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New York has some of the best pizza I've had outside of Italy. For real Neapolitan-style pizza cooked in a word burning oven along with the more Americanized styles--it's pretty hard to beat New York.
I don't know which part of Indy you live in, but there's a Nancy's in Fishers. I haven't tried any from the Fishers location yet, but up here Nancy's is my favorite stuffed pizza. I just hope they have much better franchise quality control than Uno does.
I've never heard of Nancy's but I should try it out when I'm up there again. I'm a huge fan of Chicago style. 10 years ago there were only 2 Chicago's Pizza location in the metro area. It's tripled since then with more plans to expand. It leaves UNO's in the dust by comparison. The crust has that unbelievably crispy texture. Well, worth the visit.
There is a distinction between UNO's and Uno Pizzeria. The former has no relation to the latter. It is just a cleverly named pizza chain that claims to have roots in Chicago. Hardly. None of their pizza is Chicago style, IMO.
It's the same company but not based in Chicago anymore. Right after Ike Sewel's (the founder) death in 1990 his wife sold the restaurant to a Boston company which now owns it resulting in the name change from UNO Pizzeria to Uno Chicago Grill.Only the Chicago location retains the name "UNO Pizzeria". Outside of Chicago like the 2 or 3 locations on the PA Turnpike or the 3 in Manhattan are called "UNO Chicago Grill". All are own by the same company based in Boston. There has been a debate that either Ike Sewel or Rudy Malnati Sr. the father of Lou Malnati were the one's who actually created the Chicago deep dish style.
It's the same company but not based in Chicago anymore. Right after Ike Sewel's (the founder) death in 1990 his wife sold the restaurant to a Boston company which now owns it resulting in the name change from UNO Pizzeria to Uno Chicago Grill.Only the Chicago location retains the name "UNO Pizzeria". Outside of Chicago like the 2 or 3 locations on the PA Turnpike or the 3 in Manhattan are called "UNO Chicago Grill". All are own by the same company based in Boston. There has been a debate that either Ike Sewel or Rudy Malnati Sr. the father of Lou Malnati were the one's who actually created the Chicago deep dish style.
Interesting, though I've eaten at both Uno and Due in DT Chicago, they are nothing like the chains you'll find in the country.
Yeah, the chains are horrid -- even the local locations.
But even more infuriating is the Old Chicago chain based out of..... Denver. The same parent company is also responsible for the proliferation of the aptly-named Rock Bottom brewpub chain. That whole company needs to be punched in the throat.
Why is Chicago thin crust cut into squares? Is there a local story behind it?
I googled it. Apparently it's just been tradition here for a long time. It's known as the "party cut" or the "sicilian cut". Historically a lot of people made pizza on rectangle pans, so the cut make more sense than trying to do random angles. It's the "party cut" because it's easier to get at if you're at a party and you can pick multiple smaller pieces as opposed to just 8 or so wedge cuts. I've been here 10 years, and while I now see that we do almost always do square cuts, it's not something I had thought about before. I actually like the square cuts better than wedge. More managable and less messy.
I like NYC style over Chicago style for certain - although honestly very few people who live in Chicago order Chicago style. Most of it is eaten by tourists. I've only had it a few times when we had work outings and we went to places by our office building downtown.
Last edited by Chicago60614; 12-16-2011 at 08:49 AM..
I like NYC style over Chicago style for certain - although honestly very few people who live in Chicago order Chicago style. Most of it is eaten by tourists. I've only had it a few times when we had work outings and we went to places by our office building downtown.
Isn't Chicago style the type that is cut into squares?
I think traditionally cut pizza makes it easier to eat, and what I have noticed is I end up eating all the outer slices (since you have to order a whole pie) because I like the crust, and end up with a bunch of soggy middle pieces that end up going to waste.
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The same parent company is also responsible for the proliferation of the aptly-named Rock Bottom brewpub chain. That whole company needs to be punched in the throat.
