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Wait, I forgot a line there, the seasonal white chocolate shakes are wonderful while they last. It's just the fries (and cottage cheese) that are forgettable.

At their full-menu locations at least, they do have a "Wisconsin Buttery Steakburger" (as well as the In-N-Out-style California one, a barbecue one, a Fritos-chili cheese one, some sort of avocado one last I checked, etc. etc.)

"Is This The Only Neapolitan-style Buffalo Chicken Pie In The World?"

Possibly not full VPN, but close:
http://www.peelpizza.com/index.php?option=com_content&view=article&id=48
Buffalo
Wood fired chicken, house buffalo sauce, mozzarella, gorgonzola, finished with ranch and celery. $10.99

Kenji, this is some sick, twisted alchemy you're pulling here, and I love it.

I actually went to Pequod's on the 27th without knowing that this had been posted. As with when I went there last year, truly one of my favorite pizzas I've ever had. "Tomato explosion" is a great way to put it -- every component of the pizza is great, but the taste of cooked-down rich, fresh, vividly red tomato is really a strong aspect of it. The caramelized-cheese crust really is kind of an ingenious way to get some flavorful crispness to the crust without cooking it too stiff, or getting the coarseness of adding cornmeal. Before I'd gone to Pequod's, I never really "got" Chicago-style pizza, but eating Pequod's was like flipping a light switch on.

@steamsoldier
I just came back from being in Chicago for 3 days. I ate exactly two deep dish sausage pizzas while there: Lou Malnati's, and Pequod's. The Lou Malnati's was very good, no doubt, but the Pequod's is an eminently, eminently eatable pizza. You would have a pleasant memory of Lou's, but you would have continuing haunting memories of how great Pequod's is.

I love Carl's! I actually have mostly replicated it (and learned how to do so from Serious Eats at some point). The trick to the crispy edges is to start with a ball of ground beef slightly larger than a golf ball, pan-fry the intact ball on one side so that it holds together, then flip it over, and then smash it flat so that the edges can crisp up without the center falling apart. Minute on one side, minute on the other, you're set.

I see what you did there.

Toasted ravioli!

I also really miss creme brulee-flavored Pocky at my local grocers. Does Glico still make that flavor?

Didn't even need to check the caption to know where the opening photo was from. I've got a photo from Hot Doug's that looks almost just like this, except I didn't get the foie dog. I was trying to think if St. Louis would have anything major to add the national/Midwest hot dog pantheon, and at first I couldn't think of much, but then I realized, oh! Iron Barley's Monte Christo Dog.

I would enter, but it hardly seems fair when I can drive thirty minutes and eat the contents of both of the pictures above, both of which I can verify to be absolutely fantastic. Even if you lose, if the shipping isn't too high, for the curious, I would highly recommend buying a bottle or two of their lighter, mustard/apple cider-based barbecue sauce. I usually hate mustard-based barbecue sauces, and I find this stuff downright addictive.

There was one in St. Louis and I didn't know about it? :'( Revolution Brewing is really awesome too, I loved both the burger and the pizza I had there last year...

I hear good Neapolitan-style things about Peel in Edwardsville, IL.

Okay, lifelong U. City resident and former WU student here -- I can settle a few of the questions. For the "space that formerly ______" question, Thai Pizza Co. is in the space that formerly held another Prapaisilapa Thai restaurant, Thai Seafood Cafe.

As for introducing Thai food to St. Louis, as I look at the website, I think that it's the phrasing that's key here, since they don't explicitly say that they had the first Thai restaurant in St. Louis. I know for a fact that there was a good but short-lived Thai restaurant also in the U. City area called Thai Town on Olive Blvd. in the eighties. With the longevity of the Prapaisilapa restaurants though, it probably is fair to say that Thai Cafe and Thai Country Cafe have probably been more successful at introducing Thai food to St. Louis, as they were pretty much contemporary with the Loop's escalation in popularity. I would imagine that The King & I on South Grand has probably been around since the '80s (or maybe even '70s?) as well.

I've been to Thai Pizza numerous times since it opened, and my findings have pretty much been this: next to falafel wraps from Al-Tarboush, the pizzas from here were always one of the best food deals in the Loop (I think that the 9" pizzas used to be either $6 or $7, but pretty much every restaurant has raised their prices in the last 2 years). The thin crusts always seemed pretty filling, so to get the thick crust was basically total overkill (and yes, since their crusts are lacking for flavor a bit, it's usually best to stick to the thin).

I enjoy Thai curries quite a bit, but every time that I've tried a curry pizza from here, the curry flavor does get lost between the crust and the cheese combo. On the other hand, as a few people mention above, their chicken satay pizza has never let me down, always quite flavorful.

Incidentally, for all cultural fusion pizza superfans, I just had some really good gyro/tzatziki pizza in St. Louis from Anthonino's, a Greek/Italian restaurant on the Hill.