--WebTV-Mail-2113957037-5117 Content-Type: Text/Plain; Charset=US-ASCII Content-Transfer-Encoding: 7Bit It used to be Caruso's in San Diego. Still is in Indy, Randy's Pizza on Southeastern Ave. --WebTV-Mail-2113957037-5117 Content-Description: signature Content-Disposition: Inline Content-Type: Text/HTML; Charset=US-ASCII Content-Transfer-Encoding: 7Bit <html><marquee direction=left> With God All Things Are Possible</marquee><p> <a href="http://leisuredome.net/members/LD?linker=jee"><img src="http://www.geocities.com/SouthBeach/Cove/7443/wichface.gif" width=50><br>FUN </html> --WebTV-Mail-2113957037-5117--
Indianapolis, IN
Best Pizza in the USA
Stites wrote: > Randy's Pizza on > Southeastern Ave. > > Crosstreet? No, I'm sorry...the best pizza in Indianapolis is at Bazbeaux. Preferably the Broad Ripple location. :) -- jdf
Someone wrote: >Someone wrote: > >>As a transplant from the NY area, I need some assistance finding a >>decent NY style pizza place here in Chicago (pref in the north side). >>The closest I've had is a very thin almost cracker-like crusted pizza. >>However, I'm looking for the type of crust which is a little thicker, >>and chewier. > >There's a hole-in-the-wall joint on Broadway that's been doing >business for years and calls it's pizza "New York Style". > >Give me a better description of that style. My only understanding is >that the crust is thin and pliable enough to fold the slices, Philly's best on Belmont just west of Clark has the big pie slices like NYC. 855 W Belmont 773-525-7900 Also in Evanston 815 Emerson 847/733-9000 Pat's on Sheffield has three types, the cracker thin, "Pan" which is most NYC-like and the ubiquitous deep dish. 3114 N Sheffield 773-248-0168 In Evanston Gigio's at 1001 Davis is NY style. 847/382-0990 Better description? The kinda pizza Joey Ramone used to eat. DD
NNTP-Posting-Date: 16 Jan 2002 03:28:10 GMT X-Newsreader: Forte Agent 1.8/32.548 Xref: usenet.INS.cwru.edu chi.eats:12753 Try Pizza DOC. It's not a 'by the slice" place. It's a real restaurant. It's on Lawrence, east of Western. Not a traditional "New York" pizza. It's more like John's on Bleeker Street in the village Wood fired oven, thin, crispier crust. After living in New York for 17 years, it's my favorite place in Chicago. On Mon, 14 Jan 2002 23:24:05 -0800, Andrew wrote: >As a transplant from the NY area, I need some assistance finding a >decent NY style pizza place here in Chicago (pref in the north side). >The closest I've had is a very thin almost cracker-like crusted pizza. >However, I'm looking for the type of crust which is a little thicker, >and chewier. This style is very prevelant in NYC, but I have yet to >find it here. I'm hoping I can draw on the experience of those who are > >more familiar with the city and its pizza offerings. From chi.gen, >Connies was recommended. Just wanted to know if this group could >suggest others... > >I apologize in advance if this question is considered treasonous by >proud Chicago-style pizza afficianos :) > >-Andrew
NNTP-Posting-Date: Wed, 16 Jan 2002 11:44:16 PST Organization: EarthLink Inc. -- http://www.EarthLink.net X-Received-Date: Wed, 16 Jan 2002 11:44:06 PST (newsmaster1.prod.itd.earthlink.net) Xref: usenet.INS.cwru.edu chi.eats:12772 Freaking amazing. Wonderful, foldable, NY pizza, just like back home. The price is right too. I order from there weeklyl NY guys run the place... it may be a chain but it's the only one in town and the only one I've ever seen, so who knows? Liana wrote: > Someone wrote: > >As a transplant from the NY area, I need some assistance finding a > >decent NY style pizza place here in Chicago (pref in the north side). > > I just got a flyer in the mail today for a place called "New York Pizza". > They claim to serve "The only size that counts..." a 22" pie cut into > eight slices. I get the feeling from the flyer that the place might be > a chain, but it's not one I've heard of before. Anyone been there? > > New York Pizza > 2004 W. Lawrence (at Damen) > Chicago, IL > 773-784-5555 > > -L. > > -- > "The only hard part about dating is figuring out a way to do *exactly* > what you would otherwise have been doing, while someone is watching you. > That last bit is the distracting part." --- boxorain@tezcat > >
try cafe luigi at 2548 north clark. closest I have come to new york style. They serve both Sicilian and round Andrew wrote: > As a transplant from the NY area, I need some assistance finding a > decent NY style pizza place here in Chicago (pref in the north side). > The closest I've had is a very thin almost cracker-like crusted pizza. > However, I'm looking for the type of crust which is a little thicker, > and chewier. This style is very prevelant in NYC, but I have yet to > find it here. I'm hoping I can draw on the experience of those who are > > more familiar with the city and its pizza offerings. From chi.gen, > Connies was recommended. Just wanted to know if this group could > suggest others... > > I apologize in advance if this question is considered treasonous by > proud Chicago-style pizza afficianos :) > > -Andrew >
NNTP-Posting-Date: Mon, 21 Jan 2002 20:30:43 +0000 (UTC) User-Agent: tin/1.4.2-20000205 ("Possession") (UNIX) (SunOS/5.7 (sun4u)) Xref: usenet.INS.cwru.edu chi.eats:13058
Someone wrote:
: try cafe luigi at 2548 north clark.
