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Dante's Pizzeria

Dante's Pizzeria
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  • Post #31 - June 13th, 2018, 9:40 pm
    Post #31 - June 13th, 2018, 9:40 pm Post #31 - June 13th, 2018, 9:40 pm
    Ideal Machine wrote:Oh, Dante's crushes Jimmy's! Everyone* agrees on this!

    I most certainly do not agree, Jimmy's "crushes" Dante's by a wide margin.

    I just did a back to back of Dante's Lawrence Ave and Jimmy's on Lincoln, Dante's then, about ten minutes after finishing Dante's, Jimmy's. Both sausage slices.

    On every single pizza marker, except for size, Jimmy's was superior. Though, I'd bet if you weighed the two slices they would be about equal.

    Jimmy's crust was crisp with depth of flavor, sausage, which is house made at Jimmy's, chunkier with ballanced flavor and texture, better quality cheese and the slice at Jimmy's was served hotter. Jimmy's sausage slice was also fifty cents less at $4.

    No pictures, I must have had a smudge on my lens, and overall Dante's was not bad, just that Jimmy's was noticeably better. At least to my taste, and I'm the one making this post. :)

    Jimmy's Pizza Cafe, Count me a Fan!
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #32 - June 14th, 2018, 10:38 am
    Post #32 - June 14th, 2018, 10:38 am Post #32 - June 14th, 2018, 10:38 am
    Ram4 wrote:I've yet to have any New York style slices in the entire Chicago area that impress me.


    Curious if you've had great NY style anywhere else? I think some of the offerings here match up decently or better than "typical" NY shops. It's comparing to the top tier that we fall short.
  • Post #33 - June 14th, 2018, 11:42 am
    Post #33 - June 14th, 2018, 11:42 am Post #33 - June 14th, 2018, 11:42 am
    Dough Bros on 400 N State is surprisingly good for NYC style pizza. I have enjoyed it both catered into the office and as a quick slice for lunch. I imagine it could be a perfect 1/2 combo with Rossi's!!!!

    Chico
  • Post #34 - June 14th, 2018, 1:47 pm
    Post #34 - June 14th, 2018, 1:47 pm Post #34 - June 14th, 2018, 1:47 pm
    dudefella wrote:
    Ram4 wrote:I've yet to have any New York style slices in the entire Chicago area that impress me.


    Curious if you've had great NY style anywhere else? I think some of the offerings here match up decently or better than "typical" NY shops. It's comparing to the top tier that we fall short.
    Great question. When I'm referring to slices I don't include the coal oven versions - just the gas oven "street slice" variety. First off, I've never been to NYC itself, so I have not yet had it at the source which I am fully aware of as being a must. I am not basing my local (or anywhere else but NYC) experiences on what it must be in the Big Apple itself. But an example of WTF - I had a slice at DiFara's in Caesars Palace last month. It was awful. I've had much better at Sbarro and even the Brooklyn style at Domino's. On the other hand would that deter me from visiting the location in Brooklyn? Absolutely not. I am sure DiFara's in Brooklyn is probably amazing. But we will see.

    I honestly can't think of a specific version of this pizza that has made me think it was incredible (though I am sure I've had a couple around the country that I really liked - I just can't place them!). If Dante's and Jimmy's match up well against typical NY pizza joints (except the top tier) then that's a shame because I am not finding myself going out of my way to have them. I would much rather go to Vito and Nick's, Barnaby's of Northbrook, and Wells Bros (Racine) to name a few thin joints or have deep dish at Malnati's or Pequod's, or even a Detroit square style at Union Squared. I may be on the East Coast later this summer. So we shall see... :wink:

    I am a fan of the Grimaldi's locations around the country that I've had. I'd go there over Dante's/Jimmy's for sure.
  • Post #35 - June 19th, 2018, 3:35 pm
    Post #35 - June 19th, 2018, 3:35 pm Post #35 - June 19th, 2018, 3:35 pm
    Personally I think Dante's is a great NYC slice of pizza in Chicago, crust is firm and crisp and the seasoning on the crust is great, the only other pizza I have found that comes close is Paulie Gee's. If you are looking for anything besides a generic Cheese topping Paulie Gee's is the place to go, the pizzas are a bit small and probably serve 1.5ppl but the quality is outstanding. Otherwise Café Luigi is my next favorite. I don't know what it is but Dough Bro's never did it for me (too greasy and floppy).
  • Post #36 - June 19th, 2018, 10:00 pm
    Post #36 - June 19th, 2018, 10:00 pm Post #36 - June 19th, 2018, 10:00 pm
    To this East Coaster, the late Santullo's in Wicker Park came closest to the pizza I grew up on in Upstate New York and to the slice shop pizza I ate when I lived in Manhattan. If Dante's pizza is anywhere nearly as good at Santullo's, then I'm a customer for life.
  • Post #37 - Yesterday, 8:29 am
    Post #37 - Yesterday, 8:29 am Post #37 - Yesterday, 8:29 am
    I can't speak to the authenticity as I've never lived on the east coast, but what I can say is that when I put Dante's pizza in my mouth, I'm like "mmm, this tastes better than other pizza." And that's an important part of pizza, for me.

    Love,
    John
    It isn't that I'm not full...
  • Post #38 - Yesterday, 10:17 am
    Post #38 - Yesterday, 10:17 am Post #38 - Yesterday, 10:17 am
    Ideal Machine wrote:I can't speak to the authenticity as I've never lived on the east coast . . .

    This is a slippery slope. Not all east coast pizza is the same. There are even substantial style differences between places that are in the same neighborhood. So, who's to say what's truly "authentic?" In some part, especially when it comes to pizza, we often gravitate to what we grew up with and we pursue that for the rest of our lives.

    In Peter Reinhart's American Pie, he discusses this dynamic very eloquently.

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain

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