Louisa's Gourmet Pizza and Pasta [Meeting #46]

Louisa's Gourmet Pizza
14025 Cicero Avenue (GoogleMaps)
Crestwood, IL 60445
(708) 371-0950

CPC invaded Louisa's on 10/20/07.

Nothing like fighting Dan Ryan traffic on a Saturday night. As our Suburban Excursion began, we crawled along the expressway feeling like the tires of our cars were stuck in the congealed cheese that topped the pizza at some of our less auspicious prior outings. Our stomachs began to rumble with the hope that the folks at Metromix were right about this pizza recommendation. Thankfully, Louisa's did not disappoint.

Louisa's is located on a busy road dotted with chain stores and gas stations. The restaurant is divided into two rooms, one of which contains a bar. The decor is typical of an Italian family restaurant in the suburbs--low lighting and somewhat dated decor. It was busy when we arrived, but the service was efficient and friendly. Some of our fellow diners were also surprisingly chummy, in particular the dippy old guy who stopped at our table on his way out and suggested we play "Honest Farmer" when it came time to divvy up the check. He leaned over the table with his hands on our shoulders and suggested we play a game of chance that would result in one person picking up the entire tab. We thanked him for his suggestion, but Petey and friends pull their own weight.

Louisa's offers Chicago-style deep dish pizza with an array of fresh ingredients, including some very enjoyable house-made sausage. The pizza itself consists of a buttery cornmeal crust, full-flavored stewed tomato sauce, and a moderate amount of cheese. We found that it was best to eat the pizza right away, as one of the pies got a bit soggy in the middle almost immediately.

We ordered the following pies:

• spinach and mushroom
• sausage and onion
• pepperoni, garlic, and mushroom
  

Our pizzas came to the table about 35 minutes after we placed the order, which is pretty efficient for three deep dish pizzas on a busy Saturday night. All of the ingredients were fresh and tasty, but the sausage was amazing.

Thankfully, the traffic dissipated over the course of our dinner and post-pizza drinks at the nearby Flossmoor Station Brewery, so we were back in the familiar, concrete confines of Chicago in good time.

Petey gives Louisa's a 7.55/10.



Man, just looking at this makes me want to go back there...

Another delicious pie...

Pizza Clubbers digging in...

What has 3 thumbs and loves pizza?

Where it went down...

Pete's Pizza [Meeting #45]

Pete's Pizza
3737 N. Western Ave. (Google Maps)
(773) 463-8809

CPC invaded Pete's Pizza on Tuesday 8/21/07.

Pete's has been a feature on the northwest side for a reported 50 years. They are best known for thin crust square cut pizza although they offer a stuffed crust as well. This is the CPC's first review of the spot that features Petey Pizza's shortened moniker and most attending members had yet to try it. Apparently, management has changed in the past few years and may explain some less than favorable recent reviews on the message boards. However, the CPC went to Pete's with open minds and empty stomachs.

Pete's is recently remodeled and has ample seating. Parking wasn't a problem as there is an adjacent lot. The dining room wasn't crowded on a Tuesday night and we had no wait for a group of five. Service was reasonable and the wait for the pizza was roughly what the menu promised at about 45 min for the stuffed. Pete's also offered a full drink menu of liquor, mixed drinks, bottled/tap/pitcher beer and wine.

Pizza sizes on the menu are from a 10" small to an 18" family size and pricing is average.

The specials on the menu for thin crust are a motley crew of:
1) Party: sausage, green pepper and onion
2) Taco: lettuce, tomato, ground beef, cheddar, taco sauce
3) BBQ Chicken
The stuffed is also offered with Party and Spinach/Ricotta toppings.

Our group of five went with the specials.
- Thin crust: Party, Taco
- Stuffed: spinach/ricotta

Overall, the thin crust pizza was average. The sauce, crust and cheese are fairly similar to what you'll find at many other thin crust joints around Chicago. No complaints at the table but no real excitement. Toppings were plentiful enough to avoid grumblings but not exceptional enough to elicit much praise. The taco pizza, which my wife craves in an effort to recreate her Happy Joe's experience, was tasty but somewhat uninspired. Her search for the best taco pizza in Chicago won't end here but I wouldn't advise against ordering it if your pizza lizard brain wanders south of the border from time to time. The spinach/ricotta stuffed pizza was again average. The main knock on the stuffed crust that was it was dry. If your Giordano's box typically has 8 uneaten "breadsticks" at the end of the night I'd recommend sticking with the thin crust at Pete's.

