Originally posted by danimal15
Has anyone eaten there recently? I haven't in two years, as my last experience was quite disappointing. I'd be interested in hearing from anyone who's been there lately, especially from people familiar with the restaurant in its heyday 20 or more years ago.
I was born in Chicago in 1953, and my family ate at Pizzaria Uno (and Due) regularly when I ws growing up. I returned to Uno about 1-1/2 years ago, and I can attest that the pizza is not nearly as good as it once was. It is OK as deep dish pizzas go, but the original had no equal.
What has changed?
1. The crust is definately different and the method for placing the crust in the pan is different also. The original crust was richer, less bready,and the crusts were crisp with a fried bread crispiness. The dough was pushed into the pans by hand, creating an irregular base with crusts that had a thin edge at the top where they were pressed against the pans.
2. The original was sausage, cheese and tomatoes only. No mushrooms, onions or other items were included. The sausage was real italian sausage, uncased, and was pressed into very thin and large rounds.
3. The service was right out of the oven and fast, so the pizzas were still very hot when they came to the table. In those days, Uno's was very crowded, and the waitresses used to hold the pizzas in front of them (they had special handles with clips) and push against the crowd of people yelling "Hot Stuff!! Comin' Thru!!". It was amazing how quickly a hole opened for them, even in the tightest crowd.
4. The old ovens are gone. (I bet they were gas guzzlers!)
I was not surprised. It almost impossible to have a restaurant of such longevity without changes. The original cooks (two women in this case) are long gone: owners change, purveyors change, ingredients change, recipes change, tastes change; and you wind up with a different product. Maybe better -- maybe not. In any case, memories always seem better than reality.