On paper, Mike Isabella cuts an impressive figure. He's moved around the country, working with the likes of Marcus Samuelsson, Jose Garces, and José Andrés, and made appearances on Top Chef and Top Chef Masters. But pizza is a notoriously tricky endeavor, even for the most accomplished of chefs.
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"Variety's the very spice of life," says William Cowper and all your cliché filled friends. At Los Angeles' The Pizza Studio, variety may not be the spice of your life, but it is the key to pleasing a lot of people and selling a lot of pizzas.
Rocco's, which has made its home near Notre Dame University since 1951, calls itself "the other South Bend tradition" and that's really no exaggeration. Football Fridays are a mob scene for the restaurant's topping-decked pies and massive lasagna.
There's a Stefano Ferrara oven firing Neapolitan pizzas in a Rockville, MD strip mall. For the Neapolitan-starved suburbanites of DC, Pizza CS is a welcome addition.
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Slice–Serious Eats contributor Daniel Zemans checks in with another piece of intel on the Windy City pizza scene. Daniel also blogs about Chicagoland pizza with his friends on the Chicago Pizza Club blog. --The Mgmt. Albano's Pizzeria 5913 W Roosevelt...