Maria's Pizza

-The other Chicago (& Midwest) style pizza: Tavern Style

Maria's had been on my must try list for years since reading about it over there. I finally made it here last year on a trip to Milwaukee after a Cubs-Brewers game. I have actually been saving it for the first trip north the boys in blue make this summer. So if your making the trek up the lake to see the Cubs play the Brewers next weekend (4/23-25) than I got a spot you need to try. Maria's has actually gotten some pub of late from places like Slice over at Serious Eats and the aforementioned LTHforum. But I was really surprised it took almost three years for it to be talked about again at LTH and how many comments there were from the Serious Eats article about people who were born and raised in Milwaukee having no idea it existed. Its been around for 52 years and has been at its current location since 1971.


The looks of a champion

The pizza and atmosphere at Maria's are both right up there with the best I have had and experienced in my lifetime quest for the perfect extra thin and crispy pizza pie in a time honored multiple decade family owned tavern that has been serving generations of families. Who would of thunk there would be this hotbed for Pizza in this part of Wisconsin? Zaffiro's was always one of my favorite pizzas and then I found Well's Brothers and now I got Maria's. The truth is all three are amazing and unique in their own way but Maria's takes the cake when it comes to a unique and very old school dining experience. Maria's is very red inside and I couldn't imagine what its like during the Christmas holiday season. I want to see that one day.


The dining room


View upon entering where they're making the pies

As soon as you step inside the pizza house you will feel like you have taken a step back into time. When we went it was the middle of summer but the walls and ceilings had all sorts of religious art, Christmas like decorations and Milwaukee Brewers flags and signs. I don't know about you but I've never come across a place with those three things cramming the walls. Its a small space and I doubt they have changed anything except for the sporting decorations which change with the season. They even have the old school red and white squared tablecloths that all the old school pizza taverns do. Although even though this feels like a tavern there is no liquor served here. As you may of got the feeling of when you see all the religious paintings, Maria was very religious and didn't want alcohol served at her restaurant when she opened the first one in 1957.


a little history lesson for ya (click pic to enhance)

As you may have learned from the history lesson above Maria loved to make her family happy by cooking. So since many people still didn't know what pizza was back in 1957 she took everything she had and opened a pizza parlor serving her signature thin and extra crispy family recipe where the crust would always overlap the trays they were served on. Maria is no longer with us but the place is still going strong and being run by her daughters who were working that evening we visited and were as nice as could be and started us off with our pitchers of pop and took our order almost immediately.


The pizza menu...notice the large is a rectangle

I have said before that I am a fan of basically tavern style only. I'll eat other styles of pizza and enjoy them but none have me wanting them and needing them like a top notch tavern style pie does. Important factors in achieving a sublime tavern style pie include the feeling of an old school tavern. Stuff like the old family pictures, old tables and chairs, old school bar and of course those red table cloths and just some character that makes it unique. It always helps to have been around since the '50's and have a really good pizza recipe to go with that. Maria's succeeded at all these things on every level. Pies come in two sizes and the smalls are round and large is oval. My standard order of a large sausage pizza was what we got and within about 20 minutes it had arrived in fashion.


Maria's large sausage pizza

The food guru who put me onto this place wrote in his review that "I enjoyed the pizza quite a bit but even if I hadn't I would have considered it a worthwhile visit" and I couldn't agree more. I was with three of my buddies, two of whom are the Swami and savant of all things pizza pie and then of course you got me, the king of the Tavern Pie, and we all really enjoyed our large sausage pizza. You could taste the love they put into every pie and before we knew it there was none left.


tavern style pizza perfection

The crust is crispy and flaky and has some bubbles in it and also has some really nice charred edges and perfectly cooked pieces. The sauce is somewhat sweet but well seasoned and they put on a good amount of cheese like any pizza place in Wisconsin is going to do. Just like the rest of the great tavern style places, the sausage is very good and the way to go should you stop in for a signature pie. The cheese is also of high quality since you are in Wisconsin and all.


