Eating at Eataly

I know it’s been awhile since I’ve blogged….so I apologize. I really have no excuse. But don’t worry, I have still been indulging in pizza as much as I possibly can! That has not stopped (and never will if I can help it). With National Pizza Week happening in January I was inspired to start blogging again. So yay! And today I’ll be talking all about Chicago’s own Eataly.

Eataly opened in December 2013 featuring Chefs Mario Batali, Joe Bastianich and Lidia Matticchio Bastianich and is located at 43 East Ohio Street in Chicago. This is the second Eataly location to open in the US (the first is located in NY) and let me tell you it’s a big one! It has 63,000 square ft. of space and 23 restaurants, some which include: La Pizza & La Pasta, La Piazza, La Carne, Il Pesce & Le Verdure,  Lait Gelato, etc. etc…. La Get In My Belly is what I was saying when I walked through the doors for the first time! Not only can you eat at one of the many eateries here but there is so much more to Eataly. It’s a grocery store, a wine shop, a cooking school, a bookstore… well let’s just go ahead and call it an Italian food theme park!

One of the nice things about Eataly is there is a wine bar and even it’s very own brewery inside (Birreria) where you can get yourself a drink to walk around with while you shop or wait for your table reservation. So naturally, the first thing I did when I IMG_2928walk through the door is head to Birreria. They have a really great selection of beer to choose from. Not only do they often have one of my favorite beers there, Three Floyds Zombie Dust, (which can be hard to find at times here in Chicago) but I also got the chance to try out Three Floyds Permanent Funeral. It did not disappoint. One of these times I’ll have to try the beer that they brew themselves. (Just one of the many reasons to go back!)

Ok on to the pizza. After all, that is what I’m supposed to be reviewing from this place right?  I have had the pleasure of trying three pizzas there so far – the Massese, the Salsicciotta and a third pizza I had there that was on special that day which I can’t quite remember the name of right now so we’ll just call it the “Special”.

IMG_2912          IMG_2913         IMG_4459

The Massese – mozzarella, tomato sauce, spicy salami, extra virgin olive oil and fresh basil.

The Salsicciotta – tomato sauce, mozzarella, Eataly housemade sweet italian sausage, mushrooms and basil

The “Special” – mozzarella, cherry tomatoes, prosciutto, extra virgin olive oil and basil

IMG_2917First let’s talk about the dough. The dough is very light and airy with a little bit of chewiness but with just the right amount of crispness to the crust. The pizzas are  thin crust and cooked in a pizza oven that reaches 900 degrees F and cooks in just 90 seconds.  I always love when a crust has good bubbles in it, which these pizzas had plenty of. Not sure why that is, I just can’t help but get excited when I get a bubble slice.

Let’s see, what can I say about the sauce? It was good. Good flavor and just the right amount was used in my opinion. Not too much not too little. One of my biggest pet peeves is when a pizza doesn’t have enough sauce on it. As far as the toppings go, I think what really makes these pizzas taste so great is that only fresh ingredients are used. I mean, Eataly has it’s own mozzarella lab where people can watch the process of making mozzarella from scratch in three different stages . The spicy salami was out of this world. Really great flavor and a good level of spiciness to it. It really made the pizza. I think the Massese would have to be declared my favorite out of the three I tried because of the spicy salami. The housemade sweet italian sausage was really good too. It was seasoned really well and I liked that it wasn’t just placed on the pizza in big chunks but was more crumbled over it so you’d get some in each bite. My only complaint about the toppings would be that I would have liked more basil on each one. There were maybe 2 leaves on the pizzas. Gimme more of that fresh basil, LOTS more!

IMG_2909And the olive oil.. well let’s just say I found out that Eataly offers 100 varieties of olive oils from producers that harvest exclusively in Italy. Not only did I get to enjoy the wonderfulness of the olive oil on my pizzas but they also give you complimentary bread and a plate of olive oil to dip your bread in as soon as you sit down at your table. So basically the moral of the story here is: fresh ingredients = better pizza! (I feel like that’s in a pizza commercial somewhere, am I right?) Which makes total sense though! So I would have to give the pizza at Eataly a solid 4 out of 5 stars.

Side note: I also tried a bite of my cousin’s pasta (which was great) while I was there. There are SOOOOO many other things I would die to go back and try there. I would just have to somehow convince myself to NOT get the pizza…which could be a very very difficult task in itself.

IMG_29242nd side note: They also have a book I found in the bookstore in the shape of a pizza called Pizza – 50 Easy Recipes. I must have this book in the near future… therefore, stay tuned for more homemade pizza related blogs!

Advertisements

Bricks Chicago Pizza Review

So you’ve all heard of Groupon.com by now right? I blogged about it a few posts back. It’s a site where you can get discounts off of things like restaurants, massages, salons, etc. Well there’s another site that is very similar to that one called 3 o’clock club (3oclockclub.com) where you get a few deals per day emailed to you right around 3:00pm. Well I happened to have a gift certificate purchased from there to use on a meal at Bricks Chicago pizza. So Thursday night we decided to use it and see just what all the hype was about. I’ve heard a lot of great things about Bricks.

