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Three Floyd’s Brewpub: Top Notch Beer, Good Enough Pizza

From Slice Slice–Serious Eats Chicago contributor Daniel Zemans ( Chicago Pizza Club ) checks in with another piece of intel on the Windy City pizza scene. — The Mgmt. [ Photographs: Daniel Zemans ] Three Floyd’s Brewpub 9570 Indiana Parkway, Munster IN 46321 ( map ); 219-922-4425; threefloydspub.com Pizza Style: Thin-crust Oven Type: Gas The Skinny: Not worth the drive from Chicago just for the pies, but for a bar this is pizza well done Price: 14-inch pizzas, $11 to $16 I have yet to meet a serious beer drinker in Chicago who does not love beer from 3 Floyd’s , the Munster, Indiana–based brewery that’s been pleasing discerning Midwestern palates since 1996. The company has undergone a few expansions in the dozen years it’s been open, but demand is so high around here that widespread national distribution is still a ways away. In the meantime, if you are in the area or have a particularly good friend who is, Dark Lord Day is April 24, and if you want a golden ticket , you need to start following 3 Floyd’s on Twitter now. At the brewery sits Three Floyd’s …

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Tags: chicago, chicago-gourmet, customer, floyd, food, gourmet, indiana-parkway, munster, person, pizza, prefabricated, standout-lives, three-floyd

Portland, Oregon, Has Not One But Three(!) Artisanal Pizza Carts

From Slice [Clockwise from top right: Pizza Depokos ; ExtraMSG.com (2) ] What is it about Portland, Oregon?!? The place has not one, not two, but three (THREE!) artisanal pizza carts. Pizza CARTS, mind you — not pizzerias. I’m not super in love with the word artisanal, but I’m using it here as shorthand for the type of pizza made that employs an “…oven running at 800 degrees slinging out freshly made pizzas with ingredients like fresh mozz and doughs allowed to ferment for 24 hours,” as Nick Zukin writes in his Portland pizza cart roundup on his blog, ExtraMSG.com . Yeah. Did I say that this was coming from CARTS? I did? Good. Zukin did this pizza cart crawl with Adam Lindsley of This Is Pizza . The pair hit newcomer Pizza Depokos (more a shack than a cart), Pyro Pizza , and Wy’east . ( You can read Lindsley’s take on Pizza Depokos here. ) In case you did not know from one of the other 473 times I’ve mentioned it here, I lived briefly in Oregon/Portland (1997–2000), and the pizza scene at that time was just nothing. NOTHING, I say. As Zukin writes: As Adam …

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Tags: apizza-scholls, artisan, artisan-pizza, extramsg, food, north, north-greeley, oregon, pizza, pizza-depokos, result, weaving-studio

Garces Trading Company

Garces-branded coffee, olive oils, and vinegars; artisanal cheeses; house-made and imported charcuterie; on-site baked breads and pastries; and boil-in-bag take-home entrees are not the only for-purchase goods lining the outside of Garces Trading Company’s sit-down dining area. A small, 200 label boutique Pennsylvania Liquor Control Board wine store walled off by glass sits off to one side of the open dining room and gourmet food shop. Purchase a bottle of wine (or liquor in the cabinet behind the register) to go, or bring it over to your table to sip with lunch or dinner. The sit-down restaurant commands most of the indoor space, though. Garces Trading Company’s menu is heavy on the cheese and charcuterie plates, which are perfect for pairing with your bottle of wine. You’ll also find anipasti, soups, salads, sandwiches, pastas, pizzas, and a daily entree special on the menu. With Garces being such a badass and hailing from Chicago, we had our eye on the prize all along — a Chicago-style deep dish pizza. The deep dish pizza takes about 30 minutes to prepare, so we had a …

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Tags: addition, artichoke, board, cheese, gourmet, mac, parmesan, pennsylvania, philadelphia, pizza, race