: closest I have come to new york style. They serve both Sicilian and round
I live right down the street from this place. I don't recommend it. It's NY style, but tastes terrible...if you go, stick with just plain cheese. Half the problem is the slices sit out for hours on end. There is a place on Lincoln just south of Lincoln/Belden/Orchard called, I think, Lincoln Ave Pizza. They have NY style and it's actually a fairly good pizza.
Chicago needs more by the slice joints.
SteveNNTP-Posting-Date: 23 Jan 2002 05:12:04 GMT X-Newsreader: trn 4.0-test74 (May 26, 2000) Originator: [email removed] (Eric Holeman) Xref: usenet.INS.cwru.edu chi.eats:13156 Dan D. wrote: >In Evanston Gigio's at 1001 Davis is NY style. 847/382-0990 > >Better description? The kinda pizza Joey Ramone used to eat. I like Gigio's. It's not the world's greatest pizza, but the atmosphere's hard to beat, and the pepperoni slices are pretty good. Not sure how New Yawkish it is, though...
NNTP-Posting-Date: Wed, 27 Oct 2004 17:58:03 +0000 (UTC) Xref: usenet.INS.cwru.edu rec.food.restaurants:59343
Not that I've tried it myself, but I'm surprised that nobody has mentioned Al Forno in Providence, RI given the press it's had here in the past. Otherwise, here are my favorites:
1) best "Chicago style / deep dish": Papa Del's in Champaign, IL.
2) best "NY style / thin crust":
2.a - outside of NY - Cicero's in Cupertino, CA (assuming the
Laverdi family still runs it)
2.b - in NYC - it's a toss up between 3 or 4 places...
Ray's (the one near Baruch College)
Anna Maria on 23rd street (I think that's the name - top
notch tomato/onion slice)
Dani's in Kew Gardens
Primadonna in Forest Hills (but it depends on who makes it)
3) best "other / untraditional / unusual": Bruno's in W. Lafayette, IN (for their apple butter and peanut butter pizzas) and Figaro's in New Orleans, LA (for putting shrimp, crawfish, chicken and other stuff on their pizzas).
Even if you're some sort of pizza nazi purist who thinks the only pizza in the world has to fit into categories (1) and/or (2), all of these places will give you a pie that tastes pretty damn good. :-DanCache-Post-Path: [email removed] X-Cache: nntpcache 2.3.3 (see http://www.nntpcache.org/) NNTP-Posting-Host: irys.nyx.net Date: 20 Jan 2002 17:34:52 -0700 X-Trace: omega.dimensional.com 1011573292 irys.nyx.net (20 Jan 2002 17:34:52 -0700) Lines: 21 Path: Xref: usenet.INS.cwru.edu chi.eats:12961 Someone wrote: >As a transplant from the NY area, I need some assistance finding a >decent NY style pizza place here in Chicago (pref in the north side). >The closest I've had is a very thin almost cracker-like crusted pizza. Don't know if its exactly what your looking for; but the last time I was in town; a friend and I got a real good thin-crust pizza at D'Agostino's (which is located a little north of Wrigley--at Addison and Southport). Prices were decent as I remember; but the beer selections weren't the largest in the world. Might want to give it a try.
