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Chicago Pizza Kitchen in Maple. Easily the Best Pizza in the Toronto area. Worth a delivery charge.

Ok. For starters, I don't write food reviews in anyway. I am new to this.

As a pizza lover my whole life, growing up in Toronto, I finally stumbled accross the type of Pizza I like best. Pan Pizza. Once this was determined years ago I then began to search for a pizza that I like best in a Pan Pizza format. Pizza Hut imho has always had the "take a number" company assembly line taste and it is full of mistakes and not that thick at all. Not worthy of the title Deep Dish. So my search continued. I've always read allot about the subject of Pan Pizza and I was on a quest for a Deep Dish in the Toronto area.

I finally came accross a referal on another message boards lounge section on the topic of Deep Dish and was advised to check out Chicago Pizza Kitchen www.chicagopizzakitchen.ca. Problem is I live in East York, and this store is located in Maple (North West GTA). I do drive so I did consider a trip out there. That is how badly I wanted true Deep Dish. So I called them, and I spoke to Spiro the owner. He was very nice. And he gave his business a personal customer service touch by way of his awesome phone personality. He told me a bit more about his history and company and he advised on trying the Spiro peperoni Deep Dish. I had 3 other friends to feed at my condo in East York, so I decided to go for it. I think I was still in complete shock that it seemed as though my quest for a true Deep Dish has now been matched. Lol. Anyways, Spiro explained a small delivery charge based on my location and I didnt mind either way. I was so interested in checking this food out.

My order arrives less than an hour after I placed it. A very sweet delivery girl shows up at thee time Spiro had said.

This pizza is simply amazing. I don't care if this sounds like a shill. I have never had pizza this tasty in my entire life. The pizza was topped with a meat sauce, the crust is flaky, tasty and amazing and the spices and marinated flavours of the meat and the Asigio cheese was incredible. The thickness was that of what I always wished a deep dish pan pizza to be. I need a knife and fork I thought, but the pizza is baked so well that I was able to pick it up and it held together no problem. Just like a slice would. 1 large pizza has fed 4 of my friends (all big guys) and there is still pizza left over. I have now found my new pizza place and it is called Chicago Pizza Kitchen in Maple. Keep up the good work Spiro. I hope to get to know you better and try more items on your amazing menu. **Side note** the garlic sticks are very original, crispy, and tasty. You will never have garlic bread sticks like this anywhere.

Ask Spiro for the green spicy chilli to add to your pizza. He included it in my order and if you like spices, it compliments the pizza in an incredible way.

I have no complaints. This is the best Pan Pizza I have ever had.

-----
Chicago Pizza Kitchen
2338 Major MacKenzie Dr, Maple, ON L6A3Y7, CA

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  1. Can you tell us what the delivery charge was? I might be interested in getting delivery -- I hadn't realized they would deliver so far, but I guess that style of pizza holds its heat a lot better than thinner ones would.

    3 Replies
    1. re: CeeQueue

      Wow, Im also really surprised. Do tell us how much it cost for the deivery!

      1. re: CeeQueue

        I figured it was about a half hour delivery from Maple to my house in East York. Spiro charged me an $18.00 delivery fee. I also made certain that my order was over $40.00 in food alone.

        It seemed like a new concept for this far of a delivery. I did however express my peeked interest in what I had read about this place previously. He may have been just as excited about having me try this Pizza. He sounds passionate about his product and on such a personable level too.

      2. CPK has been mentioned here in the past, but we've never heard of delivery. Did Spiro mention that are hoping to open a location in Toronto? He mentioned that about a month ago.

        10 Replies
        1. re: foodyDudey

          I didnt ask about Toronto. I may however be interested in investing in a Toronto location. Nothing like this in the GTA. I'm a big fan of this place all of a sudden.

          1. re: foodyDudey

            They deliver locally and have since they've opened, as far as I know. However, the East York area is a bit out of their range. :) This is similar to what Dante's was doing (and may still be doing) by charging different fees per zone. However, I'd rather pay CPK than Dante's any day.

            1. re: Pincus

              When you say locally, do you know if Yonge & Eglinton would qualify?

              1. re: Ediblethoughts

                Their takeout menu has the local area map which doesn't go into Toronto. You would need to work something out with him for delivery like the OP.