John’s Pizzeria: Former Chicago Standout Lives On In Indiana

From Slice Serious Eats Chicago contributor Daniel Zemans (of Chicago Pizza Club ) checks in with another piece of intel on the Windy City pizza scene. — The Mgmt. [ Photographs: Daniel Zemans ] John’s Pizzeria 247 Ridge Road, Munster, IN 46321 ( map ); 219-836-8536; theoriginaljohns.com Pizza Style: Thin-crust Oven Type: Gas The Skinny: South suburban institution no longer operating in Illinois but still putting out delicious pies with spectacular sausage Price: Medium with one topping, $16.20 In 1943, Sicilian native Phil Bacino opened John’s Pizzeria in Calumet City just south of Chicago. Over the next 60-plus years, the place was an institution that passed down through the family, first to Phil’s son John (after whom the restaurant was named) and then to grandsons Vince and Phil. Over time, Calumet City became less Italian and John’s expanded into in Indiana. In 2006, 63 years after it opened, the original John’s closed. Fortunately for fans old and new, Vince and Phil still operate two restaurants just across the Indiana border, one in Munster and one in Whiting. I never went to John’s in the original location, but I …

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Tags: calumet-city, chicago, city, Club, contributor, extraordinary, interesting, italian, munster, pizza, sausage, windy

How Much Should You Tip on Pizza Delivery?

From Slice Every week, Pizza Girl ( Diary of a Pizza Girl ) stops by with insights and a behind-the-scenes look into the world of pizza-delivery drivers. Take it away, PG! —AK I get asked a lot how much you should tip on pizza delivery. First, to stave off some objections, here’s the situation upon which my opinions are based. I work in a suburban area (and recently in a fairly rural area) in Texas. There are large labyrinthine subdivisions and apartment complexes. It can take me upwards of 15 minutes one way to get to a delivery. I have no idea about tipping in any other part of the country or in urban settings. “If you don’t like paying a tip, please go pick up your pizza.” There are lots of different numbers floating around there from “$2″ to “tip the same as you would a waiter” Here are my rules (and why): $3 minimum tip. This is 15% on a $20 order. It is not my fault if you ordered less than $20 worth of pizza. Between one and three pizzas is the exact same amount of…

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Tags: country, delivery, diary, drivers, food, girl, insights, person, phone, pizza, pizza-girl, store, street, weather

Maru Global

Specializing in takoyaki , a popular Japansese street food of bite-sized dumpling balls fried in special molds and topped with various sauces, Maru Global should be open for business in about a week. (Feb. 1st opening got pushed back.) Even without ever tasting takoyaki, I was poised to pounce when they opened, so was pleased when Maru Global offered a focus group taste test this weekend to get feedback from the public. I signed up for the vegan seating. Takoyaki batter is traditionally made with egg, but the owners of Maru Global make a slightly costlier vegan batter upon request (this is clearly printed on the menu). Tofu is a protein choice for many dishes, and baked goods from Vegan Treats are also available. Maru Global is clearly vegan and vegetarian friendly. The vegan takoyaki pizza balls filled with vegan Mozarella and topped with tomato sauce and basil coulis taste like a grown-up version of Pizza Rolls. Soft, warm dough encases melted vegan Mozzarella, while sweet tomato sauce and vibrant basil coulis steals the show. A steaming bowl of shiitake soup studded with onions, mushrooms, and vegetables swimming in a delicious and complex broth flirting with the edge of sweetness was simple, but outstanding. Red bean rice …

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Tags: from-the-public, Global, japanese, mac, menu, philadelphia, pizza, rice, steals-the-show, street-food, vegan, vegan-treats, Vegetarian

