WBEZ | pizza http://www.wbez.org/tags/pizza Latest from WBEZ Chicago Public Radio en Marie's Pizza and Liquors, the most romantic restaurant in town http://www.wbez.org/blogs/louisa-chu/2013-02/maries-pizza-and-liquors-most-romantic-restaurant-town-105534 <p><p style="text-align: center;"><a href="http://www.flickr.com/photos/louisachu/8473415745/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/mariespizzaheart.jpg" style="height: 414px; width: 620px;" title="Valentine's Day heart shaped pizza at Marie's Pizza and Liquors in Chicago (WBEZ/Louisa Chu)" /></a></p><p>The most romantic restaurant in Chicago must be <a href="http://mariespizzachicago.com/Maries_Pizza_%26_Liquors/Welcome.html">Marie&#39;s Pizza &amp; Liquors</a> on the Northwest Side in Albany Park. This must be true because they have heart shaped pizza. And you should know the importance of <a href="http://www.wbez.org/blog/louisa-chu/2012-02-13/importance-heart-shaped-pizza-96379">heart shaped pizza</a>.</p><p style="text-align: center;"><a href="http://www.flickr.com/photos/louisachu/8473487667/"><img alt="" class="image-original_image" src="http://llnw.wbez.org/styles/original_image/llo/insert-images/mariespizzawelcome.jpg" style="height: 413px; width: 620px;" title="Welcome to Marie's Restaurant &amp; Lounge. Please enter through liquor store. (WBEZ/Louisa Chu)" /></a></p><p>Yes, other restaurants have heart shaped food for Valentine&#39;s Day, but none have lasted 73 years. Originally opened in 1940 by&nbsp;Theodore Karavidas as a tavern and packaged goods store, it wasn&#39;t until 1950 that&nbsp;Karavidas&#39; son George added pizza. Marie&#39;s was named after Mary&nbsp;Karavidas,&nbsp;Theodore&#39;s wife and George&#39;s mother. If that&#39;s not love, I don&#39;t know what is.</p><p style="text-align: center;"><a href="http://www.flickr.com/photos/louisachu/8473496601/" style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/mariespizzavineyard.jpg" style="height: 413px; width: 620px;" title="Marie's Vineyard at Marie's Pizza and Liquors in Chicago (WBEZ/Louisa Chu)" /></a></p><div class="image-insert-image ">Over the years Marie&#39;s Pizza and Liquors has expanded, now under the ownership of George&#39;s daughter, Nadine Karavidas. It takes a certain kind of romantic to create a vineyard within a liquor store, lit with starry lights amidst hanging grapes.</div><div class="image-insert-image " style="text-align: center;"><div class="image-insert-image "><a href="http://www.flickr.com/photos/louisachu/8473439741/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/mariespizzachalkboard.jpg" style="height: 413px; width: 620px;" title="Valentine's Day specials at Marie's Pizza and Liquors in Chicago (WBEZ/Louisa Chu)" /></a></div><div class="image-insert-image " style="text-align: left;">This year for Valentine&#39;s Day, Marie&#39;s has not only heart shaped pizza but new heart shaped desserts too, in addition to their regular sweets, including the cannoli, &quot;<a href="http://mariespizzachicago.com/Maries_Pizza_%26_Liquors/Sweet_Temptations.html">made specially for Marie&#39;s &mdash; voted top three in Chicago!</a>&quot;</div><div class="image-insert-image "><div class="image-insert-image "><a href="http://www.flickr.com/photos/louisachu/8473467891/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/mariespizzabar.jpg" style="height: 413px; width: 620px;" title="Valentine's Day decorations behind the bar at Marie's Pizza and Liquors in Chicago (WBEZ/Louisa Chu)" /></a></div><div class="image-insert-image " style="text-align: left;">But it&#39;s the pizza, heart shaped or round, that&#39;s the soul of Marie&#39;s. The Chicago style, thin cracker crust is a real tavern cut slice of Chicago.</div><div class="image-insert-image "><div class="image-insert-image "><a href="http://www.flickr.com/photos/louisachu/8473412683/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/mariespizzacrust.jpg" style="height: 414px; width: 620px;" title="Chicago thin tavern style crust at Marie's Pizza and Liquors in Chicago (WBEZ/Louisa Chu)" /></a></div><div class="image-insert-image " style="text-align: left;">Remember Marie&#39;s delivers not only pizza but anything from the liquor store too. Like I said, the most romantic restaurant in town.