A piece of tavern style thin from Maria's

I'm sure there was a time when these little tavern style joints that use houses were abundant in Chicago but there's not many good ones left anymore. Since Milwaukee and other parts of WI haven't been totally taken over by corporate America and the Kitschy bars they still have quite a few amazing pizza parlors. Maria's, Zaffiro's and Well's Brothers are proof of this. Maria's is not too far from Miller Park (5 minute drive) and if you ever head to a baseball game in Milwaukee, Maria's is the ideal place to eat before or after with a group.


Maria's is old school Milwaukee and a must visit should you make it up that way

Rating Scale 5/5

crust: 4
sauce: 4
toppings: 5
Crispness: 5

Score: 18/20

Maria's Pizza
5025 W Forest Home Ave
Milwaukee, WI 53219-4505
(414) 543-4606

El Cubanito

-The Sammy's of Chi

Its now time for one of my favorite joints in all of Chicago to be showcased here on S'C'&C. When I went away to Tampa, Florida for my freshman year of college I might not of learned too much inside the classrooms but I sure learned alot out of them. Like what a common breakfast/lunch joint/hangout is all about in the Cuban communities. I had some excellent spots in my regular rotation for great tasting cheap local lunches while down there and missed them greatly when I was no longer. So when I first went to El Cubanito on Pulaski and Wrightwood in Logan Square I was immediately transported back to Tampa upon entering the tiny little building that can hold maybe 6 customers max inside.


a mighty popular Logan Square stop

El Cubanito became one of my favorites even before I took a bite out of anything from there. I had heard and read about it on the 'net and wasted no time in in getting over there and trying it out. This tiny little Cuban sandwich joint has the looks and feeling as if it was towed to Chicago from Miami or Tampa. Its small so the menu is too but I still have the hardest time choosing what to order and never go here and order just one sandwich. The menu is above the register which is worked by a lovely Cuban lady who charms in every way possible. There is also a walk up window on the side and they open at 7a on weekdays and are popular for cafe con leche and toast. During lunch hours it can get very busy but they are in the process of moving next door to a much bigger space.


The Sandwich Menu...its all good.

The only thing I don't like about going to Cubanito is making the decision of what to get. The only thing I know for sure is that I will getting myself a can of Iron Beer pop which is an 90+ year old Cuban soft drink. It has a similar flavor profile to Kola Champagne but I think I like Iron Beer better. It goes great with all of the sandwich selections. I'm not a coffee drinker but people sure do line up at that side window to get theirs.


Cuban soda pop

As its known on here I am a huge fan of the Cuban sandwich and consider it one of the best regional sandwiches in all of the country. Myself and others will say that Cubans just aren't the same anywhere else as they are down in Florida. This is mostly due to the Cuban baked bread used from the local bakeries down there not being readily available anywhere else. However we have some pretty good Cuban sandwich joints around Chicago and El Cubanito is my current favorite spot for one. The strength in the Cuban sandwich from Cubanito is in the pork. Its a superior product to the pork used at other spots around town from my perspective. Its very hard for me not to get a Cuban each and every time and that's because these are an excellent example of them. The cheese is always melted perfectly and I guess the only not so strong part is the plain old ham used. Still a great sandwich and one of my favorites in the city or anywhere. Like I always do when ordering a Cuban, I order extra pickles on mine.


Cuban Sandwich from El Cubanito


Le Da Changó!


The perfect balance and molding of flavors in a Cuban sandwich

I said it was hard deciding what to get when going to El Cubanito and another part that plays a role in that is the ham, egg and cheese sandwich. I don't order myself many ham, egg and cheeses if a place isn't cutting the ham off the bone but I still do get them from time to time from here. The bread is done to a perfect crispiness and the egg omelet is wrapped around sauteed ham and its all melted together and makes one outstanding breakfast sandwich. Make sure to put some of their housemade hot sauce on yours.


