Grant Achatz, he of the three Michelin stars at his Chicago culinary temple Alinea, was asked about his favorite Chicago restaurants. When the subject turned to deep dish pizza, Mr. Achatz admitted that he no longer enjoys the “doughy” stuff, preferring to go thin crust these days. Nonetheless, he proclaimed Pequod’s the best of the lot: that crispy crust has won him over. For the uninitiated, what Pequod’s does is sprinkle lots of cheese around the edge before baking, resulting in a crisp and chewy, blackened rim of cheese and crust. Some folks call it burnt but Pequod’s many fans know better!
June 16th 2021
HAPPY NATIONAL FUDGE DAY!
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- Checking in at: Pocono Brewery Company, Swiftwater PA
- Doug’s Fish Fry, Cortland NY
- The Original Candy Kitchen, Williamson NY
- The Peppermill Restaurant, Rochester NY
- Mother’s Cupboard, Syracuse NY
- Consol’s, Endicott NY
- Buck Hill Brewery and Restaurant, Blairstown NJ
- Checking in at: Apple Dumpling Cafe, West Chenango NY
- Checking in at: Phil’s Chicken House, West Corners NY
- Craylee’s, Utica NY
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