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What happened to Pequod's Pizza... [+ Burt's Place]

What happened to Pequod's Pizza... [+ Burt's Place]
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  • Post #271 - May 8th, 2016, 3:29 pm
    Post #271 - May 8th, 2016, 3:29 pm Post #271 - May 8th, 2016, 3:29 pm
    BR - I have had Pequod's far more than I had Burt's. And I still think when Pequod's is on point is/was better. The problem is you have no idea what you might get. I've had bland, bready crusts many times or even a crouton like crust (best I can explain it) once there. Other times I've had near pizza perfection which keeps me a customer. I agree it would help to somehow make it a little less bready. Neither was ever my favorite for deep dish.
  • Post #272 - May 10th, 2016, 12:08 pm
    Post #272 - May 10th, 2016, 12:08 pm Post #272 - May 10th, 2016, 12:08 pm
    BR wrote:Last night I paid a visit to Pequod's and was once again reminded why I like but don't love their pizza.

    First, the crust is really too much of a bread, too fluffy really. Burt managed to control the yeast and keep the style that of pizza and less of pizza bread.


    This x 10,000. Pequod's pizza crust seems to keep on getting thicker and breadier every time I dine there. But my out of town friends love dragging me there every time they are in town.
  • Post #273 - May 10th, 2016, 3:12 pm
    Post #273 - May 10th, 2016, 3:12 pm Post #273 - May 10th, 2016, 3:12 pm
    I think you've hit on a key to Chicago Pan Pizza: the short crust.

    From most short and crunchy (Malnati's, Uno's [original]) through some middle ground (Gino's East), to that focaccia-like perfection of Burt's, then just off to the right is Gulliver's and Pequods, and beyond that your generic "thick crust" bready stuff. Stuffed pizza doesn't fit on this spectrum, just as New York, New Haven and Chicago Tavern types don't either.

    It would be an odd chart of 'shortness' vs 'how much Joel loves it' because there are a couple peaks (Malnati's and Burt's), but that's why we have so many kinds of pizza. But there certainly seems to be a pretty clear recipe path from one end to the other, that might not be obvious to a non-Chicagoan who just sees "thick crust."
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #274 - May 10th, 2016, 3:28 pm
    Post #274 - May 10th, 2016, 3:28 pm Post #274 - May 10th, 2016, 3:28 pm
    Try ordering your Pequod's with extra sauce - I agree with many that the bread's a bit too much, but the extra sauce solves for this. It's quite a difference actually.
  • Post #275 - May 11th, 2016, 3:24 pm
    Post #275 - May 11th, 2016, 3:24 pm Post #275 - May 11th, 2016, 3:24 pm
    How prescient! We just had an extra sauce sausage mushroom and fresh basil pizza from Pequods MG Monday night. The extra sauce really worked, much more so than the same order at Malnatis gets you a soggy product.

    The RIP Burt sign was a classy touch.

    I'm still mad they got rid of RC Cola however.
  • Post #276 - May 11th, 2016, 10:15 pm
    Post #276 - May 11th, 2016, 10:15 pm Post #276 - May 11th, 2016, 10:15 pm
    Octarine wrote:The RIP Burt sign was a classy touch.


    Especially since after he bought the place from Burt in 198-whatever, the owner was telling his customers that he died. :roll:

    ETA: Obviously, this was before Burt reopened a couple blocks away.
  • Post #277 - May 12th, 2016, 3:17 pm
    Post #277 - May 12th, 2016, 3:17 pm Post #277 - May 12th, 2016, 3:17 pm
    Picked up a sausage and meatball, extra sauce extra cheese, well done, at Pequod's the day Burt's passing was announced here. Best damn pie of any genre I've had in quite some time. Also, the place is basically a tavern. That makes it a real Chicago pizza spot (in the Marie's, Vito's, etc. sense) in a way that many others, while good, can't match.
  • Post #278 - May 12th, 2016, 8:39 pm
    Post #278 - May 12th, 2016, 8:39 pm Post #278 - May 12th, 2016, 8:39 pm
    JeffB wrote:Picked up a sausage and meatball, extra sauce extra cheese, well done, at Pequod's the day Burt's passing was announced here. Best damn pie of any genre I've had in quite some time. Also, the place is basically a tavern. That makes it a real Chicago pizza spot (in the Marie's, Vito's, etc. sense) in a way that many others, while good, can't match.

    Was this at the Chicago or Morton Grove location? I should note that my most recent visit was on a weekend when the place is way beyond crazy.
  • Post #279 - May 13th, 2016, 12:19 pm
    Post #279 - May 13th, 2016, 12:19 pm Post #279 - May 13th, 2016, 12:19 pm
    Sorry. Chicago.

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