Originally Posted by
corky
I thought tavern style referred to the way it was cut into squares but is basically just a thin crust pizza. No?
That's what I thought it was, too. I detest that type of pizza although I understand why it is done in a sharing with a group scenario. Sorry fans of Vito and Nick's. Of the Chicago deep dish places, Labriola would be my choice but it would be rare for me to have that as my thoughts echo some of the recent ones surrounding it in this thread. It's not as bad as St. Louis pizza but my heart lies elsewhere.