                1. re: Pincus

                  I missed that map. Darn. Well, I'll think about it. I have a friend who lives in Woodbridge so maybe I can enjoy it vicariously through her...

                  1. re: Ediblethoughts

                    Why not drop by her place for a visit? :)

                    1. re: Ediblethoughts

                      was told 80$ min order for Yonge&Finch area, delivery charge ca. 10$

                      1. re: shekamoo

                        Oh. Yeah, I don't think so! We'd be eating pizza for weeks. Thanks for the info!

              2. re: foodyDudey

                When I first started going there I asked Spiros about delivery since we're in Aurora. He said they didn't deliver there but if I ordered enough food, he'd make a special trip for me.

                It seems like he's more open to the idea now and is charging for delivery. Seem fair enough to me.

                I always drive there. It's as much a visit as it is going out for pizza. Spiros, Helen and Denny are all really nice.

                DT

              3. I have had CPK's deep dish and it was delicious. I'm looking forward to getting chance to try the regular pizza style there sometime soon, as the deep dish style is not my preference.

                2 Replies
                1. re: OTFOODIE

                  You all should try the sandwiches too if you have not already. CPK gets deserving raves for their wonderful pizza but I think I like the sandwiches just as much. Their housemade Chicago Sausage Burger is ridiculously good. I think most if not all of the sandwiches come with complimentary sides. I believe sides rotate, probably according to what the kitchen feels like making that day. I could be wrong about that. I’ve had their coleslaw and a pasta salad as sides with sandwiches. Both were really good, but the pasta salad in particular was just fantastic. Their fresh cut fries are also delish. But their garlic sticks are probably my favourite thing on the menu that I've had so far. They are outstanding. I’d go just to eat those and leave happy.

                  Pizza is great there but try other things too!

                  1. re: OTFOODIE

                    This thread got to me. I had to follow up and try the regular ("Thin Crust") pizza today at lunch. "Thin Crust" is what they call it, which it certainly is compared to the Chicago Deep Dish style, but the crust is slightly thicker than Panago and about the same as Pizza Nova, but must lighter. (The comparison is only for thickness, not quality. Despite these two chains being among the better ones, they don't come close to CPK on taste.)

                    This was my third visit to CPK. My first was for the Beef sandwich, which was excellent. The second, was the visit referenced earlier in the thread, where I had the Deep Dish, which was far better than I expected, since it is not a style I would normally order.

                    I ordered mushroom, pepperoni, bacon and sausage and, as suggested in this thread, I asked for the meats to be pre-cooked and Spiro was happy to oblige. I also told him that I like my pizza well-done. It was perfect; without a doubt the best pizza I have ever tasted. The sauce was subtle, the cheese lightly browned and the crust was amazingly light. For my first several slices I topped it with CPK's chili in oil which took the whole wonderful experience to an ethereal level. I did remember to save a few pieces to have without the chili and they were scrumptious too.

                    I said it to Spiro, I said it above, and I'll repeat it again, this was simply the best pizza I have ever had.

                    Also, the tea - hot today at my request since it was so damp and chilly - was a great accompaniment.

                    The only negative: I left at around 12:40 and saw only two other customers. Sure the weather was a factor, but I hope his business is generally much better than this. I want to see this place succeed and stay around.

                    Oh yes, and the pizza is really good! ;)

                  2. The main thing about the pizza that i DIDN'T like, is that they put stuff like pepperoni raw under all the cheese and sauce, so they just get soggy greasy and rubbery. They never get the tasty crisp edges like when it's finished in a hot oven, on top of the cheese..

                    sure maybe its nitpicking but it's something i specifically recall not liking

                    18 Replies
                    1. re: duckdown

                      That is a fair enough comment.

                      1. re: duckdown

                        That is the correct layering order for Chicago deep-dish pizza. Cheese first (directly on the crust), followed by meats/veggies, then sauce on top. Spiro makes the "stuffed" variation, where the order is cheese, meats/veggies, top crust, and then sauce last, the version Giordano's serves. So even if he did put the meats on top of the cheese, no way for it to crisp up as the top crust would cover it.

