s1600/IMG_20200328_162453.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-MMfOaNj0PXaSeXgwcSPLpoKZ_elT4ZG6SjbeeolDdO2Bb6tMa7So4RqNp_qZhbed9XE18_lyIVeKhD9sc1Yd9qtHSQ5Fwyko514WwdKTclrsKzLf0Roz82NEfbTk129wi4M/s640/IMG_20200328_162453.jpg" width="480" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaK6qTkp0F88nPMhsNHm9wViZRZCp64R71NRxrsHtXF0y5j7AmxCymdgKZnqYYhV8qhjxTrtb1SgiJi_fwwW02dpFl_N9dBjWMvt7lRf0329T7RisnL24Zhj41jza8NXq5MbR/s1600/IMG_20200328_162543.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVaK6qTkp0F88nPMhsNHm9wViZRZCp64R71NRxrsHtXF0y5j7AmxCymdgKZnqYYhV8qhjxTrtb1SgiJi_fwwW02dpFl_N9dBjWMvt7lRf0329T7RisnL24Zhj41jza8NXq5MbR/s640/IMG_20200328_162543.jpg" width="480" /></a><br />
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El Pres was late to the meeting but made up for it by coming in strong with his pizza game. The Quinteros/Donahoe family brought home two pizzas from Pequod's (<a href="http://chicagopizzaclub.blogspot.com/2008/04/la-madia-meeting-57.html" target="_blank">previously reviewed here</a>). The adults had pepperoni, garlic, onion, mushroom, and extra sauce (plus Italian beef on half) and the kids had meatball, mushroom and onion.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3YqJaa93BJqo4oelLYhF5v-I71rU2ecwbcweedKvjZa2_z07xG2Gh_D33JxnsDBYFBdipNNqOpeqayYxi0sDA-uD58XGvU8YcBUFU9IMMKydaLupbGnJSC6gkQy2_bh_MpOL/s1600/pizza+club+webex+sc9.jpg" imageanchor="1"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3YqJaa93BJqo4oelLYhF5v-I71rU2ecwbcweedKvjZa2_z07xG2Gh_D33JxnsDBYFBdipNNqOpeqayYxi0sDA-uD58XGvU8YcBUFU9IMMKydaLupbGnJSC6gkQy2_bh_MpOL/s640/pizza+club+webex+sc9.jpg" width="640" /></a><br />
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The Daily family checked in from Michigan with frozen pizza from Costco (never reviewed by the CPC!) and a homemade flatbread pizza of some sort for the kids. No pics of any of them, but what are you going to do. It was a joy to welcome them back for their first CPC meeting in years.<br />
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All in all, this was a fantastic meeting of the Chicago Pizza Club. We're all bored out of our minds these days and this was a great excuse to hang out together for the first time in what feels like years. We might have to do it again real soon.Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com0tag:blogger.com,1999:blog-22317864.post-16812749147173177752020-03-22T22:34:00.000-05:002020-03-24T12:27:05.068-05:00Rosangela's [Meeting #119]<span class="" dir="ltr" style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 13px;">Rosangela's</span><br />
<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="font-size: 13px;">2807 1/2 W. 95th Street</span></span><span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 13px;"> (</span><a href="https://www.google.com/maps/place/Roseangela's/@41.720649,-87.6946114,17z/data=!3m1!4b1!4m5!3m4!1s0x880e25580a3dc403:0x958a1264eefbcf26!8m2!3d41.720645!4d-87.6924227?hl=en" style="background-color: white; color: #336699; font-family: verdana, arial, sans-serif; font-size: 13px;" target="_blank">Map</a><span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 13px;">)</span><br />
<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="font-size: 13px;">Evergreen Park IL 60805</span></span><br />
<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="font-size: 13px;">708-422-2041</span></span><br />
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<span style="background-color: white; color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 13px; font-weight: bold;">CPC invaded Rosangela's on Sunday, March 8, 2020.</span><br />
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<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: 13px;">Turns out when the Chicago Pizza Club goes on a multi-year hiatus, pizza desires have built up. The dam has broken, pizza friends! El Presidente requested a trip to Rosangela's and what El Presidente wants, El Presidente gets. </span></span><br />
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<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: 13px;">I hadn't been to Rosangela's in over a decade since <a href="https://chicago.seriouseats.com/2009/12/rosangelas-thin-cracker-crust-pizza-accordion-player-evergreen-park-chicago-il.html" target="_blank">I reviewed it for Serious Eats</a>, where it's difficult to find since an unknown overconfident underpaid 24-year-old editor went ahead and changed the spelling to Roseangela's. Anyhow, I liked it when I went, but I make it down to west 95th Street so rarely, I'm heading to Top Notch Beefburgers 100% of the time. El Presidente sometimes works at the hospital across the street and vouched that the place is still a gem. He was right.</span></span><br />
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<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: 13px;">This meeting was called on short notice and some of the regulars couldn't attend. Adam had a wedding, Stelios and Jess had mysterious other plans they wouldn't tell us about, and Andrew and Jen, who had canceled their trip to Japan due to a virus making its way across Asia, were leaving for Hawaii the next day and didn't want to risk being around the petri dishes of disease that are children. So if you're keeping score at home, we had an adult to kid ratio of 5:4 at this one. Turned out to be alright by me thanks to some great pizza, super friendly service and happy, well-behaved kiddos.</span></span><br />
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<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: 13px;">Going to Rosangela's and not getting sausage would be a crime against pizza. We started with an extra large sausage pizza with mushroom on half of it. The fennel-packed sausage, generously applied across the pie, is really special stuff. The canned mushrooms did what canned mushrooms do. Some people can't stand them. In the right context, like a family dive pizzeria in Evergreen Park, they work very well.</span></span><br />
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<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: 13px;">Up next was an extra large pepperoni and giardiniera. Probably should have gotten sausage instead of pepperoni since 1) the sausage is so good here and 2) it pairs better with giardiniera, but this was a damned good pie.</span></span></div>
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<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: 13px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTI6S8AOBSczKS_fnsoWmahjpgcUsK0gynQ7euZkLfhxsKNxBSUrQFl3oV6y1XxCkDpmjLkPB_UX5tE8tB7enisJ30wdg7f5OMDxzPTslyeQgoNRm9Un1GoldC3tYhj9hQEVTH/s1600/IMG_20200308_135759.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTI6S8AOBSczKS_fnsoWmahjpgcUsK0gynQ7euZkLfhxsKNxBSUrQFl3oV6y1XxCkDpmjLkPB_UX5tE8tB7enisJ30wdg7f5OMDxzPTslyeQgoNRm9Un1GoldC3tYhj9hQEVTH/s640/IMG_20200308_135759.jpg" width="640" /></a></span></span></div>
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<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: 13px;">It remains a mystery why giardniera hasn't spread around the country. It improves all kinds of sandwiches and, of course, works well on pizza. This batch could've been spicier, especially given the ocean of cheese on the pizza, but we happily ate it all.</span></span><br />
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<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: 13px;">Two extra large pizzas would have been enough food, but meetings of the Chicago Pizza Club are celebrations. Also, the pizza is cheap at Rosangela's and our server's enthusiasm when I asked about the meatball pizza couldn't be ignored. Besides, leftovers are always good.</span></span><br />
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<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: 13px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMUVidwmxHkn077orlejt3k7rGukFMNnebcH6e500zgoivLT7kknXg-SP6hFkllVHPz70RpzZqoOc0xujIQmOyCbko7rHj01DJx0E4mA2kszCZpZ4OTaO7tk94uBAn1R_nxGkU/s1600/IMG_20200308_135657.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMUVidwmxHkn077orlejt3k7rGukFMNnebcH6e500zgoivLT7kknXg-SP6hFkllVHPz70RpzZqoOc0xujIQmOyCbko7rHj01DJx0E4mA2kszCZpZ4OTaO7tk94uBAn1R_nxGkU/s640/IMG_20200308_135657.jpg" width="640" /></a></span></span><br />
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<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: 13px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYOKJFvv5n8769XhA1t0VIozsKv5yFQwwcNWJT7XIBhyphenhyphen_CF3UD8Pt0ooTXOl-JmXG88U9LICr72frZZId-VzypTUGsQS8AjAE1ISGm4jY4P4t9GJswQZz-WC7_mXsVKHvGCMs/s1600/IMG_20200308_135704.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYOKJFvv5n8769XhA1t0VIozsKv5yFQwwcNWJT7XIBhyphenhyphen_CF3UD8Pt0ooTXOl-JmXG88U9LICr72frZZId-VzypTUGsQS8AjAE1ISGm4jY4P4t9GJswQZz-WC7_mXsVKHvGCMs/s640/IMG_20200308_135704.jpg" width="640" /></a></span></span><br />
<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: 13px;"><br /></span></span>
<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif;"><span style="background-color: white; font-size: 13px;">We exercised some restraint with the meatball pizza and just got a medium. I burned my mouth on this one and didn't wait more than three seconds before going back in for another bite. The meatballs themselves were great. Our server did us a real solid by pushing this addition to our order. The more mild topping also gave us our best chance to really savor the sauce on this pie. The depth of flavor in the sauce is a really pleasant surprise given tenor of the place. AJ thought there's a red wine reduction involved. It's possible he's right but much more likely that he's out of his mind and this sauce went straight from the can to the pizza. Either way, this sauce has a really nice shot of umami that helps make Rosangela's well worth a visit.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH7oPrZvZ7S6zUUDwAhk-ydWnW3XoGfLPzA2HhIvAXrsC1Q0I6bC7s8uxDjCv79hbEkATfy7mOQNeftpFXPnI0uOSs1jx6iOUH9rjrm09KVkcv6TuJ8BATqlTHTgB06Qa0JMk8/s1600/IMG_20200308_140106.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH7oPrZvZ7S6zUUDwAhk-ydWnW3XoGfLPzA2HhIvAXrsC1Q0I6bC7s8uxDjCv79hbEkATfy7mOQNeftpFXPnI0uOSs1jx6iOUH9rjrm09KVkcv6TuJ8BATqlTHTgB06Qa0JMk8/s640/IMG_20200308_140106.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A perfect plate</td></tr>
</tbody></table>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lyaoi1DjNyR6VIwQbOkKKXbw0hosCVJBjELmAxufg2AJtGDVa5W_m5cGXwVpnfpezPmRFFvlNB23pqbw4TWEYMOcKkp-Jj65eF1jCyWTVhM40Zpx3Zf8VsrufAsj0wSjtPgT/s1600/IMG_20200308_141727.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3lyaoi1DjNyR6VIwQbOkKKXbw0hosCVJBjELmAxufg2AJtGDVa5W_m5cGXwVpnfpezPmRFFvlNB23pqbw4TWEYMOcKkp-Jj65eF1jCyWTVhM40Zpx3Zf8VsrufAsj0wSjtPgT/s640/IMG_20200308_141727.jpg" width="480" /></a><br />
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Remember how we ordered three pizzas with the plan of having leftovers? Yeah, that didn't work out so well. We ate every single square except for one that I pulled out of circulation when it was clear were going to leave three empty doilies behind.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2hGlOAwME6DZTsWO2OwMFuOQ66ehyByihw8J-p8P3hQDcJzTqDRaumvzRjsu45UysDRWfyOshOv2s61B_kjThs170C5xgPSC99m6na9HFE8d0oUFB-xWtNpECztQk780tt78/s1600/IMG_20200308_174803.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_2hGlOAwME6DZTsWO2OwMFuOQ66ehyByihw8J-p8P3hQDcJzTqDRaumvzRjsu45UysDRWfyOshOv2s61B_kjThs170C5xgPSC99m6na9HFE8d0oUFB-xWtNpECztQk780tt78/s640/IMG_20200308_174803.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Phred approves of Rosangela's!</td></tr>
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Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com3tag:blogger.com,1999:blog-22317864.post-47756642724538803352020-02-02T15:17:00.002-06:002020-02-03T15:43:43.810-06:00Pizzeria Bebu [Meeting #118]<span class="" dir="ltr"><a href="https://bebu.pizza/" target="_blank">Pizzeria Bebu</a></span><br />
<span class="" dir="ltr">1521 N. Fremont Street</span> (<a href="https://www.google.com/maps/place/Pizzeria+Bebu+,+Chicago,+IL/@41.9091105,-87.6508488,15z/data=!4m5!3m4!1s0x0:0x4c9f7d2592a3839a!8m2!3d41.9091105!4d-87.6508488" target="_blank">Map</a>)<br />
Chicago, IL 60642<br />
(312) 280-6000<br />
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<span style="font-weight: bold;">CPC invaded Pizzeria Bebu on Sunday, January 26, 2020.</span><br />
<span style="font-weight: bold;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijySjw_I2SIhWOIK3vE7noYPxXeFv4rqUYgF2uP-m_Z-2_a3wmS-dB-Sus7jUkt3SXBHbQ3g7GOv779CZ9zfJ4eWwPOlpcGfciH6K0Zs-ciNdONyeAUodk6ju4b-B7PtEvkJD6/s1600/IMG_20200126_172811.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijySjw_I2SIhWOIK3vE7noYPxXeFv4rqUYgF2uP-m_Z-2_a3wmS-dB-Sus7jUkt3SXBHbQ3g7GOv779CZ9zfJ4eWwPOlpcGfciH6K0Zs-ciNdONyeAUodk6ju4b-B7PtEvkJD6/s640/IMG_20200126_172811.jpg" width="640" /></a><br />
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After four years, the Chicago Pizza Club came back with a vengeance. Times have changed a bit. We're older, there are two new permanent significant others, every time you look a new child has been added to the mix. But the love for pizza and <strike>love</strike> fondness for one another couldn't be denied forever. And so it was that 8 old members, 2 new members (welcome <a href="http://chicagopizzaclub.blogspot.com/2020/02/meet-members-jen.html" target="_blank">Jen</a> and <a href="http://chicagopizzaclub.blogspot.com/2020/02/meet-members-jess.html" target="_blank">Jess</a>!), and 6 kids (7 if you're pro-life) got the new and improved band back together at 4:30 on a cool, wet January afternoon for some delicious pizza and beer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFcgqFOgVYP-fJibjggz2PEWpYXlZa5_r51xKpZUvxfvx8nZA3qgfhY9DfKeRIAtl40FVSfohbIVgROwlGMovagQdharVhpd9VEanFg3nbs3iUjRKQ26efN7vTM4AWABT2JdjQ/s1600/IMG_20200126_181446.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFcgqFOgVYP-fJibjggz2PEWpYXlZa5_r51xKpZUvxfvx8nZA3qgfhY9DfKeRIAtl40FVSfohbIVgROwlGMovagQdharVhpd9VEanFg3nbs3iUjRKQ26efN7vTM4AWABT2JdjQ/s640/IMG_20200126_181446.jpg" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqeCrCswTWMwUmF5RoYP2nyxV06RuZMZOPeXh85vCv3E9-1okl4BQy7ymbh3oyPA0HO_DbVps3YsJ83ASpbcIy6hyphenhyphenRL_4TEW8cbR3UOgEMHazqZSYv-Xq12GQUnCdsNlrOaLh9/s1600/IMG_20200126_181327.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqeCrCswTWMwUmF5RoYP2nyxV06RuZMZOPeXh85vCv3E9-1okl4BQy7ymbh3oyPA0HO_DbVps3YsJ83ASpbcIy6hyphenhyphenRL_4TEW8cbR3UOgEMHazqZSYv-Xq12GQUnCdsNlrOaLh9/s640/IMG_20200126_181327.jpg" width="640" /></a><br />
