A new old audiophile manifesto or How I stopped worrying about equipment and learnt to love listening to music again.

You must be talking about the 1$ pizza in NYC. I ate that as a poor college student. When I lived there with a job, they had a lot of great Italian style, wood fired options.
Yeah, my assumption of what "NY Style Pizza" is is that (now $3) thin stuff. The wood-fired thin pizzas are what I tend to eat here when I eat pizza. It's what I prefer. Thin crispy crust and great toppings. Not just this soggy thing full of grease. That's not even food to me.
 
As a Chicago immigrant from Wisconsin, I loved Giodarno's. Working at Nortwestern's Downtown campus, we used to go to lunch at Giordarno's on Rush Street for stuffed spinach pizzas. And later at NU Carmen's was the spot. But it didn't take me long to see that the deep dish pizzas were pretty much a tourist favorite and not what most locals ate.

That being said, my 3 years in Chicago were wonderful; I tell folks all the time "Chicago. Any kind of music, any kind of food, any time of day"

But I'd get a hot dog; I love them puppies and no one does them like Chicago. They kill Detroit's Coney dogs.

Great story. Agree, for food, live music and great architecture, you can't beat Chicago. That is still true today.

I worked in the Loop for over 25 years, but lived mostly in Wheaton, Illinois before moving to Florida.

I also really like Gino's East on Superior for deep dish. My wife and I went there just before covid hit and we both liked it. The service was great, the beer good and the small deep dish sausage was great. I think the first time I had deep dish pizza there was 1976 after I took the LSAT test at a local University. I never became a lawyer, but took the test. That store on Superior opened in the late 60's and I think the pizza is still the same - an amazing run.

Mark

aka Snade

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I recalled that sign immediately as I worked about 3 blocks east of there and would pass it if I took the El home.
 
Yeah, my assumption of what "NY Style Pizza" is is that (now $3) thin stuff. The wood-fired thin pizzas are what I tend to eat here when I eat pizza. It's what I prefer. Thin crispy crust and great toppings. Not just this soggy thing full of grease. That's not even food to me.
This was my assumption too. Tried that slice and Barros, both weren’t great. Until I had Juliana’s…wow, that was one of the best pizzas I’ve had to date!
 
Great story. Agree, for food, live music and great architecture, you can't beat Chicago. That is still true today.

I worked in the Loop for over 25 years, but lived mostly in Wheaton, Illinois before moving to Florida.

I also really like Gino's East on Superior for deep dish. My wife and I went there just before covid hit and we both liked it. The service was great, the beer good and the small deep dish sausage was great. I think the first time I had deep dish pizza there was 1976 after I took the LSAT test at a local University. I never became a lawyer, but took the test. That store on Superior opened in the late 60's and I think the pizza is still the same - an amazing run.

Mark

aka Snade

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Gino's was my favorite for deep dish as well. I lived at State & Superior.

BTW how did this turn into a food thread? I was ready to get all philosophical about my learn to love the music over gear, but like a squirrel got sidetracked with great food.
 
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Not the best photo but on Sunday night I had maybe the best Brussels Sprouts I’ve ever had. I really don’t think there’s a person alive who, if they approached the eating of them without a preconceived idea of what they were, wouldn’t have at least acknowledge that they’re pretty pretty good.
 
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Not the best photo but on Sunday night I had maybe the best Brussels Sprouts I’ve ever had. I really don’t think there’s a person alive who, if they approached the eating of them without a preconceived idea of what they were, wouldn’t have at least acknowledge that they’re pretty pretty good.
Cheese!
The beer goggles of haute cuisine.

Cheese goggles.
 
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