                        Pizzeria Uno/Due (the originals in Chicago, as opposed to the national Uno Grill chain), Gino's East, and Lou Malnati's do the open-faced version with no top crust. Because of the heavy sauce layer, the meats don't crisp up in those either.

                        All explained here:
                        http://en.wikipedia.org/wiki/Chicago_...

                        1. re: TexSquared

                          It might be correct but it gives the pepperoni a harder time I find. Still good tho.

                          1. re: magic

                            This is why I don't like pepperoni on a Chicago deep dish. Sausage is the way to go.

                            1. re: childofthestorm

                              I think I'm going to go to CPK today since I didn't make it for the chow meet there last month.. I will try one of the sandwiches, (the italian beef?) and grab a small pizza with sausage instead

                              1. re: duckdown

                                I'm guessing you've already made your trip, but be forewarned that two hearty males couldn't finish a "small deep dish" without the incentive of an Italian beef. Be prepared for leftovers!

                                1. re: FrankD

                                  Hehe, you are right, there are tons of leftovers today.

                                  Most of them are from the pizza though, I ate the whole sandwich...

                                  The sandwich wasn't bad, although I found it a little bit bland, I didn't find it overly "beefy" tasting but it was pretty good

                                  The pizza.. Well.. I hated the sausage. Pretty much for the same reason I dislike pepperoni's in a deep dish pizza.. It just gets soggy and greasy.

                                  It's a good pizza but the tomato sauce is just way too coarse, my family aren't huge raw tomato eaters and it was seriously overkill.. We ended up scraping a large majority of the sauce off the pizza before eating it.

                                  It is a really good pizza and I appreciate what they're doing, but its certainly not for everyone.. I for one would have preferred a different tomato sauce on top, one thats a smoother consistency

                                  I'll be sticking to a 3-cheese pizza here next time, these toppings "under" the cheese and sauce just aren't doing it for me

                                  cheers

                                  1. re: duckdown

                                    Sorry everything wasn't as good as you hoped. It certainly was for us, but as the saying goes "de gustibus non est disputandum". He really seemed like an accessible guy to us, and he might be willing to change things on future orders for you, though of course, I can't speak for him.

                                    Best,

                                    FrankD

                            2. re: magic

                              I asked for my pepperoni crispy today. Made all the difference. Made a great pizza even better.

                              Also, I give CPK snaps for having probably one of my favourite and most under-the-radar burgers in the city. Holy crap is it good. My second time having a burger there. Had the Patty Melt. Made it a double and they happily obliged. OMG, was it ridiculous.

                              Just a great place to spend a Saturday night. Great vibe. They were packed but still on top of things and super-sweet as ever.

                              SNAPS.

                              1. re: magic

                                On last visit there was a large group of people that were going on about how amazing the burgers were. It seemed like blasphemy to order a burger at a place known for pizza but I've heard too much now! We live downtown so it's a rare treat to make it up there, will have to get a burger for lunch and then a pizza for later.

                                The pizza travels and reheats really well. We've picked up one on the way back from Blue Mountain a couple of times and it was excellent reheated several hours later.

                                1. re: abigllama

                                  Definitely try the burgers. I've only had the patty melts (one of which I made a double!). Just delish. Also, the “Chicago Italian Sausage Burger” is pretty much to die for.

                                  Next time I want to try the Italian Beef (they ran out yesterday sadly).

                            3. re: TexSquared

                              Cool, well thanks for the background. But in fact there are other ways you could approach the situation..

                              My buddy worked at a pizza store for a little while, and one day when he forgot to put pepperoni on my pizza, he just threw the sliced pepperoni onto a sheet of parchment and into the pizza oven for a minute. they rendered down and got good and crispy and it worked perfectly... I think even doing that extra step before inserting them into the pie would be a good thing, that way when they heat up they're not oozing all the grease into the pizza

                              1. re: duckdown

                                Hey duckdown, if you've ever had a pepperoni panzarotto, it's the same deal. I have no problem with that, so I can't imagine it's going to be much different in these deep dish pizzas. By the way, did you watch the video on the CPK website, of constructing one of those bad boys? The sandwich is also the subject of a video. Food porn.

