Detroit Pizza has entered the chat:
https://en.m.wikipedia.org/wiki/Detroit-style_pizza
"Detroit-style pizza was originally baked in rectangular steel trays designed for use as automotive drip pans or to hold small industrial parts in factories."
Detroit Pizza is my favorite pizza style. I love a good New York pizza but the toasty favors and tang of detroit style are my favorite by far. I got the special pan to make it, and Charlie Anderson on YouTube has a fantastic recipe.
The tang is tetanus!
Sad thing is though that when I moved to Detroit, I learned that the "representative" pizza chains here are terrible. Jet's has so much sugar in their sauce it's literally sickening to even smell their pizza, and Buddy's is flavorless.
Hell, my favorite pizza place near me is ran by a Chaldean couple. Fuck their pizza is so good.
Came here for this one.
Detroit pizza is pretty good. It’s more or less a hybrid between Chicago and New York that matches the geographic location, same with Buffalo.
I love Detroit style, especially from Jet's pizza, so when I last went to Detroit I thought I'd try the original Detroit style from Buddy's Pizza. It was pretty disappointing, so I guess, copycats do improve it sometimes.
My take was that buddy's was a let down compared to the hype, but otherwise perfectly fine. They also charged for what the hype led me to expect.
Jets on the other hand gives you just as traditional Detroit style, but the quality advertised, expected, delivered and paid for is entirely uniform.
Buddy's wants to be "nice" in a way that's above what you can actually get out of a pizza place without being a "restaurant that can also make pizza".
Jets is probably one of the best widespread chains out there. If you're in the area though, Green Lantern in Royal Oak absolutely slaps and is hands-down the best pizza I've ever had in my life. Don't mistake it for the one in Madison, since they only have a "tavern" style.
Mmm tell me more about how this pizza is contaminated with motor oil and antifreeze. That's really making my mouth water.
Edit: Your downvotes have convinced me that thinking of an oil drip pan while eating pizza is appetizing. Detroit, I'm sure your pizza is as good as your football team.
Detroit style is the best, fight me.
Detroit pizza is so fucking good. New York pizza is a greasy flap of falling toppings and Chicagoans will be the first to tell you chicago deep dish is an overrated cheese pool in a piecrust
Chicago's thin crust/tavern pizza is far better than deep dish. That's what they should be promoting.
You are so fucking right.
I'm from Chicago and you don't know anything about pizza. Chicago style Pizza is wildly popular for a reason, it is incredible.
I never heard of Detroit style but I think it looks very similar to what I would call a baking tray pizza (Blechpizza) in Germany.
Pretty similar, yeah.
Big difference would be that the Detroit pizza is a fair bit greasier, and the cheese goes to the edge so there's no visible crust.
It basically makes it so that the dough is fried rather than baked.Yes quite similar looking
We call this style of pizza 'deep dish' here in Detroit which, I suppose, is just another name for the baking tray its cooked in. Though as the other commenter said, the deep dish allows you to cover it with cheese right up to the edge, which usually ends up dark and crunchy where it touches the pan.
I've known people to fight over the corner pieces and I think it was Jet's that has a whole thing with an "8-corner pizza" (as in, two smaller pizzas in a box-shaped trenchcoat, cut into quarters so that every piece is a corner piece)
That looks like what's called a grandma pie in the NY area.
Thick, crispy, cheese-overloaded crust, that shit is awesome. I still think sauce-on-cheese is freaking stupid, but aside from that it's a 10/10.
I am born and raised in metro Detroit and the only place I think I've seen this "sauce on cheese" you speak of is just now, in the ultra staged photos that came up when I searched "detroit-style pizza" to figure out what you meant
You're right, this is blasphemy. Let the record show that this is not at all
authentic to Detroitwhat makes it a Detroit-style pizza
represent
laughs in brazil
They can't just do this! sobbing
They can't just keep getting away with it! crying into a blanket
I feel unsafe.
I think you just gave me diabetes
This man needs his pizza license revoked.
That man's face is brimming with unspeakable regret.
I do get pretty tired of food snobbery. Try it! You might like it! Worst thing that happens is you don't eat it again.
No no, the way I like it is the way everyone should like it!