</div><div class="image-insert-image "><div class="image-insert-image "><a href="http://www.flickr.com/photos/louisachu/8474513642/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/mariespizzawhoopie.jpg" style="height: 413px; width: 620px;" title="Valentine's Day heart shaped red velvet chocolate raspberry whoopie pie dessert special at Marie's Pizza and Liquors in Chicago (WBEZ/Louisa Chu)" /></a></div></div></div></div></div><p>&nbsp;</p></p> Thu, 14 Feb 2013 05:00:00 -0600 http://www.wbez.org/blogs/louisa-chu/2013-02/maries-pizza-and-liquors-most-romantic-restaurant-town-105534 Ranking the epic wait times at three popular casual eateries http://www.wbez.org/blog/claire-zulkey/2012-03-29/ranking-epic-wait-times-three-popular-casual-eateries-97733 <img typeof="foaf:Image" src="http://llnw.wbez.org/blog/photo/2012-March/2012-03-29/Wait at Kuma&#039;s_Flickr_Robyn Lee.jpg" alt="" /><p><p style="text-align: center;"><img alt="" class="caption" src="http://farm3.staticflickr.com/2491/3876992017_a2869173b4_b.jpg" style="width: 630px; height: 420px; " title="(Flickr/Robyn Lee)"></p><p><strong><span id="internal-source-marker_0.474457146145865">WORTH IT (EXCEPT I DIDN’T REALLY WAIT): </span>KUMA'S CORNER</strong><br><br>Monday night I went to <a href="http://www.kumascorner.com/">Kuma’s Corner</a> for the first time, where I’ve heard the heavy metal is incredibly loud, the wait time unbelievably long (friends and well-wishers promised me anything from two to four hours for dinner) and the burgers incredibly delicious. I had also heard that their service is a little rude, but maybe I was just confusing Kuma’s with Debevic’s. I met my friend Samantha at 5:30 and we actually beat the system, getting seated in about ten or fifteen minutes. Perhaps due to the alacrity with which we were seated, I’m not entirely able to judge whether the food was worth the wait, but I think it might help to establish that I already ate a bacon cheeseburger the day before, so my stomach was in a challenging mood, like, “OK Kuma’s. Let’s see if you can make me crave another burger.”</p><p>First we started with the pulled pork french fries, which are covered in tangy-sweet barbecue pulled pork, melted cheese and scallions. I am typically a purist when it comes to fries: I don’t like cheese fries and I don’t even like ketchup that much. These fries, though, were a whole new world. “These shouldn’t make sense, but they do,” I told Sam, once we had dug in. &nbsp;Make no mistake: the fries were ridiculous, definitely a meal in and of themselves. I feel like they took three years off my life.<br><br>I had a hard time picking a burger but I went with the <a href="http://www.kumascorner.com/food">YOB</a>, since it has a roasted red pepper on top which I felt made it ‘healthy.’ I bit into the burger and interrupted Samantha’s titillating story so that I could pay homage to it, and her for taking me to Kuma’s. The garlic aioli was my favorite part, but wow, that was a good burger: huge and juicy and way too much for one person but I still ate the whole thing anyway. I ordered the burger with the homemade chips, which I would count amongst my favorite chips of all time. I like super-crispy chips, preferably ones that have folded over on themselves, and these delivered on both counts.<br><br>Our server was friendly but the music was incredibly loud and got louder as we sat there. Poor Sam was nursing a cold and basically lost her voice by the end of the night. But still, I came ready to be irritated by Kuma’s, but I wasn’t. Knowing that it’s possible to get a burger and not wait for forever, I’d go back, but I’d resist going at a non-early-bird time.