OT: Blues Forum Lounge (Home of All Things OT) - Part 2024-2025

[ChicagoBlues]

Chicago style is deep dish nationally because it’s so different. Most Chicagoans eat pub style with and occasional deep dish. It’s sort of misleading.

When I think of St. Louis style pizza, I think of the pub-style thin crust at Blackthorn in Tower Grove. That is some bomb pizza.

 

[BadgersandBlues]

Lou Malnati's is amazing. I won't hear any slander on deep dish.

 

[ChicagoBlues]

Crisscross clouds yesterday above Phoenix. A friend sent me pics of crisscross clouds in Collinsville from this morning.

It’s amazing that these clouds can maintain their formation all the way from Arizona to Illinois.

Science!

EDIT: And before one of you NPCs comes back with some Matrix-protecting nonsense, consider this....Would planes fly so irresponsibly in air space over a large city near a large airport? Like, crashes n stuff? Do normal planes deliberately cross flight paths that were just taken as evidenced by the "cloud", now leaving X-shaped clouds all over the sky? Does that make any sense whatsoever?

Maybe they're just playing tic tac toe.

 

[ChicagoBlues]

Lou Malnati's is amazing. I won't hear any slander on deep dish.

So glad there's a Lou Malnati's near me, but I don't get their deep dish. I get their butter crust.

There was a guy at Jet's (large-chain pizzeria with bomb Detroit-style) the other day who was, presumably, Sicilian going on about how he wants his pizza done in Sicilian style by baking the base with olive oil and blah blah blah.

As the line grew longer, the laughing became louder. We were all like, Dude! You're at Jet's! This is not your Ma n Pa back in Williamsburg, Brooklyn.

Minchia!! GTFO!

EDIT: There are at least four Jet's locations in the St. Louis area. Try the Detroit-style. Their NY-style is not good.

 

[ChicagoBlues]

Something I've always wondered about in 'Breaking Bad'.....they were these big-time criminals and all that, yet Jesse spent a lot of time yelling and generally speaking loudly. If I was manufacturing meth or trying to turn a body into raspberry slush, then I sure as shit wouldn't announce it to the entire neighborhood.

 

[BadgersandBlues]

So glad there's a Lou Malnati's near me, but I don't get their deep dish. I get their butter crust.

There was a guy at Jet's (large-chain pizzeria with bomb Detroit-style) the other day who was, presumably, Sicilian going on about how he wants his pizza done in Sicilian style by baking the base with olive oil and blah blah blah.

As the line grew longer, the laughing became louder. We were all like, Dude! You're at Jet's! This is not your Ma n Pa back in Williamsburg, Brooklyn.

Minchia!! GTFO!

EDIT: There are at least four Jet's locations in the St. Louis area. Try the Detroit-style. Their NY-style is not good.

Oh Jet's is quite good. And yes, I guess if we're being super specific, I get the Buttercrust too, the Malnati's Chicago Classic or whatever it's called. I honestly didn't know there was a real different b/t "Deep Dish" vs. "Buttercrust"

 

[ChicagoBlues]

Oh Jet's is quite good. And yes, I guess if we're being super specific, I get the Buttercrust too, the Malnati's Chicago Classic or whatever it's called. I honestly didn't know there was a real different b/t "Deep Dish" vs. "Buttercrust"

I get it. The whole Chicago style thing is confusing.

I posted a treatise on the different styles of pizza in Chicago, but, like CN posted, deep dish is not something most Chicagoans eat on the reggo. For me and many others I eat deep dish only as a treat and only one slice.

But the deep dish thing and the buttercrust thing are definitely two different things.

 

[Stupendous Yappi]

I’ve had Lou Malnati’s deep dish pizza mail ordered. Yeah, they’re frozen, but it gave me a chance to try the style. I liked it, and I imagine fresh it’s very good.

But give me a NY style pizza packed with toppings over anything else. And if you can’t do that, I’ll probably eat most any pizza that can be provided. Please don’t put provel in place of mozzarella. It makes me cry.

 

[TheOrganist]

It’s honestly hard to find good, authentic STL pizza anymore. Places like Rossino’s are long gone. Farrotto’s is garbage for those who have heard of it…it’s fairly popular. Lou Boccardi’s on the Hill is the only legacy STL pizza that is still legit.

 

[taylord22]

It’s honestly hard to find good, authentic STL pizza anymore. Places like Rossino’s are long gone. Farrotto’s is garbage for those who have heard of it…it’s fairly popular. Lou Boccardi’s on the Hill is the only legacy STL pizza that is still legit.

Don't even know if it would qualify as "STL style", but what's the story with Fortels? When we were in town for games, it was one of the few places still open back in the 90s. Looks like they're down to 1 location now?

 

[ChicagoBlues]

I’ve had Lou Malnati’s deep dish pizza mail ordered. Yeah, they’re frozen, but it gave me a chance to try the style. I liked it, and I imagine fresh it’s very good.

But give me a NY style pizza packed with toppings over anything else. And if you can’t do that, I’ll probably eat most any pizza that can be provided. Please don’t put provel in place of mozzarella. It makes me cry.

Heads up for anyone wishing to go out for some Chicago deep dish: You will sit at your table waiting for your pie for at least 40 minutes, so don't fill up on beer and bread sticks.

The wait is probably why I practically NEVER went out for deep dish. I can remember exactly two times. Otherwise.......slice of spinach on the go. But once I flew from Chicago to Arizona with a half-baked, frozen deep dish pie. The entire crew on Southwest took turns making fun of me; the "fancy pizza delivery guy".

 

[ChicagoBlues]

Don't even know if it would qualify as "STL style", but what's the story with Fortels? When we were in town for games, it was one of the few places still open back in the 90s. Looks like they're down to 1 location now?

I and my brothers practically grew up in Fortel's in Affton. We all took turns working there and dating Bob and Jan's daughters. Down to one location; the original opened in 1981.

I just looked at the street view on Google Maps and was a little shocked they took almost the entire space adjacent to their old one. All they had was that tiny space where the hair studio is now and the vitamin store was a laundromat with Donkey Kong, Pac Man and Joust. The Phillips 66 (torn down and dug up) had Defender. The kitty corner has been completely transformed.

Where they are now was Quick Shop and a dry cleaners. Now it's almost all Fortel's. Too big for their britches? I still call all of those types of stores Quick Shop (not convenience store). The good ol' days of buying 78¢ cigarettes for my Dad.

Bob passed away 20 years ago and his wife and daughters took over and expanded. Perhaps they got in a little over their heads.

Fortel's was great pizza and they actually toasted ravioli in the oven. Now? bleck......

 

[TheOrganist]

Sounds like the Fortels daughters were the neighborhood bicycles...

@taylord22 was never a big Fortel's guy...my old man said it was OK...

STL pizza is slowly dying...i mean see the list below from Sauce Magazine....Neopolitan junk and the like...even when Dave Portnoy came to STL he did a pizza review at La Pizza in UCity...I like it but it's the definition of NY Style.

6 St. Louis restaurants with great pizza

Pizza is one of those magical foods that nearly everyone likes - here are a few places around St. Louis serving up some seriously good slices.

saucemagazine.com

 

[ChicagoBlues]

Did you know that in the lower level of Tower Grove Baptist Church there is an old-timey four-lane bowling alley and a roller skating rink?