Ideal Machine wrote:Oh, Dante's crushes Jimmy's! Everyone* agrees on this!
Ram4 wrote:I've yet to have any New York style slices in the entire Chicago area that impress me.
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.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.
Ideal Machine wrote:I can't speak to the authenticity as I've never lived on the east coast . . .
Bspar wrote:My "pro move" at Dantes has been a quick hit on my baking steel once home or a well done request. The soggy crust thing happens to me all the time at the Armitage location
WhyBeeSea wrote:Ordered a pizza to go from Dantes today and the crust had no crispness to it. Pizza tasted great but the crust made it so disappointing.
Will have to try a slice on the premises next time.
Panther in the Den wrote:WhyBeeSea wrote:Ordered a pizza to go from Dantes today and the crust had no crispness to it. Pizza tasted great but the crust made it so disappointing.
Will have to try a slice on the premises next time.
I was having a discussion on a group today and they were mentioning that Chicago thin crust is too crisp to fold properly which is a necessity of style for the NY.
It's godda be limp.
spinynorman99 wrote:Panther in the Den wrote:WhyBeeSea wrote:Ordered a pizza to go from Dantes today and the crust had no crispness to it. Pizza tasted great but the crust made it so disappointing.
Will have to try a slice on the premises next time.
I was having a discussion on a group today and they were mentioning that Chicago thin crust is too crisp to fold properly which is a necessity of style for the NY.
It's godda be limp.
The edge should still break when you fold it, it needs a crisp edge that softens as you move inward on the pie. I stopped at Gigio's on Davis in Evanston a few weeks ago and their crust is spot-on.
The owners of metal-themed pizza joint Dante’s have closed their Avondale and Humboldt Park locations to make it through the coronavirus pandemic. But the New York-style pizza Dante’s is known for will still be available for pickup and delivery in the area. After shutting down the Avondale location, the owners opened an “extended pop-up” at High Dive, 1938 W. Chicago Ave., a popular West Town bar owned by Georg Simos, who is also co-owner of Dante’s.