Ham, egg and cheese

As damn good as the Cuban sandwich is its not even my favorite sandwich on the menu at El Cubanito. That honor would go to the steak sandwiches, either one of them. They take well flavored chopped steak and pile it high on their bread and top it off with lettuce, tomato, cheese, hot sauce and shoestring potato chips. It easily has to be one of my favorite sandwiches in the city. I will usually go the whole nine yards and make mine a steak, egg and cheese which is the same as the regular steak sandwich but with one of their excellent omelets wrapped in. Words really cant describe this sandwiches goodness so instead I'll just show you some pictures and let you know that if you haven't been here and love the food of Florida then get on over. ASAP.


Steak Sandwich


The insides


Steak, egg and cheese


an amazing 1-2 punch (a Cuban and steak sandwich)

El Cubanito
2555 North Pulaski Road
Chicago, IL 60639-2115
(773) 235-2555

chibbqking Sliders

--Tailgatin' and how to make mofos start playa hatin' (Recipes)

Oh yes one of my favorite little snacks of all time is the slider. I've done alot of reading, research and eating of my beloved mini hamburgers over the years. Sliders could be considered half cooked and half steamed amongst many other things as long as they're small people call them sliders but not all people agree with that assessment. Just as fuzzy as what the exact definition of what one is, is where the term came from. Some stories go that it was in the 40's or 50's when a U.S Navel officer coined the term for a small burger that slid down easily. However some people say it was White Castle (the first Hamburger chain ever) that popularized the word used to describe their trademark tiny steamed hamburgers. Over the years I have experimented in making perfect sliders and put to use the best tricks of the trade in my simply delicious and easy to prepare recipe. April showers bring May flowers. So if your stuck inside and cant grill this month, make up some sliders.

KingT's Sliders

Ingredients

1 lb good quality ground beef
1 package of dinner rolls or potato buns
3-4 onions grated with juice reserved
thinly sliced kosher pickle chips
a few slices of American cheese cut in fours (optional)

The key to making authentic at home sliders is all in the ingredients and preparation of them. Here are a few of the must do's when tackling this project at home. With all the April showers coming in this month, next time it storms outside will be the perfect time to whip up some sliders. Here's what you need to know.


1) The rolls/buns play a role

I used the Sarah Lee dinner rolls pictured above in my last batch but would recommend going with any fresh locally baked mini buns or my favorite bun for sliders...potato rolls.


2) You gotta used grated onions...lots

I use a medal cheese grater to finely grate my onions and I make sure I have more than enough when doing so. In my recipe I use a cup full just to steam the buns with on the side of the frying pan while the burgers cook away. I also like to put some around the patty's when they're being cooked.


3) Get the best quality beef you can grab

Since the recipe is so simple and there is little spicing used the freshness of the beef and the rest of the ingredients are an important factor in getting some real beefy taste to your sliders. If you have a local butcher that grinds their beef fresh on a regular basis than go to them for your ground beef if making sliders at home.


4) Form the beef into small balls like those seen above

You want your little balls of beef to be about the size of a racquetball and smaller than a tennis ball but bigger than a golf ball. Just make sure that when they are smashed down in the pan while cooking that they form into a size that fits the mini buns. Salt and pepper the balls of beef and use a little garlic powder if you want to as well. Fill a frying pan or flattop griddle with vegetable oil and allow it to become hot to the point where its near smoking.


5) Throw 3-4 balls of beef on at a time followed by a few spoonful's of onion

Once you have thrown the onions around the meat take a string spatula or something flat and smash the balls of beef into patties. Add a spoonful more of onions around the patties and then a cups worth along the side of the frying pan. Place your buns on top of the mound of onions off to the side and then flip your patties and cook the other sides and add cheese and let cook for another 30 seconds. You then take the bottom bun and place it on your plate and scoop up some onions from the mound and throw them on top each patty followed by the top part of the bun.


