I bring this up because I ate at the most unique Restaurant I've ever seen...
It's clear that the owners are Hoaders... Not kinda like hoaders, should be on TV Hoarders...
View attachment 15659
I cannot stress this enough...This was the most non cluttered picture we could take. There is just piles and piles of stuff.
What's crazy is this is a restaurant is more on the high end... duck, quail, ect...
Food was very, very good... I cannot wait to go back despite the awful awful decor...
http://www.zantecafe.com/
It's clear that the owners are Hoaders... Not kinda like hoaders, should be on TV Hoarders...
View attachment 15659
I cannot stress this enough...This was the most non cluttered picture we could take. There is just piles and piles of stuff.
What's crazy is this is a restaurant is more on the high end... duck, quail, ect...
Food was very, very good... I cannot wait to go back despite the awful awful decor...
http://www.zantecafe.com/
This is a fairly new restaurant, http://www.firebirdsrestaurants.com/ not in many areas yet .... but we really like it. We have eaten there 4 or 5 times since it opened in Richmond and never had a bad meal.
best chicago style pizza i ever ate and "largest collection of its kind in the us"
Gulliver's: An Antiquing Pizza Lover's Dream in Chicago
<footer class="metadata"> Daniel Zemans <time>Jan 8, 2009</time>
</footer>
Along the northern border of Chicago, Jerry Freeman and Burt Katz opened Gulliver's Pizzeria in 1965. Not long after opening, the two split and Katz went on to start a few other pizzerias, including Pequod's (reviewed here on Slice) and Burt's Place (reviewed here). Freeman gave up his day job as an insurance adjuster and devoted himself Gulliver's, where he would remain for more than 40 years until his death in 2006.
Over time, Gulliver's changed a bit. Freeman developed an interest in antiques, particularly lighting fixtures and sconces. Over time, he became a man obsessed, scouring not only antiques stores and shows but going around to old buildings slated for demolition and buying up things to take back to his store. Eventually, he amassed what the restaurant claims is the world's largest collection of its kind in the United States, that "kind" defined as American and European antiques from the Victorian and Art Nouveau eras (1860 to 1915). And today, every wall, nook, and most of the ceiling are covered in Freeman's collection.
Gulliver's Pizzeria
2727 W. Howard Street Chicago IL 60645 (map); (773) 338-2166
Getting There: Red Line to Howard Street, then #97 bus west to California Ave.
Pizza Style:Deep-dish, stuffed, and thin-crust
Oven Type: Gas
The Skinny: Serving up high-quality deep-dish since 1965 in a setting that resembles a museum's attic
Price: $20.78 for a medium deep-dish pizza with two toppings
Fortunately, Gulliver's made a very good pizza—good enough that as businesses on each side of the pizzeria went under, the restaurant was able to expand to its present size with three dining rooms capable of seating about 350 people and, of course, holding even more antiques. In addition to the restaurant's size and its art collection, the menu also grew considerably over the years, expanding from pizza and a few additional Italian staples to one that includes burgers, sandwiches, and, oddly, a lot of Mexican options.
But it was the pizza that made Gulliver's famous and it was the pizza I was there to try. I had never been before, and since they are best known for deep-dish pies, that was what I went with. I was tempted by unique toppings, like turkey and alfredo sauce, but settled on a pie with spicy sausage and sliced tomatoes.
The deep-dish pizza at Gulliver's (which they call a pan pizza) is constructed with the standard half-inch or so crust, covered with a thick layer of cheese, then toppings, and, finally, a thick, chunky tomato sauce. As is the case with Lou Malnati's (reviewed here), the slices of fresh tomato go on top of the sauce.
The golden crust at Gulliver's was a touch lighter and crisper than is typical for a deep-dish pie, but it still held up well to the cheese, sauce, and toppings. The spicy Italian sausage definitely had a nice little kick to it that was well balanced by the tangy, chunky tomato sauce. My only criticism of the pizza was that after it was done cooking, the chef decided to sprinkle way too much oregano on top. If they're going to put it in the sauce, and they're going to give me all the oregano I want at the table, I don't get why the chef felt it necessary to dump so much on top of the finished pie.
I've read some online reports that Gulliver's lost some quality since Freeman's family sold the business last year. I never went while Freeman was still alive, so I can't comment one way or the other about that with any certainty. That said, to the extent that people have leveled specific complaints (e.g. one commenter said the sauce was runny), I did not find them to be accurate. Gulliver's serves a very good deep-dish pizza that has earned the praise that so many Rogers Park residents heap on it.
