Co. Still Not Open
Target date was December 2. Lahey and company said December 5 or 9 were other possible opening dates. Stay tuned. More on Co. here on Slice »
December 5, 2008
That's Amore: 'I See Your Beautiful Face and Your Banging Body When I Come by for a Slice'
In which Slice wades waist-deep into the plaintive muck of Craigslist's Missed Connections in search of pizza-related longing. Such is the swamp of love that spawns That's Amore. I haven't done one of these round-ups in a long time. And I love doing them. It's a sometimes funny, sometimes sad, and always weird glimpse at the human condition. —The Mgmt.
RE: you're a liar and i hate your guts (Boston): Why I think about you....worry about you.....even give 2 shits about you is currently beyond my comprehension........it's because you loooooooooooove me. Like a fat kid and a cheese-stuffed pizza crust.
Photo of the Day: No Pizza for Bambi
I had no idea that the goofy little "quick bite" post I did on the deer-butchery in Allentown, Pennsylvania, would get so many comments—or a link to this funny photo. Thanks, Boscoep!
Pizzeria in Trouble After Butchering Deer
"[Stromboli Pizza manager John] Okumus said one of the pizza shop's cooks mistakenly started butchering the deer, and a girl using the women's restroom peered into an open door to the kitchen and saw what was happening. A health inspector wrote up a report but the pizza shop was not cited." [The Morning Call; via Daniel M.]
Food Blogger Orangette and Husband to Open Seattle Pizzeria
Popular food blogger Orangette dropped some awesome news on her site early last week: Her husband is opening a pizzeria. It's in their Seattle neighborhood, too, which I assume is within walking distance of their home. How cool would that be, to own a pizzeria and be able to walk to it? Here's what she says about his pizzamania:
[Brandon] is also obsessed with pizza. As a grade-schooler, he used to go to a pizzeria near his parents' house in New Jersey and pepper the owner with questions about dough and mozzarella. When I met him, he lived on the Upper West Side [of New York City], but he trekked out to the middle of Brooklyn at least once a week to wait patiently in line at Di Fara. Last year, he agreed to drive a car from San Antonio to Los Angeles just so he could try the pizza at Mozza, and he took an overnight trip to Phoenix for the sole purpose of eating at Pizzeria Bianco. So when he told me that he wanted to make pizza, it didn’t exactly surprise me. It may have scared me a little, but it didn't surprise me.
The place, which doesn't seem to have a name yet, is slated to open in spring, and judging by the 200-some comments on Orangette Molly's post, her readers will be out in full force to support it. Good luck, Brandon and Molly!
Edwardo's Natural Pizza: No Longer Great, But Still Very Good
Daniel Zemans, our man in Chicago, checks in with another piece of intel on the Windy City pizza scene. Daniel also blogs about Chicagoland pizza with his friends on the Chicago Pizza Club blog. —The Mgmt.
Edwardo’s Natural Pizza Restaurant
1321 East 57th Street, Chicago IL 60637 (map); 773-241-7960; 8 other locations
Getting There: Metra to 57th Street or 6 Jackson Park Express bus to 57th Street and Stony Island, walk 1/2 mile west
Pizza Style: Stuffed and thin-crust available; known for stuffed
Oven Type: Gas
The Skinny: One of the oldest stuffed pizzerias; still good but, other than the crust, has declined in recent years
Price: $20.72 for a medium pizza with one topping
In my review of Bacino’s, I mentioned that the owner of that establishment got his start in the pizza business after entering into a relationship with the owners of Giordano's (review here). That relationship didn’t work out, and Dan Bacin opened Bacino’s in 1978 using an Italianized version of his name. It so happens that there is a second pizzeria that has a similar history.
Edward Jacobson split from the Broglio brothers (then the owners of Giordano's) and went out on his own in 1978. There was no way to Italianize Jacobson, so he added an o to the end of his first name and opened the first Edwardo's Natural Pizza Restaurant on the far northern border of Chicago in Rogers Park. A year later, he opened his second location, this time on the south side in Hyde Park.
Edwardo's sought to carve out a niche as the healthier version of stuffed pizza. They pushed (and may well have invented) a spinach-soufflé-stuffed pizza, which was full of finely chopped fresh spinach. Hydroponic basil and oregano was grown in each restaurant and they used it on the pizza and sold it separately to people who wanted to take home some fresh herbs. Edwardo's tried out a whole-wheat crust as early as 1981. A concern with quality was also evident in the restaurant's use of San Marzano tomatoes in the sauce.
The Pizza Dome: Whatever
Yes, we've seen the Pizza Dome.
It's so not going into the upcoming Slice–Serious Eats Gift Guide this year.
Original Cosmic Ray's Pizza from 'Futurama'
Jason Kottke just hipped me to this funny bit of pizza trivia from Futurama. Original Cosmic Ray's Pizza. The joke works on so many levels.
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