If you're in the neighborhood consider giving it a try but I wouldn't recommend any pilgrimages. Pizza is decent, parking is easy and the remodeled dining room is nice. Order what you like as the specials aren't that special. The service for our dine in experience on a Tuesday was ok but there's enough negative reviews floating around to raise some flags.

6.5/10

Ryan




Mood lighting...


What a spread!


The classic pizza...


Taco Pizza


Where it went down...

Trattoria Roma [Meeting #44]

Trattoria Roma
1535 N. Wells St. (GoogleMaps)
(312) 664-7907

CPC invaded Trattoria Roma on 8/06/07.

The Pizza Club had gone dark for nearly a month when an email went out on August 5, 2007 announcing a meeting the very next night at Trattoria Roma. Pizza Clubbers responded well and an official meeting convened on a rainy Monday evening in Old Town.

Trattoria Roma came highly recommended by the website, 10best.com, which listed it among the top 10 pizza restaurants in Chicago. After the Pizza Club meeting was over, I cannot disagree with that assessment – the place definitely did not disappoint.

Trattoria Roma is a small, crowded restaurant that would probably bring back memories of a neighborhood restaurant in Rome if I had ever been to such a place. The one time I was in Rome, I spent most of my limited budget on gelato and museums/ruins, and I visited no residential neighborhoods aside from the one where the youth hostel was located. I digress.

The restaurant had our table waiting and upon being seated, we noticed pizzas on a nearby table and decided we would have to get one pizza per person as each pie is about 9 inches across. We got a Margherita, a Quattro Formaggi (blue, swiss, mascarpone and mozzarella), a Pizza della Casa (sausage, onion and mascarpone), and 2 Quattro Stagione (prosciutto, artichoke, mushroom, olive and egg). We also had a couple of bottles of tasty red wine (all wine is half price on Mondays and Tuesdays).

All pizzas are on a delicious thin crust. As cooky-monster states in the notes, the crust is thicker than traditional gourmet pizzas. Given the flavorful toppings, the extra dough in the crust creates a nice balance.

The Margherita was unlike any margherita pizza that any of the members had ever had. It tasted like a cheese pizza. It was good; it just wasn’t a margherita – too much cheese. As we would soon find out, the pizza chef loves cheese.

We ordered two Quattro Stagiones because we wanted to make sure that people got to try more than one topping. A quattro stagione, Italian for four seasons, typically is divided into quarters with each quarter having a single different topping. Trattoria Roma’s version had five toppings and they were all mixed together. That the egg was raw was a pit of a surprise, but good ingredients, good cheese, and a good crust made a delicious pizza.

I thought the Quattro Formaggi was excellent, but the combination of the chef’s love of quantities of cheese and the fact that two of the four cheeses (blue and mascarpone) are particularly heavy, made the pizza a challenge for some to enjoy. Personally, I share the chef’s apparent belief that there really is no such thing as too much cheese.

The Pizza della Casa was Trattoria Roma at its peak. The dollops of moscarpone balanced the delicious sausage and an outstanding crust ably supported the flavorful combination. I really liked all of the pizzas, but I thought this one was unquestionably the best.

Overall, I was pleasantly surprised by the high quality of pizza at Trattoria Roma. I am predisposed to assuming the worst about Old Town restaurants, but since this place predates the Disnefication of the neighborhood, I should have held no such bias. Regardless, the service was good, the pizza was excellent (a new addition to my personal list of top pies in the city), and the prices were right (about $10 each). I will return again soon and hopefully get to taste some of the ricotta cheesecake made by the owner's grandmother (in very limited quantities).

Petey gives Trattoria Roma a 7.7/10.


Quattro Stagione


Pizza della Casa


Some stragglers...


A sad sight...


Where it went down...

Gino's East [Meeting #43]

Gino's East
162 E. Superior St. (GoogleMaps)
(312) 266-3337

CPC invaded Gino's East on 7/11/07.

We made our way to this Chicago Pizza Establishment on a balmy July day and found a line that stretched out to the street. We chuckled at the suggestion of having to wait and walked towards the hostess to inform her that the Chicago Pizza Club was present and ready to be seated. The line moved pretty quickly and waiting let us get our thoughts together anyways.

Gino's was started in 1966 in its original location downtown. It was started by a group of friend's, none of whom were named Gino's. It moved to a new location in 2000 before moving back to its original location in 2006. Apparently, the stench of failure from the Planet Hollywood that occupied the temporary location was strong enough to drive them back home after some reconstruction on the site. To be fair, the River North location remains open for business and it retains the 40 years of graffiti covered booth and walls that were transplanted with the move. It is too big to have the same feel as the "new" original location and we elected to meet at the "new" original location. This chain of pizzerias is not to be confused with The Original Gino's which was on Rush street before finally closing.