I live in Ohio and have no idea what Ohio-valley style Pizza is. Is that a thing? Is this a joke? Am I a joke to you? (I mean, it's justifiable. I live in Ohio after all)
The pizza is known for its distinctive cold toppings which are added after the pizza is cooked. It was nicknamed "The Poor Man's Cheesecake" in the 1940s. In 2018, DiCarlo said he did not remember why the pizza was originally prepared that way but speculated that it may have been to avoid burning the toppings. The style became a part of local cuisine in Ohio and West Virginia, and was replicated by several other chains. However, its method of preparation is polarizing, and it has been negatively compared to Lunchables.
🤣😂🤣
That made my stomach hurt looking at it
Steubenville
I mean, that says it all right there. That's not a pizza style, that's a war crime
Okay, anyone that got this far and isn't from the area, Steubenville is Pittsburgh lite. They speak Yinzer, call the above abomination "cuisine", and generally suffer from generational lead poisoning. Also, the "Ohio Valley" isn't some canyon in Ohio (although I'd encourage you to visit the Hocking Hills sometime, it's quite beautiful, with several breathtaking ravines). No, the Ohio Valley refers to both the basin of the Ohio River particularly and more broadly the geographic region that feeds the Ohio River. That means the "Ohio Valley" stretches as far as Tennessee lol
Only in… nah, I shan’t say it.
It oddly reminds me of something I had in Florence, Italy in the late '90s. I didn't speak Italian more than enough to order food (though I could get by in French for the most part for the simple interactions I was doing), so I don't know exactly what it was, but it looked like what is in that wiki. I grew up in Ohio but never had that style (which I think is more in the eastern part of the state).
I thought Ohio pizza was just square cut and thin crust which is hardly a style. I've been here my whole life and never had that cold pizza style but it might actually be good...or reheat in the oven nicely ha
bro tried to sneak chicago in there
Hands down worst style of pizza I've ever tried. My company went on an outing in downtown Chicago to a place that was famous for it, and I was excited because I love Sicilian style and thought it would be similar. Nope, it was a three inch deep brick of bread. The crust, usually my favorite part, was an inedible greasy rind. Cold tomato paste on top sealed the deal.
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Cold is wrong and I dunno where the hell you you went. Cold is extremely wrong.
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I'm from Chicago and really it would save everyone a lot of trouble if we didn't call it pizza. Honestly, we usually don't. If you want pizza, you say pizza. If you want deep dish, you say deep dish. If someone said we were having pizza and then a deep dish pizza showed up, I would be pleasantly surprised, but I would still be surprised.
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No, it's nothing like Sicilian style pizza.
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Greasy crust? Seriously where the hell did you go?
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True Chicago style is more of a thin crust, like that's what everyone here eats. You had the unfortunate experience of bad deep dish. I call it "guest pizza" cause I only eat it when people from out of town want to try it.
Damn, I don't think I've ever had a cold deep dish. That's fucked up
'Colorado' style is basically made in only one chain, Beau Joes, but it's pretty good. Super-sized 'Mountain Crust' eaten with honey.
This looks like someone fucked up making a calzone.
It's basically like a really doughy deep dish. It's fine, not amazing. And there's really only one place that makes it with a handful of locations. So it's not very widespread in Colorado.
Oddly enough the most popular place in Denver these days is a Detroit style place.
It looks just like one of the Papa Murphy's stuffed crust pizzas.
That looks amazing. I'm a crust guy.
It is. After you get to the end, you eat it with honey they set out on the table. After the first time I had it, I never got the chance to go back to Colorado for a decade, but never stopped craving it. Maybe it's something about the way they cook it at a high altitude, but something about the crust was unlike anything else I have ever had.
Gimme dat fluff!
Any time I hear people discussing pizza
But when does it become pizza? Is it pizza when you roll out the dough, or is it only pizza when it comes out of the oven?
But when does it become pizza?
23rd of November 1534 at 6:31 PM.
Out of the oven. Before that its a raw pizza.
There’s a Roe v Wade joke in there that I’ll just let someone else fish out with a coat hanger
I used to think that, until I went to Chicago. Took the Chicago Pizza Tour, 12/10 I recommend. Each pizza was different and amazing. And the history lesson that came with it was just the extra credit that push it over the top.
The only places I’ve heard of that have the balls to speak their names in proximity to NYC and Chicago are Detroit and New Haven, CT.
Detroit Pizza is fucking great, especially with extra sauce and I haven’t had New Haven pizza but have been told it’s too big of a range to say that it’s all good pizza.
Why's everyone snubbing St. Louis?
Also, what's New Haven pizza supposed to be? Hot honey? Fuck off with that shit
New Haven is generally thin crispy crust cooked in a coal oven and a bit charred on top. Basically a NYC pie cooked in a hotter oven. They might do the sauce a bit different, IDK.
