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From Chicago

A Pizzeria AND a Liquor Store? It Must be Marie's

Despite a widely-held belief to the contrary, the style of pizza served at Marie's--locals simply refer to it as "thin crust," or "tavern-cut"--is the style Chicagoans eat most frequently. That is, when they're not calling out for franchise crap like Domino's, Little Caesars, etc. Yes, really. Non-residents and tourists are terribly confused on this point: "deep dish," or "stuffed" pies are generally reserved for the occasional indulgence, or for when, say, the non-resident bumpkin relatives are in town for a visit. (smirk) At any rate, Marie's has been my in-town favourite of the form for years, so I'm happy to see it receive some coverage here. EM

FWIW, here is my Top 8 List for the "tavern-cut" form in Chicagoland:

Traverso's in Orland Park, IL (southwest suburbs)
Marie's (on the near northwest side)
Sanfratello's in Glenwood (south suburbs)
Vito & Nick's (on the southeast side)
John's Pizza & Lounge (on the near west side)
Beggar's (various south suburban locations)
Pat's (on the near northwest side)
The Original John's R&P in Whiting, IN (southeast suburbs)


From Slice

L.A.'s Pizza Wars: Joe's vs. Vito's

Re: the Garage Pizza mention above...

It's interesting to note that Elmer, the chief pizzaiolo at Garage Pizza, was one of the principal pizzaioli at Joe's in Venice. [He left Joe's to help start and run GP.] And, to add to the intrigue, he shared with me that GP's dough recipe, leavening technique, and sauce are virtually identical to those at Joe's. Anyway, if anyone reading along is looking for a Joe's pies of old, stop by GP some night and ask Elmer to toss you one very thin, or "Joe's Style." E.M.

From A Hamburger Today

Apple Pan: 'Quality Forever' in Los Angeles

Here you go a considerable way to restore your critical credibility, Nick. [Having first blown it all to hell with the Fred 62 review.]

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From Chicago

A Pizzeria AND a Liquor Store? It Must be Marie's

Despite a widely-held belief to the contrary, the style of pizza served at Marie's--locals simply refer to it as "thin crust," or "tavern-cut"--is the style Chicagoans eat most frequently. That is, when they're not calling out for franchise crap like Domino's, Little Caesars, etc. Yes, really. Non-residents and tourists are terribly confused on this point: "deep dish," or "stuffed" pies are generally reserved for the occasional indulgence, or for when, say, the non-resident bumpkin relatives are in town for a visit. (smirk) At any rate, Marie's has been my in-town favourite of the form for years, so I'm happy to see it receive some coverage here. EM

FWIW, here is my Top 8 List for the "tavern-cut" form in Chicagoland:

Traverso's in Orland Park, IL (southwest suburbs)
Marie's (on the near northwest side)
Sanfratello's in Glenwood (south suburbs)
Vito & Nick's (on the southeast side)
John's Pizza & Lounge (on the near west side)
Beggar's (various south suburban locations)
Pat's (on the near northwest side)
The Original John's R&P in Whiting, IN (southeast suburbs)


From Slice

L.A.'s Pizza Wars: Joe's vs. Vito's

Re: the Garage Pizza mention above...

It's interesting to note that Elmer, the chief pizzaiolo at Garage Pizza, was one of the principal pizzaioli at Joe's in Venice. [He left Joe's to help start and run GP.] And, to add to the intrigue, he shared with me that GP's dough recipe, leavening technique, and sauce are virtually identical to those at Joe's. Anyway, if anyone reading along is looking for a Joe's pies of old, stop by GP some night and ask Elmer to toss you one very thin, or "Joe's Style." E.M.

From A Hamburger Today

Apple Pan: 'Quality Forever' in Los Angeles

Here you go a considerable way to restore your critical credibility, Nick. [Having first blown it all to hell with the Fred 62 review.]

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