Another VegiTerranean Victory

As proved during my last visit to VegiTerranean , it is sometimes best ( and more fun ) to just venture to a restaurant with an open-mind and to avoid planning ahead. This “spontaneous dining out method” worked yet again when my parents and I recently enjoyed a leisurely lunch at VegiTerranean ( about two weekends ago )… Pickle Appetizer ( they bring out pickles instead of bread, haha ). My Empty Seat ( um, thanks for this photo op, VeggieDad… ). VeggieMom’s Entrée = Fresh Linguini with Wild Mushrooms, Roasted Tomatoes & Cashew-Cream Sauce. VeggieDad’s Entrée = Whole Wheat Spaghettini with Wild Mushrooms & VegiTerranean’s house-made Marinara. VeggieGirl’s Entrée = “Squash Pizza” ( Fresh Butternut squash, Wild Mushrooms, Balsamic-Caramelized Onions & Marsala Squash Puree ) accompanied by a small Spinach Salad with Cherry Tomatoes & Balsamic Vinaigrette. Me , savoring each bite of the pizza & salad ( err, what was left of it ). Dessert = Deep Chocolate Cupcake with a Raspberry Filling & Chocolate Ganache Frosting, with a side of Whipped “Cream,” Blackberries & a Chocolate Glaze). When I returned to VegiTerranean last weekend with Shannon , there was a Bake Sale for Haiti being held at the …

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Tags: cherry-tomatoes, chocolate, empty-seat, fresh-butternut, haiti, leisurely-lunch, marsala-squash, pizza

Statement from Chris Bianco Regarding Absence from Pizzeria Bianco

From Slice There’s been a lot of talk online in various forums and pizza sites , including here on Slice , about the status of Chris Bianco at Pizzeria Bianco in Phoenix. Is he retiring or is he not (For the record he isn’t)? Is he there making every pie or is he not? We’ve known about some of the issues Chris speaks about below for some time, but out of respect for his privacy we have not gone public with them. But with the rumors reaching a new level lately, we asked if he would go on the record about what’s been going on. Take it away, Chris! — The Mgmt. [ Photographs: Robyn Lee ] To everyone out there who has been wondering about where I’m at, For the first time ever, in all my 16 years of business, I am spending some time away from my beloved pizza oven and restaurant, so that I can attend to some pressing health issues related to my asthma. This taking some time for myself is not a matter of convenience, it is a necessity. The consequences of not taking this time would be significant. When you’re 27, you are invincible; when…

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Tags: bianco, chris-bianco, expectations, food, makes-the-dough, mops-the-floor, phoenix, pizza, pizzeria-bianco, record, time, usa

Great Depression Cooking – Pizza (season 2-5)

Great Depression Cooking – Pizza (season 2-5) 94 year old cook, author and great grandmother, Clara, recounts her childhood during the Great Depression as she prepares meals from the era. Learn how to make simple yet delicious dishes while listening to stories from the Great Depression. Pizza is Clara's favorite meal. This recipe and more can be found in Clara's new book “Clara's Kitchen”, available everywhere. From: DepressionCooking Views: 3854 346 ratings Time: 05:52 More in Howto & Style

Tags: clara, cooking, depression, dishes-while, from-the-great, great-depression, kitchen, pizza, recipe, recipes, yet-delicious

Chai Pani

Chai Pani , a new Indian restaurant specializing in Indian street food opened up in downtown Asheville, NC, since my visit to the small mountain town a year ago. A lover of all Indian food, and now on a quest to sample the recently popular-in-America cuisine, Indian street food, we hit up Chai Pani. Unlike Philadelphia’s recently opened Tiffin Etc. , which specializes in Indian street foods of the pizza, kati roll, and stuffed paratha sorts, Chai Pani serves up Indian sandwiches, chaats, parathas, uttapams, tandoori specials, and thalis — sort of a mix of street foods and items found at most Indian restaurants. Service is casual: order at the counter and food is brought to your table in no particular order with large gaps between one dish and the other. We started with the crispy, julienned Matchstick Okra Fries sprinkled with salt, chipotle seasoning and lime. With little flavor other than salt, these could have used a dipping sauce or a handful more of lime wedges. Quite good, though. Unlike most, I’d take fried okra over fried potatoes any day. Touted on the menu as a Mumbai favorite, Pav Bhaji is a hash…

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Tags: asheville, food, hawaiian, indian, mac, paneer-upattam, philadelphia, pizza, street-food