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The pizzeria selected for the return of the greatest and longest-lasting pizza club in the history of the internet is Pizzeria Bebu, which has deservedly <a href="https://bebu.pizza/media/" target="_blank">gotten heaps of praise</a> since it opened three years ago. Bebu is small and popular so a table for a group was never in the cards. Fortunately. 600 feet away sits Mousetrap, the BYOFood taproom for Off Color Brewing.<br />
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<a href="http://4.bp.blogspot.com/-Mz-K_XBKogY/XjcNTTv5fBI/AAAAAAAATDU/bRUUwXwcQwEf4ybvEnRLb-Pf0Hn8i6SxgCK4BGAYYCw/s1600/Bebu%2Bphone.jpg" imageanchor="1"><img border="0" height="480" src="https://4.bp.blogspot.com/-Mz-K_XBKogY/XjcNTTv5fBI/AAAAAAAATDU/bRUUwXwcQwEf4ybvEnRLb-Pf0Hn8i6SxgCK4BGAYYCw/s640/Bebu%2Bphone.jpg" width="640" /></a><br />
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There's a pizza phone at Mousetrap for people who want to order from Bebu. While this is a fantastic service, people need to know that Bebu can get really backed up so your best bet is to do what did and order online ahead of time with a designated pickup time. When we stopped by to pick up our stack of pies at 5:00, they were boxed and ready to go.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPjKuf3EiZZlXghzGsTC14Ipe3AX-tm9On4zidrhmRuh7TI1L1_xSoQ6ZUqmNvc6r5HVr3At9YH-E3dHPfBn0RIg5WIc0xVGt5VF25sZAG6IVW6j386qXutWHVd0cYtj0HD0H/s1600/IMG_20200126_163016.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPjKuf3EiZZlXghzGsTC14Ipe3AX-tm9On4zidrhmRuh7TI1L1_xSoQ6ZUqmNvc6r5HVr3At9YH-E3dHPfBn0RIg5WIc0xVGt5VF25sZAG6IVW6j386qXutWHVd0cYtj0HD0H/s640/IMG_20200126_163016.jpg" width="480" /></a><br />
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Before picking up the pizza, we all met at Mousetrap for some beverages and some pizza snacks to get us warmed up. The kids, who all refused offers of beer, ended up eating most of the snacks. Filling up on chips when pizza is coming is such a rookie move.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vOTD3mo-ltyLDWevZPz5JSm0it31_u2LFDqIRRY8vzUdm9vsB4WiHVABE8diHM1gNQoI-wu6e7TdaOTWNmSorjBXn80hyzUhXEogKbNGI4j_tJPqY9BzgGFUnNphiR9D_Kdk/s1600/IMG_20200126_163649.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vOTD3mo-ltyLDWevZPz5JSm0it31_u2LFDqIRRY8vzUdm9vsB4WiHVABE8diHM1gNQoI-wu6e7TdaOTWNmSorjBXn80hyzUhXEogKbNGI4j_tJPqY9BzgGFUnNphiR9D_Kdk/s640/IMG_20200126_163649.jpg" width="480" /></a><br />
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Everyone seemed happy with the various beers on tap they tried (I can strongly recommend the <a href="https://www.beeradvocate.com/beer/profile/31678/253397/" target="_blank">ProCATStination</a>), but one of the best perks of the taproom are the bombers of beer that are not available anywhere else and can't be purchased to go. We got a bottle of <a href="https://untappd.com/b/off-color-brewing-chicxulub/3212043" target="_blank">Chicxulub</a>, which is basically their delicious <a href="https://www.beeradvocate.com/beer/profile/31678/111538/" target="_blank">Dino S'mores</a> with guajillo, ancho and cayenne pepper added.<br />
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<a href="http://3.bp.blogspot.com/-VFpb6sknqVw/XjcOR-sygZI/AAAAAAAATEE/qnnY0JAaS1ofEm0fzcuLKFbB3ioRVCYqgCK4BGAYYCw/s1600/IMG_20200126_172944.jpg" imageanchor="1"><img border="0" height="480" src="https://3.bp.blogspot.com/-VFpb6sknqVw/XjcOR-sygZI/AAAAAAAATEE/qnnY0JAaS1ofEm0fzcuLKFbB3ioRVCYqgCK4BGAYYCw/s640/IMG_20200126_172944.jpg" width="640" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5AqQRuces_juUJHb2yY8pDTsMFj14fSBQi8pHY4rdK26pqfbgkjy9CaMQPUVRbtz7BNEzO0hNLH6UtQnKgSZRUW5hu7FtrsqFau1NH2_FUopxyB5R5RzlNdQag3SGizX-82C/s1600/IMG_20200126_170701.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr5AqQRuces_juUJHb2yY8pDTsMFj14fSBQi8pHY4rdK26pqfbgkjy9CaMQPUVRbtz7BNEzO0hNLH6UtQnKgSZRUW5hu7FtrsqFau1NH2_FUopxyB5R5RzlNdQag3SGizX-82C/s640/IMG_20200126_170701.jpg" width="640" /></a><br />
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We got 9 pizzas, which I've ranked in order of deliciousness 1-7 with the two I didn't try at the end. There wasn't a dud in the bunch. The crust is fantastic, the toppings and cheese are high quality, and the topping combinations are creative. A couple of things to note. 1) All pizzas can be made half and half, even if you want half a red pizza and half a white pizza. 2) There are two pizza menus, which is easy to miss if you're ordering online.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCaJiheoyCrfyT_Bp4oOUNRrvb-2uu82z_kmieaWbc89uvfXdlfF5-69jw6Mx8jj985_E3MVBqlitR8qe9i8ClNyeF0x9u8JkM_2rRujx9ww1Z8sKVRrkkjRgQqO3NXZ5rz9OX/s1600/IMG_20200126_171113.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCaJiheoyCrfyT_Bp4oOUNRrvb-2uu82z_kmieaWbc89uvfXdlfF5-69jw6Mx8jj985_E3MVBqlitR8qe9i8ClNyeF0x9u8JkM_2rRujx9ww1Z8sKVRrkkjRgQqO3NXZ5rz9OX/s640/IMG_20200126_171113.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Risk Manager: spicy italian salami, mozzarella, calabrian honey</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihHVbjMwQhbUf_SD6XkcwXvtLN2uPQ4vcckyUzB3O8uHF-H5LdQvBOEjWkM7glO_9dKGD16x3BNQ5wFciem41rKo66fk65xTSlfkZFfcH4WnrnFClZ94uPDV3UFD1n-FGfAR9/s1600/IMG_20200126_171115.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhihHVbjMwQhbUf_SD6XkcwXvtLN2uPQ4vcckyUzB3O8uHF-H5LdQvBOEjWkM7glO_9dKGD16x3BNQ5wFciem41rKo66fk65xTSlfkZFfcH4WnrnFClZ94uPDV3UFD1n-FGfAR9/s640/IMG_20200126_171115.jpg" width="640" /></a><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk3fvEmtEZpp9BtsK3PW0ZN2OZO45PfOqmZWoXLWRkNjS3uuu-RkPDBWkktKqqCDBcDEW4wTCPkmDriu81PCCh9o_IpsQ6CIv8xGz-xwvonieYJlpdv_icxASY3Wp_k5yCcncU/s1600/IMG_20200126_170742.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk3fvEmtEZpp9BtsK3PW0ZN2OZO45PfOqmZWoXLWRkNjS3uuu-RkPDBWkktKqqCDBcDEW4wTCPkmDriu81PCCh9o_IpsQ6CIv8xGz-xwvonieYJlpdv_icxASY3Wp_k5yCcncU/s640/IMG_20200126_170742.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Luis Malnati: oven-roasted tomato, mozzarella, parmesan, pecorino, spinach, garlic, pesto, oregano</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidp_uTpetn7KZ5kU_E1bYHnevixFFrvvF0yHeHUVXfv-NckMzdw5bgfelNK-66ReXZE33RXp_nfrCjqEvd3x9btSn7x4Ndu9vhBjRFcbw2rTx-9Vr9eXmhyphenhyphenOUJvQMl8qx7FWtB/s1600/IMG_20200126_170749.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidp_uTpetn7KZ5kU_E1bYHnevixFFrvvF0yHeHUVXfv-NckMzdw5bgfelNK-66ReXZE33RXp_nfrCjqEvd3x9btSn7x4Ndu9vhBjRFcbw2rTx-9Vr9eXmhyphenhyphenOUJvQMl8qx7FWtB/s640/IMG_20200126_170749.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tribute to the phenomenal "The Lou" at Lou Malnati's. Looks like it's currently off the menu; hopefully it comes back.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONU303gUtvbka1le0dIfgJ2K-VqxgTCI2PpHVKBlY40IPRaazqPBInRp7yXvUgXfVQQtg2ch0dhZwnamAt7NRIyS-TkqFGMV5nLJw0GutUQ85l5rS-zG45JeSR_fJRwiB4aaJ/s1600/IMG_20200126_170937.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiONU303gUtvbka1le0dIfgJ2K-VqxgTCI2PpHVKBlY40IPRaazqPBInRp7yXvUgXfVQQtg2ch0dhZwnamAt7NRIyS-TkqFGMV5nLJw0GutUQ85l5rS-zG45JeSR_fJRwiB4aaJ/s640/IMG_20200126_170937.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peter Piper: house-made sausage, mozzarella, banana peppers, pickled fresno chiles, jalapeño, piparras peppers</td></tr>
</tbody></table>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKfvnSGBmzDQzfQyjASvSyhKQ1iBDWAPHEUw5eF5XL4v2FFl9I_OdS9vRdzfq58GETxmaaUVFaol_9JJwq76w6453kt9IbsY6SZE3mKp1GRRymnBk0mMXeFnEtmLstYtCZnVN/s1600/IMG_20200126_170934.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKfvnSGBmzDQzfQyjASvSyhKQ1iBDWAPHEUw5eF5XL4v2FFl9I_OdS9vRdzfq58GETxmaaUVFaol_9JJwq76w6453kt9IbsY6SZE3mKp1GRRymnBk0mMXeFnEtmLstYtCZnVN/s640/IMG_20200126_170934.jpg" width="640" /></a><br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkt4O1gGGkIj3LYSWxnd_lusguVa0rnIwLooNCV7otPFjnmrHjbP3pbMEQrDY07cHAjxim2rwS76NvzW-tjkKGDVF63n5gwZrRAX3prb_HjHjDY0yfa9yG8U429-GQ5xmjvqxI/s1600/IMG_20200126_170621.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkt4O1gGGkIj3LYSWxnd_lusguVa0rnIwLooNCV7otPFjnmrHjbP3pbMEQrDY07cHAjxim2rwS76NvzW-tjkKGDVF63n5gwZrRAX3prb_HjHjDY0yfa9yG8U429-GQ5xmjvqxI/s640/IMG_20200126_170621.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hot Daisy: vodka sauce, calabrian chiles, parmesan, fresh mozzarella, basil</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-BzW44UDiBd8/XjcvyQew1-I/AAAAAAAATGg/cOsAANwFf7UAnAWbmsvx54S95YApfVr5wCK4BGAYYCw/s1600/IMG_20200126_170624.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black;"><img border="0" height="640" src="https://3.bp.blogspot.com/-BzW44UDiBd8/XjcvyQew1-I/AAAAAAAATGg/cOsAANwFf7UAnAWbmsvx54S95YApfVr5wCK4BGAYYCw/s640/IMG_20200126_170624.jpg" width="480" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">.</span></td></tr>
</tbody></table>
Fun story about the Hot Daisy. The boxes were all marked but I didn't pay attention. We'd ordered two pizzas for the kids, one of which was a margherita. I thought this was it. Spicy pizza for kids. Hilarious.<br />
<div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdDsP7xpRD8q8nbdpzsTwiqV6dGPWJR14mjmkIB53lH6eYC44XAH6nBPrOGl5c5mcfWzuIbcopvVLTt5kvrXPG6rOVtKl_ivdPZce0tButpAUDoP8NCzlJS4PZyOR7Z5AR1LnS/s1600/IMG_20200126_171014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdDsP7xpRD8q8nbdpzsTwiqV6dGPWJR14mjmkIB53lH6eYC44XAH6nBPrOGl5c5mcfWzuIbcopvVLTt5kvrXPG6rOVtKl_ivdPZce0tButpAUDoP8NCzlJS4PZyOR7Z5AR1LnS/s640/IMG_20200126_171014.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Funghi: panna, wild forest mushroom, roasted garlic, ricotta, pecorino, aged balsamic</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-OQI1m0OiBX0/XjcwmYXuXoI/AAAAAAAATG8/xHZsKJju33Y5QtHAaOkJra6cyJ0-bwrfACK4BGAYYCw/s1600/IMG_20200126_170653.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://1.bp.blogspot.com/-OQI1m0OiBX0/XjcwmYXuXoI/AAAAAAAATG8/xHZsKJju33Y5QtHAaOkJra6cyJ0-bwrfACK4BGAYYCw/s640/IMG_20200126_170653.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Lightning: panna, mozzarella, pepperoni, pickled jalapeño, garlic, basil</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCknh-HpWins95stqz7raTijA3V0FvXiD3ihb_d7eT-TICX4NbdGHuxQRRWJKpl7VQzUXHRQX1ZwJov2O_ZqSu0aQ_0A0YPVU7sXqxSVWZNwkPY-lKro0Yp4CrCAivpnOzbGMg/s1600/IMG_20200126_170655.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCknh-HpWins95stqz7raTijA3V0FvXiD3ihb_d7eT-TICX4NbdGHuxQRRWJKpl7VQzUXHRQX1ZwJov2O_ZqSu0aQ_0A0YPVU7sXqxSVWZNwkPY-lKro0Yp4CrCAivpnOzbGMg/s640/IMG_20200126_170655.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-CBnM6MVGP3Y/Xjcw4Y-tVQI/AAAAAAAATHM/izKHupmZ6LYRXqMnYypCbjqCZvzwJTgKwCK4BGAYYCw/s1600/IMG_20200126_171159.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://4.bp.blogspot.com/-CBnM6MVGP3Y/Xjcw4Y-tVQI/AAAAAAAATHM/izKHupmZ6LYRXqMnYypCbjqCZvzwJTgKwCK4BGAYYCw/s640/IMG_20200126_171159.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Market Pizza: chef's daily creation from the market</td></tr>
</tbody></table>
A note on the Market Pizza, which was good but by far the worst of the night: Ordering market pizza in Chicago in the middle of January may not have been the best idea. I trust Bebe does better when the markets are full. Here's what the kids ate:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsax4FNnw6-XPLIV_YAxR-ma5Rkv6e3ExL8p0Y51woZHiqgNeU-IH8Dz9fWUnsELwwZYRqzOBz0hjD-7p8bm1FcVCqOZ1R9nOZcWW_J6-wLEFVGw7qckdOvwXhf2zzMet1oiuQ/s1600/IMG_20200126_171145.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsax4FNnw6-XPLIV_YAxR-ma5Rkv6e3ExL8p0Y51woZHiqgNeU-IH8Dz9fWUnsELwwZYRqzOBz0hjD-7p8bm1FcVCqOZ1R9nOZcWW_J6-wLEFVGw7qckdOvwXhf2zzMet1oiuQ/s640/IMG_20200126_171145.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Margherita</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-PeZn2u-thSU/XjcyZoBvb6I/AAAAAAAATHk/7GwXkc0MRxw876kRGxPslp27m-r8HBM_QCK4BGAYYCw/s1600/IMG_20200126_170538.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://3.bp.blogspot.com/-PeZn2u-thSU/XjcyZoBvb6I/AAAAAAAATHk/7GwXkc0MRxw876kRGxPslp27m-r8HBM_QCK4BGAYYCw/s640/IMG_20200126_170538.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Half pepperoni, half meatball</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblDuNn0lRynxmc18i7dnkz6uRgMSnxJjL8lTwVZeJ_FTQug9-QPKdqE_VV-a3Xw8VJJbbnJmPrvako8Dnj0FBQh_GvjQgxwEBanrndJODz3eDT5kD5tbSv9wzhsawB7iJ6KrR/s1600/IMG_20200126_170540.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblDuNn0lRynxmc18i7dnkz6uRgMSnxJjL8lTwVZeJ_FTQug9-QPKdqE_VV-a3Xw8VJJbbnJmPrvako8Dnj0FBQh_GvjQgxwEBanrndJODz3eDT5kD5tbSv9wzhsawB7iJ6KrR/s640/IMG_20200126_170540.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pepperoni, mozzarella, garlic, calabrian chile, basil</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-SS7Kz4U19hw/XjcyvasQcII/AAAAAAAATIE/bdA0bXrv1S8Jqn_dJIU_Lq-qfHeoeDxpQCK4BGAYYCw/s1600/IMG_20200126_170542.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://3.bp.blogspot.com/-SS7Kz4U19hw/XjcyvasQcII/AAAAAAAATIE/bdA0bXrv1S8Jqn_dJIU_Lq-qfHeoeDxpQCK4BGAYYCw/s640/IMG_20200126_170542.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bebu Meatball: house-made meatball, ricotta cheese, parmesan (usually comes with giardiniera</td></tr>
</tbody></table>