Frank Pepe's pizza is regarded as some of the best pizza in America.
Essentially it's coal fired at very high temperatures so the crust has a distinct consistency.
This person must be from Chicago if they are describing their tomato casserole as a pizza. If Chicago can have their pizza crime, let others do as they please and get off your high horse.
Let's not even get into how overrated New York pizza is.
Laughs in Naples, where pizza originated
Neapolitan style pizza is good, but it's far from the only good style.
Pizza in Naples is trash.
You can say that for most food in Europe.
(Yes this is intended to upset you Jan)
Like a cracker
I sincerely hope the Italians are asleep and don't see any of the fuckin grease-abortions in this thread 😂
Pizza is a flatbread, not a fuckin coronary
Pizza is a multinational dish made in a variety of places by a variety of people with a variety of recipes.
If the dish never changed, then it doesn't even get tomatoes on it because those were brought to Europe after the first pizza was invented.
Italian food snobbery is the most confusing, since a lot of their key ingredients weren't even brought to the country until comparatively recently.
And it discounts all the actual Italians who left Italy and went other places as not making Italian food.
And also the people in other parts of Italy, since they actually have a lot of different variants on the dish, even in Italy.Not as wild as the American food snobbery, as beautifully exemplified by the OP of this very thread.
"Oh good! A food snob!" Said no one, ever.
Pizza was invented in america. The food the italians call pizza is just a defective prototype.
St. Louis-style pizza is one of the most disgusting things I've ever eaten.
The style has a thin cracker-like crust made without yeast, generally uses Provel cheese, and is cut into squares or rectangles instead of wedges.
...
Provel is a trademark for a combination of three cheeses (provolone, Swiss, and white cheddar) used instead of (or, rarely, in addition to) the mozzarella or provolone common to other styles of pizza.
...
Some of the sauces have a sweetness to them
https://en.wikipedia.org/wiki/St._Louis–style_pizza
Oh dear god it's awful.
This sounds like a thin crust from Domino's. One of my favorite crusts for a spicy Hawaiian.
I assure you it is much, much worse than dominos. It's like making a pizza with Cheez Wiz instead of real cheese. Considering the ingredients of provel cheese are all nice on their own is quite the feat.
This is certainly a distinct style of pizza, as much difference as Chicago style is from New York. Unlike with those I have no idea how anyone thought this was a good idea.
ok yeah that does sound worse.
I was expecting a rectangular pizza cut into squares which would make sense. Jesus Christ they really saw a circle and said, squares are the perfect way to cut this!
Square cut is a Midwestern thing and it makes for smaller pieces so you can have exactly as much pizza as you want. Also you end up with these comically small triangles in a few edge pieces and they're adorable.
Yeah last time I was in St Louis I went to get a pizza and was basically dumbfounded by what I got. It was awful.
The sauce is often seasoned with more oregano than other pizza types
OREGANO IS FOR SAVAGES!
Bite your tounge, heathen!
Trying new things is for LOSERS
All my homies live like the cave-dwellers from Plato's allegory of the cave.
Hell yeah, shadows! All my homies love shadows!
Detroit style?????
Owns bones yo
New Yorkers, gitdafugouttaheeeeeeah
it is more sad when people think that what they eat in NY or Chicago is the real pizza
However, Detroit, Connecticut, Regina, Greek and a few others are excellent.
Greek is my favorite city
Regina like in Saskatchewan? What is their signature pizza like? Because I've never heard people talking about the amazing pizza in Regina.
Super heavy, thick crust, deep dish pizza with an excessive amount of cheese, similar but different to Greek n Detroit, all the toppings under cheese, which is very nicely scorched. Sweeter side marinara, tangy heavy spiced and also applied excessively underneath. Probably a solid inch of meat n toppings, round pie, cut into 3x3 squares.
https://www.foodnetwork.com/restaurants/photos/best-pizza-styles-in-the-country
In Steubenville, Ohio, and other Ohio River towns, local pizzerias dole out square pies covered with piles of cold — uncooked — grated cheese. Known as Ohio Valley-style pizza, these crisp-crust pies come out of the oven with just a coating of tomato sauce and are then covered with fresh cheese and often pepperoni. Each bite is warm, cool and crunchy all at once.
So, someone forgot to put cheese on the pizza before putting it in the oven. Then they took it out and was like "oh shit, I'll just put the cheese on now and hope it melts."
