Previously on The Blog About Nothing... in London!

  • lookingglass Tea Time
    Fashionista Afternoon Tea
  • jsheekey J Sheekey
    Oyster Bar in London
  • alboccondivino Al Boccon Di'Vino
    A Real Italian Feast
  • donostia Donostia
    Basque Cuisine in Marylebone
  • petersyard Coffee Time in Edinburgh
    Peter's Yard
  • bibis Bibi's Bakery
    Cakes, Cupcakes, and Macaroons
  • byronronaldo Burger Time
    Byron's new special
  • angelsbagpipes Angels With Bagpipes
    Scottish Cuisine
  • burgerbear Burger Bear
    A great Burger in Town
  • kilimanjaro Coffee Time in Edinburgh
    Kilimanjaro
  • gastronomica Gastronomica
    Italian Deli in Borough Market
  • wellington Coffee Time in Edinburgh
    Wellington Coffee
  • cairngorm Coffee Time in Edinburgh
    Cairngorm
  • doughnuts Doughnuts
    A Guide for the Best Ones in London
  • timberyard Coffee Time
    Timberyard
  • edinburghlarder Edinburgh Larder
    Simple but Tasty Breakfast
  • santori Santori
    Another Great Neapolitan Pizza

Deep Dish assalto parte tre

Every time I looked for recommendations for deep dish pizza, there were 3 usual suspects. As I already have been in two of them, this time I went for the third one. Lou Malnati’s the oldest name in Chicago pizza, they have been serving deep dish pizzas since the 70s but Lou started working in Chicago’s first deep dish pizzeria in the 40s.


The place is full of baseball memorabilia, friendly staff, and fast service. I oredered the Malnati Chicago Classic, the pizza is handmade with California vine-ripened tomatoes, exclusive sausage blend, extra fresh mozzarella from their original supplier in a flaky and buttery crust.

Signed Baseballs

Good pizza, excellent flavour, in my opinion is a little bit smaller than the pizzas from the other two places (Uno, and Gino’s East), but still is a lot of food, believe me.

Malnati Chicago Classic

Pepperoni 

Pizza always reminds me the Seinfeld episode “Male Unbonding” where Kramer talks for the first time of his idea of make your own pie pizzeria.

Kramer: Oh, hey guys. Man, I'm telling you. This pizza idea is really going to happen.
George: This is the thing where you go and you have to make your own pizza?
Kramer: Yeah, we give you the dough, you smash it, you pound it, you fling it in the air; and then you get to put your sauce and you get to sprinkle your cheese, and then you slide it into the oven.
George: You know, you have to know how to do that. You can't have people shoving their arms into a six-hundred degree oven.
Kramer: It's all supervised.
George: Oh, well.
Kramer: All of it. You want to invest?
George: My money's all tied up in change right now.
Kramer: No, I'm tellin' ya, people, they really want to make their own pizza pie.
Jerry: I have to say something. With all due respect, I just never, I can't imagine anyone in any walk of life, under any circumstance, wanting to make their own pizza pie, but that's me.
Kramer: That's you.
Jerry: I'm just saying.
Kramer: Okay, okay. I just wanted to check with you guys.
Jerry: Okay.
Kramer: You know, this business is going to be big. I just wanted, okay. One day, you'll beg me to make your own pie.

Lou Malnati's Pizzeria (River North) on Urbanspoon

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