Like all of his pizzas, he finished it with freshly-cracked black pepper and sea salt. WTF? The base is garlic cream, covered by wide circles of mortadella then thinly-sliced strips of pickles, laced with fresh dill.
What he is doing is substituting beer in place of water for his dough, and while he does offer standards like pepperoni and sausage, he also makes one helluva pickle pizza.
The working-class neighborhood on the Near South Side is predominantly Mexican, but that doesn’t necessarily mean he’s using Latin ingredients, either. Chef and Owner Matt Wild (there technically is no “Bob”) likes to call his pizza “Pilsen style,” which really means he’s not trying to replicate a NYC slice and he’s not interested in a classic Chicago thin.
0 kommentar(er)