Desserts at pizzerias are generally subpar and we usually eat far too much pizza to care, but when you have the option of bringing your own dessert to a celebration of pizza pie, it naturally makes sense to enjoy some regular pie.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZBzdNw8LnZggVWxYjLeeKYQouSE0o5cnX1lk3jc_Z31U00NcZvLCA9e_s7G8h5dOFBhm_ttxjXzpwhzr0FIHDrVZo7Y8__tasE8cNHw1sY0CkCqtmO5jCJLa2p328C1pNEyh/s1600/IMG_20200126_174110.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZBzdNw8LnZggVWxYjLeeKYQouSE0o5cnX1lk3jc_Z31U00NcZvLCA9e_s7G8h5dOFBhm_ttxjXzpwhzr0FIHDrVZo7Y8__tasE8cNHw1sY0CkCqtmO5jCJLa2p328C1pNEyh/s640/IMG_20200126_174110.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hoosier Mama's Queen Victoria: Peanut butter, bananas, peanut butter cream, toasted marshmallow, graham cracker crust</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Vj75JaGKQqoEParknM2lR3b3gLvw6ENiHNb0bSx7TxofgmG3_UpZx294vxFmw7LDc7GxjIXqGASfPKAmghyDE7xjO72VRj2OJT07G6L7WLxanvOxbQOPx9My8gTU2qWDdWu6/s1600/IMG_20200126_231108.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Vj75JaGKQqoEParknM2lR3b3gLvw6ENiHNb0bSx7TxofgmG3_UpZx294vxFmw7LDc7GxjIXqGASfPKAmghyDE7xjO72VRj2OJT07G6L7WLxanvOxbQOPx9My8gTU2qWDdWu6/s640/IMG_20200126_231108.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Phred approves!</td></tr>
</tbody></table>
</div>
Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com9tag:blogger.com,1999:blog-22317864.post-49646692045655818072020-02-02T01:09:00.000-06:002020-02-02T01:15:44.518-06:00[Meet the Members] Jess<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-wDIuddsgUi8b4tZJ_4uTdtJ7v6WVd0D9utIEU7stZKykN6CsYUnzmy8O4P5_gDWmVWnnPn6mwa5fWTu678kSybSOE8LkHyFI46dJdkEIqNQfGmr8xHEky5agiXO6Cqp7Y5U/s1600/Member+Jess.jpg" imageanchor="1"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1-wDIuddsgUi8b4tZJ_4uTdtJ7v6WVd0D9utIEU7stZKykN6CsYUnzmy8O4P5_gDWmVWnnPn6mwa5fWTu678kSybSOE8LkHyFI46dJdkEIqNQfGmr8xHEky5agiXO6Cqp7Y5U/s320/Member+Jess.jpg" width="320" /></a><br />
<br />
<div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="font-weight: bold;">Screen Name:</span> Jess<br />
<br />
<span class="Apple-style-span" style="font-weight: bold;">Real Name:</span> Jess<br />
<br />
<span class="Apple-style-span" style="font-weight: bold;">Came out of the Oven:</span> Chicago</div>
<div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 13px;">
<br />
<span class="Apple-style-span" style="font-weight: bold;">Favorite toppings:</span> Veggies</div>
<div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="font-weight: bold;"><br /></span></div>
<span style="color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 13px;"><span class="Apple-style-span" style="font-weight: bold;">First Pizza Club Meeting:</span> January 26, 2020 (Pizzeria Bebu)<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Favorite Deep Dish Pizza:</span> </span><span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Nope</span><br />
<br />
<span class="Apple-style-span" style="color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 13px; font-weight: bold;">Favorite Thin Crust Pizza:</span><span style="font-family: "verdana" , "arial" , sans-serif;"><span style="font-size: 13px;"><span style="color: #333333;"> </span><span style="color: #336699;"><a href="http://chicagopizzaclub.blogspot.com/2008/10/piece-brewery-pizzeria-meeting-68.html" target="_blank">Piece</a></span></span></span><br />
<br />
<span class="Apple-style-span" style="color: #333333; font-family: "verdana" , "arial" , sans-serif; font-size: 13px; font-weight: bold;"><span class="Apple-style-span">Favorite Stuffed Pizza:</span><span style="font-weight: 400;"> <a href="http://chicagopizzaclub.blogspot.com/2008/07/giordanos-meeting-61.html" target="_blank">Giordano's</a></span><br style="font-weight: 400;" /><br style="font-weight: 400;" /><span class="Apple-style-span">Favorite Pizza outside of Chicago:</span><span style="font-weight: 400;"> <a href="http://chicagopizzaclub.blogspot.com/2008/08/barracos-meeting-64-meeting-17.html" target="_blank">Baracco's</a></span></span><br />
<div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="font-weight: bold;"><span style="font-weight: 400;"><br /></span></span></div>
<div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 13px;">
<span class="Apple-style-span" style="font-weight: bold;">Had Pizza in the Motherland?</span> No</div>
<div style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 13px;">
<br />
<span class="Apple-style-span" style="font-weight: bold;">What Do You Do When Not Eating Pizza?</span> <span style="color: #222222; font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Eating tacos</span><br />
<br />
<span class="Apple-style-span" style="font-weight: bold;">Personal Pizza Statement:</span> There is no moment in life that can't be improved with pizza.</div>
Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com0tag:blogger.com,1999:blog-22317864.post-87029602378959439802020-02-02T01:03:00.004-06:002020-02-02T01:15:33.604-06:00[Meet the Members] Jen<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KKWNtACXpf_vemQkoDcg3ymGj5yG7n4fdUrQj_V4WL-rvlUXg4cIewgXZ6vy-mtA_7Rc1bU_Q_4o01raw8l2apjEBlgOThGzRjBFmL9_HlxpO9hv4yY2qHT6UV7XTPizbQPw/s1600/Member+Jen.jpg" imageanchor="1"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2KKWNtACXpf_vemQkoDcg3ymGj5yG7n4fdUrQj_V4WL-rvlUXg4cIewgXZ6vy-mtA_7Rc1bU_Q_4o01raw8l2apjEBlgOThGzRjBFmL9_HlxpO9hv4yY2qHT6UV7XTPizbQPw/s320/Member+Jen.jpg" width="320" /></a><br />
<br />
<div class="post-footer" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 11.31px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.3em; margin: 0px 0px 0.75em; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
</div>
<span class="Apple-style-span" style="background-color: white; color: #333333; font-family: verdana, arial, sans-serif; font-size: 13px; font-weight: bold;">Screen Name:</span><span style="background-color: white; color: #333333; font-family: verdana, arial, sans-serif; font-size: 13px;"> Jen</span><br />
<div class="post-body entry-content" style="-webkit-text-stroke-width: 0px; background-color: white; color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 13px; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: 400; letter-spacing: normal; line-height: 1.3em; margin: 0px 0px 0.75em; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<br />
<span class="Apple-style-span" style="font-weight: bold;">Real Name:</span> Jen<br />
<br />
<span class="Apple-style-span" style="font-weight: bold;">Came out of the Oven:</span> St. Louis, MO [Editor's note: <a href="https://twitter.com/Cubs_Live/status/1086480903432482816" target="_blank">Boring</a>!]<br />
<br />
<span class="Apple-style-span" style="font-weight: bold;">Favorite toppings:</span> E<span style="color: #222222; font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">xtra cheese, different kinds of cheese, pepperoni, sausage, spinach</span><br />
<br />
<span class="Apple-style-span" style="font-weight: bold;">First Pizza Club Meeting:</span> January 26, 2020 (Pizzeria Bebu)<br />
<br />
<span class="Apple-style-span" style="font-weight: bold;">Favorite Deep Dish Pizza:</span> <span style="color: #222222; font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><a href="http://chicagopizzaclub.blogspot.com/2008/04/la-madia-meeting-57.html" target="_blank">Pequod's</a> and Tortorices</span><br />
<br />
<span class="Apple-style-span" style="font-weight: bold;">Favorite Thin Crust Pizza:</span> <a href="http://chicagopizzaclub.blogspot.com/2008/04/pats-pizza-meeting-56.html" target="_blank"><span style="color: #336699;">P</span>at's Pizza</a><br />
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<span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span">Favorite Stuffed Pizza:</span><span style="font-weight: 400;"> N/A</span><br style="font-weight: 400;" /><br style="font-weight: 400;" /><span class="Apple-style-span">Favorite Pizza outside of Chicago:</span><span style="font-weight: 400;"> Imo's and Pi</span></span><br />
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<span class="Apple-style-span" style="font-weight: bold;">Had Pizza in the Motherland?</span> Not yet<br />
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<span class="Apple-style-span" style="font-weight: bold;">What Do You Do When Not Eating Pizza?</span> <span style="color: #222222; font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Cook non-pizza foods, listen to podcasts, do stuff with my dogs</span><br />
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<span class="Apple-style-span" style="font-weight: bold;">Personal Pizza Statement:</span> <span style="color: #222222; font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">That’s not enough cheese</span>.<br />
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Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com0tag:blogger.com,1999:blog-22317864.post-45235109581379384482016-03-13T17:51:00.000-05:002022-11-27T00:23:01.038-06:00Labriola Cafe [Meeting #117]<a href="https://www.labriolacafe.com/" target="_blank">Labriola Cafe</a><br />
<span class="" dir="ltr">535 N. Michigan Avenue</span> (<a href="https://www.google.com/maps/place/Labriola+Chicago/@41.8919061,-87.6234811,15z/data=!4m5!3m4!1s0x0:0x9168c339e984920c!8m2!3d41.8919061!4d-87.6234811" target="_blank">Map</a>)<br />
Chicago, IL 60611<br />
(312) 955-3100<br />
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<span style="font-weight: bold;">CPC invaded Labriola Cafe on Saturday, March 13, 2016. </span><br />
<span style="font-weight: bold;"><br /></span>What, you thought the Chicago Pizza Club was dead? Not yet, my friends.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg430ZC_Ci0v2LvjS3I2zYlUYhOi57lyae7SAvK_P-jBnBrjipsDYya_vecxDpHszIzkwTNFLcOGJ24keITGtPvdPhAi2E9Q4w6jj14sJTco6JPEG9vr75OkGpzQUd3yJcmLJ8G/s1600/IMG_6413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg430ZC_Ci0v2LvjS3I2zYlUYhOi57lyae7SAvK_P-jBnBrjipsDYya_vecxDpHszIzkwTNFLcOGJ24keITGtPvdPhAi2E9Q4w6jj14sJTco6JPEG9vr75OkGpzQUd3yJcmLJ8G/s640/IMG_6413.JPG" width="640" /></a></div>
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We last met almost four years ago. Then most of us spent seven months focusing on the Cubs. You might've heard what happened. Then a festering piece of shit who advocates <a href="https://www.huffpost.com/entry/donald-trump-pizza-video_n_870519" target="_blank">eating pizza with a knife and fork</a> so he can avoid the crust and also advocates <a href="https://www.buzzfeednews.com/article/stephaniemcneal/donald-trump-has-endorsed-eating-pizza-backwards" target="_blank">eating pizza crust first</a> was actually elected President of the United States. The Chicago Pizza Club clings to the hope that this national nightmare is coming to an end this year so some normalcy can return to the world and we can return to the blogosphere. Fun fact: The CPC started before blogs were a thing and has now outlasted blogs being a thing.<br />
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Now let us turn to the last pizza club meeting, one that we all remember like it was yesterday thanks to some truly outstanding deep dish pizza. But first, some history. Chicago was very late to the bread renaissance. Today there are plenty of restaurants that make great bread and places like Publican Quality Bread wholesale top-notch stuff. But it wasn't that long ago that places like Red Hen were as good as it got in town. In that era (starting in the early 90s), Labriola Baking Company was a big player in Chicagoland, selling bread to hundreds of restaurants. At the time, it seemed good to a lot of us, but that was largely because we didn't know any better. That's a little too harsh. I think some Labriola bread was quite good, but the bread scene has just grown a ton since then. Also, Labriola grew so big, that the kind of attention needed for a truly great product probably wasn't worth the effort.</div>
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Anyhow, while his bread business was printing money, owner Rich Labriola started inching into the restaurant business. First, he opened Labriola Bakery Cafe in late 2008 out by the company's headquarters in Oakbrook. Then in 2014 opened Stan's Donuts, the upscale version of the LA original that has since grown into a mini empire with a dozen or so locations. The next year, he finally opened a pizzeria/Italian restaurant in the city.<br />
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And it was there that the Chicago Pizza Club met for the final time before the Cubs fans lost their innocence and America lost its soul.<br />
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When Rich Labriola ran his baking company, he sold dozens if not hundreds of kinds of bread. Do you think a man like that would sell just one style of pizza at his pizzeria? Would I be asking that question if the answer was yes? I would not and he would not. Labriola offered three styles of pizza back in 2016, Neapolitan, Chicago thin, and deep dish. Two of them were bad. One was the best of its kind anywhere in town.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-Wgipnzz52ncQNpQJHmmbjaTEKD-NZs_oYT0lZ8G1w04K9AgtSY25guJtsLKPgA1AKPJbs1bq2QKbIs0tMN5Hg3NeeYhOZUAub1hyphenhyphenhOcKMPfldaEZRCtDzSunwoN1W-SXBvM/s1600/Labriola+Deep+Dish+Sausage+Whole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1200" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU-Wgipnzz52ncQNpQJHmmbjaTEKD-NZs_oYT0lZ8G1w04K9AgtSY25guJtsLKPgA1AKPJbs1bq2QKbIs0tMN5Hg3NeeYhOZUAub1hyphenhyphenhOcKMPfldaEZRCtDzSunwoN1W-SXBvM/s640/Labriola+Deep+Dish+Sausage+Whole.jpg" width="640" /></a></div>
