“It was fresh basil, fresh tomatoes, really great mozzarella, really yummy. Guests dined in on a variety of dishes such as the fig and prosciutto pizza that had a hint of sweetness to it, humble wings, humble fries as well as wine. They’ve got the specialties and the crust is different.” Their menu includes classic options such as a pepperoni pizza but is popular for creating unique combinations such as their Korean chicken pizza and carnitas pizza.ĭaisy Tanner, a sophomore at Arizona State University, has been going to Humble Pie for five years and says it’s one of her favorites. Gomez mentions that the dough develops flavor, and constructs the pizza so that it is not too heavy. They also anticipate opening an ensuite marketplace in the fall, which will feature pastas, pizza dough, honey and other food products from local artisans. The restaurant spends up to three days preparing the pizza dough to perfection. The restaurant serves Italian-inspired food such as pizza and pasta with an extensive wine selection. It’s one of those internationally adored foods.” “I love the science behind food, and there is no science bigger than the pizza. Executive chef and partner, Jorge Gomez, describes how he reinvents the classic pizza dish. The restaurant is European bistro-style that offers fresh new American cuisine.

Whatever the reason for the trend may be, when it comes to pizza, do know that thin is in.Known for its world-class wood-fired pizza and artisanal dining, Humble Pie is a local Italian chain that brings the heat. Chances are you’ve seen the criss-cross square cut pies pass your feed at least a few times. Yet another reason why Chicago tavern-style pizza is everywhere is of course social media.

“It’s consistently being able to provide a good product.” “You can make it ahead of time, which always means I can ensure the consistency better,' says Baxtrom. What is more, tavern-style pizzas do not require stretching out the dough to order-they can be pre-stretched and simply topped and baked to order in an electric or gas-powered oven. Get information, directions, products, services, phone numbers, and reviews on Humble Pie in Pratt, undefined Discover more Restaurants companies in Pratt. It’s just super heavy and super filling, and they don’t make great leftovers,” says Baxtrom, who grew up in a small town just outside of Chicago.Īnother potential reason why Chicago tavern-style is trending is that it’s relatively easier to produce and execute culinarily compared to say a classic Neapolitan-style pizza, which requires building and maintaining a fire inside an expensive, large, often-imported oven. “Nothing against doughier deep dish-they have their place. The restaurant will initially open for lunch. “I think it’s lighter to eat,” says Greg Baxtrom who recently started serving the thin pies at his restaurant and bakery Patti Ann’s in Prospect Heights, New York. Humble Pie, a restaurant serving wood-fired pizzas and a variety of dessert pies, opens Wednesday, January 18, at the Interlock on Howell Mill Road. User created Rocket League designs with Humble Pie (Global). People are ready for a lighter form of cheese and carbs the pizza pendulum has swung the other way. Thin Chicago tavern-style can be seen as a foil to the thick heavy Detroit style square pizzas that have dominated over the last decade. “You’d have a couple squares-it was a little thing, a salty snack that would keep people drinking more.”īut why is Chicago thin-style trending right now? “They would give it away for free,” says Chicago-based reporter Steve Dollinsky, who authored Pizza City USA: 101 Reasons Why Chicago is America’s Greatest Pizza Town and also leads pizza tours throughout the city. The thin, snackable pizza offered a way to feed hungry factory workers and help them order that extra drink. Though the exact origins of tavern-style are unknown, it’s said to have first been served in Chicago taverns starting in the 1940’s in places like the legendary Vito & Nick’s in the South Side.

Also notable is the way the pizza is often cut into small squares, perfect for picking up with a fork and enjoying with a nice ice cold beer. Many might associate Chicago-style pizza with the thick deep-dish versions offered at places like Pequod’s in Lincoln Park with its rich, caramelized crust or Lou Malnati’s, one of the more well-known chains however, there’s another style with a deeper history that’s equally, if not more ubiquitous across The Windy City: We’re talking about the thin and crispy Chicago tavern-style pizzas, and it’s picking up popularity from coast-to-coast across America.įor those unfamiliar, the Chicago tavern-style is identifiable by its cracker-thin crusts with toppings like fennel-forward sausage or spicy giardiniera along with cheese and sauce that’s spread over the top edge-to-edge.

Humble pie pizza