Serve with the pickle slices and try to east just one. I promise you that wont happen.

If you have any secret tricks of the trade that you care to share...when it comes to making sliders. Well then please by all means share with us your secrets to making this American classic.


a chibbqking slider
________________________________________

Redhot Ranch

-The other Chicago-style hot dog: Depression dog's

We went North to Murphy's and then south to O'Malley's and now we end with a place both Cubs and Sox fans can agree upon. The newly opened Redhot Ranch located on Western ave. in between Fullerton and Armitage is a second outlet from the owners of White Sox Fans favorite and a previously featured joint on here...35th st. Red Hots. The original (35th st.) is located a stones throw from The Cell but the newly opened Redhot Ranch is on the Northside and sits on Western which extends from Evanston all the way south to the far suburbs. Aside from the name, nothing is different as far as the Original and newly opened outlets go. Both spots serve one of if not Chicago's best hot dog along with their addicting fresh cut fries loaded on top.


The best hot dog on Western ave and maybe in the city


The menu...all of it...same as at 35th street

Unlike the last two joints (Murphy's & Morrie O'Malley's) up to bat in the order Redhot Ranch does the original Chicago style aka the "depression dog" or "the minimalist" and they come with mustard, relish, onions and sport peppers served on top of a Vienna Beef natural casing hot dog stuffed in a steamed bun and loaded with freshly cut in house fries on top. Other options available are Polish Sausage and French Fried Shrimp. I think it was Anthony Bourdain who said "You pick sumthin and you stick to that and you do that good and perfect that" that's exactly what they do at Redhot Ranch the same way its done at 35th. The fries are put thru the fry machine multiple times a day and the shrimp are shelled and deveined on site and coated and freshly fried when ordered. Its the classic example of an old school Chicago hot dog stand.


Redhot Ranch French Fried Shrimp


available with hot or mild sauce

But the reason I was ecstatic when Redhot opened not too far from me was for their hot dogs. The minimalist style is done to perfection at this little dog shack on Western and the fries always come piping hot and fried to perfection and they make sure there's plenty of food for the $3 (tax included) it'll set you back for a dog and fries. The people that make their way up and down Western will be happy to know, just like I was, that Redhot Ranch is open late on weekends. It was great to get this other Chicago style of hot dog in the area since my other favorite spots are all out there. Make sure you put 35th Street North aka Redhot Ranch into your starting rotation. This is the type of place that all of Chicago is glad to have on its team.


Double Dog from Redhot Ranch w/ fresh cut fries on top

Redhot Ranch
2072 N Western Ave
Chicago, IL 60647
773-235-5538

Morrie O'Malley's

-In Chicago: Every Dog Has it's Day

Where the White Sox fans get their grub on.

Its Opening Day 2010 and we continue on with our baseball and hot dog features that come with it. We went to Cub fans favorite Murphy's last week and today batting second in the order is a longtime favorite of White Sox fans-Morrie O'Malley's. Located at 35th st. and Union in Bridgeport and just like Murphy's, O'Malley's has been doing Chicago style hot dogs justice and opened just a year after them in 1988. Its a seasonal stand and an institution in one of my favorite 'hoods. Morrie O'Malley's is BIG with Sox fans headed to and from The Cell.


Front


and back

Its no coincidence that both Murphy's & Morrie O'Malley's opened up within a year of each other and have so much in common including being the dog stand of choice for Cubs and Sox fans. What started off as a little trailer within a backyard at the corner of 35th and Union has turned into a cornerstand and a Vienna Beef Hall of Famer. Its going on 22 years now and they have been serving the residents and workers of Bridgeport along with White Sox fans from all over from every 1st Monday of March until its time to close down when the winter weather comes around.