Gulliver's: An Antiquing Pizza Lover's Dream in Chicago
<footer class="metadata"> Daniel Zemans <time>Jan 8, 2009</time>
</footer>
Over time, Gulliver's changed a bit. Freeman developed an interest in antiques, particularly lighting fixtures and sconces. Over time, he became a man obsessed, scouring not only antiques stores and shows but going around to old buildings slated for demolition and buying up things to take back to his store. Eventually, he amassed what the restaurant claims is the world's largest collection of its kind in the United States, that "kind" defined as American and European antiques from the Victorian and Art Nouveau eras (1860 to 1915). And today, every wall, nook, and most of the ceiling are covered in Freeman's collection.
Gulliver's Pizzeria
2727 W. Howard Street Chicago IL 60645 (map); (773) 338-2166
Getting There: Red Line to Howard Street, then #97 bus west to California Ave.
Pizza Style:Deep-dish, stuffed, and thin-crust
Oven Type: Gas
The Skinny: Serving up high-quality deep-dish since 1965 in a setting that resembles a museum's attic
Price: $20.78 for a medium deep-dish pizza with two toppings
Fortunately, Gulliver's made a very good pizza—good enough that as businesses on each side of the pizzeria went under, the restaurant was able to expand to its present size with three dining rooms capable of seating about 350 people and, of course, holding even more antiques. In addition to the restaurant's size and its art collection, the menu also grew considerably over the years, expanding from pizza and a few additional Italian staples to one that includes burgers, sandwiches, and, oddly, a lot of Mexican options.
But it was the pizza that made Gulliver's famous and it was the pizza I was there to try. I had never been before, and since they are best known for deep-dish pies, that was what I went with. I was tempted by unique toppings, like turkey and alfredo sauce, but settled on a pie with spicy sausage and sliced tomatoes.
The golden crust at Gulliver's was a touch lighter and crisper than is typical for a deep-dish pie, but it still held up well to the cheese, sauce, and toppings. The spicy Italian sausage definitely had a nice little kick to it that was well balanced by the tangy, chunky tomato sauce. My only criticism of the pizza was that after it was done cooking, the chef decided to sprinkle way too much oregano on top. If they're going to put it in the sauce, and they're going to give me all the oregano I want at the table, I don't get why the chef felt it necessary to dump so much on top of the finished pie.
So I get all worked up for sushi and there are only 2 joints in town at the time. I go to the one close to the house, sit down at the sushi bar, make a big order and
work up my appetite with a little sake and a sapporo. The sushi chef is making my plate and its almost done, he garnishing my boat of sushi
while its on the little counter right above me when this the MFkin roach comes out of no where and runs across my food.
DAMN I had to leave, no amount of sushi desire could overcome the thought that filthy roaches were in the house.
They apologized , comped my drinks but no way can I eat.
I boycotted that place for 2 months, a long time for a man who gets constant sushi cravings, but I felt like it was okay to return.
Sit down at same spot, me and sushi chef joke about our last encounter and proceeds to make me a boat of sushi while I watch MNF.
My football game is winning, the beer is good , the fish is looking sweet when
SON OF A BITCH, another roach is crawling across the counter. He didnt touch my food this time but that didnt matter, I was gone never to return.:howdy:
That place has closed since and now I have at least 4 solid options within 5 miles of the house.
work up my appetite with a little sake and a sapporo. The sushi chef is making my plate and its almost done, he garnishing my boat of sushi
while its on the little counter right above me when this the MFkin roach comes out of no where and runs across my food.
DAMN I had to leave, no amount of sushi desire could overcome the thought that filthy roaches were in the house.
They apologized , comped my drinks but no way can I eat.
I boycotted that place for 2 months, a long time for a man who gets constant sushi cravings, but I felt like it was okay to return.
Sit down at same spot, me and sushi chef joke about our last encounter and proceeds to make me a boat of sushi while I watch MNF.
My football game is winning, the beer is good , the fish is looking sweet when
SON OF A BITCH, another roach is crawling across the counter. He didnt touch my food this time but that didnt matter, I was gone never to return.:howdy:
That place has closed since and now I have at least 4 solid options within 5 miles of the house.
