Serious Eats - seriouseats.com

When a national publication claims your offering the best product in the country one needs to adjust business decisions to accommodate the demand. And those decisions are likely to be unpopular with some.
The alternative is accommodate all people or at least try too and go out of business.

In the restaurant business a review like that will do more harm then good. Especially in a small husband- wife pizzeria with one person making the pizza.

Maybe at $6 a slice Dom will start drizzling Manni on the pizza.LOL

Pizzablogger, I was really surprised when I noticed it. And with all the high end ingredient talk in the press lately regarding the price increase it left me scratching my head. LOL

For example. Chris Bianco uses Queen Creek olive oil made specifically for him. Nick Lessins's of Great Lake uses a excellent one from California Olive Ranch.

But Bertolli and Berio are simply considered a cooking oil. They serve the purpose for what they are but certainly not a finishing oil.

I stand corrected not Bertolli but Berio.

I knew from the moment I read this article that it was only a matter of time before I visited Great Lake. Then along came the GQ article which was icing on the cake.
So this past week my family and I drove to Chicago from NYS to sample what all the fave is about.
What can I say other then it was worth the journey and them some.
Chris Bianco sets the pizza bar in my opinion and Great Lake not only matched that bar but likely surpassed it. Outstanding!

Also anyone wishing to see some photos I took see the above Face Book group. Also will be writing a more detailed report very soon but this old man needs to recover from travel fatigue.

Thank you so much Daniel for the heads up on Great Lake and the amazingly talented couple who run it.

Paulie, Could not agree more. Actually the wait was as much a part of the experience as the pizza itself. We had a wonderful time sharing the same interest with people we never met. Perfect example of how great food can bring people together and take a moment to slow down life's hectic pace.

I believe the key is how one approaches the wait. If you go in preconditioned that you'll be aggravated that is what will happen. Go in with an open mind, relax and enjoy and you'll realize what makes the magic of Chris Biancos world so rare and special.

Paulie Gee, I been following your flickr photos for some time now.
As a matter of fact I've been counting the days to your PB visit likely as much as you have. LOL
Can't wait to hear your thoughts about it!

Pizzablogger, Thanks so much for the info. I am in the very beginning stages of considering starting something up. But the cost of something like an Acunto oven is an deterrent. Apparently there are options without jeopardizing my kids college fund. LOL

I just may have to go on another pizza journey to visit Great Lake. It captured my interest from the moment I read the owners were influenced by the man himself from the desert sun.

I suspect Great Lake would have been to small for a party.

Also must add. I hope people don't misinterpret my meaning. I'm just basically saying there are hundreds if not thousands of restaurant owners throughout the country who would die to have the customer base of Pizzeria Bianco. My point is I just think many would have considered the possible ramification of such a forthcoming interview and may not have chanced it.

Personally I have more respect for those keeping it real. Enough of those PR conceived perceptions chefs are trying to sell us of themselves.

But with that said. I still question the business decision to allow this interview to be written in a magazine that may very well have a more conservative reader audience.