Chicago tavern-style pizza is a big yes @middle__brow 🍕
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Had to try both styles of Pizza whilst in Chicago. Deep-dish was good, but there was no turning back after trying Middle Brow’s tavern style pie. Their pizzas are rolled out ultra thin. Like literally cracker thin. There were almost flakey layers to the dough even after it was flattened out to this level. I did half cheese, half pepp on the first pie. On the base, a really rich, sticky and sweet tomato marinara. Plenty of mozz, parm and pepp across the top. It’s then baked until the top and bottom develop a wonderful char and crust. The ratio of toppings to dough per bite is like 5:1 and it just felt like a much lighter way to enjoy pizza. For me it was perfect. Cut into squares so you can choose what bite to enjoy next - centre piece or crust piece is the only question. The pulled lamb and mustard special was delicious too - tangy and delicious. This place brews all their own beer and wine too - plenty of natural varieties to choose from, really good stuff. I tried a bunch of their wines but that orange was crazy. A lovely spot in the sun for pizza and natural wines #notoriousfoodie 🙅🏽‍♂️
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