</p><p>&nbsp;</p><p style="text-align: center;"><img alt="" class="caption" src="http://farm4.staticflickr.com/3556/3559882671_f45f608bbf_b.jpg" style="width: 630px; height: 473px; " title="(Flickr/Adam Norwood)"></p><p><br><strong>WORTH IT BUT DISQUALIFIED FOR PREFERENTIAL TREATMENT:</strong> <strong>HOT DOUG'S</strong><br><br>I’d heard about the hourlong waits for <a href="http://www.hotdougs.com/">Hot Doug’s </a>hot dogs before but couldn’t imagine that a simple hot dog, which takes like three bites to eat, could possibly be worth that wait time, but our friends insisted we try it sometime. We saw Doug himself on <a href="http://www.youtube.com/watch?v=P3fEzmNVshc">Mark Bazer’s Interview Show</a> and thought he seemed like a nice guy (niceness can convince me to try almost anything), so for our anniversary a few years ago, my husband and I took the day off of work for a day of fun, which included lunch at Doug’s.<br><br>Our mistake was getting in line right about noon on a weekday. I did the opposite of what I recommend regarding Kuma’s: hitting the rush. However, it was a nice day, we both had reading material and nowhere else to be. After waiting about an hour, we finally got up to the man himself (Doug). I asked whether one order of fries would be enough for the both of us, and Doug said it would be more than enough. “What the hell--it’s our anniversary!” I said, and then Doug comped our meal. We left a $14 tip.<br><br>One of the nice thing about Doug’s is that once you’re at the counter, you don’t have to wait for a seat. Doug makes friendly small talk until a table opens up, so once you’re in, you’re in. Of course, our views on Hot Doug’s were colored thanks to the free meal, but Steve and I agreed that the hot dogs were worth the wait. I had ordered a dog made of bacon, covered in red pepper and creamy garlic sauce. It was a big hot dog in a nice, substantial but not too-bready bun, so it didn’t feel like some cheap three-bite stand wiener. It was delicious. The fries were good too but I wouldn’t wait in line for those alone. Next time I think I’d order three hot dogs to share and get a small fry. I’m glad we went. Everyone was right.</p><p style="text-align: center;"><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2012-March/2012-03-29/great lake pizza_flickr_sandor weisz.jpg" style="width: 630px; height: 418px;" title="(Flickr/Sandor Weisz)"><br>&nbsp;</p><p><strong>INFURIATING:</strong> <strong>GREAT LAKE PIZZA</strong><br><br>Steve and I live near <a href="http://www.youtube.com/watch?v=P3fEzmNVshc">Great Lake pizza</a>, which got megahyped a few years ago when <em>GQ</em> magazine deemed its pizza the best in the solar galaxy. We’d heard that the wait time there was insane and that there are no shortcuts--you can’t call in an order for takeout or anything like that.<br><br>We figured that since it was within walking distance of us, it’d be silly not to try it, and so we deemed a way to work with the system: We’d go, put in our names and go have a drink or two at the restaurant next door.<br><br>This part of the system worked pretty well, but our cocktail hour did last about an hour and a half. Eventually we got into Great Lake with our BYOB bottle of wine, already semi-lubricated. At our communal table, we ordered a salad and some sort of pepperoni-esque pizza. The salad arrived and was absolutely gorgeous, so we were pleased with the experience so far. But an hour after we sat down, our waiter brought out a mushroom pizza.<br><br>“We ordered the salami pizza,” I said.<br><br>“Oh. Well. Sorry. This is all I have for right now,” he said. “So, uh. What do you want to do?”<br><br>“This is fine!” Steve said, because he’s way too nice in situations like this. He hates making trouble. “I’ll eat it.”<br><br>“You hate mushrooms,” I pointed out. “Like, more than anything.” I told the waiter we’d wait another 45 minutes for the pizza we ordered. He sighed and went back to the kitchen.<br><br>By the time our proper pizza finally arrived, we were hungry, annoyed and not entirely sober. The crust of the pizza itself was beautifully made, soft and bubbly and fresh, but the pizza itself was incredibly salty. And I’m a salt person. I’ll salt food to death.<br><br>“Do you think this was...worth the wait?” I asked the other couple sitting at the table with us. They concurred that their pizza or experience weren’t exactly The Universe’s Best. I advised them to try <a href="http://www.apartpizzacompany.com/">Apart </a>instead, where we typically order, which is cheaper, faster, friendlier and ultimately much more delicious for what you pay for. (Our bill at Great Lake for one salad and one pizza was over $40.)