Turns out that Jon Stewart hates deep dish pizza more than any human being alive today. On last night's Daily Show, he ranted for nearly three minutes about Chicago's most recognizable dish.
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Restaurants, we have to talk. You remember back in college, there was always that guy with his acoustic guitar who insisted on breaking up a party so he could drunkenly play his stumbled rendition of 'Smoke on the Water'?
Every time you play live music, you become that guy.
I'm not the kind of person who minds waiting for a table at places like this. I understand that small restaurants can't always take reservations as it eats into their already slim bottom line. I get it, and I'm happy to go along with it, but if there is one rule a host/hostess should be required to learn it's this: it is always better to overestimate wait times than to underestimate. Always.
For some reason, back in the '90s, truffle oil became an acceptable—even desirable—ingredient for chefs to use. Coming in at a fraction of the cost of real truffles (which vary year to year, but generally run in the thousands-of-dollars-per-ounce range), it seemed like an easy way to add some truffle aroma to an otherwise boring dish. But here's the truth: It's no good.