Chow, Baby: Wednesday, May 11, 2005
A D V E R T I S E M E N T
A D V E R T I S E M E N T
Pizzeria of the Week — No, Month — Possibly Year

izzeria of the Week — No, Month — Possibly Year
You’re welcome to your deep-dish Chicago-style and your schmancy California toppings, but Chow, Baby’s personal pizza ultima is those thin, greasy, cheesy foldable slices served at divey New York pizzerias — and, to Chow, Baby’s great surprise last week, at Italian Express, 5612 McCart Av. You could have knocked a shocked Chow, Baby over with a sprig of oregano upon its first bite of that perfect slice ($2.25), thin-crusted and cheesy, very slightly herby and very grease-drippy. “Yo!” said Chow, Baby in its best New York-ese. “Where’d you guys learn to make pizza?” At the Big Apple’s Pronto Pizza, said the counterman. Where Chow, Baby used to go to all the time! False memory syndrome kicked in all around, and it was a grand reunion we had.
Italian Express sells whole pizzas (18” $12.99 including toppings) and makes other stuff — pastas (around $5), subs ($4), grilled-chicken salad ($4.50) — but Chow, Baby will probably never try them. Not when there’s great greasy slices to be had.

Contact Chow, Baby at chowbaby@fwweekly.com.


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