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Let's start with the good news. The deep dish pizza at Labriola is incredible. Rich Labriola certainly knows how to make stellar bread and he shows it with the best crust of any deep dish pizza in Chicago, the city that invented the stuff. It had a hint of the caramelization found at Burt's and Pequod's, but here the rest of the crust is also a treat. Would happlily eat a piece of just the crust, something I can't say about Burt's in its heydey or peak Malnati's/Pizano's.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHX99hSNs5meVe5HJcQ7S_7Jq9aLjmH59g7TCALVxz-bsMkjN7_P-PMkBGbnkm85DzCDyCFz2Rx-BdCJbDRdu_WJWYH-kJhBD7Q3Wr-8ePtk9KDdgVf0WcsHpupS2lbYxTkngE/s1600/IMG_6456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHX99hSNs5meVe5HJcQ7S_7Jq9aLjmH59g7TCALVxz-bsMkjN7_P-PMkBGbnkm85DzCDyCFz2Rx-BdCJbDRdu_WJWYH-kJhBD7Q3Wr-8ePtk9KDdgVf0WcsHpupS2lbYxTkngE/s640/IMG_6456.JPG" width="640" /></a></div>
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We opted for the sausage and paid the $3 to add some fennel pollen because any self-respecting Chicagoan knows you can't have too much fennel on a pizza. The sausage was great, the sauce was great, the cheese was quality. Remember I mentioned Stan's? The original Stan's, located near UCLA, is my favorite donut shop anywhere. When Rich bought the recipes, the rights and whatever else he got in the deal, he took what Stan's perfected and reinvented them with high quality ingredients. He basically did the same thing here.<br />
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I love Malnati's and Pizano's, but every jackass standing in line at the giant new Starbucks needs to <a href="https://www.google.com/maps/dir/Starbucks+Reserve+Roastery,+Michigan+Avenue,+Chicago,+IL/labriola+pizza/@41.8928482,-87.6262488,17z/data=!3m1!4b1!4m13!4m12!1m5!1m1!1s0x880e2d35347bc2d7:0xc65e03cf5d97331e!2m2!1d-87.6246424!2d41.8938752!1m5!1m1!1s0x880e2cac772e52cb:0x9168c339e984920c!2m2!1d-87.6234811!2d41.8919061" target="_blank">walk the 0.2 miles</a> down Michigan Avenue and get some deep dish pizza at Labriola.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4jSLXldXLVqLHOdBv4bpv7Xw-DToJIjWiu5BKVC0nyTjczLhgWq6i-zzMQgvKaKQJGGTXOlXtLvsRv2fudlaE94SLSKOtqJhd-hYloOXYiMvRh2cbiwSXnZs_ysSuuX8whyphenhyphen7/s1600/IMG_6445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4jSLXldXLVqLHOdBv4bpv7Xw-DToJIjWiu5BKVC0nyTjczLhgWq6i-zzMQgvKaKQJGGTXOlXtLvsRv2fudlaE94SLSKOtqJhd-hYloOXYiMvRh2cbiwSXnZs_ysSuuX8whyphenhyphen7/s640/IMG_6445.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7d_ZRO831mjw2T3xASb0Zn8WE6jvTPnHgcJunYKA7mkBPeBv2is84AzNiNURVUjtQCm5sfKdFRacaULFcmnficRc0Ekkhhez2RQHOR3bIm_EnUxu-XuFA-5fxFKAo4ITsf1R5/s1600/IMG_6451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7d_ZRO831mjw2T3xASb0Zn8WE6jvTPnHgcJunYKA7mkBPeBv2is84AzNiNURVUjtQCm5sfKdFRacaULFcmnficRc0Ekkhhez2RQHOR3bIm_EnUxu-XuFA-5fxFKAo4ITsf1R5/s640/IMG_6451.JPG" width="640" /></a></div>
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Sadly, that's the only kind of pizza that people should get at Labriola. The Chicago thin crust is merely average fare. It does benefit from better ingredients than most places but the crust was dry and utterly forgettable. Now, the reality is that the crust on most thin crust places in town, even some great ones, is really there for function. But the good ones slap you in the taste buds with strong flavors that aren't present here. More importantly, the truly great old school thin crust places (Pat's, Villa Nova, Vito & Nick's) bring the flavor and a good crust. That said, almost four years have passed since our visit and I've only had deep dish on subsequent visits, so maybe things have improved.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGZS2mPRUcZDy_SQ0rOD-mXv5Wc0mtQCDXV72-oFTjZZCDciOmRA3asnq7A-UvY9E0QTa5s9Lkml4wiNC2EzomHSx3UDvUyE0_sCp72XzcmDmGnhvCP9fasUTe4ahOOfzfqO6/s1600/IMG_6422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSGZS2mPRUcZDy_SQ0rOD-mXv5Wc0mtQCDXV72-oFTjZZCDciOmRA3asnq7A-UvY9E0QTa5s9Lkml4wiNC2EzomHSx3UDvUyE0_sCp72XzcmDmGnhvCP9fasUTe4ahOOfzfqO6/s640/IMG_6422.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQeuE-nfpJnG7jl9rDzfPI8ojGR7P1EAVxsGxjNPICIEIh4VsnoYXekmpkZpf2mfQGWrtoK4Oq0Tx2zGNlbwK3OFUjwRxrlDfNt5EzvI9a-fqISrq3FKAr_HplpWjJst1rOy8/s1600/IMG_6427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQeuE-nfpJnG7jl9rDzfPI8ojGR7P1EAVxsGxjNPICIEIh4VsnoYXekmpkZpf2mfQGWrtoK4Oq0Tx2zGNlbwK3OFUjwRxrlDfNt5EzvI9a-fqISrq3FKAr_HplpWjJst1rOy8/s640/IMG_6427.JPG" width="640" /></a></div>
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The Neapolitan pizza was bad. I should be clear, the pizza that they called Neapolitan that wasn't actually Neapolitan was bad. It was way too thick for anyone to take it seriously as a Neapolitan pizza, but it also lacked the subtlety and quality that so many of us associate with genuinely good Neapolitan pizza. Honestly, I was so distracted by them calling this Neapolitan pizza that it's quite possible I'm not giving it a fair review. It was probably fine. Wait, no it wasn't. Look at that sloppy mess of a pie. These days, they don't sell anything they claim to be Neapolitan. They do have something called Signature Artisan Pizza. The description, Ciabatta style dough with extra virgin olive oil to develop a crispier crust, sounds potentially promising even if the ridiculous name does not. I'll never know. Deep dish 4 life!Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com2tag:blogger.com,1999:blog-22317864.post-71402498530844224712015-05-09T21:34:00.000-05:002022-11-27T00:23:27.777-06:00Dough Bros Pizzeria & Sub Shop [Meeting #116]<a href="http://www.doughbrospizza.com/" target="_blank">Dough Bros Pizzeria & Sub Shop</a><br />
<span class="" dir="ltr">400 N. State Street</span> (<a href="https://www.google.com/maps/place/Dough+Bros+Pizzeria+%26+Sub+Shop/@41.8896131,-87.6304505,17z/data=!3m1!4b1!4m2!3m1!1s0x880e2cae1b659e5d:0x37ebe225b3e36574" target="_blank">Map</a>)<br />
Chicago, IL 60654<br />
(312) 600-9078<br />
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<span style="font-weight: bold;">CPC invaded Dough Bros Pizzeria & Sub Shop on Saturday, May 9, 2015. </span><br />
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Apologies to our millions of followers out there for the long delay. According to the internets, there are a couple other pizza clubs in Chicago attempting to fill the void we tend to leave. Check them out. They're newer than us, they'll die before us, they haven't been to as many places, and they don't provide as much detail, but they're better than nothing I suppose. Anyhow, have no fear - we'll live forever, even if it's just your humble scribe reporting from his nursing home cafeteria. But that's a long way off. In fact, by the time I hit publish on this 9-month-overdue post, planning will be well underway for our next meeting.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39WBp06A5365ecyS29TI06HuNkHlAYDDctkdE0Q1k310TcSi-ZDKKdQ0NYBCVWpEg393AoyOUY3Syg4BAFdbarxxKOfp6YABdPWq7d7_TD4n1Ewju0VoPtdzXTeXfenKCnBEg/s1600/Chicago+Pizza+Club+Dough+Bros+Exterior.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39WBp06A5365ecyS29TI06HuNkHlAYDDctkdE0Q1k310TcSi-ZDKKdQ0NYBCVWpEg393AoyOUY3Syg4BAFdbarxxKOfp6YABdPWq7d7_TD4n1Ewju0VoPtdzXTeXfenKCnBEg/s640/Chicago+Pizza+Club+Dough+Bros+Exterior.jpg" width="640" /></a><br />
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A long while back, I heard some rumblings that quality slices were being served downtown at 400 N. State Street. That caused some serious confusion in my brain because I knew that to be the site of State Street Pizza Company, a place that served pizza so terrible that only the drunkest of bros stumbling out of River North dens of douchebaggery could possibly find it satisfying. It turns out, even they refused to eat the overcheesed and underflavored industrial grade pizza coming out of that place.<br />
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But the location was good and quality slice shops are in short supply so it made sense that <a href="http://www.forbes.com/pictures/ekeg45jjd/jonas-falk-28/" target="_blank">Jonas Falk</a>, an enterprising whippersnapper who'd found success selling healthy lunches to schoolkids and was branching into the restaurant industry, decided to give the place a go. What's more surprising was that he was able to bring aboard <a href="http://www.lesnomades.net/lesnomades2/hosts.htm" target="_blank">Roland Liccioni</a>, the chef at fancy-pants French restaurant Les Nomades, to join in the pizza venture.<br />
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I don't know who gets the credit, but Dough Bros Pizzeria & Sub Shop (stupid name) is serving up some seriously good pizza.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5lkap_sF1HykH94QiQevR_jwIFz-1UIDLl3bZetos1NzZvYSHeGbDuygWuSZkXGNl-5rrs0UxdQOI6ufb7FTHm2M1pOVOiQksllN7e4J5NQi3TI5mzwM8x88lHN-O3d5CasW/s1600/Chicago+Pizza+Club+Dough+Bros+Inside.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5lkap_sF1HykH94QiQevR_jwIFz-1UIDLl3bZetos1NzZvYSHeGbDuygWuSZkXGNl-5rrs0UxdQOI6ufb7FTHm2M1pOVOiQksllN7e4J5NQi3TI5mzwM8x88lHN-O3d5CasW/s640/Chicago+Pizza+Club+Dough+Bros+Inside.jpg" width="640" /></a><br />
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The place is small. There's only a few tables and, at least on our visit, they went unused by anyone but us. My hunch is the tables are pretty much only used at lunch time during the week. We got whole pies, but this place is very much geared towards people who are buying by the slice.<br />
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We got two pizzas.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOnRPE6bxz1CRGCYLUQwduOH0oCz2Ye5iwVeqNLpWL7oOyAHgV_uifwYDDe584Q-B_tgLg4Jl3SYm51mj1FgUKxUY83bEyi21ZmcN98bPfU4coUA30dfxIyTaQTcZVThzs8zB/s1600/Chicago+Pizza+Club+Dough+Bros+Whole+Lemongrass+Pizza.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNOnRPE6bxz1CRGCYLUQwduOH0oCz2Ye5iwVeqNLpWL7oOyAHgV_uifwYDDe584Q-B_tgLg4Jl3SYm51mj1FgUKxUY83bEyi21ZmcN98bPfU4coUA30dfxIyTaQTcZVThzs8zB/s640/Chicago+Pizza+Club+Dough+Bros+Whole+Lemongrass+Pizza.jpg" width="640" /></a><br />
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If a chef is going to name a dish after himself, it better be good. Fortunately, the <cite>Roland Pizza </cite>is not only damned good, it's like no other pizza we know of in Chicago. Topped with heirloom tomato, thai basil, lemongrass sausage and fresh mozzarella cheese, this pie was a big plate of tangy, cheesy goodness. So good in fact, here's a couple more pictures:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjykyrhHKAHyVvEhWJNjVqRU8-CSvBhcsPnC6Cct7A-0L6eHpeUO_qAW4QCdcV68Mrj7FQqmZGx9duyI9AhzACwDLUcqyiPPlRtDwu3k4OsQvz-xL2mRkXx8V-Mni9lBvhyphenhyphen5w/s1600/Chicago+Pizza+Club+Dough+Bros+Lemongrass+Pizza+Close+Up.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnjykyrhHKAHyVvEhWJNjVqRU8-CSvBhcsPnC6Cct7A-0L6eHpeUO_qAW4QCdcV68Mrj7FQqmZGx9duyI9AhzACwDLUcqyiPPlRtDwu3k4OsQvz-xL2mRkXx8V-Mni9lBvhyphenhyphen5w/s320/Chicago+Pizza+Club+Dough+Bros+Lemongrass+Pizza+Close+Up.jpg" width="320" /></a><a href="http://4.bp.blogspot.com/-hlDpEgx_Gc8/VtUMpF9Y0jI/AAAAAAAAD50/FBixvVpJzFc/s1600/Chicago%2BPizza%2BClub%2BDough%2BBros%2BLemongrass%2BPizza%2BPartial.jpg" imageanchor="1"><img border="0" height="240" src="https://4.bp.blogspot.com/-hlDpEgx_Gc8/VtUMpF9Y0jI/AAAAAAAAD50/FBixvVpJzFc/s320/Chicago%2BPizza%2BClub%2BDough%2BBros%2BLemongrass%2BPizza%2BPartial.jpg" width="320" /></a><br />
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Seriously, that's a delicious pie. You should eat it. Okay, time to move on.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4l3khJ48ZrF7VGentca4vZgabr1KtipU-4CwzVrxtAmMvQBkKr-mYVosLImdlTYJhKjFmXK0uZgX3G5uRgZeoUrZis42wxJPQO38G_dloYSqwUvcMisN3WzrSWcQWlDee1CG2/s1600/Chicago+Pizza+Club+Dough+Bros+Half+Pepperoni+Half+Mushroom+Whole+Pizza.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4l3khJ48ZrF7VGentca4vZgabr1KtipU-4CwzVrxtAmMvQBkKr-mYVosLImdlTYJhKjFmXK0uZgX3G5uRgZeoUrZis42wxJPQO38G_dloYSqwUvcMisN3WzrSWcQWlDee1CG2/s640/Chicago+Pizza+Club+Dough+Bros+Half+Pepperoni+Half+Mushroom+Whole+Pizza.jpg" width="640" /></a><br />
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While most pizzerias are happy to do a half/half pizza, it's not at all common to find one that will do half red/half white. Maybe because Dough Bros (still a dumb name) is primarily a slice shop, not only were they unfazed by half red/half white, an employee actually suggested it when we were openly having trouble deciding between the pepperoni and the mushroom.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GVoYT0tarN7tzJDPRwkm4_SJJQJ9YHkts_I_lOaqLaudcP_kMv12rDk_alevSw7wHag7AqmGklz2e5Iw7Eayxkom3dYROrGFk6e6_djIVwTtm0GrXcRssy6qhq3idrJ5Zs32/s1600/Chicago+Pizza+Club+Dough+Bros+Pepperoni+Up+Close.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GVoYT0tarN7tzJDPRwkm4_SJJQJ9YHkts_I_lOaqLaudcP_kMv12rDk_alevSw7wHag7AqmGklz2e5Iw7Eayxkom3dYROrGFk6e6_djIVwTtm0GrXcRssy6qhq3idrJ5Zs32/s640/Chicago+Pizza+Club+Dough+Bros+Pepperoni+Up+Close.jpg" width="640" /></a><br />
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I don't know what kind of pepperoni they're using at Dough Bros (come on, change the name already), but it's some excellent stuff. Everything else -the red sauce, the mozzarella, and the parmesan - are all a couple of notches above your standard slice shops. This is damned fine pizza.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaWQlgpvjlR_wpGDZiG3-CmWQHFA1UNuWDNymCZvvvQkKBgBOLN3MhXRzhQjj5k-KaigcOwCZixxVkW4ZMylvlq5uIGZJbD_96xsT1upQbL3ZOwlTFr3Hr7AMKRCQrZ7WxXKd/s1600/Chicago+Pizza+Club+Dough+Bros+Mushroom+Up+Close.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaWQlgpvjlR_wpGDZiG3-CmWQHFA1UNuWDNymCZvvvQkKBgBOLN3MhXRzhQjj5k-KaigcOwCZixxVkW4ZMylvlq5uIGZJbD_96xsT1upQbL3ZOwlTFr3Hr7AMKRCQrZ7WxXKd/s640/Chicago+Pizza+Club+Dough+Bros+Mushroom+Up+Close.jpg" width="640" /></a><br />
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The mushroom pizza has wild mushrooms, fresh mozzarella, shaved parmesan, and black truffle (allegedly - certainly not enough to see). This funky pizza is great for anyone looking for a solid hit of fungi umami. <br />
