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Category Archives: Food

Chicago HOT Restaurants 2018

SOOOOOO  many restaurants to choose from in Chicago!  There is no way to keep up!

In December, Chicago Mag speculated,Is Chicago’s dining boom over?
Staff shortages, massive competition, rising rents: The day of reckoning is coming.”

The article reveals,      When Rob Katz and Kevin Boehm opened their flagship Lincoln Park restaurant Boka 14 years ago, more than 600 people lined up around the block looking for jobs. How times have changed. These days, when the duo launches a new place, “you put out an ad, you might get 10 people,” Katz says. “What was once a very fertile ground for talent is not any longer. People are fighting just to put a staff together.”

Such is life in the restaurant bubble.

Every month the HOT LIST  changes!  Yesterday  a  new  list  of  hot  spots  came out.

I am so happy  to see the Pump Room  come back!  (Above)

 I do agree,  how can all of the restaurants survive?  This is not  New York.

Best Pizza in Chicago? Deep Dish or Stuffed?

Chicago-style pizza refers to several different styles of pizza developed in Chicago. Arguably, the most famous of these is known as deep-dish pizza. The pan in which it is baked gives the pizza its characteristically high edge and a deep surface for large amounts of cheese and a chunky tomato sauce. Chicago-style pizza may be prepared in deep-dish style and as a stuffed pizza.

According to Tim Samuelson, Chicago’s official cultural historian,there is not enough documentation to determine with certainty who invented Chicago-style deep-dish pizza. It is often reported that Chicago-style deep-dish pizza was invented at Pizzeria Uno in Chicago, in 1943, by Uno’s founder Ike Sewell, a former University of Texas football star. However, a 1956 article from the Chicago Daily News asserts that Uno’s original pizza chef Rudy Malnati developed the recipe.

Deep-dish pizza is baked in a round, steel pan that is more similar to a cake or pie pan than a typical pizza pan. The pan is oiled in order to allow for easy removal as well as to create a fried effect on the outside of the crust. The dough is pressed up onto the sides of the pan, forming a bowl for a very thick layer of toppings.

The thick layer of toppings used in deep-dish pizza requires a longer baking time, which could burn cheese or other toppings if they were used as the top layer of the pizza. Because of this, the toppings are assembled “upside-down” from their usual order on a pizza. The crust is covered with cheese (generally sliced mozzarella), followed by various meat options such as pepperoni or sausage, the latter of which is sometimes in a solid patty-like layer.

 

STUFFED PIZZA – By the mid-1970s, two Chicago chains, Nancy’s Pizza, founded by Rocco Palese, and Giordano’s Pizzeria, operated by brothers Efren and Joseph Boglio, began experimenting with deep-dish pizza and created the stuffed pizza. Palese based his creation on his mother’s recipe for scarciedda, an Italian Easter pie from his hometown of Potenza.Chicago Magazine articles featuring Nancy’s Pizza and Giordano’s stuffed pizza popularized the dish.

Stuffed pizzas are often even deeper than deep-dish pizzas, but otherwise, it can be hard to see the difference until it is cut into. A stuffed pizza generally has much deeper topping density than any other type of pizza. As with deep-dish pizza, a deep layer of dough forms a bowl in a high-sided pan and the toppings and cheese are added. Then, an additional layer of dough goes on top and is pressed to the sides of the crust.
At this stage, the thin dough top has a rounded, domed appearance. Pizza makers often poke a small hole in the top of the “lid” to allow air and steam to escape while cooking, so that the pizza does not explode. Usually, but not always, tomato sauce is ladled over the top crust before the pizza is baked.

SO, WHO HAS THE BEST PIZZA? Depends on who you ask! Taste is very subjective. Not everyone likes the same thing.

Trip Advisor lists the top 10 popular pizza’s here

 

3 that are sometimes overlooked, but I REALLY LIKE…

Art of Pizza Voted #1 Deep Dish Pizza by the Chicago Tribune!

Peaquods  25 years in Chicago, many critics  love this pizza!

Gullivers.  Established in 1965 featuring the North Side’s original pan pizza. This Rogers Park area restaurant is chocked full of all kinds of  antiques and Tiffany  lamps. Must See!