![]() With Chicago having such a rich history in pizza innovation, it’s no wonder Chicago has such an abundance of famous pizzerias with great stories behind them. ![]() We’re just glad for this attention to detail that presents us with such a culinary delight we can sink our teeth into. No doubt they fly out to meet in the winter when Chicago’s buried in snow and Californians are tanning on the beach.īut we don’t judge. All part of the magic that makes Lou Malnati’s one of the top pizza places in Chicago. Just an FYI, There are tons of choices for microbrewery beers at Burt’s Place, so you’ll get that great “pizza joint” atmosphere here. No doubt Burt’s pizza-makers have suffered many Reggie Alerts in its day.Ī rebel with a cause, Burt called his pies “pan pizza,” making sure he differentiated from the classic deep dish style. Charred and crispy, this is what sends taste buds into a frenzy. Deep dish pizza served right fro Burt’s Place.īut still, the proof is in the pudding as the saying goes, and Burt’s true colors shine from the caramelized crust. “I get along with pizza, we’ve become friends.” Sounds simple enough. That’s some serious accolades coming from such a legend, especially since Burt Katz would have told you he wasn’t a chef. Right back atcha, Brits! Burt’s Place –īurt’s Place is another iconic deep dish pizzeria, critically acclaimed by Anthony Bourdain on his TV show “No Reservations,” stating “Burt’s was the only deep dish pizza I ever loved.” If they’re British, we can call these tourists grockles. In fact, so many foodie aficionados rave about the thin crust Pizzaria Uno/Due bake into these pies it’s no wonder this is at the top of the list for tourists when visiting Chicago. This deep dish pizza has a buttery, crispy biscuit-like crust filled with thick slices of sausage and lots of pepperoni as the most popular choices. ![]() Next comes all those Italian ingredients we crave, topped off with tomato sauce and baked to perfection. Chicago’s deep dish pizza is a “reverse” pizza with the cheese on the bottom and the sauce on top.
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