<br><br>I think the moral of the story in these situations is that the wait has to be worth it at least in terms of service or quality but ideally both, but the onus is on the customer to be aware of the pitfalls of all eateries that potentially make you wait a long time for your relatively quick bite. Even if I was ready for the wait, if I wasn’t in the right mood, the noise of Kuma’s would have been a turnoff. I wouldn’t probably wait for Hot Doug’s on a snowy day. With Great Lake, we played the waiting game but still got dinged both in terms of service and quality, so I wouldn’t go back unless I felt like I needed a bit of an ego check.</p></p> Thu, 29 Mar 2012 14:48:00 -0500 http://www.wbez.org/blog/claire-zulkey/2012-03-29/ranking-epic-wait-times-three-popular-casual-eateries-97733 The importance of heart-shaped pizza http://www.wbez.org/blog/louisa-chu/2012-02-13/importance-heart-shaped-pizza-96379 <img typeof="foaf:Image" src="http://llnw.wbez.org/blog/photo/2012-February/2012-02-14/barnabysheartpizza.jpg" alt="" /><p><p style="text-align: center; "><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2012-February/2012-02-14/barnabysheartpizza.jpg" style="width: 600px; height: 450px;" title="Heart shaped pizza from Barnaby's of Northbrook for Valentine's Day (WBEZ/Louisa Chu)" /></p><p style="text-align: left; ">I&#39;m a sucker for limited edition food. Make it heart-shaped, and I&#39;m a hopeless fool. If it&#39;s one or two of my favorite pizzas in the world, I&#39;ll plan my life around it.</p><p style="text-align: left; ">Because pizza, <a href="http://www.imdb.com/title/tt0097351/quotes?qt=qt0314969">reminds us of all that once was good &mdash; and that could be again</a>.</p><p style="text-align: left; ">Chicago is home to some of the best restaurants in the world right now, and even on Valentine&#39;s Day or especially on holidays like today they step up to the plate and knock it out of the park, whether or not they&#39;re serving special prix fixe menus <em>à deux</em>.&nbsp;</p><p style="text-align: left; ">But pizza is meant for sharing &mdash; or at least it is here. And that&#39;s how it differs from our other iconic foods. Our pizza selflessly adapts in form and function to a day of love, beyond romantic love. Try to imagine: a heart-shaped hot dog or Italian beef?</p><p style="text-align: left; ">Above, you see my Valentine&#39;s Day 2011 heart-shaped pizza from <a href="http://barnabysofnorthbrook.com/">Barnaby&#39;s of Northbrook</a>. My heart-shaped pizza love knows no bounds of city limits or deep dish pans.</p><p style="text-align: left; ">Evidently I&#39;m not alone. Illinois leads the country in searches for heart-shaped pizzas, according to <a href="http://money.cnn.com/2012/02/10/smallbusiness/valentines_pizza/index.htm">CNN Money</a>.</p><p style="text-align: left; ">My annual heart-shaped pizza fling will end on Saturday at&nbsp;<a href="http://www.mariespizzachicago.com/Maries_Pizza_%26_Liquors/Welcome.html">Marie&#39;s Pizza &amp; Liquors</a>.</p><p style="text-align: left; ">The day after I returned from Japan, I shared in 70 Marie&#39;s pizzas at the <a href="http://www.motorestaurant.com/">Moto</a>/<a href="http://www.ingrestaurant.com/">iNG</a> staff Superbowl party, held at <a href="http://www.timberlanesbowl.com/">Timber Lanes Bowling Alley</a>, where chef/owner <a href="https://www.facebook.com/homaro.cantu">Homaro Cantu</a> had an all-you-can-shave bar with two pounds of black truffles.</p><p style="text-align: center; "><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2012-February/2012-02-14/mariestrufflepizza.jpg" style="width: 300px; height: 224px;" title="Shaved black truffle on Marie's pizza, courtesy moto/iNG chef/owner Homaro Cantu (WBEZ/Louisa Chu)" /><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2012-February/2012-02-14/rareteatruffle.jpg" style="width: 300px; height: 224px;" title="Périgord black truffle sourced by Rare Tea Cellar owner Rod Markus (WBEZ/Louisa Chu)" /></p><p style="text-align: left; ">Rod Markus of <a href="https://twitter.com/#!