O'Malley's is a proud member of the Hall

Only in Chicago will you find so many world class fast food joints and Morrie O'Malley's is a great example of one. Its the type of place where the saying goes "this is where customers have a name, not a number" and as soon as they open their doors for the spring, hungry southsiders come flooding in like they've been hibernating all winter and how could you blame them? O'Malley's does up Chicago style dogs that include everything (no ketchup) on them as seen in the pic below. The standard dog comes steamed but they also do everything charred up on their grill and you really cant go wrong either way. I like to get mine their way (steamed w/ everything) and love the fries here too. They remind me of a spots fries that I loved growing up (fazzios). The menu is great tasting from up to down and they have ice cream sundaes, shakes, floats etc. too.


What you get...


Top Notch Fries

The places that thrive and become legendary and part of their neighborhoods do what Morrie O'Malley's does and that's give its customers a great tasting meal for a great price. They take great pride in their food over there and its made to order but there's no worries because you can take a spot at one of the tables outside with the recognizable Vienna Beef umbrellas.


Hot Dog with Everything

I love the hot dogs and always get a gravy bread which is a must have menu item for any respectable southside beef or hot dog joint. The one other thing that I would consider their specialty is the strip steak sandwich. I love a good steak sandwich but sometimes dislike them when you have to wrestle the meat apart and its hard to eat. But at O'Malley's they know how to do a steak sandwich proper. You might get a little resistance here or there but nothing too bad, the steak is full of flavor and tender. It comes made to your preference and on a garlic toasted french bun...Yum! I would recommend getting it with just grilled onions. It's easily one of the best steak sandwiches in town and aside from the regulars not too many people know this.


Gravy bread is a childhood favorite of mine

Morrie O'Malley's is a straight shot from Comiskey and has parking for fans attending the game during all homestands. You really cant beat parking there and ending your night with a snack from there too, it'll be great win or lose. When O'Malley's first got started with their hot dog trailer the White Sox had a 3rd year SS named Ozzie Guillen and a 2nd year OF named Kenny Williams. Old teammates now working with each other and fighting over Twitter. The 1988 team also had a future Cy Young winner in Jack McDowell and the men with the statues in and outside the ballpark-Harold Baines and HOF'er Carlton Fisk.

I will also admit that I also don't know what to expect from this years White Sox team. They are in a tough div where they, the Tigers or the Twins could win and the Wild Card wont be coming out of the AL Central. They have good pitching and not so good hitting. The season is already off to a shaky start with Ozzie being denied a Twitter account and then his son being fired for being dumb. I have a feeling that just like the Cubs will, the White Sox will have a new manger in the dugout in 2011. I think Ozzie Guillen will be in Atlanta. I'm setting the 2010 White Sox wins at 85 wins. Either way the dogs and steak sandwich at O'Malley's will win 162 games a year, they're never losers.


Morrie O'Malley's Strip Steak Sandwich

Morrie O'Malley's Hot Dogs
3501 South Union Avenue
Chicago, IL 60609-1629
(773) 247-2700

Murphy's Red Hots

-In Chicago: Every Dog Has it's Day

Where the Cubs fans get their grub on.

Is there anything more symbolic of summer than baseball and hot dogs? No. So for the first week of April we'll be doggin' it. Lets take a look at three of Chicago's best hot dogs stands and a couple of hall of famers on both the northside and the southside visited all summer long by both Cubs and Sox fans. So first up to bat we head to Murphy's Red Hots over on Belmont and Racine in the Lakeview/Wrigleyville neighborhood where they have been doing Chicago style hot dogs justice since 1987. Murphy's is also BIG with Cubs fans headed to and from Wrigley.


a popular stop in Lakeview

Murphy's might not be as old as some of the other famous hot dog stands around town but it sure is just as Real Chicago as any other. Walking into Murphy's for the first time you might even think its from the 50's back when the neighborhoods were filled with buildings with a storefront on the bottom and apartments on top. Its got all sorts of character and is one of Chicago's best weiner stands and a Vienna Beef Hall of Fame inductee. In fact its so much a part of the neighborhood and city that the man who started it all, Bill Murphy, lives right next door and is a resident of the community. It got so big that at one point back when he was 30 he was hired by a Japanese business that owned over 400 coffeehouses and wanted to get into the hot dog business and specifically, the Chicago style. So Murphy's can be credited with introducing the far east to our beloved Chicago style hot dogs.


