# Chicago cuisine **URL:** \ **Category:** Factual Questions\ **Created:** [June 28, 2011, 3:53am UTC](https://boards.straightdope.com/t/chicago-cuisine/587103 "2011-06-28T03:53:53Z")\ **Posts on this page:** 14\ **Page:** 2
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 1, 2011, 3:51pm UTC](https://boards.straightdope.com/t/chicago-cuisine/587103/21 "2011-07-01T15:51:01Z")
> [@dropzone](#): > > .Unlike Lou Malnati’s, there wasn’t a second crust Malnati’s only has one crust. You must be thinking of Giordano’s or Edwardo’s or something if you’re talking about a stuffed pizza. Lou’s makes a standard single-crust deep dish. Also, a Chicago deep dish is _supposed_ to have cheese on the bottom. ---
**Author:** ![dropzone](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dropzone/32/7515_2.png) [@dropzone](https://boards.straightdope.com/u/dropzone)\ **Post date:** [July 1, 2011, 6:53pm UTC](https://boards.straightdope.com/t/chicago-cuisine/587103/22 "2011-07-01T18:53:07Z")
But it mixes with the dough and becomes tasteless glop. Not that pizza dough and mozzarella don’t start out as tasteless glops, but the dough should be cooked and the cheese dried and browned. Um, not that I won’t eat and enjoy any of those pizzas. I just won’t go out of my way for them. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 1, 2011, 7:55pm UTC](https://boards.straightdope.com/t/chicago-cuisine/587103/23 "2011-07-01T19:55:07Z")
> [@dropzone](#): > > But it mixes with the dough and becomes tasteless glop. Not that pizza dough and mozzarella don’t start out as tasteless glops, but the dough should be cooked and the cheese dried and browned. That’s fine, but that’s just not how a Chicago-style deep dish is made. You’re basically asking for a pan pizza, not a deep dish. Tomato sauce always goes over the cheese in a deep dish. I know you’re from Minnesota, so I’ll give you a pass on this and for thinking Lou’s has a double crust. 😉 (For the record, I’m actually a much, much bigger fan of Chicago-style thin crust pizza. Deep dish is usually way too much for me. I can only have it maybe twice a year. Thin crust I’d eat every other day if my waistline allowed it.) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 1, 2011, 8:07pm UTC](https://boards.straightdope.com/t/chicago-cuisine/587103/24 "2011-07-01T20:07:24Z")
Also, it’s been ages since I’ve been to My Pie, but isn’t it just a normal Chicago deep dish with the cheese on the bottom and the sauce on top? It sure looks like it from all the pictures. ---
**Author:** ![dropzone](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dropzone/32/7515_2.png) [@dropzone](https://boards.straightdope.com/u/dropzone)\ **Post date:** [July 1, 2011, 11:26pm UTC](https://boards.straightdope.com/t/chicago-cuisine/587103/25 "2011-07-01T23:26:44Z")
It’s been 35 years and I’m not sure anymore. ---
**Author:** ![typoink](https://avatars.discourse-cdn.com/v4/letter/t/ecb155/32.png) [@typoink](https://boards.straightdope.com/u/typoink)\ **Post date:** [July 2, 2011, 12:27am UTC](https://boards.straightdope.com/t/chicago-cuisine/587103/26 "2011-07-02T00:27:23Z")
> [@dropzone](#): > > The last GREAT gyro I ate was in DeKalb, at It’s Greek to Me, 35 years ago, but they layered hunks of seasoned beef, lamb, and pork on the spit, not the seasoned hamburger shit you get these days. I should make the drive, but not without calling first to find that my trip will be futile. It’s Greek to Me closed just a few years ago, after two location changes a general trailing off of quality. DeKalb _does_ have a rather good new restaurant called Mediterraneo downtown that serves excellent gyros. I’m pretty sure it’s cut from a processed meat roast (like most gyros), but their meat is definitely a cut above average. ---
**Author:** ![Tim\_R.Mortiss](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tim_r.mortiss/32/142_2.png) [@Tim\_R.Mortiss](https://boards.straightdope.com/u/Tim_R.Mortiss)\ **Post date:** [July 2, 2011, 5:40am UTC](https://boards.straightdope.com/t/chicago-cuisine/587103/27 "2011-07-02T05:40:26Z")
With all this talk of gyros, I’d be remiss not to mention the absolutely best gyros on the planet. That’s right, the planet. They are at Five Faces on Division Street. Nothing better after a hard night of drinking on Rush, especially when paired with an order of cheese fries. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [July 2, 2011, 7:06am UTC](https://boards.straightdope.com/t/chicago-cuisine/587103/28 "2011-07-02T07:06:12Z")
