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Add Serious Eats' López-Alt to List of Chicago Deep-Dish Haters

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Kenji thinks salt could save Chicago from under-seasoned dough.

Chicago Deep-Dish Pizza from Connie's
Chicago Deep-Dish Pizza from Connie's
Scott Olson/Getty Images
Ashok Selvam is the editor of Eater Chicago and a native Chicagoan armed with more than two decades of award-winning journalism. Now covering the world of restaurants and food, his nut graphs are super nutty.

Add Serious Eats/Food Lab's Kenji López-Alt to the list of New Yorkers who don't like Chicago deep-dish pizza. That not-so-exclusive list includes Jon Stewart and Anthony Bourdain, and it's desensitizing folks which makes it hard to register any genuine anger toward the argument, the Reader's Michael Gebert pointed out. But, for those curious, López-Alt lists his grievances, complaining about Chicago pizza's "bland" and unsalted crusts.

López-Alt seemed to genuinely enjoy trolling Chicagoans in his social media back and forth on Monday night. He later calmed down and provided a more composed take on Tuesday. Read López-Alt's entire rant about unseasoned dough here:

Gebert, seemingly numbed by the redundant "lasagna/casserole" criticism, offers a volley: His takes on New York style pies, going beyond ripping the "flavorless fiberboard crust[s]" served at the numerous Original Ray's spots. Gebert dives into thicker New York-style sheet pizzas, which he lauds. One reason for the love is the better sheet pizzas remind him of Chicago deep dish. Check out Gebert's entire post, it's far from a knee-jerk hot take on this important civic matter.