![]() We got ours from American Metal Craft, which is a famous company in the Chicago suburbs. They have to be steel or the crust won’t be right. “You absolutely have to cook Chicago pizza in blackened steel pans. He’s tweaked an ingredient here and there and expanded to include a wide variety of sandwiches and pastas, but at its core, it’s a popular destination for deep-dish Chicago pizza (and he serves Chicago thin-crust, too).Īt Felix and Oscar’s “they still use the same pans we used,” said Stein, who is very particular about his pizza pans. The recipes today are similar to when Stein ran the restaurant, said Morgan. It’s now owned by Tom Morgan, who told me he started his restaurant career at Felix and Oscar’s as a busboy in 1977. Friends told the pair they were an unlikely duo, so they borrowed the restaurant name from a popular television show at the time and coined it “Felix and Oscar’s.” The restaurant grew to three locations, but has since shrunk to one. He opened the restaurant in 1975 with Mark Zingerman. Des Moines is home to Drake University and half the kids there were from Chicago,” said Stein. “I decided as a part-time investment, I’d open a place right by Drake University. “My friends from Chicago kept telling me, ‘you need to open a pizza restaurant because there’s nothing in Des Moines, Iowa like that,’” said Stein, who now lives in Everett with his kids and is retired after nearly a half century focused on Chicago deep dish, his version of which he refers to as “deep pan.” ![]() He missed food from home something fierce. While he was on the exec team of Penn Life insurance, his company moved him from Chicago to Des Moines, Iowa in the 1970s. Stein is Miller’s chief food architect and guru of all-things Chicago food. He saw an opportunity to bring a kind of pizza that is missing from our culinary landscape here. He also worked as a bar and restaurant consultant and has a background in opening restaurants.īecause of his deep experience running businesses in the area, Miller was keenly aware of the lack of Chicago-style food in Pierce County. Miller is a longtime Tacoma-area businessman who has owned and operated everything from internet toy companies to Airbnb properties to arcades. He also owned Chicago deep dish pizza restaurants. Stein is a pizza guru who developed a recipe and manual that has helped open Chicago-style pizza restaurants from Iowa to Seoul. The unlikely duo met through Stein’s son, who is the best friend of Miller’s lawyer. ![]() comes from a longtime pro who built a career teaching others how to make Chicago-style deep dish and a local businessman known for creating fun spaces. The 6,000 square-feet restaurant at 15619 Pacific Ave. It also will serve Chicago favorites such as Chicago hot dogs and Italian beefs. The restaurant specializing in Chicago-style deep dish pizza will open in Spanaway in 2022. Chicago deep dish pizza lovers, prepare yourselves for Chi Town Pizza.
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