OK, on to the pizza. We ordered the following:

• Deep dish Supreme which includes sausage, onions, peppers, and mushrooms
• Thin crust vegetarian with asparagus, mushrooms, onions, squash, zucchini, red and green peppers

Prior the arrival of our pizza, we ordered some bruschetta. It was nothing special, but the sauce was nice and chunky and was a sign of things to come. The pizzas took the standard 45 minute time to cook and arrive. The thin crust pizza was overloaded with ingredients. While a vegetarian may enjoy the pizza, I thought it was way too busy with all the toppings and lacked some salt. Additionally, the bounty of high-water content vegetables soaked the crust and made it soggy. Face it, we were all here to sample the big boy - the Deep Dish Supreme. It did not disappoint. It was similarly overloaded with ingredients, but these toppings were on a pie whose crust was able to support them. The sauce was chunky and fresh and the cheese wasn't out of proportion as we have seen in previous outings (thank you, Exchequer). The sausage, crumbled in this case, was very tasty and the crust was made from cornmeal and it held up under the weight of the ingredients. Really, I've always felt that Gino's is the baseline for a true deep dish pizza. The ingredients are fresh, it's a simple design, and I've never had one that is undercooked - it accomplishes its goal of a meal in a slice quite well.

Petey gives Gino's East a score of 7/10.


Deep Dish!


Francisco sportin' a brand new shirt...


For the vegetarians


Where it went down...

Coalfire [Meeting #42]

Coalfire
1321 West Grand Ave
Tel: (312) 226-2625

CPC invaded Coalfire Wednesday, May 30

Bittersweet pizza memories will be associated with this meeting. We bid adieu (temporarily) to Michelle, Dave, Ryan, and shortly, to official CPC photohrapher Kelly. Luckily, I think finding this new pizzeria more than makes up for their departure.

Coalfire was so internet hot that it ran out of dough a few times right after its opening. LTH and Chicagoist and the papers all stoked the flames early on. It's pretty clear that there is a market for traditional pizza in this town since DOC and Spacca Napoli are always hopping. Coalfire bills itself as a Massachusetts cum Italian style cooked with a coal oven. The oven is no artwork like what you'll find at Spacca Napoli, but it gets pretty damn hot just the same.

We ordered essentially every pizza on the menu. Size-wise, unless you're really hungry most people will have some leftover with each pizza. They're perfect for sharing with one person and still leaving room for an appetizer. Our pizzas started rolling in as they were coming out of the oven; 20 minutes after our order was placed.

Speaking in generalities, the ingredients were all fresh - no cans here except for those involved in the sauce. Bari Foods supposedly contributes to the meat toppings, a positive sign. Ingredient distribution is even on all pies. None of that business where all the toppings are on one quarter of the pizza and the rest is bare. What most people have been talking about, deservedly, is the crust. It's what makes this place a destination. The edges are burnt and sooty, the inside is soft and chewy but never soggy. It's also quite consistent. We ordered 10 pizzas and all were perfectly cooked.

Briefly, the service is quick and economical. Not much rest for a busy staff and they were able to accommodate our request for a 12 person table despite what I'm sure was an inconvenience to them on a busy weeknight. Our order had no mistakes and our water glasses were full.

To our departing CPC members, fare thee well. I'm just glad I still live in Chicago and only 2 blocks away from this place. Don't feel bad guys, I'm sure you'll find great pizza in Ohio and Miami too.

Petey gives Coalfire a score of 7.325/10.


Holy Basil!


The Pizza Club does anchovies...

Coal Fire cooked goodness

Don't let the burnt crust scare you

Michael's Pizzeria & Tavern [Meeting #41]

Michael's Pizzeria & Tavern
4091 N. Broadway Ave.
Tel: (773) 929-4149

CPC invaded Michael's on 4/17/07.

Michael's is a great place to gather with friends to watch sports on numerous flat screens spread throughout the pleasant bar/restaurant space, drink reasonably-priced pitchers of beer, and, of course ... eat pizza. The sauce is a bit sweet, and the crust is a bit dry, but the pizza is quite palatable. There is a good variety of fresh ingredients available.