/rareteacellar">Rare Tea Cellar</a> sourced the truffles from the Périgord region in France. Rod said he&#39;s been obsessed with black truffles and chocolate. My friend and pie queen <a href="http://www.greatermidwestfoodways.com/index.php/page/14.html">Catherine Lambrecht</a> brought <a href="http://www.foodandwine.com/recipes/minnys-chocolate-pie">Minny&#39;s Chocolate Pie</a>&mdash;<em>sans</em> secret ingredient from The Help. It was amazing.</p><p style="text-align: left; ">Maybe next year, heart-shaped pizza and heart-shaped chocolate pie with black truffles. My heart-shaped love knows no bounds.</p><p style="text-align: center; "><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2012-February/2012-02-14/chocolatetrufflepie.jpg" style="width: 600px; height: 448px;" title="Shaved black truffle on Minny's Chocolate Pie sans secret ingredient by Catherine Lambrecht (WBEZ/Louisa Chu)" /></p></p> Mon, 13 Feb 2012 18:22:00 -0600 http://www.wbez.org/blog/louisa-chu/2012-02-13/importance-heart-shaped-pizza-96379 Venture: Loyola students dive deep into business http://www.wbez.org/story/venture-loyola-students-dive-deep-business-94812 <img typeof="foaf:Image" src="http://llnw.wbez.org/story/photo/2011-December/2011-12-11/IMAG1475.jpg" alt="" /><p><p>On Tuesday we’ll find out how enthusiastically consumers have been shopping, and that has big implications for the economy as a whole, especially in this make-or-break holiday season.</p><p>For college students, this time of year can be make or break for another reason – final exams. And seniors face a double whammy – they also need to line up jobs. The unemployment rate for young people with bachelor’s degrees has been falling, but it’s still higher than before the recession hit.</p><p>So new grads need to find ways to stand out. How about opening and running your own business? That’s the path some Loyola University Chicago students have taken – and their business is starting to take off.</p><p>On a recent afternoon, Sean Connolly has two pressing matters to attend to - he has to write a paper on the Bush Doctrine in foreign policy, and he needs to figure out where to place the CO2 line for his new pizza restaurant’s Coke machine.</p><p>Connolly is a political science major who spends his days thinking about American hegemony in world politics – and working with vendors for a new restaurant called Felice’s. He’s overseeing construction of the restaurant on the ground floor of a Loyola administrative building in north side Rogers Park. It’s just the latest ambitious undertaking of Loyola Limited, a company run by undergrads that started last year.</p><p>Connolly says he works hard to get taken seriously in the business world.</p><p>"We may be students, but we don’t want to get hosed, you know?" he says. "We want to make sure we’re treated like real customers because we are real clients. It’s not play money, this isn’t a play business."</p><p>It’s definitely not a play business.</p><p>It all started with a piece of land the university owned next to the Loyola stop on the CTA red line. Loyola planned to build condos there, but then the market crashed. So Loyola decided instead to build a 10-unit, luxury guesthouse for parents and visitors so they didn’t have to stay downtown or in Evanston.</p><p>Michael Brosko helps manage the university’s real estate and had the idea – why not put students in charge? He and an intern went canvassing business professors to see if they’d take the idea on as a case study.</p><p>"I think they thought we were somewhere between used car salesmen and Baptist preachers in trying to sell the idea, but we finally found a taker," he said.</p><p>An entrepreneurship professor assigned it to his MBA class, and they spent a semester figuring out whether the idea could work. Their answer was yes.</p><p>So Loyola spent $2.8 million building the guesthouse and then, in spring of 2010, turned it over to a crew of seven students to run. The students have done everything from picking out furniture to figuring out how much to charge for rooms, and fielding middle-of-the-night requests for extra blankets.