Kennyz wrote:Anyway, it's a pizza place that uses lard and does not go out of their way to tell customers about it. Maybe they should, maybe they shouldn't. By announcing it in this thread, I am glad to have done a valuable service for the lard averse pizza eaters who wouldn't think to ask about it.

Kenny, I take offense that you do not include the pro-lard forces in your disclaimer. You have done a valuable service for them as well.

And we're using large very loosely here. For Jews/Muslims combined we're talking 2.5% of the population, and as we know, many happily eat pork. For vegetarians/vegans, we're again talking 2.5% of the population. We're nowhere close to double digits.

On a diluted, national basis, you're right, but when you consider that larger metropolitan areas have higher representations of those groups (and neighborhoods within those areas have even more) then you're looking at a significant segment.

As for using examples of hot dog places cooking fires in lard or grilling veggie burgers on the same grill, that's a caveat emptor situation. You EXPECT contamination and assume the risk. But if, for example, you went out for a salad and discovered that the vinaigrette used beef fat -- that's not within usual expectations.

Fantastic points being made on both side, worthy of extending the discussion. Here's a place to do that, and give it the attention it deserves.

stevez wrote:

Kennyz wrote:Anyway, it's a pizza place that uses lard and does not go out of their way to tell customers about it. Maybe they should, maybe they shouldn't. By announcing it in this thread, I am glad to have done a valuable service for the lard averse pizza eaters who wouldn't think to ask about it.

Kenny, I take offense that you do not include the pro-lard forces in your disclaimer. You have done a valuable service for them as well.

Count me in the pro-lard camp.

I picked up a pizza from Pizza Rustica tonight and when I got home I was a bit surprised to find a new crust. What KennyZ refers to in the OP as bakery-style has compacted down into a sturdy thin crust. I haven't been in a while, so I have no idea how long this has been in effect. The taste (and grease level ) have remained the same, and I prefer this crust. Same flavor and porkitude, less bready.



I ordered the Quattro Stagioni (Tomatoes, Artichoke, Mushrooms & Ham), and though I felt the flavors didn't meld well, I could eat a bucket of the ham they use (not featured in the pics above). Warm and plump with a sheen of cheese here and there, it was like eating the sensation of hunkering down under a lush comforter. Great, now I'm hungry and cold.

OK. Maybe all this got lost in the dough discussion, but let's get back to Kennyz's original point:

Kennyz wrote:Pizza Rustica may not be for everyone, but I'm surprised by how virtually absent it has been in this forum's discussions,

This place has been on my list for nearly a year and I finally got there tonight and I'll echo Kenny's point: I'm shocked that this little spot doesn't get heaps of love from LTHForum. I don't have much to add to the first post in this thread. I feel exactly the same as Kenny does:

Kennyz wrote:The reward is a fantastic, lard-produced, audible crunch that gives way to a very light-textured yet rich-tasting bread. My favorite pie at Pizza Rustica is the potato-rosemary. It's got a light coating of pureed tomatoes, well-cooked potato slices, a good dose of the fresh herb, and the right amount of cheese to keep the pie well balanced.

I love the style and the execution of this pizza. The place is simple, BYOB and $12 will feed two people a pretty good-sized meal.

More people should check this place out.

Best,
Michael

PS
If I had to lodge one complaint: The menu is taken up by a couple too many absurdly Americanized pizza options (pineapple & ham, grilled chicken), but I'll chalk that up to proximity to proximity to Wrigley Field. Even TAC's menu is stacked with far-from-authentic items for the masses.

Wow. I haven't been there much since we moved south, but the ham/pineapple elements to the menu were certainly not there when they first opened and I first posted, nor when we left the hood in '08. Still, good to know they're still there and getting noticed for what they do well.
Longing to get back.

As one who stopped eating Rustica's wonderful pizza a few couple years - back when I found out they use lard - I don't feel it's incumbent on them to go out of their way to tell consumers they use lard (or any other ingredient). I do feel, however, that it is unethical (at least insensitive) to deny or avoid the issue when asked.

ah wrote:As one who stopped eating Rustica's wonderful pizza a few couple years - back when I found out they use lard - I don't feel it's incumbent on them to go out of their way to tell consumers they use lard (or any other ingredient). I do feel, however, that it is unethical (at least insensitive) to deny or avoid the issue when asked.

If you look a few posts up, you'll see the decision was made to move the lard issue discussion over here.

Perhaps ah's post can be moved, mods? Feel free to delete this message.

-MM

Went to Rustica for the first time tonight. I thought the crust tasted strongly of butter, and not at all of lard. Anyway, it was good, though the waiter did do his all to get us to order Spaghetti with Clams. Yummy I'm sure, but no. I wanted pizza. We got a whole pizza, with half one way and half another. Very good, we enjoyed it a lot. I'll definitely go back. It's BYO, too, which I'm not sure has been mentioned in this thread.

And in yet another "what we want from restaurant websites": I want to know the delivery range /area for this place, but I can not find that on their site

leek wrote:And in yet another "what we want from restaurant websites": I want to know the delivery range /area for this place, but I can not find that on their site

It depends - if they're super busy, they'll only deliver within a few blocks. If not busy at all, they'll go pretty far. Call and ask.

skess wrote:I picked up a pizza from Pizza Rustica tonight and when I got home I was a bit surprised to find a new crust. What KennyZ refers to in the OP as bakery-style has compacted down into a sturdy thin crust. I haven't been in a while, so I have no idea how long this has been in effect. The taste (and grease level ) have remained the same, and I prefer this crust. Same flavor and porkitude, less bready.

So they do not make the bakery-style crust at all anymore that was in the 1st post?

Kennyz wrote:

leek wrote:And in yet another "what we want from restaurant websites": I want to know the delivery range /area for this place, but I can not find that on their site

It depends - if they're super busy, they'll only deliver within a few blocks. If not busy at all, they'll go pretty far. Call and ask.

I never reported back. I called and gave my address, they said OK, then called back later and said it was too far, the pizza would never be good travelling that far (I'm around Damen and Webster). So now sometimes if I visit my mom I call an order in and pick it up. And then reheat it later. And it's still good.

gullit wrote:

skess wrote:I picked up a pizza from Pizza Rustica tonight and when I got home I was a bit surprised to find a new crust. What KennyZ refers to in the OP as bakery-style has compacted down into a sturdy thin crust. I haven't been in a while, so I have no idea how long this has been in effect. The taste (and grease level ) have remained the same, and I prefer this crust. Same flavor and porkitude, less bready.

So they do not make the bakery-style crust at all anymore that was in the 1st post?

We got delivery from them about a month ago, and got what's apparently the new thin crust. It reminded me of Pizza Metro.

My wife and I enjoyed a "tutta" pizza with sausage, pepperoni, olives, blue cheese, onion and mushrooms. The crust featured a crispy exterior (especially the charred edges) and a slightly chewy interior - while tasty, I did not detect an especially strong presence of lard or butter. The toppings were generous but not overwealming. I am not a fan of Chicago-style "party-cut" pizza (including Vito & Nick's), which is my better half's preferred style; however, we are both now big fans of Rustica's rectangular Roman-style pies, which I think are far superior to Pizza Metro's product.

I'm headed to Pizza Rustica tonight for the first time; anyone been there recently? While most discussion above has involved pizza (and lard), it looks like they have a lot of interesting entrees and daily specials as well. Any insight into those, or should I stick with pizza?