December 21, 2003

An Insult Which Cannot Be Borne

WHILE WE WERE ORIGINALLY PLANNING to resume posting tomorrow, we should note that -- thanks to Sasha Castel -- we have discovered a fine blog about pizza. The problem is that this fine blog unfairly castigates and maligns the Chicago School of Pizzamaking. As such, we are appalled.

Now look. Everyone knows* the best pizza in America is made at Gino's East in Chicago -- the original Gino's East, where there's graffiti all over the place and you'll wait two hours in a blocks-long line to get a table -- that Gino's East. It has been 15 years since we ate there, but we still remember how bloody good it was -- and how one pizza was more than enough for our family of four.

Now this is not to denigrate the New York School. We appreciate the sheer goodness of a proper New York slice -- grease and all. We appreciate that there's some sort of magic to folding the slice and throwing oregano and hot peppers all over it (because there's no flavor in the slice itself, perhaps?) and all that. We further appreciate the fact that New York pizza cannot be made properly outside the greater New York area. As our friend G.T. told us once in a drunken fit, it's the water. So we're fine with that. And -- in all seriousness -- when we have a yen for thin-crust pizza, we agree that New York is the only place to go for it. Especially if the establishment we buy from has a really good sauce and doesn't drown the thing in cheese.

However, we would humbly say that when all is said and done, we prefer our slices to be substantive. Go ahead and denigrate our Midwestern roots, but faugh! we refuse to sit idly by as our beloved Chicago deep dish pizza is unfairly criticized.

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* Yes, we realize those are fighting words.

Posted by Benjamin Kepple at December 21, 2003 11:11 PM | TrackBack
Comments

Point taken. I do like a good thick-crusted pizza. But, friend Ben, if you need to adulterate your NY-style slice with pepper and oregano, dare I say you are eating at the wrong place? Not to mention there are several places to get perfectly delightful slices (my post mentions a few) without, ahem, a two-hour wait.

Incidentally, if you're ever unfortunate enough to find yourself in New Haven, Connecticut, make your stay a bit less dreary and head over to Pepe's for an exemplary thin-crust pie.

Posted by: Sasha at December 22, 2003 12:45 AM

Oh, God. New Haven.

Posted by: Benjamin Kepple at December 24, 2003 07:21 AM

Even do I greatly enjoy NYC pizza (with the added advantage of its close location), still I must admit that Chicago pizza is better.

Posted by: Jon at December 24, 2003 09:36 AM

OK, OK, Ben. Point taken. I actually enjoy pizza of any kind—even Chicago's crust-heavy concoctions. I figured we'd get some guff for dissin' the Windy City–style, but wanted a punchy blog description. I've been meaning to change that "About Slice" copy. Maybe I'll get around to that over the rest of this long New Year's weekend. I'd like to try Gino's East. Next time I'm in Chicago I'll make it a priority. But I don't think it would ever supplant DiFara Pizza (http://slice.hatchback.net/archives/000103.html) as my favorite.

Posted by: hatchback at January 3, 2004 12:12 AM