> [@Tim\_R.Mortiss](#): > > With all this talk of gyros, I’d be remiss not to mention the absolutely best gyros on the planet. That’s right, the planet. They are at Five Faces on Division Street. Nothing better after a hard night of drinking on Rush, especially when paired with an order of cheese fries. FAIL Any mention of gyros in the same post as “cheese fries” is immediatly invalidated. No proper Greek joint with actuall gyros serves “cheese fries”. ---
**Author:** ![Mornac](https://avatars.discourse-cdn.com/v4/letter/m/e36b37/32.png) [@Mornac](https://boards.straightdope.com/u/Mornac)\ **Post date:** [July 2, 2011, 1:30pm UTC](https://boards.straightdope.com/t/chicago-cuisine/587103/29 "2011-07-02T13:30:04Z")
Try Hella’s under the Bryn Mawr L sometime. I’ve been goin’ in there for more than 35 years and they have had a consistently REALLY good gyro. If they didn’t, they’d have closed their doors long ago. The place ain’t exactly Alexander the Great’s dining hall. In fact one of the few things that’s changed there over the decades is the angle of the floor. It used to pitch downward to the northeast about six degrees. Now I’m sure it’s up to ten. Besides that, the swarthy young grillmen of the seventies have become a little grayer, and a little less hircine. Oh, and the never-ending soccer match has migrated from a Zenith portable to some Asian-made, high def thing. ---
**Author:** ![MikeS](https://avatars.discourse-cdn.com/v4/letter/m/919ad9/32.png) [@MikeS](https://boards.straightdope.com/u/MikeS)\ **Post date:** [July 2, 2011, 1:42pm UTC](https://boards.straightdope.com/t/chicago-cuisine/587103/30 "2011-07-02T13:42:03Z")
> [@Mornac](#): > > Besides that, the swarthy young grillmen of the seventies have become a little grayer, and a little less hircine. Less hircine, or less hirsute? If they’ve become less hircine, that would definitely be an improvement. ---
**Author:** ![Mornac](https://avatars.discourse-cdn.com/v4/letter/m/e36b37/32.png) [@Mornac](https://boards.straightdope.com/u/Mornac)\ **Post date:** [July 2, 2011, 2:26pm UTC](https://boards.straightdope.com/t/chicago-cuisine/587103/31 "2011-07-02T14:26:51Z")
> [@MikeS](#): > > Less hircine, or less hirsute? If they’ve become less hircine, that would definitely be an improvement. –No, I said what I meant, and yes it is. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 2, 2011, 2:29pm UTC](https://boards.straightdope.com/t/chicago-cuisine/587103/32 "2011-07-02T14:29:54Z")
> [@Mornac](#): > > Try Hella’s Stupid nitpick, but this being the Dope, what the hell. It’s _Hellas_, which is another name for Greece. (Actually, a transliteration of the ancient Greek name for Greece, as in the Hellenic empire.) ---
**Author:** ![Tim\_R.Mortiss](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tim_r.mortiss/32/142_2.png) [@Tim\_R.Mortiss](https://boards.straightdope.com/u/Tim_R.Mortiss)\ **Post date:** [July 2, 2011, 2:33pm UTC](https://boards.straightdope.com/t/chicago-cuisine/587103/33 "2011-07-02T14:33:06Z")
> [@zoid](#): > > FAIL > > Any mention of gyros in the same post as “cheese fries” is immediatly invalidated. > No proper Greek joint with actuall gyros serves “cheese fries”. Fine. More for me! ---
**Author:** ![dropzone](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dropzone/32/7515_2.png) [@dropzone](https://boards.straightdope.com/u/dropzone)\ **Post date:** [July 4, 2011, 8:04am UTC](https://boards.straightdope.com/t/chicago-cuisine/587103/35 "2011-07-04T08:04:10Z")
Anna, with a user name like that and lacking any side names on my part, one is forced to dump you among the posters who are now, though theoretically well past average, were not fully distracting my hat. [Previous page](https://boards.straightdope.com/t/chicago-cuisine/587103.md?page=1)