And when they got called out for having cold cheese on warm pizza they were like "yeah, that's how we do it in Ohio. Specifically Ohio Valley. Fuck you, stop asking questions."
Pretty much how half of all new foods are invented.
There was one of these at the end of my street in Akron. I was all, “cool, a pizza joint I can literally walk to for lunch”, then the pandemic happened and the opening was delayed. I finally got to try it in spring ‘22, just to find out that this was their gimmick. I mean, it’s pizza, I’m not gonna turn it down if it’s offered to me but it’s gonna be at the bottom of my list of regional pizzas, above Altoona and St. Louis styles. I’ll just take the five-minute drive to Jet’s and get the way better Detroit style.
It appears a lot of people felt the same way. A different pizza joint opened in its place a couple of months ago.
Well known in pittsburgh.. really just tastes like a really shitty lunchable IMO. Every time im visiting the city, i grab a piece due to its regional uniqueness.. every time though, i immediately regret my decision.
Also, not sure if it is actually a thing, or if it is just a really weird restaurant, but just east of pittsburgh, theres a pizza restaurant that uses pie dough (like for apple pies) instead of pizza dough. They pair it with an extremely sweet tomato sauce. Was super weird
I'm from Chicago, I lived in Pittsburgh for 7 years. Best pizza in Pittsburgh was Domino's.
I don't know who they are, but I am going to find them and burn their place down while calling the police to deliver my humanitarian award.
I've said it before and I'll say it again: I love Pizza Hut. Please don't kill me.
I'm kind of an anti-snob, though. I'll try just about any pizza and enjoy it. Some are certainly better than others, but most of them are pretty great.
Yeah, I know. I'm a philistine.
How do people feel about the places that make quick pizzas to order like Mod and Blaze?
I don't really like Pizza Hut, but the branch in Ulaanbataar was a godsend, because the local shops idea of a pizza was to put olivye salad on dough and call it a day. Same with Georgia, they prefer Khachapuri, so when you want an actual pizza you're likely to get something weird, and that's where Wendy's comes to rescue. Just gotta check that those branches are legit because the worst pizza I've ever tried was from a local place that just called themselves "Papa John's", no relation to franchise whatsoever.
I am a New Yorker in Arizona, and we have a Mod near us. I'd say the thicker crust is pretty good. Chewy and not too bready. The best NY-Style place near me is called Squared Up, and they literally import NY water.
From what I understand, Pizza Hut is shit in the US, but not everywhere. In Poland, for example, the pizza is really good, and the restaurants are quite nice. Nothing high end or fancy but definitely a restaurant You wouldn't call fast food.
Yeah, I'm getting that impression. Maybe standards are just higher overseas and they have to be better to survive. I imagine health standards are higher.
We really gotta stop judging people for pizza. I love dominos and I used to work near one when I worked at subway. I would put chipotle sauce, banana peppers, chicken, and more cheese and it's one of the best pizzas I've had
I'll tear up a frozen pizza. Nobody around me can do thin crust, so I just pick up a California Kitchen one from the grocery store.
I love pizza hut in 1997. Is shite now
I've loved PH forever. Stuffed crust pep lovers. Used to get two of those and a large ceaser salad, + ham + extra mozz every Friday and Warcraft through the weekend. I love a soft doughy crust with crispy edges
Mod mega is fire. Unlimited toppings, hot honey and garlic butter finish.
I don't care for blaze.
Wisconsin: I started putting cheese curds on pizza. It's amazing and should become our pizza thing.
We also replaced the tomato sauce with cheese.
And the toppings.
And the dough.
Actually, it's a cheese wheel. Enjoy!A "stuffed crust" that basically just uses a ring of fried cheese curds instead of crust might be more Wisconsin than the world could handle.
People who have no interest in ever going to Wisconsin, raise your hand.
Not seeing a ton of raised hands there, pal
Chicago pizza isn't even good.
It's not even pizza. It's some weird tomato quiche, but definitely not pizza.
Pizza isn't real.
Authentic pizza is just bread, olive oil and cheese. And since that's clearly not pizza, pizza isn't real.
/SChicago style pizza is just one dish named pizza created by Italian immigrants. Italians from New York don't have a monopoly on the term, and neither to Italians who never left.
It's a casserole
I like it. But I don't consider it pizza.
Ohio Valley pizza is not what I thought it was. I grew up in Ohio and the only time I ate something that even reminds me of that was actually in Florence, Italy, oddly.