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<a href="http://1.bp.blogspot.com/-w-lnn46jI4w/VtUNKt_f8TI/AAAAAAAAD6s/jJyGDU6htZg/s1600/Chicago%2BPizza%2BClub%2BDough%2BBros%2BCrust%2BSide.jpg" imageanchor="1"><img border="0" height="240" src="https://1.bp.blogspot.com/-w-lnn46jI4w/VtUNKt_f8TI/AAAAAAAAD6s/jJyGDU6htZg/s320/Chicago%2BPizza%2BClub%2BDough%2BBros%2BCrust%2BSide.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8ja8qPdt6B8RShhaV4d6amad0A-Tu0b8492rXkzcG6j2iuwdtShrAkdM9y_ioWrRoJY2ipx_t-Io2SvQejW0K_wogvg5hmDtXYe6Ur8yx_WUrHqFqGcm9wyDpS1cfGtV8nyt/s1600/Chicago+Pizza+Club+Dough+Bros+Crust+Bottom.jpg" imageanchor="1"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8ja8qPdt6B8RShhaV4d6amad0A-Tu0b8492rXkzcG6j2iuwdtShrAkdM9y_ioWrRoJY2ipx_t-Io2SvQejW0K_wogvg5hmDtXYe6Ur8yx_WUrHqFqGcm9wyDpS1cfGtV8nyt/s320/Chicago+Pizza+Club+Dough+Bros+Crust+Bottom.jpg" width="320" /></a><br />
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Honestly, it's been so long since we ate there that I remember nothing about the crust. Don't remember it being bad or good. Probably was neither. Looks like it could have been cooked a little longer or in a slightly hotter oven. Whatever. This is a slice shop. The slices are really good. You should try it if you're in the area and in the mood for some pizza.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKK-kUEtU9BMjPMfeJlES5vz8BexeDx5WAHAMJgNFMLuNID85XTokTWWjr11Mq4uogSLJKZufXgt0JNN4hgQo2PxDwq4wHWPgcAWqhUwB5lE_ENWQvo8GhQpQZkUbuLNpW9tCa/s1600/Chicago+Pizza+Club+Dough+Bros+Cora+Approves.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKK-kUEtU9BMjPMfeJlES5vz8BexeDx5WAHAMJgNFMLuNID85XTokTWWjr11Mq4uogSLJKZufXgt0JNN4hgQo2PxDwq4wHWPgcAWqhUwB5lE_ENWQvo8GhQpQZkUbuLNpW9tCa/s640/Chicago+Pizza+Club+Dough+Bros+Cora+Approves.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cora Approves!</td></tr>
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Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com1tag:blogger.com,1999:blog-22317864.post-27942182818963695882014-05-10T07:49:00.001-05:002014-05-10T07:51:10.842-05:00Bartoli's Pizzeria [Meeting #114]<a href="http://www.bartolispizza.com/" target="_blank">Bartoli's</a><br />
<span class="" dir="ltr">1955 West Addison Street</span> (<a href="https://maps.google.com/maps?q=Bartoli%27s+Pizzeria&ll=41.947075,-87.67828&spn=0.012337,0.01929&oe=utf-8&client=firefox-a&fb=1&gl=us&hq=bartoli+chicago&cid=10437261586649445482&t=m&z=16&iwloc=A" target="_blank">Map</a>)<br />
Chicago, IL 60613<br />
(773) 248-0455 <br />
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<span style="font-weight: bold;">CPC braved a snowstorm and invaded Bartoli's Pizzeria on Sunday, December 8, 2013. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMm-txGJ_lwIE70LvTEUZOGVsbc8yWmihU-qxCizZSJbu146PBp1x4W6uZiaKAKZbREonfkdo5Xzf4dpptSia4xhy3rswpIppbDhfgEMATWI5FEsgXG9EiAtkbdQC7Ehdx9am_yA/s1600/20131208_bartolis_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMm-txGJ_lwIE70LvTEUZOGVsbc8yWmihU-qxCizZSJbu146PBp1x4W6uZiaKAKZbREonfkdo5Xzf4dpptSia4xhy3rswpIppbDhfgEMATWI5FEsgXG9EiAtkbdQC7Ehdx9am_yA/s1600/20131208_bartolis_1.jpg" height="480" width="640" /></a></div>
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It's been quite a while since a new place opened that serves quality deep dish pizza. Even as pizza artists have reached for the stars on the thin end of the spectrum (Reno, Balena, etc.), nobody has put forth a serious challenge to Lou Malnati's and Pizano's, both of which have added locations in recent years. But word coming out of Roscoe Village was that something pretty excellent was brewing at Bartoli's, a pizzeria with historical deep dish street cred. Kind of.<br />
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Bartoli's was founded by Brian Tondryk, who named the place after his grandfather, Fred Bartoli. Grandpa Bartoli was one of the founders of Gino's East, hence the claim to deep dish OG street cred. But neither Bartoli nor his Gino's East co-founders Sam Levine and George Loverde knew a thing about making pizza when they bought some property on East Superior Street downtown and decided to put a pizzeria in there. Instead, they simply hired Alice Mae Redmond away from Uno's.<br />
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Given that Fred Bartoli likely had nothing to do with the actual recipe at Gino's East, it's a bit curious that Bartoli's claims on its menu that "Bartoli's deep dish pizza crust is a 50-year old family recipe." I suppose family recipe <i>could</i> mean that the recipe was owned by the family or they <i>could </i>be referring to the Redmond family recipe, but those are not reasonable interpretations. Given that the current owners of Gino's East have consistently lowered their standards, it makes sense that Bartoli's explicitly declare they are carrying on the tradition of Gino's East rather than the current iteration. But to do without acknowledging Alice Mae Redmond is just not right.<br />
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So how was the food?<br />
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We tried one deep dish and one thin crust pizza. We also, thanks to a couple early arrivals hell-bent on breaking CPC protocol, tried "badger-style fried cheese balls."<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6Vu875X9l4BPwvr-3Wv7z_NpfBQQFhqyQr7Mw1ysYpBG4yi-YbSboCv_JZ658O-n7wo6Em3zN-189i-lRV2Qkdet3RbgU-xLNSJsuW6LsWpszw3F67Yn1z6t7mnZ4f3IV_EyRQ/s1600/20131208_bartolis_4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6Vu875X9l4BPwvr-3Wv7z_NpfBQQFhqyQr7Mw1ysYpBG4yi-YbSboCv_JZ658O-n7wo6Em3zN-189i-lRV2Qkdet3RbgU-xLNSJsuW6LsWpszw3F67Yn1z6t7mnZ4f3IV_EyRQ/s1600/20131208_bartolis_4.jpg" height="480" width="640" /></a></div>
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Let's start with the badger-style fried cheese balls, which are basically fried cheese curds. Fried cheese is one of those things that's pretty tough to screw up and Bartoli's puts out a fine rendition. The breading is on the thicker side and had some nice seasoning. Some people opted to dip in the accompanying marinara sauce but I didn't think it was necessary.<br />
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For our deep dish selection, we opted for spinach. Bartoli's uses fresh spinach, which is always a plus, though there wasn't all that much of it on the pizza. The chunky sauce seemed fresh and was well-balanced between tangy and sweet. It was particularly good as compared to the processed sugary tomato paste Gino's East calls sauce these days. That alone makes this place leaps and bounds better than the current iteration of its inspiration.<br />
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All was not right with this pizza, however. Due to the weather, there was only one other occupied table in the place. Smart people all stayed in that night, so it's quite possible that there were a lot of deliveries going out. But whatever the reason, our pizza was significantly overcooked and had a crust that was way too firm. The taste was fine, but I couldn't get over the crunchy crust. Well, I suppose the fact that I happily ate my entire slice meant I could get over it, but it was a real flaw. I left thinking it was good enough that I should go back but it's been 5 months and that hasn't happened yet. Shame on me.<br />
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For our thin option, we went with a pizza that had mushrooms all the way across and sausage on half. Other than Pizano's, I've never been particularly impressed with the thin crust offerings from pizzerias that specialize in deep dish and Bartoli's version wasn't great. The problem, as it usually is, was that the crust was flavorless and way too dry. That said, everything else about the thin crust pie was very good.<br />
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The toppings, cheese and sauce were well-balanced. There was no skimping on the mushrooms and the sausage was very good, though a little more fennel would have been nice. All in all, a solid thin crust pizza but not one worth going out of your way for.<br />
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<tr><td class="tr-caption" style="text-align: center;">Phred approves of Bartoli's!</td></tr>
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<br />Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com2tag:blogger.com,1999:blog-22317864.post-28643768749326212432014-05-08T12:01:00.000-05:002022-11-27T00:23:49.240-06:00Stella Barra Pizzeria [Meeting #115]<a href="http://www.stellabarra.com/" target="_blank">Stella Barra</a><br />
<span class="" dir="ltr">1954 N. Halsted Street</span> (<a href="https://www.google.com/maps/place/Stella+Barra+Pizzeria/@41.917657,-87.648683,17z/data=!3m1!4b1!4m2!3m1!1s0x0:0x142c970f9f960c6e" target="_blank">Map</a>)<br />
Chicago, IL 60614<br />
(773) 634-4101<br />
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<span style="font-weight: bold;">CPC invaded Stella Barra Pizzeria on Sunday, May 8, 2014. </span><br />
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The Chicago Pizza Club lives! The Chicago Pizza Club will live forever! We met almost a year ago. This report was written in my head almost a year ago. I let it ferment. That made it better. You know what else gets better with fermentation? Pizza dough! But not a lot of places bother with that time-consuming step. Stella Barra does and the crust is delicious. We'll get to that. Here's the review:<br />
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We Chicagoans are justifiably proud of our pizza. Those of us who think our fair city and New York are the only two contenders for best pizza city in <strike>America</strike> the world are absolutely correct. However, just because a pizzeria is not in one of those two cities absolutely doesn't mean it isn't great. If Arizona's <a href="http://www.chicagopizzaclub.com/2008/03/special-report-pizzeria-bianco-phoenix.html" target="_blank">Pizzeria</a> <a href="http://www.chicagopizzaclub.com/2009/05/second-helping-pizzeria-bianco.html" target="_blank">Bianco</a>, Detroit's Loui's, New Haven's Sally's (and others), or any number of stellar pizzerias from across the country were to open an outpost in Chicago, there is simply no degree of regional chauvinism that would justify anything less than unbridled joy at the news.<br />
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That said, regional skepticism is certainly understandable when it comes to Stella Barra, a relatively unheralded (at least nationally) pizzeria opened by Chicago's own Lettuce Entertain You. For one thing, with the exception of Pizzeria Mozza, the words "LA" and "pizza," when used together, have long deserved derision. For another, while Lettuce is responsible for some great restaurants in Chicago, the empire's one foray into pizza, <a href="http://www.leye.com/restaurants/directory/frankie-s-5th-floor-pizzeria" target="_blank">Frankie's 5th Floor Pizzeria</a>, is decidedly mediocre.<br />
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Here's why you don't make assumptions about restaurants without trying them:<br />
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The 6 CPC members, 2 junior members, 2 fetuses, and one CPC guest who attended our meeting at Stella Barra were unanimously thrilled with the pizza. We made a serious dent in the menu. Given the number of pizzas, the time that has passed, the number of people who read the blog, and the value of my time, there's not going to be a detailed description of the pizza. But fear not, you'll get an overview and a lot of pictures worth somewhere between 800 and 1200 words apiece.<br />
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There are currently nine pizzas on the <a href="http://www.stellabarra.com/wp-content/themes/stella/menus/CHI-dinner.pdf" target="_blank">menu</a> at Stella Barra. There were 10 when we went (lots of overlap with the current menu) and we tried nine of them. I should note there are technically well over 9 or 10 choices at Stella Barra because there's also the ability to customize any of the pizzas with various toppings and each pizza can be had on either their standard thin crust or their cracker thin crust. The pizzas on the menu range from simple ones like the Margherita (the only one we didn't get) to unique pies like the spinach and kale pizza with pecorino cheese and roasted garlic.<br />
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The default crust is fantastic. It's a great example of the crispy/chewy bakery quality bread that has come to embody higher end American pizza since Chris Bianco broke the mold in Arizona years ago. The chef/partner behind the pizza, Jeff Mahin, lets the dough rise for a day, beats it down, and then lets it rise again for another 12-plus hours. The result is a beautifully textured crust with a sourdough tang that I'd happily devour if it were presented sans toppings, sauce or cheese.<br />
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The extra thin version of the crust, called "Thin Sin" and referred to as Roman style, has the same flavor (but obviously less of it) and without the chewy part of the crispy/chewy. The Thin Sin will make anyone partial to old-school Chicago thin crust swoon with delight; it's a version up there with <a href="http://www.chicagopizzaclub.com/2007/12/vito-nicks-pizzeria-meeting-47.html" target="_blank">Vito & Nick's</a>, Villa Nova, and <a href="http://www.chicagopizzaclub.com/2008/04/pats-pizza-meeting-56.html" target="_blank">Pat's</a>. <br />
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Here's what we ate:<br />
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The butternut squash pizza, which is not on the current menu, has the obvious pieces of the namesake gourd as well as candied bits of bacon, tallegio cheese, fresno chilies, parmesan, parsley and oregano.<br />
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It was frigging delicious and if it doesn't come back on the menu when fall rolls around, then someone needs to be fired.<br />
