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

  • hawksmoor Hawksmoor Seven Dials
    Seasonal Burger
  • sandsend The Sands End
    Imperial Wharf Gastropup
  • dipnflip Dip & Flip
    Dipping Sandwiches and Flipping Burgers
  • cocomaya Cocomaya
    Only one word... Cronut
  • dolcecrema Dolce Crema
    Coffee and Gelateria in Barnes
  • rustica Rustica
    Pizzeria in Richmond
  • gingerpig The Ginger Pig
    Pies and Rolls
  • allpress AllPress
    Coffee Bar and Roaster
  • dishoom Mestizo
    Authentic Mexican Cuisine
  • boblobster Bob's & Co
    Great Lobster Roll
  • lowlander Lowlander
    Belgian Pub
  • flatcap Notes Barrows
    Great Coffee Takeaway in Borough Market
  • saltbeef Borough Market
    Salt Beef Time
  • monaco Cote d'Azur Roadtrip
    Betting in Monte Carlo
  • cattlegrid Cattle Grid
    Steaks & Burgers
  • portobello Portobello Ristorante
    Lovely Italian Cuisine in Notting Hill
  • emberyard Ember Yard
    New Slider on the Block

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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