Originally Posted by
jackal
I had no idea there was STL-style 'cue.
There isn't, really. It's not a recognized region of its own, per se.
People love or hate the ultrathin St. Louis pizza. We have a place in KC that serves it (Waldo Pizza, a very pro-St. Louis establishment in general) and I like it once in a while. But it seems cheap and easy to make - not really a pizza style that one would consider as a serious category like Chicago pizza.
St. Louis will always be an Italian food town to me...not sure if anything will change my mind on that. (As in, good restaurants with full Italian menus...not pizzerias.)
Originally Posted by
spankytoes
They are really stretching the meaning of BBQ by including pork and sauces. It's cute and all, but they are the proverbial beans in a true BBQ chili: not necessary.
I see Texas has arrived...