I grew up on Central Ohio tiny-pepperoni'd, square-cut pizzas.
Today, Detroit is probably my fave, followed by what is more-or-less a tie between NY and Chicago Deep Dish depending upon my mood. Ohio pizza still holds a place in my heart, but it's definitely not in the top 3.
Isn't Ohio style the really thin, almost cracker-like crust with edge to edge toppings? Similar to like a tavern-style pizza, or like a Chicago thin crust style?
Ohio apparently has multiple styles, but yeah, that's the one I know. Tiny pepperonis is also quite common (crispy little cups of grease).
Reminds me of that Daily Show clip.
I'm a born and raised Californian, but even I would not eat or endorse a Californian style pizza.
I would, however, endorse the local brewery's spicy Hawaiian style pizza. Spam, pineapple, and pickled and caramelized jalapenos with a spicy marinara sauce. The jalapenos are what makes it. They are so freakin' good.
Growing up on the east coast... I've visited (and currently live) on the west coast and a lot of pizza here suck. There's some edge cases. But as a whole, something about west coast pizza is wrong.
All pizza is pizza, I grow tired of this attack on regions. Find the beauty in the different.
You guys are going to have your minds blown if you ever go to Italy
It's almost like recipes evolve, and a dish created before tomatoes were brought to Europe might have different variants.
Yeah I know, it's just amusing that Twitter OP could envision the concept of different types of American pizza but still ignored all of Italy
Italian pizza is basically an entirely different dish at this point. It happens. American pizza isn't somehow less valid for having drastically changed from the original thing. It was, after all, brought here by Italian immigrants.
The wild thing is, what's often thought of as Italian pizza isn't even really older than American pizza.
It's generally regarded as being created around 1890, and the first American pizza parlor opened in 1905.There's lots of different regional Italian pizzas. Americans only seem to know the Naples style though for some reason.
I've been to Italy. Still really love Detroit style pizza. When I was in Italy (late '90s), none of us realized that pepperoni was an English name that didn't exist in Italy. We got a pizza with a bunch of kinds of peppers on it at this place in Rome. Was still great, though.
Pfft what could they know about pizza
^^^^/s
Maybe I've been to the wrong Italy, but tried pizza in Milan and on Rome and both were very underwhelming.
AFAIK, Milwaukee makes no claim to a particular style of pizza. We just make beer that goes damn well with any style - Lakefront Brewery’s Riverwest Stein being my top pick.
Excuse you, St Louis style is great. You really need to try ultra thin crust and provel cheese
Done wrong, it's hot glue on cardboard. But I love a flaky, crispy crust when done right.
My wife and kid do not like the provel, but I love it. They blame the time I spent in St.Louis as a kid.
All of you should come to Scotland and get a pizza crunch
Get drunk first
Cincinnati has a pizza with fucking chilli on it. It was on the menu at the place I was at, and the bartender said it's somewhat of a local delicacy. I asked her if there was anything special about the chilli. Yeah, there's sugar in it, and it's sweet. I laughed in her face and took a hard pass. Apparently they also put it on spaghetti. Fuck both of those dishes, I don't need any Cincinnati "culture".
It's the chilli that's a Cincinnati thing. They'll put chilli and cheese on anything.
It comes from the signature dish the "three way" where they put chilli, cheese and onions on spaghetti.
I've also never seen any recipes with added sugar and would not describe the sauce as sweet. And it's a Greek recipe. It's called Cincinnati Chili because that's where it became famous in the US.
If you've ever had a coney dog, then you've likely had the chili.
Somewhat fun fact: Coney dogs were invented by multiple different people at the same time. The likely first restaurant to have it was Coney Island in Fort Wayne, but no one can say for certain since multiple restaurants opened in 1914 selling them with slightly different recipes.
The sauce used was rather common in the Macedonian region. The US had a large influx of Greek immigrants in the early 1900s and many discovered it tasted great when added to American hot dogs.
Skyline chili is fantastic. It sounds like a horrible idea, but I love stopping there when I'm driving through.
I usually add chocolate chips and cinnamon to my chili!
I've actually heard of Cincinnati cinnamon chili, they really needed their own name, it's more like a versatile meat sauce than a "chili" or pasta sauce despite being a pasta sauce. Most good chefs add sugar to chili anyways, a tablespoon or so, you'd never taste it but you know when it's not there.