We enjoyed the following pies:

• Thin crust with bacon and tomatoes (a crowd favorite)
  
• Thin crust taco pizza (B.Y.O. Doritos to add some crunch)
  
• Extra thin crust with cheese
  
• Deep Dish with pepperoni, garlic, and onion
• Stuffed with sausage and spinach

Our pizzas arrived 35 minutes after we placed our order. The service was friendly and efficient, and accommodating of our large group (which took a while to order and lingered over beer mugs even after the pizza was consumed). The food and beverage prices are reasonable, and include an array of weeknight specials. For example, we enjoyed their Tuesday night Deep Dish special with a choice of 3 ingredients, for $14.99. The ambience of Michael's is partly that of a neighborhood sports bar and partly that of a casual restaurant, with some limited outdoor seating available.

Petey gives Michael's a score of 7.67/10.

Let's eat!

Taco Piza... Doritos not pictured

Deep dish, ready to eat...

Serve it up!

More deep dish

Where it went down...

Bricks Chicago [Meeting #40; Meeting #9 Revisited]

Bricks Chicago
1909 N. Lincoln Ave. [Google Maps]
(312) 255-0851

CPC invaded Bricks on 3/21/07.

Petey has made some new friends since he first started making his rounds in the pizza circuit, so he decided to revisit an old pizza club stop. This one pre-dates the current blog, so it was a good chance to get some photos and post a review.

Bricks started in California and now has a restaurant in Chicago. It is a pleasant, dimly-lit spot located in the basement of an apartment building in Lincoln Park. The whole place has a heady aroma of garlic that will lure you into ordering more pizza than you need (see below). The service was fairly good and they will take reservations for large parties. Bricks also offers a nice beer selection with a good number of microbrews and such.

At Bricks, the menu includes a variety of specialty pizzas featuring creative combinations of their fresh ingredients. You can also build your own pizza. We selected the following specialty pizzas:

• brickhouse: pureed artichoke sauce, sweet red peppers, roasted garlic, mozzarella, and asiago.
• this was the only pizza we ordered that did not have any meat or tomato sauce, and that pureed artichoke sauce did a fine job of holding the pizza together.
  

• sole mio: housemade meatballs, tomatoes, spinach, fresh mozzarella, and tomato sauce
• this was a crowd favorite. the meatballs themselves were lush and flavorful, and the pizza as a whole was very well-seasoned.
  

• berzerkeley: smoked ham, artichoke hearts, sweet red peppers, tomato sauce, and mozzarella.
• the berzerkeley turned out to be probably the most humdrum of our selections, but it was still pretty good, because Bricks makes good pizza. the ham was not terribly flavorful. most members noted the similarities between this pizza and the brickhouse, and cited a preference for the brickhouse.
  

• the ditka: "all the meat ..."
• ... or so they say. there were some comments that this characterization was misleading due to the lack of meatballs on this pie, but it was meaty nonetheless. some pizza clubbers complained that there was not enough meat for a pizza that purported to be all about the meat. personally, i don't like it when meat-loving pizza piles the meat so high you feel like you're biting into a thick deli sandwich, so i found the ditka had the perfect amount of meat.
  

• petaluma club: bacon, chicken breast, onion, fresh tomato, tomato sauce, and mozzarella.
• as a pleasant surprise, this pizza was actually quite tasty. "but, of course it was," you say, "it has bacon!" true, but the chicken breast had the pizza clubbers feeling wary. however, the chicken itself was very tender and juicy, and it was sliced nice and thin. as a result, it mixed well with the other ingredients and avoided a common chicken pizza pitfall: taking over the pizza with big bland mouthfuls of dry chicken. and, of course, it had crisp bacon! unfortunately, the bacon was not spread evenly across the pizza, but the slices with good amounts were delicious.
  

The pricing for the specialty pizzas is as follows: 10" $10.50 12" $16.75 14" $19.95.

We ordered five 14" pizzas for eight people, which got us very full and was still about one pizza too many, so we all had leftovers to take home. The cost was $16/person without drinks, but including tax and tip. The pizzas all arrived hot on our table within a few minutes of each other, about 35 minutes after we ordered.

Petey gives Bricks 8.6/10.


The Ditka ... mmm, meat ...


An aerial shot!


The petaluma club


Where it went down...


One happy Chicago Pizza Club

Marie's Pizza [Meeting #39]

Marie's Pizza, Dining Room, and Lounge
4127 W. Lawrence Ave. [Google Maps]
(773) 685-5030

CPC invaded Marie's on 2/20/07.

Marie's has been around for decades and makes a popular thin crust pizza. The pizza makers hang out by the window, and the restaurant is attached to a liquor store, which you actually have to walk through in order to get to the restaurant. Why not pick up a bottle of wine? You can enjoy it with your dinner for a small corkage fee. That only goes for the wine, though. The entrance to the restaurant opens up on a bar and leads back to an ample space with plenty of tables and red booths lining the walls. Our server was friendly and seemed like she had worked there for a long time.

