Deep-dish Pizza, Amore Pizza & Pasta

Chicago’s deep-dish pizza is much maligned outside the Windy City. But for Chicago expats needing a fix, the version at Amore will do in a pinch. They get the nearly 2-inch crust right, and the sauce is appropriately sweet and tangy. Traditional toppings should include sausage, onions, green pepper and mushrooms. It’s OK if you can only eat one slice. Large four-topping pizza $27 ($21 for thin crust), 3945 S. Durango Blvd., 562-9000.

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The night was Sept. 7, 2001. The culinary community of Las Vegas and beyond came together in a ballroom at the Rio to support one of its own. Napa restaurant’s chef Jean-Louis Palladin had been diagnosed with lung cancer, and it wasn’t looking good. Upon his death just two months later, The New York Times honored Palladin as “a chef’s chef whose boundless creativity and relentless pursuit of the best and freshest ingredients set an example for countless other cooks.” His inspiration lives on today in the lives he personally touched as well as in the culinary scene at large.



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