On the other hand, if you've eaten Altoona style pizza and lived then you no longer take living for granted.
you will live as long as you steer clear of Altoona pizza
PA has "Altoona style" and "Old Forge style", both hailing from miserable coal bust towns and consisting more or less of a slice of american "cheese" and red sauce on a sheet crust, I think one has a green pepper under it.
So what region does Grandma style pizza belong to?
Pretty sure that's still NY/NJ area. But it imitates something homemade.
NYC/NJ and yo grandma style is fire, especially if you're drunk af
Jersey maybe? Idk. It feels like an Italian American thing, despite it being something Italian Americans would hate if anyone else had come up with it
Effington.
Here is this article in Gastro obscura about many of these pizzas:
https://www.atlasobscura.com/articles/most-unusual-pizza-styles
Really enjoyed this thread, BTW.
This popped up in my recommendations yesterday. There's a ton of regional styles I've never heard about. Ohio Valley is in there. At least that's recognizable as pizza. Some of these stretch the definition pretty thin.
Fuck off, ohio valley pizza is amazing. Cassano's uses unleavened thin crust and it is DIVINE
You should probably check the wiki or something for Ohio Valley; it's definitely not like what I had in the Miami Valley and is from out by Steubenville.
I retract my statement. Thanks for the clarification! Did a wiki dive on the subject and I have learned yet another stupid fact about pizza today
Had pizza in New York and was disappointed. Wasn't any better than a $4 frozen pizza. But hey, the slice was big and I only had to wait 45 minutes
Milwaukee is basically Chicago's little brother. "Milwaukee-style" is just Chicago-style made with a player 2 controller.
Fuck you and your magic pizza
Reminds me of people who are all about Altoona style pizza. I'm honestly not very interested in trying it.
I'm sad I even looked it up.
They started trying to sell Sicilian; big rectangle thick doughy pizzas, as Detroit style.
If your really from Detroit, you mostly had little ceasers. K
Same shape = same thing?
Is that honest abe?
New York pizza is absolute fucking trash. If it's thin crust it needs to be crisp like Neopolitan. NY style has the mouthfeel of microwaved day old paper bags.
Neopolitan is floppy in the middle more often than not. Still usually delicious, but it's not what I would consider to be the platonic ideal of pizza.
It's edible without feeling like you need to roll it up into a tube. I'm getting down voted on pizza trash talk. lol
the hilarity here is that nyc pizza is pedestrian trash. any 'pie' you can fold like a newspaper isn't worth the time. detroit, chicago, hell, give me classic Neapolitan pizzas, so much more interesting than weakly sauced floppy dough 'from the city'.
I always thought new york style was the McDonald's equivalent of pizza. It's fine, but not really exciting or anything.
this is on target. NYCers think they invented it, and in fact it's just a genericized floppy crust imitation of actual neapolitan pizza.
Just steer clear of St Louis style.
Incorrect and blasphemous
Yep. Provel is to Mozzarella what American is to Cheddar, and we're going to shred that on top of a saltine and bake it for you? No thanks.
Just steer clear of Imo’s. There’s plenty of great St. Louis Style pizza on the hill, at local bars/restaurants and Cecil Whittaker’s is the best local chain serving it. And when you do get it grab an order of Toasted Ravioli and Gooey Buttercake, you won’t be disappointed.
Haters everywhere.
First: Imo’s pizza is fine. As is Cecil Whittaker’s. It’s a distinct local thing that you are welcome to dislike, but there’s nothing inherently wrong with it. But credit to you for pointing people to the hill. Guido’s had my favorite pie, and they had options to use mixes of provel & mozzarella if that was your jam. And the tapas were delish.
Second: “Toasted” ravioli are over-rated. Breading and frying a dumpling is gilding a lily. Deep fried meatballs: that I can get behind. And of course ravioli are great. But using both pasta and breading to encase a filling is just silly. It’s a carnival food gimmick.
Third: Gooey butter cake is fine, but it really seems like a failed attempt at a pastry that people collectively decided was a happy accident.
Finally, I know this wasn’t brought up but I always take it to my stl food discussions: bread-sliced bagels are the perfect form factor for sharing in a group setting. A bagel is a meal, and people often don’t want a meal. And it’s economical - you only need a handful of bagels for a large group rather than one for everybody. The little slices are perfect for scooping up a bit of cream cheese without a knife. It’s superior snacking and literally the only reason it gets the hate that it does is because some stylish bakery in Brooklyn didn’t think of it first.
Just steer clear of all American style pizza
A better pic from my own pizza. When people come from out of state I take them there or to Denver Biscuit Company
