Uno's Downtown--Anyone think its going downhill?

Longtime lurker (3 years) and first time poster--

What got me to finally make a post? Deep concern and worry about what has long been my favorite pizza deep dish pizza.

Having lived in Streeterville for the past 10 years, I consider myself fluent in the language of deep dish pizza. I have long been an ardent apologist for Pizzeria Uno amongst the the Chicago big four (Unos/Due, Giordanos', Gino's, Lou Malnati's). For me, it always came together with Uno's Numero Uno pizza, their verision of the supreme pizza complete with their own homemade crumbled sausage.

I had over 3 friends from NY this weekend who had never had deep dish pizza, so I picked up the phone for a carryout order--I arrived 10 min before my pizza was ready, and with just a 5 min walk home, the pie was still piping hot and the crust still crunchy (none of that water pooling that can happen if left in the box for a long time, due to condensed steam).

Let's just say that the parts looked the same, but the sum was woefully short of what I was used to. The tomatoes on top were extremely bland, and I found myself looking for some sea salt to sprinkle on top to try to inject some life into them. The sausage, which to me was always the best part, tasted hardly seasoned and undercooked, and had almost a rubbery texture. The crust was also missing its old savory, buttery taste, and if you can believe it, seemed more greasy than usual. Overall, the whole pizza seemed to lack for seasoning and salt from top to bottom.

My friends seemed to like it ok enough, but I could tell they weren't just ready to convert. I myself found myself having buyer's-remorse fueled flashbacks to PIGMON/Trixie-Pea's blowout NY pizza post from last year.

Please tell me that I am overreacting, or that you just had a great pizza pie at Uno's last week and I shouldn't worry. For me it seemed as if there were too many red flags in one pie to just shrug it off as an off day. I suspect that they have changed their M.O. on pizza construction. I always have been nervous re: that possibility considering that Uno's pizza's I have had in other cities (Boston, LA) are so drastically different than what we get here.

John

heartdoc wrote:Please tell me that I am overreacting, or that you just had a great pizza pie at Uno's last week and I shouldn't worry.

I had a great pizza pie at Uno's about two months ago. Well, actually, it was Pizzeria Due. I didn't get the sense that they had made any of the changes to the approach that they use at the franchise locations.
I'd suggest you have at least one more, preferably in the restaurant instead of carry out, before you make any conclusions.

I've felt that Uno's/Due's has not been the same for a number of years. Yes, it looks the same, but the flavor is gone. I haven't had a great pie for a good six or seven years. I've given up and go to Lou's.

I had a pie at Due's a few months ago and was really disappointed. Was lifeless, sausage not that great, and served LUKEWARM. It seems to me there's been a big change over the twenty years I've been here, and not for the better.