Comments on: Petterino’s, Chicago

By: Brian

Brian — Tue, 06 Oct 2009 16:04:48 +0000

I find the best deep dish pizza at Pequod’s. They have the best crust, sprinkled with cheese so the hot pan gets it nice and crispy. That sets it above the rest for me.

By: Lizzie

Lizzie — Sat, 08 Aug 2009 14:47:38 +0000

I agree re: salad lunches in London, though I’ve found that Villandry do a stonking chicken and avocado salad. Absolutely monstrous in size (a major plus for me).

By: Taylor Young

Taylor Young — Thu, 06 Aug 2009 21:29:11 +0000

I’ve heard good things about both Uno and Due. You just sealed the deal for me. Thanks a bunch!

By: Krista

Krista — Wed, 05 Aug 2009 21:13:17 +0000

Sadly, no pizza in the pipeline. But seriously...Pizzeria Uno/Due for more of the atmosphere and central location, but I've always enjoyed Lou Malnati's.

By: Taylor Young

Taylor Young — Wed, 05 Aug 2009 20:35:59 +0000

Any pizza point reviews coming?

Need the 411 for my Amtrak cross-country trip in Sept.

Any thoughts?

Krista, that was a great episode of Kitchen Nightmares. What a dope!

By: Krista

Krista — Wed, 05 Aug 2009 14:10:03 +0000

Interesting comment... (And you must use Google Alerts.) I thought I totally made up the name "Restaurant Depot." I was thinking about an episode of Kitchen Nightmares in the U.S. where Ramsey asks the chef who made the ravioli and the chef admits he bought it from a restaurant supply store!

By: Gene Casazza

Gene Casazza — Wed, 05 Aug 2009 13:31:47 +0000

Premier chefs shop at Restaurant Depot, because they can see, and select, the foods they will later work with.

This as opposed to haveing to accept what shows up, or doesn’t show up, on a truck. Yes, we also sell prepared foods, but the majority of our business is in fresh foods that are used by caring chefs.