</p><p>Michael Brosko’s main job these days is to help Loyola Limited succeed, though he stresses he’s in the background – the students are the ones making decisions. He says the company has to pay back the construction money to the university over time – and he’s hopeful they’ll get close to breaking even next summer.</p><p>"I think that there are skeptics still out there now, and I mean, is the building doing well financially? Yeah, it’s doing well. Is it doing exceptionally well? Most businesses in their first few years it takes a while to get going, but you know if we look at the summer quarter versus last year, we doubled occupancy rates," he said.</p><p>And the company has grown in size from seven students to 40 as they added two more businesses - a bike rental and repair shop and a property management arm to take care of some buildings Loyola owns. When Felice’s opens in February, Loyola Limited’s headcount will grow to 75 students.</p><p>They’re paid the same as other student workers – $8 to $12 an hour. The company operates under the university’s non-profit status, and any profits they generate will be set aside to fund more businesses.</p><p>Michael Fetters is an accounting professor at Babson College in Massachusetts who has written about entrepreneurship programs at universities. He says Loyola Limited fits into a bigger trend of growing opportunities for entrepreneurship on campuses - with everything from business plan competitions to students helping to invest university dollars.<br> <br> But what's unique about Loyola Limited, he says, is the size of the asset the university has entrusted to the students. Fetters says students not only get job experience, but can share their real-world dilemmas in class.</p><p>For example: "I’m worried that our customers aren’t going to pay. What steps do I need to take to get them to pay more quickly?" he said. "It all of a sudden doesn’t become theoretical, it becomes, I’ve got to get the cash in the door so I can turn around and pay my suppliers."</p><p style="text-align: center;"><img alt="" class="caption" src="http://llnw.wbez.org/story/insert-image/2011-December/2011-12-11/jon smaller.jpg" style="width: 600px; height: 337px;" title="Loyola Limited CEO Jonathan Ferrera. (WBEZ/Ashley Gross)"></p><p>The person who ultimately has to worry about all that is Jonathan Ferrera. He’s a marathon runner from Colorado, business major and CEO of Loyola Limited.</p><p>With a student-run company, executive meetings take place at night – sometimes as late as 10 p.m. There are other key ways this company is different from one run by full-time professionals. Take succession, for example – imagine if Boeing or Northern Trust or even a neighborhood deli lost its top management every single year.</p><p>"The seniors we have in the room, we really need to make sure we pass down everything we know to the younger kids," he said.</p><p>So now Ferrera’s juggling not just schoolwork and the business but also the job hunt. That’s okay – running the company has taught him how to keep a lot of balls in the air.</p><p>"We get to do so much and we’re given such a great opportunity that you almost feel like, am I going to be bored when I get out of here?" he said. "Am I going to get that job where I’m just kind of sitting there filing stuff. I walk into a meeting now and I’m the ultimate yes or no."</p><p>And that’s made him toy with starting his own business. But no matter what, having been a CEO at age 22 can only help as he enters the job market.</p><p>And here’s this week’s Windy Indicator, where we take the economy’s measure from an unusual angle.</p><p>In this case, that means a visit to Ted Nazarowski’s Arctic Circle Taxidermy Studio on Chicago’s Northwest Side—the only taxidermy shop within the city limits. &nbsp;</p><p>Busts of deer line the walls, and the floor is a maze of preserved animals—from the grizzly bear at the window to the tiger on your right as you walk in the door. (Also noted:&nbsp; A collection of South American beetles, a rhino skull, and – peeking out from behind a bison’s enormous head—a polar bear.)