![]() Chicago Pizza and Oven Grinder Co.Ģ121 N. That means a decades-strong crust recipe exclusive sausage blend seasoned to the team’s specifications handpicked, vine-ripened tomatoes and fresh mozzarella from the same small Wisconsin dairy that has supplied the restaurant since opening day. Since then, more than 50 Chicagoland outposts have sprung up by growing demand, thanks mainly to the team’s steadfast from-scratch approach and commitment to quality. And with ingredients this carefully sourced (like real mozzarella from Wisconsin producers, and tomatoes from the same purveyors for 40 years and counting), that’s good news indeed.Ĭhicagoans swear by the fresh tomato sauce, rich crust, and perfectly baked cheese in the pies of this deep-dish icon, which opened its first spot in the city’s Lincolnwood suburb in 1971. This Lincoln Park restaurant specializes in stuffed pizzas, a variation that forgoes the standard pan-crust or deep-dish approaches by using a greater percentage of fillings (cheese, meat, and vegetables). Find them in each slice by way of daily-made dough, California San Marzano tomato sauce, and artisanal Wisconsin mozzarella. In 1971, he opened his first shop in the city’s Roger’s Park neighborhood, where he began serving his version of pie-and thus titled the venue My Pi (a play on a mathematical symbol associated with circles-representing the perfect pizza shape).Ī few things have changed throughout the years, including the closing of the original location and opening of the current outpost in Bucktown, but one aspect remains untouched: Aronson’s commitment to the freshest possible ingredients. ![]() After 20 minutes of bake time, voilà-one of the city’s most sought-after pies is served.Ī fourth-generation baker, Larry Aronson grew up hooked on Chicago deep-dish pizza-so in his 20s, he decided to develop his own. To score that wow factor, Pequod’s subs in rich, whole-milk mozzarella for dough along the pan’s edges, before topping the entire pie with tangy tomato sauce and a layer of pork sausage (made just for them by a local butcher). ![]() The crunchy quality of Pequod’s signature caramelized crust draws packs of pan-style devotees to this Lincoln Park eatery, where the team has spent more than 40 years mastering what they do best. Grab a few to share (they’re thin, after all), and couple them with any of the venue’s flavor-packed sides, from delicata squash to meatballs. Chef Jeff Lutzow uses a proprietary blend of flours that he cold ferments and bakes in a brick-lined, gas-fired oven, resulting in uniformly crispy and perfectly charred pies every time. Credit that authenticity to clever flavor combinations (pancetta and egg or jalapeños and cream cheese) and, largely, to the crust. You won’t find any deep dish on the menu at this Lincoln Park neighborhood newcomer, where the team showcases thin-crust pizzas that rival the styles of New York and New Haven-but still fall into a category of their own.
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