Quote:
Originally Posted by ChicagoNative
Marcos thin crust is pretty good! The regular crust is ok too. I’ve only been to the one on Seven Mile Road (466A)
Pan pizza in Chicago is good for a change once in awhile, but is mostly a tourist thing. The real Chicago style pizza is cracker thin crust, cut into squares, with flavorful blobs of seasoned Italian sausage and not too much cheese….well done to produce golden brown bubbles on top and crispy edges.
Guidos in Spring Hill, and Paul’s Chicago Pizza in St. Pete and Clearwater do it right. The Great Chicago Fire Brewery in Leesburg is closer, and will do in a pinch. GCF Brewery has fantastic Italian beefs, gyros, and of course craft beer.
|
On the surface, sounds good.
Of course, when the day is done, it is still
Chicago pizza (cheap imitation of the real thing)
But when I feel like eating a quiche, I'll head there
