@@officialknightowlzit’s the best Chicago has. It’s what you guys should rep. The bar style is just thin crust and the east coast does that way better.
Its bc he doesnt actually hate the food but understands how to make a trending video. it makes for hella comments to make videos on controversial topic starting tons of questions and comments which equates to more attention in the algorithm aka more views/subscribers/youtube $$ payouts
@@ChiGuy1837 You only eat lou malnatis if your tongue and tastebuds don't work. Lou Malnatis is cardboard that's lying about being pizza. Giordanos, Gino's east, Rosatis, Papa Joe's, Bacci, are the only acceptable options.
@@joshuaherman3278 i asked for a pepperoni 🍕 “chicago style” but in Michigan 😑i knew it wasnt gon be authentic but i ate a slice and everything else was crispy on outside but the dough that goes under the luke warm marinara sauce needed 5-6 moe minutes than the pepperoni wasnt baked it tasted plan asf i didnt like it for shii 💩 like why not put dough ,cheese dough sauce , lil cheese , topping , than moe cheese 🤦
Lou Malnatis is cardboard lying about being pizza. I will die on that hill. Go to Giordanos, Tortorices/Papa Joes, or Rosatis for decent pizza. Lou malnatis is trash. I'd rather eat the box it came in.
dawg its not because of how thick it is, its because they put all tomato sauce and almost no cheese. i dont understand the appeal to drinking pizza sauce, but to each their own.
@@ImprovingDaily0there is a ton of cheese under the sauce, which is on top to keep the cheese from burning during the extra long cook time. Relative to the cheese, the amount of sauce is usually less than on a thin crust pie.
Gotta try the Central Asian food, there are plenty of Uzbekistan's and Kyrgyzstan's restaurants in Chicago. My friends once introduced them for me, and the food was amazing.
Eating deep dish pizza is more like eating a casserole than picking up a thin crust slice and it’s sort of “upside down” (cheese on the inside, sauce on the top). If they slice it while it’s just out of the oven the contents are just going to run all over the place. That doesn’t mean it isn’t delicious.
Real Chicago ppl have admitted that the deep dish is to get the tourists the fuck out of their actual favorite establishments. Nobody who’s Chicagoan actually enjoys deep dish except on occasions I guess(might as well get fkin lasagna😂). They like bar style super thin 👍 lived there for 7 years.
@@IMFINNAPRESSABRICKexactly. Lived here all my life and deep dish has always been the most mid thing ever, an abomination even. But I will swear my life on tavern style pizza
@@BigBeter dawggg, last time I was there last summer, they had some pop-up shop for New Haven, Connecticut” style pizza (super thin, tavern style like Chicago, but more burnt at the top of the cheese on purpose. Imagine an even better Neapolitan style), I stg that stuff SHIT all over NY style pizza. It was easily top 3 slices I’ve had all my life. Try it any chance you get bro.
Pequods don't cut the to go pizza, so you can enjoy the sauce instead of it falling between the cracks. Im sure they are looking out for you in places and you most likely are not able to go inside and film it or at all.
Nahhhhh bro, was he supposed to have a fucking cutting board and knife in his car? Jon Stewart once called Chicago deep dish “an above ground swimming pool for rats” and I’m inclined to agree.
@@dr.chickenfingers5696 They’re expecting you to bring it home and cut it like an adult. If he insists on eating it on the sidewalk, I’m sure they would have been happy to cut it for him.
@@blakenokomis1573are you stupid? It’s common sense for pizza places to cut up the whole pie. Jesus, go back to school or something because no way are you this dumb.
@@Mike-xz9dg I grew up on the north side. I can count on one hand how many times I've had deep dish. The only person I know that will tolerate it is my dad. But he likes Lou Malnatis cardboard-ass pizza so he don't count.
Honestly us Chicagoans don’t even like deep dish. A solid thin crust or pan pizza is generally our go to. Deep dish being something we take family from out of town to get since they think it’s our best pizza.
Hardly any of these reviews are genuine, they always follow the narrative they set for a certain series/ type of vid that gets them the most amount of views and engagement. But then they’ll randomly throw in completely different reactions so it doesn’t seem obvious that they’re being dishonest. For example, they’ll trash dishes at a Gordon Ramsay restaurant but then pick out a dish to compliment so they get people believing them and offended/shocked that their favorite celebrity chef was criticized. Or like in this case with Chicago food…
Speak for yourself, if you're not having deep dish at least twice weekly you ain't even a Chicagoan. You're probably from the northwest suburbs so I'll give you a pass
These guys trolling so hard. Pequods is personally my favorite and it’s usually cut but regardless it’s gas af. That “burnt” part is caramelized cheese and the best part. It’s also not deep dish it’s panned pizza. These dudes hating to hate😂
Deep dish is for tourists, get a tavern pizzas. Thin and crispy crust with good cheese and toppings. Deep dish is cool if you want to feed a few people for under 70$.
Brazilian pizza is the best. If you have the opportunity to find a Brazilian pizzeria, give it a chance. It's very filling, and has the following flavors: Portuguese (Palmito, peas, corn, catupiry, ham and cheese), or Calabresa (Calabresa, Onion...) You won't regret it.
Chicago literally has some of the best food in the country lol. And pequods is phenomenal deep dish pizza but that doesn’t even personify Chicago cuisine. And I’m from south fl so not biased at all.
Bro the older i get the more i love pizza places that have super strong tomato sauce and thin crispy crunchy crust, its really the most important thing to get right on the pizza before you start messing around with the cheese blend and toppings because all that is kind of just secondary to how important/ foundational a good crust and sauce is, on top of that a good cheese blend is fairly simple anyways u just need to counteract the neutral creaminess of the mozzarella with saltiness from parmesan or cheddar or both or go wild and use more exotic cheeses
