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I know it's off-topic, but since you mentioned it in the 1st paragraph, I thought I'd say something about the LaRosa's pizza in Cincinnati.
LaRosa's is successful for 2 reasons:

1. There are almost no options for great pizza in the Nati (esp since there isn't much of an Italian population to begin with, mostly German) so there isnt much of a discerning eye for pizza 'round these parts.

2. People here like to back a hometown kid, so LaRosa's gets a big boost from that.

So I guess i'm not defending LaRosa's inasmuch as I'm trying to explain why it is one of the more well-known local exports.

One of the better pizzas in town does, in fact, come from a mini-chain similar to Zeke's in the form of Dewey's Pizza (locations also in St. Louis & Cleveland). It's more of a new school american pizza with gourmet and seasonal ingredients. And from looking at the pizza above, I'd bet that Dewey's rates above that. Next time you're in flyover territory give it a shot.

Definitely try Pagliacci's which is remarkedly consistant and tasty - a nice proportion of sauce to cheese to crust (that latter nicely chewy). I usually get the double pepperoni. I can also recommend an iteration of the local Romio's chain, Greek pizza with a very good chewy baked crust. I like the classic pepperoni and Italian sausage, as well as the eggplant and goat cheese, but a star fave at our house is the GASP: Garlic, Artichoke, Sun-dried tomatoes and Pesto.

I felt that Tutta Bella was a bit over praised. Although tasty, I never found their pies as satisfying as a good NYC slice.

I would definitely say Pagliacci's over Zeek's..and agree with arbeck on saying well-done crust :) A couple other amazing spots are Pegasus on Alki Beach in West Seattle, it has a great thick and crispy, not doughy, crust and they layer all of the toppings underneath the cheese, definitely try the Tom's Special, which has spicy pepperoni, sunflower seeds and a healthy dosage of other toppings that make it unique and delicious..and Madame K's in Ballard, they have a bbq chicken pizza which is great on their thin crust, and the traditional bad boy which is full of meat and sauce and has a very generous amount of cheese on their "deep dish" crust, and one of my all time favorites is the "Artie Parmie". They also have a specialty dessert, the "screaming orgasm" which is just that..absolutely incredible..it is a freshly baked chocolate chip cookie, slightly undercooked, still in the skillet, topped with Vanilla ice cream..cannot be beat!

i hated mary janes, circus peanuts, and any palmer mocklate as a kid, loved peanut butter cups and krackels the most. always traded my tootsie candies.

funny thing is now i am addicted to those mary janes! i used to hate them so much, you guys should give them another chance!

Hated: all those generic hard candies especially the ones wrapped in that faux strawberry wrapper, Nestle's Crunch, Krackle or any other kind of chocolate with krispies, tootsie rolls and pops
Other hated non candy items: getting raisins, plastic wrapped apples or carrots, pennies, getting toothbrushes in the treat bag

Loved: Brand name bars especially Snickers, Reeses, M&M's. also small snack size bags of Doritos, chips -also one house every year gave everyone a goody bag with all name brand candies--WE LOVED HER! I would switch my costume and then go back again...:o)
Loved (non candy items) getting a 10.00 bill in my bag one year...

i'm the only person i know who does this - if there is anyone else, please confess! i NEED my ice cream to be nice and soft and melty, but have no patience, so i always zap a cold bowl of it in the microwave for ten seconds to take off the chill. am i the only one?

These stories have been so heartfelt that they propelled me to make this a topic of discussion amongst my class.

QUESTIONS
1. Have you ever eaten horseradish? No

2. If yes, what would you put it on? N/A

3. Where do you shop for special meal ingredients? Anywhere close

4. Would you order ingredients online? If so, which sites? No, not really necessary where I live

5. 1 to 10 scale, how adventurous are you at trying new foods? 10

6. How far have you driven to eat-out? 20 miles.

7. How often do you prepare meals each week? 3-4 but have new baby in the home

8. What colors come to mind associated with adventure? Purple, Black

9. Do you consume artificial sweeteners? Sugarless gum

This is fun.
1. Have you ever eaten horseradish? Yes

2. If yes, what would you put it on? In the ketchup or Chilli Sauce for shrimp, any type of Swiss Cheese sandwiches

3. Where do you shop for special meal ingredients? The Asian grocery, Hispanic grocery, the Middle Eastern grocery, the Desi grocery.

4. Would you order ingredients online? Cheese only. If so, which sites?Louvera's only.

5. 1 to 10 scale, how adventurous are you at trying new foods? Meats 0, everything else 9.

6. How far have you driven to eat-out? 30 miles.

7. How often do you prepare meals each week? 7

8. What colors come to mind associated with adventure? Sky blue. With white suggesting clouds even more so.

9. Do you consume artificial sweeteners? No.

I like the black and white shake from Island Burgers & Shakes. Shake Shack's was pretty good. I love the toasted marshmallow shake from Stand. It's a dessert in liquid form.

1. Yes
2. Nothing, dislike it.
3. Varies, online, market, specialty stores, gourmet store.
4. A lot.
5. 5. I am very picky so it depends what the main ingredient is, the looks, aroma, and texture it has.
6. 40 miles one way.
7.About 12
8.Dark green.
9. Nope

1. Have you ever eaten horseradish? Yes

2. If yes, what would you put it on? I'm not a fan, so I won't be eating it again really except as a *minor* ingredient to add bite to a sauce or the like.

3. Where do you shop for special meal ingredients? Wegman's, H-mart, a small locally run market (Belvedere Square in Baltimore)

4. Would you order ingredients online? If so, which sites? yes, Penzey's Spices.

5. 1 to 10 scale, how adventurous are you at trying new foods? 6 or so. I'll try new combinitations of, or close relations to things I know I like, but will not try things outside my comfort zone. Any new veggie/fruit is fine, but I'm trepidatious about meat and animal parts I didn't grow up eating (and my mom was a vegetarian until I was 12, so...)

6. How far have you driven to eat-out? on a regular basis, 10-20 miles. On rare, special occasions involving relatives, 200 miles.

7. How often do you prepare meals each week? 18-20. (only one lunch and one dinner out a week, usually.)

8. What colors come to mind associated with adventure? red, yellow, and that turqoise-y green of tropical waters. I also think of deep, verdant greens covered in raindrops.

9. Do you consume artificial sweeteners? yes, splenda (daily) and very rarely Equal.

QUESTIONS
1. Have you ever eaten horseradish? Yes

2. If yes, what would you put it on? I had horseradish on brussels sprouts in a french restaurant & now I use it on those--and on broccoli. It's amazing. Also, I love it on roast beef sandwiches.

3. Where do you shop for special meal ingredients? Usually local Asian markets or a local organic market.

4. Would you order ingredients online? If so, which sites? No, I'm not an online purchaser in general (except books).

5. 1 to 10 scale, how adventurous are you at trying new foods? I'm about a 9

6. How far have you driven to eat-out? An hour drive each way.

7. How often do you prepare meals each week? Breakfast and lunch 6-7 times/week. Dinner, maybe 2-3 times/week.

8. What colors come to mind associated with adventure? Green.

9. Do you consume artificial sweeteners? Yes. Yes. Yes.