</p><p>Nazarowski got the taxidermy bug when he was in college — at the Art Institute of Chicago, where he trained as a sculptor. “I put my art training to use,” he says, chuckling.&nbsp; “I was thinking of how hard it is to be a sculptor and make a living.&nbsp; I was going to be a commercial artist, but drawing logos and products wasn’t enough for me.”</p><p>An internship at the Field Museum planted a seed, but he worked a series of other jobs before pursuing the dream of blending his art with a particular interest. &nbsp;</p><p>“I’ve traveled the world hunting and fishing,” he says, “and I’ve put it together with my taxidermy work, so I can preserve my trophies.”</p><p>So, has the recession hurt his business much?</p><p>“Definitely,” he says. “When the bottom falls out there, it falls out here too, right?&nbsp; Look, this is not a necessity.&nbsp; This is more a luxury type of item.”</p><p>But in recent months, he sees a thaw in the economy, with more hunters coming in to get their trophies mounted.&nbsp; “It’s picking up,” he says.&nbsp; “So hang in there, right?”</p><p>Nazarowski, who is 64, hopes to hang in—well, forever.</p><p>“I mean what else would I do?” he asks.&nbsp; “I’m already retired, wouldn’t you say?&nbsp; I’m doing what I want to do, and I travel—that’s being retired, isn’t it?</p><p>Close enough.</p></p> Mon, 12 Dec 2011 06:01:00 -0600 http://www.wbez.org/story/venture-loyola-students-dive-deep-business-94812 $1 My Pie pizza slices and Li'l Guy sandwiches on 1/11/11 http://www.wbez.org/blog/steve-dolinsky/1-my-pie-pizza-slices-and-lil-guy-sandwiches-11111 <img typeof="foaf:Image" src="http://llnw.wbez.org/My Pie Pizza.jpg" alt="" /><p><p style="text-align: center;"><img height="278" width="400" title="" alt="" src="http://llnw.wbez.org/blog/insert-image/2011-January/2011-01-07/My Pie Pizza.jpg" />&nbsp;</p><div>If the holiday season left your wallet a little lighter, check out the $1 pizza slices at <a href="http://www.mypiepizza.com">My Pie </a>and the $1 Li'l Guy sandwiches at sister restaurant <a href="http://www.lilguysandwich.com/">Li'l Guys</a>, being offered all day Tuesday in honor of 1/11/11.</div><div>&nbsp;</div><div>&quot;We're celebrating our 40th anniversary this year,&quot; said owner Rich Aronson of the family-owned business. &quot;Why not do some fun things for our customers and kick it off on a day that doesn't happen very often in our lifetime.&quot;</div><div>&nbsp;</div><div>The celebration will continue throughout the year, said Aronson. So be on the lookout for monthly deals and daily &quot;Flash Specials&quot; via Twitter and Facebook.</div><div>&nbsp;</div><div>My Pie is located at 2010 Damen Ave. in Bucktown, and Li'l Guys at 1361 Shermer Road in Northbrook. For more information, visit <a href="http://www.mypiepizza.com/coupons-specials">www.mypiepizza.com/coupons-specials</a> and <a href="http://www.lilguysandwich.com/coupons-specials">www.lilguysandwich.com/coupons-specials</a>.</div><p>&nbsp;</p></p> Mon, 10 Jan 2011 18:00:00 -0600 http://www.wbez.org/blog/steve-dolinsky/1-my-pie-pizza-slices-and-lil-guy-sandwiches-11111 Top 5 overrated pizzas in Chicago http://www.wbez.org/blog/steve-dolinsky/top-5-overrated-pizzas-chicago <p><p style="text-align: center"><img class="size-full wp-image-28783" alt="" width="213" height="165" src="/sites/default/files/archives/blogs//images3.jpeg" /><br /><em>Pizzeria Uno's famous pie, er, bread &amp; cheese casserole</em></p><p style="text-align: left">All this week, we're serving up our five favorite &quot;Top 5&quot; lists from the past year. &nbsp;We begin with the list that caused more conversation and debate in one day, than the Grahamwich opening last Wednesday. &nbsp;I look forward to hearing all of your &quot;seasoned&quot; comments. &nbsp;Have a happy, healthy and joyous holiday. &nbsp;</p><p style="text-align: left">1. <a target="_blank" href="http://www.unos.com/">Pizzeria Uno</a> - Cheese casserole, par-baked dough and more tourists than Navy Pier</p><p style="text-align: left">2. <a target="_blank" href="http://vitoandnick.com/">Vito &amp; Nick's</a> - Extra greasy (factory-made) cheese, lifeless crust - akin to Madison's Pizza Pit (great at 3 a.m. though)</p><p style="text-align: left">3. <a target="_blank" href="http://www.mypizzadoc.com/">Pizza D.O.C.