Deep Dish - Either Uno's or Due's downtown, same owners and 2 blocks apart. Thin Crust - Beggars or Phil's in Oak Lawn. >>
Beggars was OK when it was just the tiny place in the converted gas station at 127th and Western, but success has dimished them, IMHO. We used to go to Palermo's in Oak Lawn. How is it now? TD >>
Palermo's is still the same good pizza. Not the best but well worth the trip. They too have several locations now and sell their pizza frozen in the grocery store. They are getting a little to big for their own good.
Chicago pizza pales in comparison to the gastronomic delight that is New York Pizza... by far, the best in the world. All others rank just above Domino's and far below the worst NY pizza. And yes, I have eaten pizza in Chicago... no, it is NOT pizza. Cheers, RickO
You gotta choose Lou Malnati's sausage, it's the best.
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<< <i>If you can fold it in half, its not pizza pal.....not sure what it is, but certainley NOT pizza! >>
To me it is exactly the opposite, as a native New Yorker the first measure of a quality NYSP (New York Style Pizza) is the "droop factor." Having been in the Coast Guard for 20 years I have traveled around the country quite a bit. Whenever I see "New York Style Pizza" somewhere I will give it a go. Test #1: pick it up, 25% droopage? no good, not the real deal. A good NYSP should have a minimum droop of 50%, with 75-80% being ideal. If you CAN'T pick it up without folding it in two you are in for a treat. Also a good NYSP is cheese and cheese only, once it is adulterated with any other accouterments the experience just isn't the same.
Another quick test for any place that advertises "NYSP" is; do the have White Pizza on the menu? Definite positive indicator if they do.
Having lived in or traveled to 48 States (not Hawaii [$$] or North Dakota, no offense to anyone from ND, but I still can't think of a good reason to be there) I have only run across one such real "NYSP" and that was on the corner of U.S. 580 and McMullen booth in Safety Harbor, FL. It was run by ex-NYers, now by someone else and it isn't the same.
Having defended my Native Pie, let me say a few things about the Chicago Deep Dish (CDD) They are wonderful. I have visited Chicago several times and always get a CDD, also I lived in Detroit for eight years and good CDD was easily found there too. The CDD is much more versatile and can be made into something resembling "Pizza" in name only. I never had one that wasn't de-friggin-lish!!
Both delightful eatables and and garner loyalty from their respective fans. But one cannot be compared to the other...
And for who mentioned the impressive heft, the CDD is a monster, I did weigh one on an accurate scale, a heart-stopping, artery-clogging 6 1/2 pounds
Out in the southwest suburbs, try Julliani's at Harlem and College Drive (119th St.). Try a Mediterranean pizza. TD
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Comments
<< <i>
<< <i>Being from a suburb of Chicago, I must say:
Deep Dish - Either Uno's or Due's downtown, same owners and 2 blocks apart.
Thin Crust - Beggars or Phil's in Oak Lawn. >>
Beggars was OK when it was just the tiny place in the converted gas station at 127th and Western, but success has dimished them, IMHO.
We used to go to Palermo's in Oak Lawn. How is it now?
TD >>
Palermo's is still the same good pizza. Not the best but well worth the trip. They too have several locations now and sell their pizza frozen in the grocery store. They are getting a little to big for their own good.
You gotta choose Lou Malnati's sausage, it's the best.
<< <i>If you can fold it in half, its not pizza pal.....not sure what it is, but certainley NOT pizza! >>
To me it is exactly the opposite, as a native New Yorker the first measure of a quality NYSP (New York Style Pizza) is the "droop factor." Having been in the Coast Guard for 20 years I have traveled around the country quite a bit. Whenever I see "New York Style Pizza" somewhere I will give it a go. Test #1: pick it up, 25% droopage? no good, not the real deal. A good NYSP should have a minimum droop of 50%, with 75-80% being ideal. If you CAN'T pick it up without folding it in two you are in for a treat. Also a good NYSP is cheese and cheese only, once it is adulterated with any other accouterments the experience just isn't the same.
Another quick test for any place that advertises "NYSP" is; do the have White Pizza on the menu? Definite positive indicator if they do.
Having lived in or traveled to 48 States (not Hawaii [$$] or North Dakota, no offense to anyone from ND, but I still can't think of a good reason to be there) I have only run across one such real "NYSP" and that was on the corner of U.S. 580 and McMullen booth in Safety Harbor, FL. It was run by ex-NYers, now by someone else and it isn't the same.
Having defended my Native Pie, let me say a few things about the Chicago Deep Dish (CDD) They are wonderful. I have visited Chicago several times and always get a CDD, also I lived in Detroit for eight years and good CDD was easily found there too. The CDD is much more versatile and can be made into something resembling "Pizza" in name only. I never had one that wasn't de-friggin-lish!!
Both delightful eatables and and garner loyalty from their respective fans. But one cannot be compared to the other...
And for who mentioned the impressive heft, the CDD is a monster, I did weigh one on an accurate scale, a heart-stopping, artery-clogging 6 1/2 pounds
Yum!!! Bon Appetite!!!
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Ryan
TD
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