We ordered the following pizzas:

* thick crust, sausage and garlic
* thin crust, pepperoni and mushrooms
* thin crust, bacon

Overall, the pizza was quite good, but very greasy, particularly the pepperoni pizza. The thick crust pizza was just a bit thicker than the thin crust, but very similar. The mushrooms and garlic were canned/jarred, which is always a bit disappointing, but pretty standard for an old-school family restaurant like this.

Our pizzas came out in less than a half hour, and the cost came out to $7/person for the food, including tax and tip.

Petey gives Marie's 6.167/10.


Pepperoni!


Going fast!


Sausage and garlic


The ambience


Making your pizza


Where it went down...

Chicago Pizza & Oven Grinder Co. [Meeting #38]

Chicago Pizza & Oven Grinder Co.
2121 N Clark St. (Google Maps)
(773) 248-2570

CPC invaded Chicago Pizza & Oven Grinder Co. on 12/21/06

Well, it took two tries and we still only had three people show up, but the 38th Meeting of the Chicago Pizza Club was an unqualified success as we tasted a pizza like no other – Pizza Pot Pie at Chicago Pizza & Oven Grinder Company.

On February 14, 1929, the Valentine’s Day Massacre took place directly across the street. Rumor has it, the current home of Chicago Pizza & Oven Grinder Company was a house used as a lookout by some 1920s gangbangers. No word on whether the owner of the restaurant invented the rumor.

Anyhow, the place takes no reservations but balances that out with a full bar. When we got there, there was no host hanging around, but there was a large crowd of people, some vocalizing their frustration about the wait. Every so often a host does stroll over. He had no pad of paper and does not want anyone’s name. He simply asks how many are in your party and no matter what you say, he tells you the wait is 40 minutes. He remembers the order in which people arrive, so there is no need to hover around the front of the line (though we did so anyhow). It seems the no name policy may be a throwback to the gangbanger days of Lincoln Park’s past – the place also accepts no credit cards. There is no record of anyone ever eating there.

The ambience was nice – fairly dark with wood paneled walls and large wooden booths. The Christmas decorations were a needless reminder that the majority of Americans believe in Creationism.

We arrived at 7:32, gave our number (3) at 7:40 and were told it would 40 minutes. 50 minutes later, we were seated and handed menus. Service was fast and friendly. We sat at 8:30, ordered at 8:35, and got our salad at 8:40.

That’s right, salad. In a break from Pizza Club tradition, we ordered the Great American Salad - lettuce, delicious smoked ham, provolone and Swiss cheese, onions, green peppers, tomatoes, cucumbers, artichoke hearts... tossed with freshly grated Romano cheese. Topped with creamy garlic dressing, sweet and sour poppy seed dressing, fresh ground pepper, and/or an interesting mix of largely unidentified seasonings, the salad was quite tasty.

If one goes to Chicago Pizza & Over Grinder for pizza, the choices are limited. There is only Pizza Pot Pie, no regular pizza. There was some debate as to whether a meatball oven grinder could fall into a broad definition of pizza, we opted not to open that door. Within the pizza pot pie genre, we were given the options of wheat or white, with or without mushrooms, meat sauce or tomato sauce, and ½ pound or full pound. We got three ½ pounders, 2 wheat and 1 white, all with meat sauce and all with mushrooms.

And none of the Pizza Clubbers were able to resist the Adam’s Apple, a delightful warm libation made of red wine, apple cider, whiskey, brandy, raisins and a cinnamon stick.

The pizza itself was good. Not great, but good. I enjoyed the meat sauce and both the wheat and white crust were good. I was expecting more of a pastry type crust as is commonly found in pot pie, but the crust was more of a chewy pizza crust. There was nothing extraordinary about the pizza – no wacky ingredients beyond the “doorknob size” mushrooms which were far smaller than any doorknob any pizza club member has ever laid eyes on. The meat sauce, while good, was also unlike any pizza sauce we’d ever tasted.

All in all, this was a pretty unique place which was good, but not great. The long line will forever remain a mystery. The pizza was good enough that I would not write it off as a gimmick, but not good enough to wait almost an hour for ever again.

Petey gives Chicago Pizza and Oven Grinder a 6.6/10.


Waiting for our "number"


A salad at Pizza Club?!?? Yes, it happened


Salads gone, let's get down to real business!


Pizza Pot Pie, ready to serve


Being born


Where it went down