</a> - More cheese than a Wisconsin dairy rally; oddly characterless crust despite wood-burning oven</p><p style="text-align: left">4. <a target="_blank" href="http://www.aureliospizza.com/aurelios/corporate.nsf/fCNTDspReadH?OpenForm&amp;Cat1=LA1">Aurelio's</a> - Even if it's from the original store (and from the old oven) the crust still disappoints and the toppings all taste mass-produced/chain-like</p><p style="text-align: left">5. <a target="_blank" href="http://spaccanapolipizzeria.com/">Spacca Napoli</a> - Despite artisanal approach, finished pies are like eating a bowl of soup surrounded by soggy dough with barely enough char at the edges (despite drop-dead gorgeous wood-burning oven)<em> Interesting side note since this list was first published: the original Pizzaola here, Nella, had left quite awhile ago, and was briefly the namesake of her own Neapolitan joint in Lincoln Park earlier this year, but it didn't last long. &nbsp;She has already left, and the business is now called Francesca's Pizzeria. Hmmm.</em></p><p style="text-align: left">Discuss.</p></p> Mon, 20 Dec 2010 12:00:00 -0600 http://www.wbez.org/blog/steve-dolinsky/top-5-overrated-pizzas-chicago Pizza like Providence? http://www.wbez.org/blog/steve-dolinsky/pizza-providence <img typeof="foaf:Image" src="http://llnw.wbez.org/grilled-pizza.jpeg" alt="" /><p><p style="text-align: center;"><img style="width: 344px; height: 229px;" alt="" title="" src="http://llnw.wbez.org/blog/insert-image/2010-December/2010-12-02/images.jpeg" />&nbsp;&nbsp;</p><p>A press release came across my inbox this week, promising yet <em>another</em> pizza place along Clybourn in Lincoln Park, opening later this month. &nbsp;While <a href="http://www.pequodspizza.com/">Pequod's</a> is more old school, offering standard thin and Chicago pan pizza, and <a href="http://www.sonowoodfired.com/">Sono Wood Fired</a> goes for a more Neapolitan-style pie, baked rapidly in a blazing-hot oven (yet somehow doesn't nail the crust), <a href="http://redflamepizza.com/">redFlame</a> is promising our pizza-crazy city yet another style; something only devotees of a certain Providence, RI restaurant can get excited about: grilled pizza.</p><p style="text-align: center;"><img style="width: 298px; height: 223px;" src="http://llnw.wbez.org/blog/insert-image/2010-December/2010-12-02/images-1.jpeg" alt="" title="" /></p><p>The PR folks say their pizza will feature a &quot;two-flame&quot; process - one will grill the dough, while another will heat the toppings. &nbsp;Could this be the pizza of our dreams? The one that George Germon and Johanne Killeen created at <a href="http://www.alforno.com/">Al Forno</a>, almost exactly 31 years ago? &nbsp;I have a good friend who swears by Germon's pizza - this from a guy who has devoured Chris Bianco's work in Phoenix and Nancy Silverton's perfect pies in L.A. &nbsp;There is something about that charred underbelly, providing both crunch and extra flavor, that puts his pizzas in a class by themselves. &nbsp;Frankly, I'm a little surprised no one else in town has mentioned this coincidence. &nbsp;</p><p>Mario Batali used to &quot;grill&quot; his pizzas at <a href="http://www.ottopizzeria.com/">Otto</a>, but they were cooked on a flat top griddle, inhibiting any potential char flavor (not sure if they're still cooking them that way); people in New Haven, CT swear by Sally's (I prefer <a href="http://www.pepespizzeria.com/">Frank Pepe's</a>) for coal-fired excellence; In New York, fans will line up for <a href="http://www.co-pane.com/">Co</a>. and <a href="http://www.motorinopizza.com/">Motorino's</a> artisanal pies. &nbsp;Chicago has become <a href="http://chicago.timeout.com/restaurants/andersonville/13819/great-lake">Great Lake</a> country - despite customers bitching about the interminable waits. But Providence has always held a special place for pizza lovers of a certain strain. &nbsp;I, for one, am looking forward to tasting redFlame's crust, and deep down, am hoping it lives up to their own hype.</p></p> Fri, 03 Dec 2010 12:00:00 -0600 http://www.wbez.org/blog/steve-dolinsky/pizza-providence