So the Ex and i finally made it to Piece last week. I kind of agree with Seth in most particulars. Generally, we were underwhelmed. The crust was a little too full and not crunchy enough. In fact it was bend-down-when-you-pick-it-up soggy. I like the thin, crispy, fresh crusts (and ingredients) served as appetizers by many Italian resturants these days. (We had a "white" magarita (sp?) style pie with mushrooms and bacon. The only real tasty ingredient was the bacon.) We started with a "ceasar" salad that was strictly from the factory: Bottled dressing, fake parmasean, no egg or anchovies, crutons from a box(!), iceburg lettuce, etc. (By the way, we had a great, authentic ceasar at Bluepoint the previous week. But i digress). Everything took forever to arrive (no staples, though) even though the place was fairly empty. On the plus side, the free-form pie (medium) was absolutely enormous-- enough to feed four easily. And we sat near the window on a balmy Chicago night and got to kibbitz with yupster passers-by. Dessert, "homemade" taramisu, was a too-sweet disappointment. Beer was good, though. Guess we'll try them again when they start to brew. Oh, That reminds me. The bartender was real disgruntled when i asked for 2 $5s for a $10.-- to leave a tip! The "brewmaster" was also at the bar, but opening the till and giving me the change was beyond his expertise or inclination. Maybe we'll rethink the beer thing.
So if you're craving a thin crust pizza, try Pat's on Sheffield. Or (as featured in the Reader) Bumburama (sp?!) on, i think, Wilson. Many ingredients, a friendly owner and good crust. Carryout only, though, i believe. I look forward to trying the expanded digs that the Reader says he plans. Finally, if long ago memory serves, Capone's way the heck out on Harlem has delicious woodfired pies.