Looking for best deep dish Pizza and also great restaurant in Chicago??

Epicurean Exploits - Food and Recipes
21

I would beg to dine with you, but you would still refuse to acknowledge my presence at your table. [wow.gif]

22

I miss being able to walk over to Art of Pizza- loved being able to get a slice- was a block away when I used to live on Greenview…

I too agree- Schwa might be good…but not worth that much effort.

23

Anybody try Frontera?

24

I like Frontera…just hate the wait. Always at least an hour- or more. But it can be a little hit and miss…so haven’t been there in a couple years. The brunch on Saturday is a good option.

25

Frontera takes reservations for lunch, and you can have some luck for a dinner table without a wait if you get there [really] early. I like Frontera very much

26

Topolobampo Bayless’ upscale mexican restaurant takes reservations for lunch and dinner. I really like Topolobampo.

Geroge

27

Exactly why, after many, many visits to Chicago, I have never been to Schwa.

JD

28

I’ll take Salpicon over Frontera any day.

29

Both very fine restaurants. I’m not sure that I have that strong a preference for one over the other on the food side (as in many things, I waiver), but I have a stong preference for the drinks program at Salpicon. An excellent wine and tequila list.

30

I’m a big, big fan of Salpicon. The wine list is ridiculous, but I never seem to get there once we start on the tequila list.

31

+1 [welldone.gif]

While somewhat pricey compared to most “mexican”, it has never failed to be a great meal.

32

I haven’t been to Salpicon in forever and so need to go - do you prefer it to Topolobampo as well? I seem to recall the food being more akin to Frontera but my memory fails a bit…

33

Though I eat deep dish very rarely, Lou Malnati is a good choice (we ordered their thin crust last night and it was quite good). Hot Doug’s is definitely worth the effort for their unusual sausages and toppings (not just to “get a dog”) - I wouldn’t say it is as hard to find as it is out of the way so you need to drive or take a cab (probably 15-20 minutes depending on where you are staying) - however, unless you show up after say 1:30pm, expect to wait 10-20 minutes in line.

34

Apples and oranges…

35

Well.
Some people prefer apples to oranges.
And vice versa.

36

Mark

As a friend of many years, let me be candid. Your choices are ones a tourist would make.

There’s a long list of restaurants that might interest a New Yorker, but TRU isn’t one of them, and Hot Doug’s is good (enough) but a bit of a schtick.

When are you arriving? You should re-think Alinea. Also, there are some great gastropubs here (e.g. Maude’s Liquor Bar or Girl & the Goat). Of course, there’s NEXT but nearby is iNG, which got a great write up in the NY Times recently. TRU is tired. Schwa is really great too but soooo quirky. It is worth a visit though. Lots of other great places to mention, too. But the choices are “off” for someone of your palate and experience.

37

Salpicon vs. Frontera and/or Toplo?

I’ll still go Salpicon. Jay - you’re correct in that they are the same ‘food’ with different regional biases but I think the overall taste/feel of the place is superior to Rick’s offerings. That being said - I’ve dined at all three and feel strongly that they are all QUITE good - so saying I’ll take Salpicon over the other two is not like saying I’ll take a gourmet burger over fast food. Far from it. It would be more akin to saying I really prefer The Bristol to Eagle and Longman (still can’t believe they got a star). David and Kent are 100% correct in that the booze list is fan-f’ing-tastic at Salpicon and I really really love tequila - but my last meal at both I recall Salpicon being far more memorable per bite than Topolo and I think the memory per $ spent is superior.

38

I was referring to Frontera vs Salpicon. Salpicon is trying to go for the Topo type thing. But to me the dining room and food at Salpicon is a cut below- just a bit. But its splitting hairs. The wine list at Salpicon is crazy, as is the Tequila list. I agree all three are excellent. Frontera being pretty casual then Salpicon a step up, and Topo a step up from that. That was my apples and oranges comment. I think we are pretty lucky to have 3 world class restaurants of this nature.

39

The tables at Topo last time I was there seemed really close together and the service was not the best. Although the food was outstanding.

George

40

Jay - to settle this - we should make a trip!
I think we’re on the exact same page and personally flip-flop the positions of Salpicon and Topolo for our individual appreciations. I do think Topo will get a nod on more formality but does it in a way that comes across to me as ‘kitschy’. Not enough white table cloth for me when comparing the two.

Hejna raves about brunch at the Bayless establishments so I’ll follow his lead one of these days and give that a run.

On a more personal note - Rick Bayless has always come across to me as one hell of a classy man and anecdotally I hear only good things from people who’ve met him. The guy seems to have humility, passion, compassion (good to his staff from my readings) and a graciousness that’s missing from people who’ve reached his level. His 'Yin" to Trotter’s “Yang”. Damn glad the man is in our city.