Looks like another pizza restuarant is opening soon where Flavors used to be.
I thought it was called Marley's. At 71st & Sheridan right?
Quote from: Beavis on October 03, 2010, 01:07:51 PM
I thought it was called Marley's. At 71st & Sheridan right?
Sorry. I must of been thinking of another pizza place-). Yes this place is located at 71st and Sheridan.
Good spot. In the past I knew several people interested in that location, but the rent they wanted was completely out of sync with the demo #s for the center. I talked to one high-volume casual concept not too long ago that really wanted it but couldn't make the math work for such high rent.
Either they significantly lowered the rent, or Marley's has an offering and volume level that will pay for it.
I love Chicago style. I can feel myself getting fat just thinking about it.
We've been eying this place. When we manage to get some extra money we plan on trying it out. If anyone else gets there before us, which is very likely, let us know how it is.
I went to Chicago on business earlier this year and my co-workers there made sure I had "real Chicago pizza". Meh. Cut into squares, weird corn-mealy crust. No likey.
Quote from: AngieBrumley on October 04, 2010, 12:52:03 PM
I went to Chicago on business earlier this year and my co-workers there made sure I had "real Chicago pizza". Meh. Cut into squares, weird corn-mealy crust. No likey.
It is a "bread-bomb." I used to like Savastano's, but I can only take so much doughy-chewy pizza.
I typically punish myself when I eat pizza. I like to get a variety and eat more than I should. Big heavy Chicago pizzas are kinda like swallowing a quart of silly putty (if you know what I mean).
I used to live in St. Louis and we had the opposite. Cracker-thin crusts and a variety of toppings and cheeses. You could eat 10 pieces and not feel like you swallowed a gut plug. They also preferred provel cheese instead of mozzarella.
The crust is everything to me. Top that with good ingredients and I'm hooked!
Quote from: Gaspar on October 04, 2010, 01:42:51 PM
I used to live in St. Louis and we had the opposite. Cracker-thin crusts and a variety of toppings and cheeses. You could eat 10 pieces and not feel like you swallowed a gut plug. They also preferred provel cheese instead of mozzarella.
Imo's?
Thankfully, St. Louisans seems to be catching on that St. Louis style Pizza tastes horrible.
The biggest thing in pizza there now is Pi, a Chicago-style joint. Best pizza I ever had. The combination of a great crust, spectacular tomato sauce and fresh toppings is heavenly.
http://www.reviewstl.com/restaurant-review-pi-pizzeria/
http://www.yelp.com/biz/pi-saint-louis
Hmm I make a very thick tomato sauce friends and family have said I should can and sell. I'd never thought of trying it on pizza until now. Thanks for the idea!
Quote from: RecycleMichael on October 04, 2010, 03:48:30 PM
Imo's?
I like Imo's, but it's not the best. There are a few small joints that do a far better job of St. Louis thin crust. Balaban's used to have a great appetizer pizza but they have since shut down. Fortel's is still there I think. Tom's used to do a nice one, and several of the little hole in the wall bars also serve "glue from the lou" pizzas.
I'm not a big fan of the provel cheese (hence the nickname "glue from the lou"), and most of the non-chain places have gotten away from using it. It's kinda like craft glue. The best cheese I've found to use on pizza is actually Munster. It melts well and gets a nice bubbly brown on top. We use it at home when making pizzas on the grill.
If you have never done it. . . buy some large Mission flour tortillas and give them a quick crisp on your outside gas grill (low). Then add your sauce and toppings. Place back on the grill and allow to cook for a few minutes. They come out with the characteristic crisp cracker crust typical to St. Louis pizza, and make great snacks. I like shrimp and pesto with munster cheese. Its a great party idea. We've just put out a bunch of toppings and let guests make their own.
Did someone say Emo?
(http://cache.boston.com/bonzai-fba/Globe_Photo/2008/05/15/1210889131_6147.jpg)
Quote from: Conan71 on October 05, 2010, 09:55:46 AM
Did someone say Emo?
(http://cache.boston.com/bonzai-fba/Globe_Photo/2008/05/15/1210889131_6147.jpg)
I was thinking something more like this
(http://rds.yahoo.com/_ylt=A0PDoTAZZatMjB4AXIyjzbkF/SIG=12epv8r3l/EXP=1286387353/**http%3a//cowsarejustfood.files.wordpress.com/2008/05/emo.jpg)
Quote from: custosnox on October 05, 2010, 12:49:49 PM
I was thinking something more like this
(http://rds.yahoo.com/_ylt=A0PDoTAZZatMjB4AXIyjzbkF/SIG=12epv8r3l/EXP=1286387353/**http%3a//cowsarejustfood.files.wordpress.com/2008/05/emo.jpg)
Poor kid fell face first into a tackle box
Quote from: TheTed on October 04, 2010, 04:31:37 PM
Thankfully, St. Louisans seems to be catching on that St. Louis style Pizza tastes horrible.
The biggest thing in pizza there now is Pi, a Chicago-style joint. Best pizza I ever had. The combination of a great crust, spectacular tomato sauce and fresh toppings is heavenly.
http://www.reviewstl.com/restaurant-review-pi-pizzeria/
http://www.yelp.com/biz/pi-saint-louis
Imo's is a "must stop" for me when I go to St. Louis.
Opening Monday. It's open from 11am-Close, so 11am until somewhere between 1pm and 2am. They might as well have just said hours: open to close.
There's a menu here. The pizza pictured looks spectacular.
http://www.tulsafoodblog.com/tulsa-pizza-types-of-food-tulsa/marleys-chicago-style-pizzeria-menu
Quote from: TheTed on October 29, 2010, 12:27:13 PM
Opening Monday. It's open from 11am-Close, so 11am until somewhere between 1pm and 2am. They might as well have just said hours: open to close.
There's a menu here. The pizza pictured looks spectacular.
http://www.tulsafoodblog.com/tulsa-pizza-types-of-food-tulsa/marleys-chicago-style-pizzeria-menu
I hope you mean 11am-1am because 11am-1pm would be a very short day.
Quote from: sgrizzle on October 29, 2010, 07:38:53 PM
I hope you mean 11am-1am because 11am-1pm would be a very short day.
Who knows. Listing the closing time as 'Close' always means five minutes before I get there.
Anybody try this yet? I know its only been open one day - but still...
Tried to go at lunch. Not open. Door was open so we looked around. Not much change from Flavors. Huge bar area!
I've been there twice. All types of pizza, sauces and crusts. Daily lunch specials very reasonable. Great atmosphere! Tell the owner, "Sunshine from Bentonville" sent ya! ;D