Kamala wrote: > Jon B. wrote: >>Hi there, >> >>After visiting Chicago this summer and having some >>Pizzeria Uno pizza on my American Airlines flight >>over the weekend, I want to learn a little more >>about Chicago Pizza restaurants. >> >>If anybody has any insight on the following topics >>or can recommend a source, I would appreciate it. >> >>Topics of interest: >>1. When did the Chicago Pizza restaurants start >>making their deep-dish creations, similar to >>Pizzeria Uno or Gino's East deep dish pies? >> >>2. What were their influences for the pies, >>specifically for the crust and sauce? >> >>3. Are there any interesting stories about >>the founders of these restaruants? I seem >>to remember something about the Pizzeria Uno >>founder being from Texas and opening up >>Mexcian food restaurants later in his food >>service career. >> >>Thanks for your help. >> >>Jon >One of my aunts was Ike Sewell's personal secretary. Just to add to the stuff >already posted, he did indeed open a Mexican restaurant after he sold Uno and >Due. It was called Su Casa and I don't know if it's still in operation. >My aunt used to come visit for Christmas toting pizzas from Uno on the plane >with her. I'm pretty sure this is not nostalgia talking when I say the current >franchise products, while OK, are nothing like the original. >Incidentally, Ike's widow is still alive. She's up in her 90s, still active, >traveling and enjoying life. Su Casa is still going strong, right down the strett from Uno, and has great food! Dave
Chicago, IL