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All vegetables was no problem even for the biggest meat lovers among us. The roasted spinach and purple kale were nicely salted and full of flavor that was only made better thanks to the addition of pecorino, cracked peppercorns, and garlic.<br />
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Chicago
is a sausage town. Los Angeles is not a sausage town. Kale pizza from
LA makes sense. Butternut squash pizza from LA makes sense. But can an
LA pizzeria deliver sausage up to Chicago's standards? Yes it most
definitely can. The chunks of housemade sausage use fennel pollen to get
a flavor worthy of the mildly chewy texture. <br />
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Another one not on the current menu. This is the Fennel Bianco. It had a lot of shaved fennel; some burrata; and rosemary, torn basil, and extra virgin olive oil. It was great.<br />
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The Prosciutto and Egg. It has prosciutto, it has egg, it has mozzarella, gruyere, and pecorino, it has some chili flakes and
cracked black pepper. It was good. Not the best, but quite good.<br />
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That's the Rossa. At $13, it's the cheapest pizza on the menu. That's appropriate because it has no cheese. Cheese makes pizza better. That said, I liked this very simple pie topped with arugula, roasted garlic, calabrian chilies and sweet basil. I wouldn't recommend ordering it unless you're sharing a bunch of pizzas like we were. Or if you're lactose intolerant.<br />
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This Shaved Mushroom was one of our two "Thin Sin" pizzas. In addition to the funghi, this delightfully crispy pizza came with gruyère, melted onions, torn parsley, rosemary, thyme and a not-overwhelming amount of truffle flavor. This was a winner.<br />
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Four cheese is usually a dumb pizza to order but Stelios wanted this one so we got it. We ate every slice, though it was the last one we finished. If you like four cheese pizza, this is a great one to get. But if you like four cheese pizza, you should probably try other kinds of pizza. And if you like four cheese pizza, you might have to go somewhere other than Stella Barra because it's not on the menu any more. <br />
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The Hobbs Pepperoni pizza is a pepperoni pizza. It has sauce, mozzarella, a little parmesan, and, of course, pepperoni. <a href="http://www.hobbsca.com/" target="_blank">Hobbs</a> is a charcuterie company out there in Californ-I-A. The pepperoni was great. Obviously, this is a pretty basic pie. Basic can be great and this one was.<br />
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So there you have it, almost a year later, the Chicago Pizza Club has reemerged from its slumber. We'll try to stay awake.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBiK0oWUfq12xwUoXZkNr3SCt1bhGJ79zRWVpyoakNeS_FjNxTt3I2M1Ag6q_hbpEhIwxOMRYLChNvHBbpnr3VKNf07G2zvLQJOnDR7A8z3uDq6-fP_1esXVepnqdV9e9ZQR1-w/s1600/20140508_untitled_20.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBiK0oWUfq12xwUoXZkNr3SCt1bhGJ79zRWVpyoakNeS_FjNxTt3I2M1Ag6q_hbpEhIwxOMRYLChNvHBbpnr3VKNf07G2zvLQJOnDR7A8z3uDq6-fP_1esXVepnqdV9e9ZQR1-w/s640/20140508_untitled_20.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hooray for Pizza!</td></tr>
</tbody></table>
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Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com2tag:blogger.com,1999:blog-22317864.post-2262162320774074822013-09-28T10:51:00.000-05:002014-01-14T21:31:26.607-06:00Freddie's [Meeting #113]<a href="http://freddieson31st.com/" target="_blank">Freddie's</a><br />
701 W. 31st Street (<a href="https://maps.google.com/maps?q=701+W+31st+Street+Chicago,+IL&hl=en&sll=41.837838,-87.644002&sspn=0.011926,0.01929&gl=us&hnear=701+W+31st+St,+Chicago,+Illinois+60616&t=m&z=16" target="_blank">Map</a>)<br />
Chicago, IL 60616<br />
(312) 808-0147<br />
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<span style="font-weight: bold;">CPC invaded Freddies aka Fabulous Freddies Italian Eatery at 5:30 PM on Sunday, September 22, 2013. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyEB9CF2GiFBd8xuyp338zzY5Cx8nebSm32gqJqLvFDuIb1rz_b-hJWfgilz1Ldn_r0-v7kAJWiVwYqGHSXLc3jNtraUwRv-iTkFD79Jx80skl5LChgbOtSiLFppabTwcFj8OYQ/s1600/20130922_freddies_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyEB9CF2GiFBd8xuyp338zzY5Cx8nebSm32gqJqLvFDuIb1rz_b-hJWfgilz1Ldn_r0-v7kAJWiVwYqGHSXLc3jNtraUwRv-iTkFD79Jx80skl5LChgbOtSiLFppabTwcFj8OYQ/s640/20130922_freddies_1.jpg" /></a></div>
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It's been nearly two years since the Chicago Pizza Club ventured out to a place with less than high expectations. One of the drawbacks of infrequent meetings besides less pizza (this was just our 10th since the start of 2011) is that we've gotten quite a bit less ambitious in exploring places that are a bit below the radar. Freddie's (also spelled Freddies and also sometimes known as Fabulous Freddies Italian Eatery), has been serving up pizza and a whole lot more in Bridgeport since 1990.<br />
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The <a href="http://freddieson31st.com/menu/" target="_blank">menu </a>at Freddie's is a bit ridiculous in its length. In addition to three kinds of pizza (thin crust, deep dish, and stuffed) and homemade "panzarotti puffs," they've got everything from burgers and beefs to fried chicken and fried breaded pork to classic Italian American sandwiches and pastas to salads to fried fish and a host of sausages to breakfast sandwiches. Seriously, go look at the <a href="http://freddieson31st.com/menu/" target="_blank">menu</a>; there's a lot more than I just listed. Ordinarily, that would be a huge red flag. But upon closer inspection, some care is revealed - homemade soup of the day, homemade donuts, and homemade Italian ice. Also promising was that the menu lists sausage pizza as its own category. That's usually a sign that, if nothing else, the sausage is going to be pretty excellent. So that's where I was coming from when I walked in the door. Come along and see how things played out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDlvbmfBBIEv4CQ_qwHgokqZk2CBrU3ohyphenhyphenCS3trSrxeT6DV-HHnKp2ndU_Z4SosE0L-a7AFaLP_MJuRZkvwcLfCIGLrvr0BzIwznSEvOcphHJayQxqJ3yXbc3ZibFF1gpJzjzEA/s1600/20130922_freddies_5.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDlvbmfBBIEv4CQ_qwHgokqZk2CBrU3ohyphenhyphenCS3trSrxeT6DV-HHnKp2ndU_Z4SosE0L-a7AFaLP_MJuRZkvwcLfCIGLrvr0BzIwznSEvOcphHJayQxqJ3yXbc3ZibFF1gpJzjzEA/s640/20130922_freddies_5.jpg" /></a>
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Seven Pizza Clubbers made it to the meeting which gave us sufficient ordering power.<br />
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We ordered: <br />
<ul id="menu-list">
<li class="h3" id="breakfast-sandwiches">Thin Crust with sausage</li>
<li class="h3" id="breakfast-sandwiches">Deep Dish with Italian Beef and Giardiniera</li>
<li class="h3" id="breakfast-sandwiches">Stuffed Pizza with Pepperoni, Garlic, and Onion</li>
<li class="h3" id="breakfast-sandwiches">Sausage pizza puff (fried) </li>
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The best pizza of the night by a wide margin was the stuffed pizza, which we got with pepperoni, garlic, and onion, a routinely successful combination of toppings. When ordering a stuffed pizza, diners are asked whether they want it with sauce or not. For people who buy into the theory put forth by the founders of <a href="http://www.chicagopizzaclub.com/2008/07/giordanos-meeting-61.html" target="_blank">Giordano's</a> and Nancy's (visited pre-website), that stuffed pizza is based on scarciedda<b>,</b> an Easter pie filled with ricotta, an egg, and other goodies, it actually makes sense because tomato sauce wasn't part of that tradition. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicybkUBez8s1fjnP_o6qh5aS6oG20BlPBczqm-Q6rugqG4XmIyMYO670nKGnEDSWb1umgVeuzJ-JPLB5IiKDLckoYNJJ8XPrL9pFY6DHRWRVkI-xG8E0qogd3h9lon0GzUUhAC9A/s1600/20130922_freddies_12.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicybkUBez8s1fjnP_o6qh5aS6oG20BlPBczqm-Q6rugqG4XmIyMYO670nKGnEDSWb1umgVeuzJ-JPLB5IiKDLckoYNJJ8XPrL9pFY6DHRWRVkI-xG8E0qogd3h9lon0GzUUhAC9A/s640/20130922_freddies_12.jpg" /></a>
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Naturally, we opted for sauce and it was a good thing we did. This chunky and surprisingly vibrant sauce was a nice touch for the thick pizza, even if it lacked the herbaceousness of places like Giordano's. The top crust was thick for a style of pizza where it's usually close to paper-thin. I think this might have the thickest top crust of any stuffed pizza this side of <a href="http://www.chicagopizzaclub.com/2008/11/connies-pizza-meeting-69-meeting-16.html" target="_blank">Connie's</a> (another place considers sauce on stuffed pizza to be optional. The cheese, melted to an ideal <span class="st">gooeyness, was fine, and for a group trying as many pizzas we were, thankfully less prevalent than at some other places in town. All together, I really enjoyed the stuffed pizza; certainly more than the other two pies of the evening.</span><br />
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We're spoiled in Chicago with great sausage. It's odd that so much of the country fails to measure up considering that good sausage is incredibly easy to make, but that's their problem. Know what's hard to make? Unfortunately, as the thin crust pizza at Freddie's demonstrated, a good pizza crust. This crust was not good - it was flavorless and was not crisp at all. Technically, this is what Freddies calls a regular crust. There's a thinner thin crust option and we should have asked for that. Slices were available at the counter and the thinner crust appeared to be almost cracker-like. There's no reason to think the taste would have been any better, but the texture would have been an upgrade.<br />
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The sausage was pretty good. To be fair, by national standards, it was very, very good. But in this sausage-loving town, we can be hypercritical and note that it could have used more fennel and a little more chewiness. The cheese didn't stand out as a positive or negative, nor did the sauce. The dearth of sauce was surprising, especially when considering the thickness of the crust. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxPuhHOynWDqufxUSUiHQ5b0vk9gTMiPHeS2jCI5C-Bs8yUjqWk8uFaAeI7O6OcyjrT8Lxd6Zwja7XAivJYcWaV1wWxFmp8Ap_pcygNH2bQtUYQbaDQXCHxMlbVq6rIEJvUyB1Q/s1600/20130922_freddies_25.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxPuhHOynWDqufxUSUiHQ5b0vk9gTMiPHeS2jCI5C-Bs8yUjqWk8uFaAeI7O6OcyjrT8Lxd6Zwja7XAivJYcWaV1wWxFmp8Ap_pcygNH2bQtUYQbaDQXCHxMlbVq6rIEJvUyB1Q/s640/20130922_freddies_25.jpg" /></a></div>
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We finished about 2/3 of the thin crust pizza and nobody really wanted to take home the extras. I took home three squares, one of which <a href="http://www.chicagopizzaclub.com/2008/04/meet-members-fred.html" target="_blank">Phred</a> thoroughly enjoyed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvoOeL-MYExlEgSMnY6v5dOJ2mUGgjVFPLpDyjSueOt6391Zcx8e8IFHVT8nnb2e8sO-_Mbwj-vQH26LguoUsxcEFzDf_0jhKTHuqC6aJ9BUJOToNBegXSPYDLs8AVwN4XkAs8Q/s1600/20130922_freddies_3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvoOeL-MYExlEgSMnY6v5dOJ2mUGgjVFPLpDyjSueOt6391Zcx8e8IFHVT8nnb2e8sO-_Mbwj-vQH26LguoUsxcEFzDf_0jhKTHuqC6aJ9BUJOToNBegXSPYDLs8AVwN4XkAs8Q/s640/20130922_freddies_3.jpg" /></a></div>
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It's quite possible a deep dish pizza with Italian beef and giardiniera is the most Chicago food one can buy. Unfortunately, this was the least enjoyable pizza of the night. The biggest problem was, again, with the crust. Let's start with the obvious; this crust is not close to a traditional deep dish pizza crust. Allow me to take a step back and make clear that people with strict rules about pizza categories frequently take it too far. But at some point names have to mean something and a deep dish pizza is more than just a thin pizza with more of everything.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5xjq40StGi2MFWXlgKORqnNLjlL7ZTRroNdYIW7D672or1jFPco7sNnmeIHHiJJxwtT3TsT-gV-PI15bQDsAA2C7Qopi2KB4U_Oil282LoYqyloTmeFBDn1nZN2NQ_2zsT6wJA/s1600/20130922_freddies_16.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5xjq40StGi2MFWXlgKORqnNLjlL7ZTRroNdYIW7D672or1jFPco7sNnmeIHHiJJxwtT3TsT-gV-PI15bQDsAA2C7Qopi2KB4U_Oil282LoYqyloTmeFBDn1nZN2NQ_2zsT6wJA/s640/20130922_freddies_16.jpg" /></a>
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The Uno's/Gino's East/Lou Malnati's/Pizano's family of deep dish all feature a crust that is more a slightly crunchy biscuit version of bread than generic thick crust on this. I'd call this pan pizza, but I still wouldn't want to eat it again. Sorry, that's mean, but the bottom line is that this came across as a rendition of deep dish pizza made by someone who'd never had the real thing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66T3xFNB4Sfnj4N-FXM9jgw0BxtMa0jjhfqOhNEAw3Uo99PIyge2e7kddYxYswHpyb1m3NnvZQAPMf4YBSQK7NC2gyirSkPHSHFPOcjtI9worSLz8fkDk28Ugku5VivTwqC6Z3Q/s1600/20130922_freddies_8.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj66T3xFNB4Sfnj4N-FXM9jgw0BxtMa0jjhfqOhNEAw3Uo99PIyge2e7kddYxYswHpyb1m3NnvZQAPMf4YBSQK7NC2gyirSkPHSHFPOcjtI9worSLz8fkDk28Ugku5VivTwqC6Z3Q/s640/20130922_freddies_8.jpg" /></a>
