Battle of Chicago deep dish pizzerias
3 Comments Bruce NguyenJuly 25, 2009
Although – or perhaps because – my youth was spent working at a pizza chain, I never truly developed a great fondness for pizza. Except under certain stringent conditions, that is.
- The pizza must be cold.
- So must the beer.
- Underwear, but nothing else, must be worn.
Under these conditions, pizza was a god-send. Otherwise? It was either fun event in the kitchen or a quick fix for a lazy night.
It was with these underlying beliefs that I had a transcendant experience in Chicago during last year’s Lollapallooza festival, and no I’m not talking about seeing Radiohead live in concert.
Being my first time in Chicago, there were two things I was told to experience: Deep dish pizza, and delays at O’hare airport.
I ‘succeeded’ on both counts.
The hotel concierge claimed there are three main restaurants that compete for whose deep dish cuisine reigns supreme. We made it to two of the candidates, Edwardo’s Natural Pizza and Pizano’s Pizza & Pasta.
Edwardo’s was up first and the shear weight and girth of the pizza pie was enough to make my jaw drop. Never before had the term pizza pie been so apt.
At Pizano’s, the dish was served in a cast iron skillet.
In both cases the pizza turned out to have surprisingly little grease, and the crust, oh the crust! It’s a year later and I’m still holding on to the flavours lingering in my memories.
To be honest, my expectations coming in were that the stories told would fall victim of overhype and that I would still hold the opinion that pizza, ultimately, is just pizza.
I was wrong. Pizza will never be the same again.
Edwardo’s Natural Pizza
521 S Dearborn St | Loop, Chicago
Pizano’s Pizza & Pasta
61 E Madison St | Loop, Chicago