|'Hey Hey' Jack Brickhouse Special at Pizano's in Chicago|
A recent trek across the United States brought me to the home of our country's two most famous and notable pizza styles: Chicago's deep dish and New York City's large thin crust. I've had both before. I've enjoyed them in their hometown confines. Eating these pizzas in their respective cities did not present a new experience for me in and of itself. However, I had never been blessed with the chance to have each of them just a few days apart. So when I had a few hours to kill in Chicago before catching a flight to New York, the only logical thought that crossed my mind was to jump on the "L" and grab some pie. Brent and I took a train into the loop where we found a touristy and downtown business friendly joint called Pizano's. Eating quickly commenced.
Pizano's actually has several locations around Chicago. The spot in the loop is not the original, but since I needed to hop right back on a train to Midway, it just made sense. The famous deep dish pizza has a buttery crust and layers of flavor. Packed with mozzarella and marinara, the pizzas can fill you up quickly as each "slice" contains enough food to sustain a drunk Cubs fan through the misery of another loss. Brent and I split a 'Hey Hey' Jack Brickhouse Special which featured Italian sausage and mushrooms. Every bite tasted like a little bit of heaven. Okay, maybe that's a little strong. This pizza did not top my list of best deep dishes I've had in Chicago. But I'm still a sucker for it. It is hard to go wrong with the combination of flavors presented in this deep dish. The wedges of pie are most easily consumed with a fork, which is perhaps its one downfall in the eyes of New York City pizza purists.
|A Slice at Full Moon Pizza on Arthur Avenue in the Bronx|
So in the end, which pizza reign's supreme? I haven't done many, but every now and then I make a special comparative post on Bite and Booze called "bite club." In this battle of Chicago vs New York, I give the edge to Chicago. The deep dish is a historic, cultural, and unique cuisine. It is based off of the Italian pizzas, but transformed into something totally different. The way the crust balances the ingredients is like having a lasagna with a buttery, crispy pizza crust instead of limp noodles. While I do appreciate a large slice of New York pizza, I don't feel like I'm often blown away by them. Perhaps the one exception to that was Lombardi's, but even then, the Bite Club crown goes to Chicago!