Murphy's is a proud member of the Hall


The menu at Murphy's includes much more but these are favorites

Although the 15 minutes of fame seem to be up and Bill Murphy is no longer on all the commercials and billboards in Japan, the original stand is still going strong with no signs of it ever ending. Murphy's has a few tall tables with stools to sit at inside and during summer time when the Cubs fans come a calling they also have outdoor tables along the side of the house. Here is a little photo look into the story of how Japan was introduced to the Chicago style hot dog. You can click the pics to enhance them.


Inside the stand they have the walls filled with memorabilia


Article from the Tribune


another article


Japanese Hot Dog Stand Menu with the Murphy Dog


Chicago to Japan

So how's the food? well how do you think it is? they've been going strong for 23 years now and its all because of the food. Murphy's will hit a home run each time on most menu items. Obviously its the hot dogs that are the most popular but Murphy's has some other regularly ordered items and like any place that wants to be great, they do their fries fresh. I grew up on this place and took many a bike rides over and as a kid my go to was the dog and chili cheese fries. Since my youth I have moved onto Murphy's cheddar fries which are made with spread and seen below.


Murphy's fresh cut fries


Chili is available as is or on anything you want it to be


chili cheese fries


Murphy's Cheddar Fries are da bomb

I still love the hot dogs over at Murphy's and how could you not? They are the Vienna Beef (the best) and come char grilled and everything on it means everything...except ketchup. If its something char grilled, which most things at Murphy's are, then it's going to be good. Its what Murphy's does and on a windy summer day you can smell the smoke from the grill down the block and all around the stand. I have two current favorite and I tend to order either or when I'm headed to Murphy's these days. It just depends if I want beef or if I'm feeling like going light and ordering something chicken. Because the double cheddar char burger and the char grilled chicken sandwich on French bread are both great eats.


Murphy's double char cheddar bacon cheeseburger

Chicago doesn't have a particular burger style like say CT and steamed cheeseburgers but the char grilled cheddar burgers made with Merkt's cheese is pretty standard around town. If you wanna talk about a couple flavors that go real well together, its flame/fire and Merkt's cheese spread. The cheese is on the bottom in the picture of the double up above but it makes all the difference and its my favorite cheese of any type to have on a burger. The double charred over at Murphy's is a fine example of a Chicago Char Cheddar burger. I know I have alot of ladies that like to read the site and also alot of yuppies so if your not feeling like all that beefy goodness I would highly rec the grilled chicken sandwich. Its one of the best of its genre in the city.


Murphy's Grilled Chicken Sandwich

Murphy's is a short shot from Wrigley Field and has been a favorite of Cubs fans since the day it opened in 1987, when the bleacher bums were literally drunken bums and the Cubs had this rookie from Las Vegas named Greg Maddux, along with an up and coming 2nd year starter named Jamie Moyer, Cubbie favorite and current ESPN MLB broadcaster Rick Sutcliffe along with two future hall of famers in Ryne Sandberg and that years NL MVP Andre Dawson, 1987 was also the last season at Wrigley Field without lights.

I gotta admit I don't know what to expect from this years (2010) team. I think its a very good thing not to have these high hopes like last year and be more under the radar than on it. I also think good things are ahead now that the team is family owned by real Cubs fans and not some corporation. We shall see. You can also expect to see Rhyno in the dugout in 2011. I'm setting the 2010 Cubs wins at 88 total.


Murphy's Chicago style with EVERYTHING

Murphy's Red Hots
1211 West Belmont Avenue
Chicago, IL 60657-3205
(773) 935-2882
Website