Mime-version: 1.0 Content-Type: text/plain; charset="US-ASCII" Content-transfer-encoding: 7bit NNTP-Posting-Host: nopics.sjc Lines: 35 Path: Xref: usenet.INS.cwru.edu chi.eats:13136 I just found a place called New York Pizza at Damen & Lawrence. Small place, and it seems to be the real deal. One size of pizza - Large! and is it ever large, 22". Huge pieces as well. With the box I nearly had to put it in the trunk of my car to get home. Got it twice in one week I was so happy to find NY style pizza. While they do have a variety of toppings and specials, I'm a firm believer that NY pizza should be cheese and nothing else. Here's their number" 773-784-5555. If I'm feeling ambitious later I'll scan the menu. Oh, on the menu the have something called the "John Gotti Surprise" and you must be 18 years or older to order. Comes with a surprise. The guy at the shop wouldn't tell me what it is, but that he's had no complaints. I'm thinking cigars perhaps. Anyone? > From: Steve Maks > Organization: XNet Information Systems (Winstar) > Newsgroups: chi.eats > Date: Mon, 21 Jan 2002 20:30:43 +0000 (UTC) > Subject: Re: NY Style Pizza: Where in Chicago? > > Someone wrote: > : try cafe luigi at 2548 north clark. > : closest I have come to new york style. They serve both Sicilian and round > > I live right down the street from this place. I don't recommend it. It's NY > style, but tastes terrible...if you go, stick with just plain cheese. Half > the problem is the slices sit out for hours on end. There is a place on > Lincoln just south of Lincoln/Belden/Orchard called, I think, Lincoln Ave > Pizza. They have NY style and it's actually a fairly good pizza. > > Chicago needs more by the slice joints. > > Steve
Mime-version: 1.0 Content-Type: text/plain; charset="US-ASCII" Content-transfer-encoding: 7bit Lines: 43 NNTP-Posting-Host: 68.71.193.64 X-Trace: sv3-oU0B/mp8n/jKreConqkSxvOFOAXfYB9oK6po1BiVelqil30RnlaXaiyFO36piDWTAcAxJVrd+/ X-Complaints-To: [email removed] X-DMCA-Complaints-To: [email removed] X-Abuse-and-DMCA-Info: Please be sure to forward a copy of ALL headers X-Abuse-and-DMCA-Info: Otherwise we will be unable to process your complaint properly X-Postfilter: 1.3.20 Xref: usenet.INS.cwru.edu rec.food.restaurants:59348 Western New York has some great pizza (that no one's heard of ;-)) Bocce Club is a local legend (not my favorite, but oh well) Just Pizza Pizza Plant And my neighborhood favorite, Lovejoy Pizza (takeout only) On 10/27/04 1:58 PM, in article [email removed], "Dan Checkman" Someone wrote: > Not that I've tried it myself, but I'm surprised that nobody has > mentioned Al Forno in Providence, RI given the press it's had here in > the past. Otherwise, here are my favorites: > > 1) best "Chicago style / deep dish": Papa Del's in Champaign, IL. > 2) best "NY style / thin crust": > 2.a - outside of NY - Cicero's in Cupertino, CA (assuming the > Laverdi family still runs it) > 2.b - in NYC - it's a toss up between 3 or 4 places... > Ray's (the one near Baruch College) > Anna Maria on 23rd street (I think that's the name - top > notch tomato/onion slice) > Dani's in Kew Gardens > Primadonna in Forest Hills (but it depends on who makes it) > > 3) best "other / untraditional / unusual": Bruno's in W. Lafayette, > IN (for their apple butter and peanut butter pizzas) and Figaro's in > New Orleans, LA (for putting shrimp, crawfish, chicken and other stuff > on their pizzas). > > Even if you're some sort of pizza nazi purist who thinks the only > pizza in the world has to fit into categories (1) and/or (2), all of > these places will give you a pie that tastes pretty damn good. > :-Dan
NNTP-Posting-Date: Tue, 15 Jan 2002 21:58:43 CST X-SessionID: [email removed] X-Hash-Info: post-filter,v:1.4 X-Hash: dbd09271 47e6e8f4 6c503536 6160da47 87e854cb Date: Wed, 16 Jan 2002 03:58:43 GMT Xref: usenet.INS.cwru.edu chi.eats:12755 Someone wrote: >Try Pizza DOC. It's not a 'by the slice" place. It's a real >restaurant. It's on Lawrence, east of Western. Not a traditional >"New York" pizza. It's more like John's on Bleeker Street in the >village Wood fired oven, thin, crispier crust. After living in New >York for 17 years, it's my favorite place in Chicago. While Pizza Doc makes an excellent cracker crust, it's not even close to being an answer to the question.