Wow, you're a beast Kevin (in a good way)! What you won't do for your readers, eh? I should stop by Zachary's on my way home next time. You're making me want to eat some deep dish pizza right now. I guess this is the In-N-Out post Urasawa isque, but the Chicago edition! LOL : ) Thursday, J9:08:00 AM Kung Food Panda said. "Was that Tuna & Foie Gras I'm tasting (burping) under the Pepperoni?" I'm one for enjoying after-tastes and (excuse me) but some gentle belches and burps after a grand meal (usually sprawled out on the bed). kevinEats at a chain! Gasp! ) Thursday, J8:30:00 AM MyLastBite said. I just can't get out of my mind, however, that this was one place that I frequented back in Harvard Square when I hadn't yet.hmm."broadened my horizons" regarding food. I don't know why I find it shocking that you went to Pizzeria Uno, but I do! I guess it *is* the original. Despite that, the pizza on the whole was quite enjoyable-I wouldn't mind one now in fact! Nevertheless, I think I still prefer Giordano's. My only real complaint was the crust, which was a bit too buttery, a bit too tough, and a bit too imposing for my tastes. The sauce, meanwhile, could've been tarter, but that wasn't a big deal. While the pepperoni was fairly typical, the sausage was something special: it was more like a patty and had a nice herbal tang to it. The end result was a tasty contraption, with a pleasing interplay between meat, cheese, and sauce. This "bowl" is then covered with cheese, meats, and various other toppings, before being finished with tomato sauce. It starts with a substantial crust, laid out into a pan, with the sides pulled up high. Uno's pizza is pretty prototypical of the traditional Chicago deep-dish style. So here we are, back at the hotel, eager to tear into some pie. Small Deep-Dish Pizza with Sausage and Pepperoni As expected, it was a bitter, hoppy beer with some sweet citrus and vegetal flavors to balance it out it went well enough with the pizza. Since we'd be taking the pizza to go, we also picked up a six-pack of Great Lakes Commodore Perry IPA from Ben'z Liquors a few doors down. It was solid, though not stellar, with a slight malty sweetness, balanced with an overarching mild hoppiness. Knowing that the pizza would take a while, I ordered up a pint of the house amber ale. The decor is about what I expected-charming in its own way, albeit a bit cramped. Once the cab dropped us off, we entered and promptly took a seat at the bar. I've heard that a pizza order can take nearly an hour to fulfill, so I guess there are benefits to showing up at midnight! Because of this, it offers up a slice of pizza history, and as a result, is a popular destination for both tourists and native Chicagoans. However, it is important to note that the flagship Pizzeria Uno retains, for the most part, the original menu. Uno also runs concessions at airports and stadiums, and markets a brand of frozen pizzas.Īs for the restaurants themselves, menus have expanded to include scores of non-pizza items, and the original deep-dish is only a small part of the selection. The company is now based in Boston and, ironically, doesn't have any restaurants in Chicago proper outside of the three mentioned above. Uno's started franchising around 1980, and currently operates over 200 restaurants in the US and abroad. In any case, due to the restaurant's success, Sewell opened Pizzeria Due just up the street in 1955, and also launched Mexican eatery Su Casa in 1965. I'm not sure which line to believe perhaps the truth has been lost to history. Or, perhaps, the pizza was the creation of co-owner Rick Ricardo this would corroborate the assertion that Pizzeria Uno was actually known as Pizzeria Ricardo originally. runs Pizano's, while another owns Lou Malnati's)-that actually seems more plausible to me. Some, however, claim that Uno's employee Rudy Malnati invented it (his son Rudy Jr. Yes, according to the official company line, the famous Chicago-style deep-dish pizza was created in 1943 by Uno's founder and University of Texas footballer Ike Sewell. On my last trip to the City, I'd tried Giordano's and Gino's East, so this time around, it seemed fitting to try a pie from the last member of the Chicago pizza triumvirate. Thus, on our cab ride back, we made some phone calls, but none of the places would take our order! Exhausted, we told our cabbie to head over to the grande dame of Chicago pizza: Pizzeria Uno. We'd actually asked our servers at L2O, Christina and Christine, for some recommendations, and they'd tossed out names like Pie-Eyed, Piece, and Pizano's. After dinner at L2O, we were full, but not stuffed-we had pizza on the brain. A visit to Chicago just wouldn't be complete without a sampling of the City's pizza.
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