NYC Pizza v. Chicago Deep-dish
A mouthwatering slideshow of the 2 biggest competitors in pizza-making -- Chicago and New York City. Which style is your favorite?
pizza01-grimaldis_pizza_596x334New York City's Grimaldi's Pizzeria uses fresh ingredients, handmade mozzarella, a secret recipe sauce and hand-tossed dough make-up their award-winning pizza. Over 75 years ago all pizzerias cooked with coal because it gave the pizza a unique, smoky flavor and a crisp crust that is just not possible from gas, convection or wood ovens. Grimadli's is proud to use a coal-fired brick oven to this day. 960 1280
pizza07-lombardis-pepperoni-panchetta_596x334Lombardi's pizza is made in a brick oven. According to Lombardi's and alleged documented history on the pizzeria, Lombardi's was the first American pizzeria. Pizza didn't gain its popularity until after World War II, but Lombardi's began selling pizza in New York City in 1905. 960 1280
pizza08-malnatis-lou_596x334Lou got his start at Pizzeria UNO and is credited with creating the recipe for the first deep-dish pizza. But in 1971 he created a new recipe and ventured out on his own when he and his wife, Jean, opened the first Lou Malnati's in Lincolnwood, a suburb of Chicago. 960 1280
pizza09-malnatis-pizza-pull2_596x334The secret recipe for the flaky, buttery crust is unmatched in flavor and taste. The tomato sauce is so crucial to the making of a great Lou Malnati's pizza that each year a team from Malnati's visits California and meets personally with the tomato growers. The finest vine ripened plum tomatoes are then blended and canned exclusively for Lou Malnati's use. 960 1280
pizza18-pizzeria-uno-original_596x334In 1943, when Ike Sewell opened a restaurant at the corner of Ohio Street and Wabash Avenue in Chicago, Americans ate pizza primarily as a snack. Ike figured that if you combined some of Italy's old, authentic recipes with impressive quantities of the finest meats, fresh cheeses, ripe vegetables and flavorful spices, pizza would become a hearty meal. 960 1280
Sparks Steak HouseSparks Steak House has only grown more popular with time, now boasting several private party rooms, a wine list that has been awarded Wine Spectator magazine’s Grand Award 23 years in a row, and a diverse menu that features some of the New York City’s best seafood. 960 1280
amazing-eats_ss_steaks_001Did You Know? The Spanish brought the first beef cattle to the new world in 1540, but steak didn’t become a staple of the American diet until the 1800s, when the rise of the railroads and refrigerated shipping could move meat from Midwest stockyards to hungry patrons around the country.
Dish 1: Presidential T-Bone
Where: Cattleman’s, 1309 S. Agnew St., Oklahoma City, OK 73108 960 1280
amazing-eats_ss_steaks_004Did You Know? Some of the world’s oldest cave paintings offer evidence that humans have eaten beef since prehistoric times.
Dish 2: The Haystack
Where: The Silo, 115 North Water St, Lewiston, NY 14092 960 1280
amazing-eats_ss_steaks_002Did You Know? From the domestication of cattle over 10,000 years ago, to the foundation of the old west, steak has been enjoyed by countless civilizations.
Dish 3: The Big Steak
Where: Buckhorn Exchange, 1000 Osage St, Denver, CO 80204 960 1280
amazing-eats_ss_steaks_003Did You Know? A steak is a slice from a larger, primal cut of beef. American butchers use 12 different primal, or initial, cuts.
Dish 4: Whiskey Steaks
Where: The Drover, 2121 South 73rd St, Omaha, NE 68124 960 1280
amazing-eats_ss_steaks_005Did You Know? In 1830, Delmanico’s in New York City served America’s first restaurant steak. They invented “The Delmanico Cut” and were the first to use the term “86-ed” for when the famous steak sold out.
Dish 5: Bone in the Stone
Where: Riverstone Grill, 971 E River Rd, Grand Island, NY 14072 960 1280