From Slice
Posted by Jeff VanDam, December 8, 2006 at 12:00 PM
From top: Fricano's EBA (Everything But Anchovies) pie and a pie from Mr. Scrib's, with the same toppings—sausage, pepperoni, green peppers, and mushrooms.
Let’s get one thing out of the way: Yes, the state of Michigan is responsible for producing both Domino’s and Little Caesars pizza. But even though the products of these two chains are readily available all over both the lower and upper peninsulas—indeed, one can purchase a “Pizza! Pizza!” within the sacred grounds of Comerica Park itself, home of the Detroit Tigers—there is evidence that Michiganders can get pizza right, too. Very right.
On the west side of the state, there are two pizzerias that render the notions of “meat lover’s” and “Brooklyn-style” little more than bad memories. One, called Fricano’s, calls itself Michigan’s first pizzeria and is based in Grand Haven, an affluent beach hamlet with trolley tours. The other, Mr. Scrib’s, has its headquarters in Muskegon, another beach town noted more for its paper mill than its pizzaiolos. Both Mr. Scrib’s and Fricano’s produce crusts no thicker than Saltines, covered with a minimum of sauce and a generous scattering of toppings and sharp cheese—plain Margherita pies are not necessarily popular here. At both places, the ordering of a “deluxe,” or, in the case of Fricano’s, an “EBA” (Everything But Anchovies), is essential.
Over the Thanksgiving weekend, I grabbed a few pies from both Fricano’s and Mr. Scrib’s and brought them home to a panel of taste-testers: my family, and my friend, Scott, all of whom had somehow never tried these pizzas before. I picked up three EBA’s (sausage, pepperoni, green peppers, and mushrooms) from Fricano’s, which makes only 12-inch pies that are cut with scissors, and two larges with the same ingredients from Mr. Scrib’s, which cuts its circular pies in square grids.
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From Required Eating
Posted by Jeff VanDam, December 8, 2006 at 7:04 AM
From left: Fricano's EBA (Everything But Anchovies) pie and a pie from Mr. Scrib's, with the same toppings—sausage, pepperoni, green peppers, and mushrooms.
Let’s get one thing out of the way: Yes, the state of Michigan is responsible for producing both Domino’s and Little Caesars pizza. But even though the products of these two chains are readily available all over both the lower and upper peninsulas—indeed, one can purchase a “Pizza! Pizza!” within the sacred grounds of Comerica Park itself, home of the Detroit Tigers—there is evidence that Michiganders can get pizza right, too. Very right.
On the west side of the state, there are two pizzerias that render the notions of “meat lover’s” and “Brooklyn-style” little more than bad memories. One, called Fricano’s, calls itself Michigan’s first pizzeria and is based in Grand Haven, an affluent beach hamlet with trolley tours. The other, Mr. Scrib’s, has its headquarters in Muskegon, another beach town noted more for its paper mill than its pizzaiolos. Both Mr. Scrib’s and Fricano’s produce crusts no thicker than Saltines, covered with a minimum of sauce and a generous scattering of toppings and sharp cheese—plain Margherita pies are not necessarily popular here. At both places, the ordering of a “deluxe,” or, in the case of Fricano’s, an “EBA” (Everything But Anchovies), is essential.
Over the Thanksgiving weekend, I grabbed a few pies from both Fricano’s and Mr. Scrib’s and brought them home to a panel of taste-testers: my family, and my friend, Scott, all of whom had somehow never tried these pizzas before. I picked up three EBA’s (sausage, pepperoni, green peppers, and mushrooms) from Fricano’s, which makes only 12-inch pies that are cut with scissors, and two larges with the same ingredients from Mr. Scrib’s, which cuts its circular pies in square grids.
Continue reading »
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