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The pizza puffs, which can be ordered baked or fried, are unquestionably the best pizza-ish value at $4 plus 75 cents per topping. It's a good rule in life that when any food is offered baked or fried, the latter should be chosen, and that's what we did. The most obvious benefit was that the crust that had been a problem so far was transformed into a flaky and crunchy bread that actually quite nice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUnr6LWWMHFtsWMaJay-mC0inCzpckCnp7qMmwd64VkE0ucBZVCS4e6a0qbNJpBl-bHWO0UCSuqDuh9YqDLZxqgIWpiW9ONbV6PedM-RyNvNwnxwOXKoa13Qx9MYW-t40fw3eq8g/s1600/20130922_freddies_14.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUnr6LWWMHFtsWMaJay-mC0inCzpckCnp7qMmwd64VkE0ucBZVCS4e6a0qbNJpBl-bHWO0UCSuqDuh9YqDLZxqgIWpiW9ONbV6PedM-RyNvNwnxwOXKoa13Qx9MYW-t40fw3eq8g/s640/20130922_freddies_14.jpg" /></a>
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I suppose it's an art form to fry a pizza puff this big and achieve a beautiful golden crust and melted cheese. As you can see, this one came up a little short in the melted cheese department but that wasn't really noticeable when eating it. Overall, the pizza puff was a success. Until more places start making their own, it's easy to say this is one of the best in Chicago..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7LacDam-5C7nZjrj33gUvu7LPVF1Qfl_uuiHRIGupAUyfv2LBzCLaGDhU1aTQM7aJY44v_48feq3xynvnX4OZITIR73qVSkz4hxp8oM9M2pqEhk9JPdAoV8X1MXQakk4i-TA6w/s1600/20130922_freddies_22.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD7LacDam-5C7nZjrj33gUvu7LPVF1Qfl_uuiHRIGupAUyfv2LBzCLaGDhU1aTQM7aJY44v_48feq3xynvnX4OZITIR73qVSkz4hxp8oM9M2pqEhk9JPdAoV8X1MXQakk4i-TA6w/s640/20130922_freddies_22.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOGDB022BemRS0yKkcXsRMIivbQS5qEML4tpD8mdhcc4_-D5dTn1OgPjmeJyw7ZZCQZ58hJLK6qr4mrGFkyfea_U7saek9URUBeqVzQWznaQ_KiEeUu0jFPDJzuY7TMHFN6WnVw/s1600/20130922_freddies_23.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCOGDB022BemRS0yKkcXsRMIivbQS5qEML4tpD8mdhcc4_-D5dTn1OgPjmeJyw7ZZCQZ58hJLK6qr4mrGFkyfea_U7saek9URUBeqVzQWznaQ_KiEeUu0jFPDJzuY7TMHFN6WnVw/s640/20130922_freddies_23.jpg" /></a>
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We were all full after eating our fill of pizza but there were homemade desserts to be had. Some people refused to partake in the sweets, but those of us who did were rewarded with some very good Italian ice. The Italian ice is offered in sizes ranging from 8 ounces to 2
gallons and diners can enjoy lemon, strawberry, watermelon, cantaloupe,
raspberry, and mango. We split an 8-ounce cup of lemon and watermelon and, despite our overstuffed state, would have eaten more. Also good, but not as special were the donuts, which are made to order and covered in a whole lot of powdered sugar.<br />
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It's doubtful anyone is going to go into Freddy's expecting to get their minds blown and it's even more doubtful that anyone will leave thinking they just had the best pizza of their lives. CPC members were a bit divided, but for me, I could see myself stopping in on my way to a Sox game for a stuffed pizza and an Italian ice. Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com4tag:blogger.com,1999:blog-22317864.post-1313579354873817302013-08-17T13:16:00.001-05:002013-08-19T08:03:08.656-05:00Reno [Meeting #112]<a href="http://renochicago.com/" target="_blank">Reno</a><br />
2607 N Milwaukee Ave (<a href="https://maps.google.com/maps?q=reno+2607+North+Milwaukee+Avenue,+Chicago,+IL+60647&hl=en&sll=41.920284,-87.668512&sspn=0.205389,0.308647&gl=us&hq=reno&hnear=2607+N+Milwaukee+Ave,+Chicago,+Illinois+60647&t=m&z=17" target="_blank">Map</a>)<br />
Chicago, IL 60647<br />
(773) 697-4234<br />
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<span style="font-weight: bold;">CPC and family invaded Reno at 5:30 PM on Sunday, January 27, 2013. Marla Collins' Husband started writing this review in early March and just finished it in mid-August.</span><br />
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El Presidente has two babies and a very important job so it's understandable that he did not get around to writing this review. I didn't jot down any thoughts after the Chicago Pizza Club ate most of the pizzas at Reno, but I've got one hell of a pizza memory. For the second consecutive time, we gathered early on a Sunday night in order to accommodate the early bedtimes of the next generation of the CPC. At this meeting, young Estela, Cora (first CPC meeting outside the womb!), and Hugo were joined by 6 full-fledged adult members and, for the very first time, a parent of a CPC member. That's right, three generations of the Chicago Pizza Club made a temporary home in Logan Square to eat some pizza!<br />
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Reno is the latest venture from the team that has given Chicago <a href="http://websterwinebar.com/" target="_blank">Webster's Wine Bar</a>, <a href="http://telegraphchicago.com/" target="_blank">Telegraph</a>, and <a href="http://bluebirdchicago.com/" target="_blank">Bluebird</a>. Of the three, I've only been to Bluebird and that was to drink while waiting for a table to open up next door at Hot Chocolate, so I'm not sure whether Reno's pedigree should impress or not. But after eating there, I do know the pizza at Reno is worthy of a visit from anyone serious about our favorite food.<br />
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Reno had 8 pizzas on the <a href="http://renochicago.com/to-eat/night/" target="_blank">dinner menu</a> with predetermined sets of toppings along with a plain sauced pie to which diners can add toppings. Apparently the menu does change a bit because there was a pizza with beets and whipped tofu available when we visited that has mercifully been removed. (Note: <a href="http://www.chicagopizzaclub.com/2008/04/meet-members-amanda.html" target="_blank">Amanda</a> wanted us to order the <i>Beetza </i>(shaved beets / hazelnuts / thyme / whipped tofu) and she should be publicly be humiliated for that). Here's the menu as of early March, which was very similar to the one we saw in late January (the Bono was not there for our visit):<br />
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<br />
<table>
<tbody>
<tr><td><span style="text-decoration: underline;">Reno</span><br />
Mozzarella / Fresh Basil / Red Sauce <b>—9</b><br />
<i>Add toppings & make it your own</i><br />
<span style="text-decoration: underline;">Kauliflower</span><br />
Roasted Cauliflower / Truffle / Parmesan / Mozzarella<br />
<b>—14</b><br />
<span style="text-decoration: underline;">Paulina</span><br />
Paulina Pepperoni / Jalapeño Pesto / Mozzarella / Red Sauce<br />
<b>—12</b><br />
<span style="text-decoration: underline;">Southern</span><br />
Edward’s Ham / Kimchi / Spinach / Mozzarella / Fried Garlic<br />
<b>—11</b><br />
<span style="text-decoration: underline;">Popeye</span><br />
Artichoke / Spinach / Gouda / Mozzarella / Pecorino<br />
<b>—13</b></td><td><span style="text-decoration: underline;">Hog</span><br />
Porkbelly Carnitas / Salsa Verde / Mozzarella / Rajas / Cotija Cheese<br />
<b>—14</b><br />
<span style="text-decoration: underline;">Combo</span><br />
Fennel Sausage / Crimini Mushroom / Smoked Onion / Mozzarella / Red Sauce<br />
<b>—14</b><br />
<span style="text-decoration: underline;">Butternut</span><br />
Butternut Squash / Sage / Gruyere Cheese / Walnuts / Extra Virgin Olive Oil<br />
<b>—11</b><br />
<span style="text-decoration: underline;">Bono</span><br />
Sweet Potato / Brussels Sprout / Corned Beef / Smoked Onion / Aleppo Pepper<br />
<b>—16</b></td></tr>
</tbody>
</table>
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*** As of August 17, 2013, the menu is now:<br />
<br />
<table><tbody>
<tr><td></td>
<td><span style="text-decoration: underline;">Reno</span><br />
Mozzarella / Fresh Basil / Red Sauce <b>—9</b><br />
<i>Add toppings & make it your own</i>
<span style="text-decoration: underline;">Husker</span><br />
Sweet Corn Salsa / Roasted Eggplant / Grilled Peppers / Mozzarella / Basil<br />
<b>—14</b><br />
<span style="text-decoration: underline;">Paulina</span><br />
Paulina Pepperoni / Jalapeño Pesto / Mozzarella / Red Sauce<br />
<b>—12</b><br />
<span style="text-decoration: underline;">Popeye</span><br />
Artichoke / Spinach / Gouda / Mozzarella / Pecorino<br />
<b>—13</b><br />
<span style="text-decoration: underline;">The Meg</span><br />
Arbol Peanut Salsa / Spinach / Smoked Onion / Piquillo Pepper<br />
<b>—13</b>
</td>
<td><span style="text-decoration: underline;">Hog</span><br />
Porkbelly Carnitas / Salsa Verde / Mozzarella / Rajas / Cotija Cheese<br />
<b>—14</b><br />
<span style="text-decoration: underline;">Combo</span><br />
Fennel Sausage / Crimini Mushroom / Smoked Onion / Mozzarella / Red Sauce<br />
<b>—14</b><br />
<span style="text-decoration: underline;">Jorge</span><br />
Proscuitto di Parma / Asparagus / Sunny Side Egg / Rosemary / Mozzarella<br />
<b>—16</b><br />
<span style="text-decoration: underline;">T.O.</span><br />
Smoked Chicken / Arbol Peanut Salsa / Green Onion / Smoked Onion<br />
<b>—16</b></td></tr>
</tbody></table>
<br />
As you can see, lots of changes. ***<br />
<br />
Back to the actual meeting, which took place over six months ago. We sampled the Hog, the Combo, the Butternut, the Southern, the Paulina, a Reno that we topped with pepperoni, onion and garlic; and, because there were children present, a plain Reno.<br />
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Remember that memory I bragged about at the beginning? I wrote that in early March. It's now mid-August and my memory's not superhuman, so I can't get too detailed. Look at the ingredients and the pictures and use your imagination. And take it as a major compliment to Reno that the following thoughts remain in my head almost seven months after I ate this stuff:<br />
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The crust is really, really good. It's got the whole crisp and chewy thing down pat - that was consistent in every pizza. There wasn't anything that stood out particularly about the flavor, but to the extent a test of a crust is whether it would be enjoyable to eat without cheese, sauce or toppings, this one passes with flying colors.<br />
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In terms of the toppings, the Hog and the Paulina really stood out. They were creative, but not just for the sake of creativity; the combinations were as delicious as they are uncommon. The Hog is just about the best Mexicanish pizza you'll find anywhere and the jalapeno pesto on The Paulina (with pepperoni from <a href="http://paulinameatmarket.com/" target="_blank">Paulina Meat Market</a>!) was a standout topping that really ought to be bottled and sold. It makes perfect sense that those two have remained on the menu that, as you can see above, has seen some major tinkering since the CPC visited. I was also a big fan of the Combo. The sausage was studded with fennel and the smoked onion was a unique and pretty excellent twist on a fairly typical toppings' combination that a self-respecting Chicagoan would consider ordering anywhere.<br />
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Not surprisingly, at least to me, the butternut was the least successful of the night, reinforcing that the 99.99% of pizzerias that never put butternut squash on a pizza have the right idea. <b>Update:</b> Amanda says the butternut was her idea and that she didn't push for the tofu. The dinner was 7 months ago; she might be right. But still, public shaming for foisting butternut and sage upon us is appropriate. <br />
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That's all I've got. Hopefully some CPC members will chime in with their memories. And perhaps the best thing I can say is that coming back and finishing this review makes me realize how badly I need to get back to Reno. And not just for the pizza. We also had a sampling of desserts and they were, for me, the highlight of a delicious meal.<br />
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Lastly, a housekeeping note. There has been a coup in the Chicago Pizza Club. El Presidente has been banished to the pizza wasteland that is Orlando, Florida. There will be an election at the next CPC meeting to anoint a new Supreme Leader. I will have the only vote in the election. The winner will be me, Marla Collins' Husband the Magnificent, Prime Minister of Pizza. All hail MCHMPMP!<br />
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<div style="text-align: right; width: 480px;">
<embed flashvars="rssFeed=http%3A%2F%2Ffeed493.photobucket.com%2Falbums%2Frr291%2Fchicagopizzaclub%2FReno%2Ffeed.rss" height="480" src="http://pic2.pbsrc.com/flash/rss_slideshow.swf" type="application/x-shockwave-flash" width="640" wmode="transparent"></embed><a href="javascript:void(0);" target="_blank"><img src="http://pic.photobucket.com/share/icons/embed/btn_geturs.gif" style="border: none;" /></a><a href="http://s493.photobucket.com/user/chicagopizzaclub/library/Reno" target="_blank"><img alt="chicagopizzaclub's Reno album on Photobucket" src="http://pic.photobucket.com/share/icons/embed/btn_viewall.gif" style="border: none;" /></a></div>
Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com2tag:blogger.com,1999:blog-22317864.post-46006449444822191502013-01-28T21:47:00.004-06:002023-04-27T08:59:39.440-05:00Balena [Meeting #111]<a href="http://balenachicago.com/" target="_blank">Balena</a><br />
1633 North Halsted Street (<a href="https://maps.google.com/maps?oe=utf-8&client=firefox-a&ie=UTF-8&q=balena&fb=1&gl=us&hq=balena&hnear=0x880e2c3cd0f4cbed:0xafe0a6ad09c0c000,Chicago,+IL&cid=0,0,15375689153777736366&ei=jbr-UK7rIema2gW_uYHYDQ&ved=0CKABEPwSMAA" target="_blank">Map</a>)<br />
Chicago, IL 60614<br />
(312) 867-3888 <br />
<br />