Bricks was founded in 1997 and is located at at 1909 N. Lincoln in the Old Town neighborhood of Chicago. They pride themselves on tasty beer, crispy thin crust pizza and great music. When we first walked up to the building, I didn’t think we were at the right place except that it clearly had the sign hanging above the door. But the entrance led to a dark basement that kind of smelled a little funky to be honest. But, once we got inside it looked just like your typical pizza pub.

Bricks OberonThe first thing I noticed that scored major points with me was that they served Oberon on tap! I have only seen like 1 or 2 other places in the city that serve it on tap. So I was instantly pleased. Then, I looked at the menu and I have to say, there were so many interesting choices for pizza toppings that all sounded so good. I was having a difficult time deciding what I wanted to order. We ended up getting the Red Planet pizza which included sweet red peppers, italian sausage, goat cheese, mozzarella, and red onion. We were a little unsure about the red onion so we decided to swap it out for something we KNEW we already loved… Bacon! Can’t go wrong there.

When the pizza came, I immediately noticed the delightful taste of the goat cheese. Goat cheese makes everything better in my opinion. So I was instantly happy. The crust had a nice crispiness to it and I liked the flavor of it. One thing I will say, is that I wasn’t the biggest fan of the type of sausage they used. I’m not saying I hated it 0r anything, I’m just saying that I’ve had better at many other pizza places before. Another thing I noticed was that I didn’t think there was enough sauce on this pizza at all. In fact, we commented on how we felt like we could barely taste any sauce on it at all. So I’m not even sure what it tasted like to be able to judge it.

Bricks Chicago Pizza

I have heard so many good things about Bricks. In fact, whenever I look up new pizza places to try, it always shows up near the top of many lists I find. I thought it was very good, don’t get me wrong. I will agree, they have some good tasting thin crust pizza and a lot of creative pizza toppings to choose from. Maybe my expectations were set too high on this one, but I didn’t think there was anything super special that really stood out with this pizza. I think it was very comparable to a lot of other thin crust pizzas I enjoy. For instance, D’Agostino’s or maybe a better version of Pizza Rustica. So I’d have to give this pizza place a 3 rating. I would definitely go back to try some other pizzas in the future. But for now, I have many many other places to try in the meantime!

CPG found out 2 weeks is too long to go without making a pizza

This weekend I decided to make another pizza, because well, why not? I had the time and I love pizza. Since I’m on my garlic kick right now (really, when am I not) I wanted to add garlic powder to the dough again. Well, I guess going 2 weeks without making a pizza was a little too long for me. Because I made some vital errors in my dough making this time. First I’ll give you the run down of what I put in the dough.

Dough Ingredients:

3 1/2 cups of flour to start
2 tsp. salt
2 tsp. pepper
3 Tbs. olive oil
2 tsp. of sugar
1 can of Coors Light
1 Tbs. of yeast
and garlic powder (not exactly sure how much)..

Now I say I don’t exactly how much garlic powder I put in because I simply took the shaker and went to town. I’ve noticed in my pizza making experience that if you want to be able to taste a certain flavor in your dough, you kind of have to use a lot of that ingredient. So if I had to guess, I’d say I put in maybe 2-3 Tbs. of garlic powder. Then, I let the breadmaker do its thing. The whole time the dough was being prepared, the scent of garlic filled the whole condo. It was definitely going to be noticed in this one! :)

Now as I checked on the dough in the beginning, I could already tell that I needed to add more  flour. I could tell the flour to liquid ratio was just not right. I’ve made my own dough enough now where I could tell just by looking at the consistency of it that I needed to add more flour. So I went ahead and added probably another cup’s worth right then and there. When the beeping went off to tell me that the breadmaker was finished and my dough was ready I opened the lid and said “Oh no.. ” I could immediately tell that the dough was too sticky. Apparently I needed to add a LOT more flour than I had thought.

Have no fear, I just got out the flour again and went to work on working more in to the ball of dough I had. And soon enough, the dough was much less sticky and ready to roll out on to the pizza pan. I did have to cut the dough in half now though since I added so much more flour, there was just too much of it and I wanted more of a thin crust for this pizza. Good save Linds!! Gave myself a pat on the back for rescuing the pizza dough, because otherwise I would have been very sad. Lindsay without her pizza is not a pretty sight.

Now on to the pizza toppings. I loaded up the base with sauce. Just my usual Ragu pizza sauce this time. (One of these days I will get around to making my own sauce. I promise.) Then I added pepperoni, left over italian sausage from dinner a few nights before, and mushrooms. I shredded mozzarella (seriously, I can never remember how to spell that one and spellcheck always yells at me) and cheddar to top it off. In the oven my garlic-y pizza went at 385 degrees for 19 minutes.

homemade garlic crust

When the pizza came out, it was perfectly cooked. Lightly browned, melted cheese and a slightly crispy crust on the bottom. The first thing I noticed when I took a bite in to this pizza was the consistency of the dough. It definitely had a different texture to it than my dough usually has. Almost like it was more spongey and it wasn’t as light and airy. I am not sure if it was the amount of garlic powder I put in to the dough that changed the consistency or it was the flour I was adding to the dough after the dough was already made. But, I will say that the pizza still tasted quite good. It was just a different kind of crust. So I was happy with the end result. You could certainly taste the hint of garlic in the dough. And the italian sausage was really flavorful. I guess there is something to be said for being more careful about measuring  though :)

garlic powder crust