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When Crust Gourmet Pizza Bar launched their Chicago Deep Dish pizzas, they became the first Australian pizza takeaway chain to present a real deep-dish pizza experience. In case you haven’t travelled to the windy city, true deep-dish includes a thick layer of dough with the sides pulled up in a deep, round heavily oiled pan that gives the outside crust a fried effect.



Crust
’s offerings look (and read) a bit healthier than the super-cheesy Chicago original, invented back in 1943 at Pizzeria Uno. They’ve stuck to an authentic Chicago staple in their Italian Sausage Chicago Deep Dish ($16). Juicy red tomatoes and piquant Kalamata olives break up the meaty intensity of the Italian sausage and bacon.



It scrubs up slightly better than their Vegetarian Antipasto Chicago Deep Dish ($16) – a shade heavy on the olive tapenade for my taste, though I loved the moist hunks of grilled eggplant and fresh artichoke hearts against salty, crumbled feta. Think of it as a filling, edible bowl of toppings – which to my surprise could easily be lifted from the box in one piece.

Don’t waste your money on dots, huts or assorted other pizza detritus – for just a shade more money, the pizza here is miles better... and now they have seventeen outlets!

Crust Gourmet Pizza Bar (Annandale)
113a Booth Street, Annandale
Ph: (02) 9518 4842

 Crust Gourmet Pizza Bar on Urbanspoon

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( 3 comments — Leave a comment )
minxyminou
Nov. 14th, 2010 08:57 pm (UTC)
Yay. Love Annandale Crust. The one that opened out here in boganvillia was falling pretty far from the standard of the city stores for a while but they seem to have pulled up socks lately.
missdissent
Nov. 15th, 2010 07:26 am (UTC)
Really? I would have assumed they would rectify this internally, but it never hurts to send them an email saying so, especially if you have eaten from multiple stores.
(Anonymous)
Nov. 15th, 2010 08:59 am (UTC)
Simon Food Favourites
that's one hell of a deep dish pizza :-)
( 3 comments — Leave a comment )