<span style="font-weight: bold;">CPC invaded Balena on December 16, 2012.</span><br /><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhWEZPAloLgFS5T4kjzOlT1px8e2bK-_Gi5iS5UZ8pxiER_k7oQ39oW8uRYsbuYSokojcr3QEkMpOkYsJmXbjXUDGC_VghNx8jNbNN-tH6lMoBzTPOZ2tZ5hPCy8Zn8d0lo3Tu4kzncqkaIN6IxYoWozug0IgilRCyXNJVQKWICGfFZAdDnGQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhWEZPAloLgFS5T4kjzOlT1px8e2bK-_Gi5iS5UZ8pxiER_k7oQ39oW8uRYsbuYSokojcr3QEkMpOkYsJmXbjXUDGC_VghNx8jNbNN-tH6lMoBzTPOZ2tZ5hPCy8Zn8d0lo3Tu4kzncqkaIN6IxYoWozug0IgilRCyXNJVQKWICGfFZAdDnGQ=w640-h480" width="640" /></a></div></div><div>The Chicago Pizza Club may not be the active hotbed of pizza exploration it once was, but the CPC is not dead. And what our 2012 lacked in quantity was made up for in quality. Our last meeting (<a href="http://www.chicagopizzaclub.com/2012/08/tocco-pizza-e-arte-meeting-110.html" target="_blank">Tocco</a>) may have been a dud, but our first three stops of the year (<a href="http://www.chicagopizzaclub.com/2012/02/roots-handmade-pizza-meeting-107.html" target="_blank">Roots</a>, <a href="http://www.chicagopizzaclub.com/2012/04/jimmys-pizza-cafe-meeting-108.html" target="_blank">Jimmy's</a>, and <a href="http://www.chicagopizzaclub.com/2012/07/pizzeria-da-nella-cucina-napoletana.html" target="_blank">Pizzeria da Nella</a>) were all excellent. 80% success rate makes for a great year but 60% success is decidedly mediocre. See, kids, when you're dealing with a small set of numbers, each individual one carries a lot of weight. What that means is that Balena, the joint venture of Chef Chris Pandel (<a href="http://www.thebristolchicago.com/" target="_blank">The Bristol</a>) and the <a href="http://www.bokagrp.com/" target="_blank">Boka Boys</a>, was going to make or break our year.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgpS0Y4xpQyH4JcaDNW_JfH73Su12wyanAArMMrVlY0DhINmk5jjROqbS7AyS8Qzu0hTA_0PuuEXI6L2ThUBvYVU7yHsb-QX8MzMIhkMUgNikCvFbDK0DxFrgd0PUvpDnH0hgy9FFqVxYz3PsiVweoffEX37dFP6Ig63zHjjuBhzfrnkv8XEQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgpS0Y4xpQyH4JcaDNW_JfH73Su12wyanAArMMrVlY0DhINmk5jjROqbS7AyS8Qzu0hTA_0PuuEXI6L2ThUBvYVU7yHsb-QX8MzMIhkMUgNikCvFbDK0DxFrgd0PUvpDnH0hgy9FFqVxYz3PsiVweoffEX37dFP6Ig63zHjjuBhzfrnkv8XEQ=w640-h480" width="640" /></a></div>Eight CPC members, one 2-year-old child, one 3-month-old child (CPC debut!), and one 3-week-pre-birth fetus all gathered around a pretty sweet large heavy wood table in a nook in the back of the restaurant. The pizzas, which range from $13 to $18, are 12 inches across and the restaurant's recommendation is that diners share a pizza before diving into the more expensive entrees. That wasn't going to work for us, so after getting an incredibly enthusiastic overview of the menu from our very friendly server, we placed an order for each of the six pizzas currently on the menu:</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiIZn8kBheFBH7xTKK3ZKSUTXJk_hQUCWw3Ms_mSX4BNVuri_2wDqtvT08CwRq9p-ox7UpIhYi4lkbpAcUXa1KUxSnURekMJ4b4E9b9ZfzfYpATE49N3jSuFAxYzxMD3fv5SPOtr3uw1BPmR96JHMFuA_hoqtQ1y_pveuIc30uXk9nvgQzhlw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiIZn8kBheFBH7xTKK3ZKSUTXJk_hQUCWw3Ms_mSX4BNVuri_2wDqtvT08CwRq9p-ox7UpIhYi4lkbpAcUXa1KUxSnURekMJ4b4E9b9ZfzfYpATE49N3jSuFAxYzxMD3fv5SPOtr3uw1BPmR96JHMFuA_hoqtQ1y_pveuIc30uXk9nvgQzhlw=w640-h480" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiBuSzKw4tl1HDa-94S2o-x6oZBsYEBo2toN-DEJrPVHEXAH6Tjm2_p42SQ0K2CvgMny9xnJ2ymERub7ng9m42rUfqMcy8gw5i3HXJFaCQzkkOA821AjxqESQzxwCzdyDanVkiCHdbjilxxcahpSOq6qwkJcsx-FKENj2emFDZTF3VuUSdMpQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEiBuSzKw4tl1HDa-94S2o-x6oZBsYEBo2toN-DEJrPVHEXAH6Tjm2_p42SQ0K2CvgMny9xnJ2ymERub7ng9m42rUfqMcy8gw5i3HXJFaCQzkkOA821AjxqESQzxwCzdyDanVkiCHdbjilxxcahpSOq6qwkJcsx-FKENj2emFDZTF3VuUSdMpQ=w640-h480" width="640" /></a></div><ul><li>Mozzarella, Basil, Tomato</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjYPS-3-RSEQJH2IwQiITKiOaya0jrbnKRNfocYut1DGChxOvok9MYtK6Jjx8yFl8XytI8k5t0oD0b0fYbfHR1Cml1-aOacYTO2IyU2hXUBt1rQjtd-sV-XzxpLmypkkHxOHvBJhJG9tBaMHlo_CEOknnlI2gBt_Y8-mF4p97VVq0EIBcWaxQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjYPS-3-RSEQJH2IwQiITKiOaya0jrbnKRNfocYut1DGChxOvok9MYtK6Jjx8yFl8XytI8k5t0oD0b0fYbfHR1Cml1-aOacYTO2IyU2hXUBt1rQjtd-sV-XzxpLmypkkHxOHvBJhJG9tBaMHlo_CEOknnlI2gBt_Y8-mF4p97VVq0EIBcWaxQ=w640-h480" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgIEzX3XgRyxsfTgcyb0s9Tj4mbD5UVxlNX1z6OXVc05l0pgtAQ_3fpDzVn3LS08OdWNlPqiLD3Yly3lP5lkZT6ZGmNrbl60KFCbrK0vIsaE8Gp5vW39dupWsBWToUI-4IHJ8CbW0xCkzHiInichy-cbwnwhqgJQZxxeHf4QTlIZq5cBUISxA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgIEzX3XgRyxsfTgcyb0s9Tj4mbD5UVxlNX1z6OXVc05l0pgtAQ_3fpDzVn3LS08OdWNlPqiLD3Yly3lP5lkZT6ZGmNrbl60KFCbrK0vIsaE8Gp5vW39dupWsBWToUI-4IHJ8CbW0xCkzHiInichy-cbwnwhqgJQZxxeHf4QTlIZq5cBUISxA=w640-h480" width="640" /></a></div><ul><li>Cauliflower, Garlic Crema, Burrata, Anchoïade</li>
<ul>
<li>This was one of t the anchoïade (typically a blend of olive oil, white wine vinegar, garlic and anchovies)</li>
</ul>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEipNGcjvvUrqvirg6N9qWEPs2aRXLN6Bq1q4u_Ycxrpx8TbYVil6rIsfugXg2MFLIk1LXhP86eya41ftYYh0uyn-L7F4S7L3FHjAhKyN-cNXD7dAY8H-8GJ1Elltn7JwzAta1urgyTqQ6JqyW4x0Y4HRU9xi9kbxuS-pSwA-QMKOkMYEO2S8Q" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEipNGcjvvUrqvirg6N9qWEPs2aRXLN6Bq1q4u_Ycxrpx8TbYVil6rIsfugXg2MFLIk1LXhP86eya41ftYYh0uyn-L7F4S7L3FHjAhKyN-cNXD7dAY8H-8GJ1Elltn7JwzAta1urgyTqQ6JqyW4x0Y4HRU9xi9kbxuS-pSwA-QMKOkMYEO2S8Q=w640-h480" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjm4nsFP98lzMEoi3as9fyuSTVS6ZLIZhQ-5wViMdLksA4oeDnrPDEOYKMo-hPv_GNZSTO0YJKYh8olVTtaou9OUx6HY6q-g5HPBv76V0D_loHtVa_mZAewjeXo1iX39znfdSLLdK_zm74584HEEY2gdJzUeBS32dzYwU-BNAHRIe4AqCsvzA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjm4nsFP98lzMEoi3as9fyuSTVS6ZLIZhQ-5wViMdLksA4oeDnrPDEOYKMo-hPv_GNZSTO0YJKYh8olVTtaou9OUx6HY6q-g5HPBv76V0D_loHtVa_mZAewjeXo1iX39znfdSLLdK_zm74584HEEY2gdJzUeBS32dzYwU-BNAHRIe4AqCsvzA=w640-h480" width="640" /></a></div><ul style="text-align: left;"><li>Spicy Sausage, Red Onion, Tomato, Mozzarella</li>
<ul>
<li> The spicy sausage, made in-house, was particularly good. It was nice to
see a new place put out sausage that holds its own against the better
old-school purveyors in town.</li></ul></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhVMXDZJ1UVWwOvaKKOCusfGQh8DANfAlWsJgPbcKnQ0VTf8yYHgj-8h9uVYGpAiXuj97deyPRsWXonr_H4XI0InVvueEZ20-lTGqOxzDeqQeLbvSOUBRQ_gx75eaDGGSKEDlD5Dlb15vdT67dJ8z4_EBjnlAfyJMF21ItEKucPD90owV_PZg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhVMXDZJ1UVWwOvaKKOCusfGQh8DANfAlWsJgPbcKnQ0VTf8yYHgj-8h9uVYGpAiXuj97deyPRsWXonr_H4XI0InVvueEZ20-lTGqOxzDeqQeLbvSOUBRQ_gx75eaDGGSKEDlD5Dlb15vdT67dJ8z4_EBjnlAfyJMF21ItEKucPD90owV_PZg=w640-h480" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj6nTnkCN0SXeGNuU9z-7-bpYbzLULHCjKgq3LMrNe0y-SMWbgBAYkmFjbq9p0gUGxoyb1XH9R7zTAZ5b0m1869iqTrqRv8Nz2_hPUy_Jh4AoQqmEh-XFMU41KNsEQH4zDc8YSoGB4Ivr9OXBdE9UwP3n2RDQNOrCPVm5667neo8LZUFp1Hug" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEj6nTnkCN0SXeGNuU9z-7-bpYbzLULHCjKgq3LMrNe0y-SMWbgBAYkmFjbq9p0gUGxoyb1XH9R7zTAZ5b0m1869iqTrqRv8Nz2_hPUy_Jh4AoQqmEh-XFMU41KNsEQH4zDc8YSoGB4Ivr9OXBdE9UwP3n2RDQNOrCPVm5667neo8LZUFp1Hug=w640-h480" width="640" /></a></div><ul style="text-align: left;"><li>Mushroom, Fontina, Taleggio, Scallion, Thyme</li>
<ul>
<li> This umami bomb of a pizza was one of just two vegetarian options but packed enough flavor to stand up against its meaty counterparts</li></ul></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhDpPV8YYKxDFObbExdP0ZOl_HO4FsL0wflCVJhZpcZU44CdMzNcC_rEeI18nJ4KhPBqFHr-e4azVRcG5mBaos_0Ykht8u7LrqMtT9cbgQPxefI73C036RArssyNQebBgyvXXUG4l-m9t-hKOjhgVCWw5-naHynaORivBE8LchE4KBVBsugUg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhDpPV8YYKxDFObbExdP0ZOl_HO4FsL0wflCVJhZpcZU44CdMzNcC_rEeI18nJ4KhPBqFHr-e4azVRcG5mBaos_0Ykht8u7LrqMtT9cbgQPxefI73C036RArssyNQebBgyvXXUG4l-m9t-hKOjhgVCWw5-naHynaORivBE8LchE4KBVBsugUg=w640-h480" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhxn0MRc0gNx4q2Em7jF3Um6C2iHfk0_EgMY9kngu9MwQyHWxJYWHklYcr1VsmgzFrJjlwB904PX_ohtIvbxRxzs4xoqBrW-xsuUY3DG4S59bpebdw0A5TVzM0l7GDOp5NqiKAwXQb71FOiUEev9hgpEcVOWzCIEqUW8MpcSSLJFAKdpj23IA" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhxn0MRc0gNx4q2Em7jF3Um6C2iHfk0_EgMY9kngu9MwQyHWxJYWHklYcr1VsmgzFrJjlwB904PX_ohtIvbxRxzs4xoqBrW-xsuUY3DG4S59bpebdw0A5TVzM0l7GDOp5NqiKAwXQb71FOiUEev9hgpEcVOWzCIEqUW8MpcSSLJFAKdpj23IA=w640-h480" width="640" /></a></div><ul style="text-align: left;"><li>Brussels Sprout, Pancetta, Pecorino, Red Onion</li>
<ul>
<li> This combination of sweet, salty, and earthy flavors made for my favorite combination of the night. </li></ul></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj3pi9WKupG4fq069ZoK8VorjgaA6Kjq_wL_VshMcjeYqRl_6DXgX7BgQiZYuLCVkqSVJOde0124C-czR8XAo2Yl36pMG_bgoWY2_8Oxr9DOqE0ZQ-quNqxTxzfqW7br5Js17P0KaAi8LFUKEoBIxCVoLh1vQbuTsR9IOmFs0lYbaM-LgsgvQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEj3pi9WKupG4fq069ZoK8VorjgaA6Kjq_wL_VshMcjeYqRl_6DXgX7BgQiZYuLCVkqSVJOde0124C-czR8XAo2Yl36pMG_bgoWY2_8Oxr9DOqE0ZQ-quNqxTxzfqW7br5Js17P0KaAi8LFUKEoBIxCVoLh1vQbuTsR9IOmFs0lYbaM-LgsgvQ=w640-h480" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEillYJFB7nIOK-Ld35MEJQJuqKlwHi4WcHUsgCj18o-a4nP3ehkylpZVAOLxLDWspysKqMrkM3ZF5fyGfBICNU6tRwpLlpvoMazXilO_BreKiEPGk1ZrET0DCe4kV-qB-MyUXS5XebSUHgsjK7yLUm-0c-iLomzJQT170et3ODeIXpfM09YCg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEillYJFB7nIOK-Ld35MEJQJuqKlwHi4WcHUsgCj18o-a4nP3ehkylpZVAOLxLDWspysKqMrkM3ZF5fyGfBICNU6tRwpLlpvoMazXilO_BreKiEPGk1ZrET0DCe4kV-qB-MyUXS5XebSUHgsjK7yLUm-0c-iLomzJQT170et3ODeIXpfM09YCg=w640-h480" width="640" /></a></div><ul style="text-align: left;"><li>Mortadella, Pistachio Pesto, Mozzarella </li>
<ul>
<li>Pistachios, often an ingredient in mortadella, are a logical choice for pairing with the classic Italian meat. But rather than toss some crunchy nuts on there, Balena takes a more creative apporoach with the pesto which eliminated textural issues that might bother some people and ensures there's pistachio flavor in each bite.</li>
</ul>
</ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjAyn6pSR6Q_5VEz84pkerW9f2V7etojh07nuU9jDmA7liUGTxocqI6suaAQcM8MOH56EZr0F83WIfcjxgFDMR9tl2NY98B2hAhMgevP_k2XbhYqpmW7G6X6pn5fQTMyXb2_-mj3DCRw73N1HAclV2b0mLvHWLj-wodlu_HfGmzIi8VNQCSFQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjAyn6pSR6Q_5VEz84pkerW9f2V7etojh07nuU9jDmA7liUGTxocqI6suaAQcM8MOH56EZr0F83WIfcjxgFDMR9tl2NY98B2hAhMgevP_k2XbhYqpmW7G6X6pn5fQTMyXb2_-mj3DCRw73N1HAclV2b0mLvHWLj-wodlu_HfGmzIi8VNQCSFQ=w640-h480" width="640" /></a></div></div>The menu does change with the seasons so readers shouldn't get their heart set on any of these particular combinations of toppings. But based on what we sampled, anyone going to Balena should look forward to having a nice array of extremely well executed toppings, some in combinations found in virtually every pizzeria in America, but others that might not exist anywhere else.</div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjaAMbMkUUjeDjA2BK-zxk6N0HhE7PtXfCVy3Icc5Gz9Owmk00cZ2eTyBYPEiwEYAN6MHGh-ES_N93VifSAR6Lbuk4AhNVIYuql_-G_f1Skae28uKyJCEgf8F-gmXG1xo0QAZuDOkdpJkB9QZip5gl_mJfZCgLs2ax-cNUTShwjMQ0rRKFn8g" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEjaAMbMkUUjeDjA2BK-zxk6N0HhE7PtXfCVy3Icc5Gz9Owmk00cZ2eTyBYPEiwEYAN6MHGh-ES_N93VifSAR6Lbuk4AhNVIYuql_-G_f1Skae28uKyJCEgf8F-gmXG1xo0QAZuDOkdpJkB9QZip5gl_mJfZCgLs2ax-cNUTShwjMQ0rRKFn8g=w640-h480" width="640" /></a></div>The only issue with the pizzas for me, and it's not a major one, came with the crust. The first thing that jumps out when seeing the pizzas is just how much crust is left naked. If the bread is exceptional, like at Great Lake (RIP, hopefully temporarily) or at Mozza in Los Angeles, that's easily overlooked. But Balena's crust, while quite good, isn't in that league. That's not to say it's bad by any stretch. The flavor was good, though it was a bit chewy for some. Our server told us there's some honey in the dough, but none of us could taste it. I will say that not everyone ate all of their crusts. I will also say that I finished some of those uneaten ones.<br />
<br />
The final components of the of the pizza experience, which we failed to document with pictures, are the housemade chili flakes and chili oil, which are provided with every pizza for those who want to kick up their pizzas a bit. None of the pizzas were starving for more flavor, but these were both a nice touch for those of us who like a little more heat of the variety that complements rather than overwhelms.<br />
</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh2HrjlTVUGZNgJvoDVxXzMPQVUxWcuTNh5BX0xQzYQSIrov6HKae31QzoInXu2cK-VTOE6prxDz96xXEwUeLeBIAAvUyFDv0IZfzKXeCgz0V6cqhVcv5vBmHOTfjE26igABbizRQFV7SL0Vr8rMk54Lf33_cc3_Nn7RS6VgEhAgrkSAd8olw" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEh2HrjlTVUGZNgJvoDVxXzMPQVUxWcuTNh5BX0xQzYQSIrov6HKae31QzoInXu2cK-VTOE6prxDz96xXEwUeLeBIAAvUyFDv0IZfzKXeCgz0V6cqhVcv5vBmHOTfjE26igABbizRQFV7SL0Vr8rMk54Lf33_cc3_Nn7RS6VgEhAgrkSAd8olw=w640-h480" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhJSUfrlIaQnw-XFvHDRAzcS2AiBrRFplVqeTt2ERebs1y5ZwIY_cAniuC9F5J-MzVorwi7utxAsCj-8LrWlpIeCGhnrAKoopcsKNnQibI1Jv8elILaZ7V8zg3qzKuGXtotHKtUnpWPgtSRNIkBD2Di5fJjSkRnM-eXZFF13DQlw5goIS4WbQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="768" data-original-width="1024" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEhJSUfrlIaQnw-XFvHDRAzcS2AiBrRFplVqeTt2ERebs1y5ZwIY_cAniuC9F5J-MzVorwi7utxAsCj-8LrWlpIeCGhnrAKoopcsKNnQibI1Jv8elILaZ7V8zg3qzKuGXtotHKtUnpWPgtSRNIkBD2Di5fJjSkRnM-eXZFF13DQlw5goIS4WbQ=w640-h480" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;">Because there were 8 of us and only six pizzas on the menu, the CPC made the rare decision to add some non-pizza items to our order. The only hard part was deciding which pair of pastas we were going to add to our order.</div><div style="text-align: left;"></div></div><ul><li>Orecchiette, Kale, Lemon, Bread Crumbs, Chili</li>
<li>Rigatoni, Pork Ragu, Porcini Mushroom </li>
</ul>This is the Chicago Pizza Club not the Chicago Pasta Club so I'm not going to get into details about these two $16 plates of noodles. I will say that these were inhaled and I'm pretty sure everyone made a mental note to return to Balena for more pasta at some point.</div>Marla Collins' Husbandhttp://www.blogger.com/profile/02464420909788025476noreply@blogger.com3