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For their Italian sausage, they do not use brown sugar but instead, a shot of honey with some extra virgin olive oil which makes it better than ordinary sweet Italian sausage.

Chicago will probably open pizzerias with bullet proof glass, so that while gnoshing you can watch the blood and brain sprays against the windows.

Deep dish sucks anyway. Chicago has good pizza, deep dish ain't it. A couple brands/chains made it a big deal (marketing gimmick) but no one really likes deep dish if they're being honest. Just eat a bowl of sauce, meat, cheese and bread and that's deep dish. Yum....

Chicago has surprisingly good BBQ in certain spots, but you may get shot in the process, lol. I really hate the tag of being a good pizza place for a city. There are good one's, but most are average at best. Only place I've been to where the food is consistently shitty regionally is CA. Probably has to do with the soy boys and trying to make every fucking item on the menu "healthy" and with tasteless avocado. Deep dish will at least give you diabetes and you'll enjoy the fat and flavor.

Deep dish is the inverse Sicilian where instead of having light topping on top of a pan style pizza, it's a casserole full of sausage, kinda like a lasagna.

WookieMan says

Only place I've been to where the food is consistently shitty regionally is CA. Probably has to do with the soy boys and trying to make every fucking item on the menu "healthy" and with tasteless avocado. Deep dish will at least give you diabetes and you'll enjoy the fat and flavor.

This is because you aren’t eating at good Mexican and asian places. Gardena for Japanese food, San Gabriel Valley for Chinese and Vietnamese, and good Mexican food all over though it can be concentrated in places like Boyle Heights at La Parilla. Downtown was getting very good for mid to higher end places but I think that scene is going to be demolished by the shutdowns. Frankly the best places are the low end ones...King Taco is legendary for good reason, for seafood there’s absolutely nothing better in LA than Fishermans Outlet downtown, a hole in the wall built next to a Seafood warehouse, and Langers #19 is the best sandwhich in the country.

Food on the Westside is horribly overrated. Hollywood and Beverly Hills are a mess, and San Fernando Valley is a food wasteland. Everywhere tourists go is the worst food.

I don't know man. I obviously haven't been everywhere. Not sure if they're paid reviews or what, but every highly rated and expensive place I've been recently in southern CA has awful food. Leave disappointed after a $120 bill for two (with tip). There certainly is great food in CA, I've just had really bad luck out there.

If you go to Chicago for deep dish pizza, you're likely to leave disappointed as well, so I get it. The hyped food is generally overhyped and most likely just good marketing and not good food making. Restaurants that make great food have a marketing budget of $0. They don't need it.

With this Covid bullshit, I don't see myself hitting California again for another year maybe 2-3. I like visiting out there and have family that is aging, so it would be nice to go, but not looking promising anytime soon.

WookieMan says

If you go to Chicago for deep dish pizza, you're likely to leave disappointed as well, so I get it. The hyped food is generally overhyped and most likely just good marketing and not good food making. Restaurants that make great food have a marketing budget of $0. They don't need it.

I was super disappointed by vaunted Deep Dish Pizza. I ate at 2 places in Chicago, thinking the first once was maybe a tourist trap, and would say that Pizza Hut Pan Pizza was 10x better. Awful, like literally eating a Betty Croker concoction make by Swedeborg Johansen of Oslo, Minnesota who only saw pizza once in a magazine, except with tomato sauce instead of chocolate frosting on top. That shit was dense and dry to the bone.

Again, maybe I managed to eat at two tourist trap places and the good stuff was somewhere else, but they were all within a few blocks of McCormick and many rated 4+ stars.

Rin says

Deep dish is the inverse Sicilian where instead of having light topping on top of a pan style pizza, it's a casserole full of sausage, kinda like a lasagna.

Hmm maybe I did manage to eat at two tourist traps. What I got in Chicago was a 6" thick dense dry cake with tomato and half melted cheese on top. Not even oregano, totally tasteless, oil was undetectable, whereas NY proper pizza the oil cascades off every slice you pick up.

NoCoupForYou says

What I got in Chicago was a 6" thick dense dry cake with tomato and half melted cheese on top.

Sounds like they're copying the national chain, Pizzeria Uno, clearly the most overrated place as Unos cut corners on everything, much like a Little Caesars.

In New England, if you ever get a Greek/Pan Style pizza ... if the dough doesn't have a buttery or oil cooked bottom while fluffy on the inside, then you went to a shithouse.

To turn that recipe into a deep dish, you take a deeper pie pan but with the mozzarella slices directly over the already pre-risen dough along with the sausage, onions, and peppers, then the dough doesn't rise again but instead, becomes more like a buttery pie crust. The sauce goes on top and prevents any of the toppings from burning in the oven, depending on the proximity of the coil. This doesn't flash cook in 10 mins. It's more like 40 mins or more, not too different from making a chicken pot pie. The crust in this case is a casserole container, not so much a pizza crust.