Except in South and Central Florida -- where Giordano's operates a bunch of locations and local purveyors turn out an acceptable version of deep-dish pizza -- restaurants serving the pie simply haven't succeeded. ❋ Eli Lehrer (2011)
Avoid deep-dish or pan pizza unless you are in Chicago, of course and reduce your calorie intake considerably. ❋ M.D. James Beckerman (2011)
I have not had deep-dish pizza yet, but I will try to get some before we leave. ❋ Unknown (2011)
While visitors from Seoul, Lima, and Addis Ababa could find plenty of home-country comfort food in metro DC, however, a key specialty from a mere 700 miles away -- Chicago-style sauce-on-top deep-dish pizza -- just wasn't sold anywhere in the area... at least until a few weeks ago, when a place called District of Pi opened. ❋ Eli Lehrer (2011)
The problem appears to be with the economics of the selling deep-dish pizza rather than the pies themselves. ❋ Eli Lehrer (2011)
But unlike the way Raclette is typically served—as a gooey slab with side dishes of boiled potatoes and pickled onions and pickles—Mr. D'Amico created something like a deep-dish gratin, the Lyonnaise potatoes, crispy bacon and pickled onions serving as a foundation over which the Raclette was melted. ❋ Unknown (2012)
That evening, as my parents entertained the neighbors, and pies, deep-dish pizza, and macaroni casseroles filled our kitchen counters, I stole a rope and a cinder block from a nearby yard. ❋ T.J. Forrester (2011)
Jacobson grew up in Chicago eating brisket, hamburgers, deep-dish pizza, fried chicken and, yes, Twinkies. ❋ Unknown (2011)
You simply cannot eat a real deep-dish pizza with your hands unless it is served as a cold leftover. ❋ Unknown (2010)
She knows a lot of the good deep-dish places, and I always make sure to get some! ❋ Unknown (2010)
A quick aside: there are actually two different Chicago style pizzas both of which are sometimes called deep dish: a butter-crust, thick-crusted product sold locally at Armand's Chicago Pizzeria and Uno's Chicago Grill and the true deep-dish sauce-on-top product I'm talking about here. ❋ Eli Lehrer (2011)
L.A. Mexican food, deep-dish pizza from Masa (LA), and Cuban pork sandwiches from Paseo (Seattle). ❋ Jill Donenfeld (2011)
This book has all the right elements: deep-dish research, attitude to burn, page-turning readability, and a great subject. ❋ Unknown (2010)
With his not-quite-leading-man looks and sui generis intensity, Clarke gives you the sense that Wysocki's got more layers than a deep-dish pizza. ❋ Unknown (2011)
The sausage deep-dish is to die for – when you cut and serve it hot, a mix of rich tomato sauce, melted cheese and huge chunks of sausage spread over the plate. ❋ Unknown (2010)
