Serious Eats - seriouseats.com

love me a good chicago dog (which only seems to happen while in Chicago)

As Adam said...pretty sure we have the highest unemployment in the nation right now, kissing 10%. I know the rents are cheaper than NYC (where isn't?) but they are actually higher than they should be for this big town (which it is). Other than that...yes we have many beautiful bounties here, glad you had a good time & too bad the Farmers Markets' hadn't kicked back in yet.

one of the most annoying sentences I've ever written...sorry all.

I, for one, do not agree with the no toss rule. Any good pizzaiolo knows his dough as does Lahey. If it needs a little help to relax (aka toss) then so be it. Sorry but the dough is the vital ingedient here & there are no rules on how to 'handle' or not handle the dough since the factors that make the dough are so complex.

@LoCo...I would think so...

Of course every owner has the 'right' to do so but it is a bad business decision. We acutally are closed on Election day simply to avoid any possible heated discussions with our regulars/customers.

I too used to eat out solo when traveling for business & I loved it. Most restaurants have bar seating for dining, so if you do want to talk there is always someone there to enjoy dinner with, or sit & enjoy in silence.

Who cares if anyone looks at you with pity, that's their problem not yours.

Sad indeed....but I think we knew this was coming when they pulled out of Oakland a couple of years ago. Had an apt down the block years ago & boy I don't miss that sugar smell at 3am yet I still craved it by 3 pm.

Never go to a restaurant the first month of opening with any expectations other than low. No matter what the restaurant, or who the restaurant owner may be. Soft opening or not there will be lots of issues & lots of disappointment.

marketing baby

Adam....yes he does....he actually just opened his own shop that is Thursday only right now but soon enough...It's good but not as good as his lamb pita sammich

Their website doesn't really have any pictures of the pies but maybe it's just me. If they are indeed cooking their pies at 900 - 1100 why no color to the crust? It just looks pretty white to me.....not developed enough maybe.

We have a guy here in Portland, OR (TasteBud Farms) with his traveling wood oven. It was built 7 years ago (or so) for a guild (bread bakers) event at the farmers market....he makes some mean bagels, pita, cobblers all for the farmers markets....all sorts of fresh yummy goodness.

Since California & Oregon aren't allowed to do any commercial fishing this year (or more?) of salmon, prices will reflect this....granted its mostly Chinook we're talking about but it's the market as a whole.

Copper River is damn tasty though

Um....he shouldn't ever be approaching the customers if this is how he reacts. Yes, we take things personally but this is way beyond the line if you ask me, like borderline crazy if not past the line!