                                1. re: Yongeman

                                  Thats actually the reason I don't get pepperoni in my panzarotto unfortunately :(

                                  I think I saw the video before yeah :) I think I'll just go with a 3 cheese pizza or sausage

                                  cheers

                                  1. re: duckdown

                                    I am always careful about who I order pepperoni from, only because I feel it MUST be on the outside of the pizza so it gets crispy. I also don't like it in panzerotto for this reason.

                                    1. re: hungryabbey

                                      Finally, someone that agrees: Rubbery pepperoni's suck!

                                      Gotta prepare them on the outside of the pizza, couldn't agree more. And they totally ruin a panzerotti by oozing pepperoni grease into them.. I don't know why more places haven't caught on about crisping the pepperoni's BEFORE inserting them..

                                      cheers!

                                      1. re: duckdown

                                        duck, have you tried Pizzaiolo on Jane/Bloor?

                            4. re: duckdown

                              That's really specific to the style of pizza. Your toppings will be surrounded in cheese that's under a layer of sauce. If crispy curled peperoni is what you love about pizza, Chicago deep dish stuffed probably isn't going to work for you.

                              Meats that aren't going to grease out are usually a safe bet. Meatball is always a fave of mine since it's pre-cooked and cuts down on the grease factor.

                            5. perfect, here i am sitting here trying to think what to ahve for dinner.

                              I will however make the drive up from downtown since I don't mind going for a drive....

                              1. I've tried this place, and if you're ever in the Hamiton area, the Chicago Pizza Shack (or something similar..) on Upper James is waaayy better...I've done the 30 min drive there and back just for some serious deep dish..

                                7 Replies
                                1. re: burlgurl

                                  The Hamilton one is better? Nobody has ever posted here thats tried both before, I often wondered the same thing. They aren't related as far as I know so they should be alot different

                                    1. re: Davwud

                                      I've tried both, and they're both good, and both worth having. I don't really know which I like better since it isn't my favourite style of pizza, but I thoroughly enjoyed them both.

                                  1. re: burlgurl

                                    OK, what are the differences? One question I haven't asked yet is, does the Hamilton place make them "stuffed" style (Nancy's and Giordano's in Chicago, and now CPK in Maple) or traditional/open (Pizzeria Uno, Gino's East, Lou Malnati's, etc)?

                                    For Chicago pizza I've only ever been to Pizzeria Uno (downtown Chicago), Gino's East (Rolling Meadows, IL), and CPK in Maple. Hamilton is a bit off the beaten path (I only pass through it on the way to Buffalo!)

                                    -Tex

                                    1. re: TexSquared

                                      The one in Hamilton does stuffed and open.

                                      1. re: TexSquared

                                        IMO .. Pizza uno and those other ones mentioned are the tourist trap places.
                                        they even have one in buffalo / detroit
                                        personally Lou Malinatis is my favourite in Chi-town
                                        and my friend had this pizzakitchen place and from what he described
                                        its not 'exactly' like chicago deep dish but similar

                                        1. re: plug

                                          The original Pizzeria Uno (and Pizzeria Due) that Tex is referring to and the national chain are two very different beasts.

                                          For stuffed pizza, CPK is a decent approximation. I am also a fan of Lou's when I'm in Chicago - if CPK's sausage was more like Lou's, I'd be more impressed. I also happen to prefer the open deep dish style to stuffed, but CPK is better than I would expect to find anywhere this far from Chicago, for what that's worth.

                                    2. Well I just had my first pizza from here. I will be back, maybe once a month. I live in Pickering, and it was certainly worth the drive out there. I purchased a small Mexicana deep dish. While waiting, I had a slice of pepperoni pizza. And it was delicious. The pan pizza was delicious as well. I actually bought in on Tuesday, and kept in the fridge until today. I had half for breakfast and the rest for supper, except for 1 slice (I'm taking that to work on Friday). The next time out, I will buy a thin crust pizza and their Chicago Italian Beef sandwich (it looks pretty good in the picture).

                                      20 Replies
                                      1. re: paulcol

                                        Just came back from Chicago Pizza Kitchen. Had the Chicago Italian Beef sandwich. Outstanding.. Thanks Paul
                                        ps - the canned tomatoes are excellent Spiro.
                                        I will be back.

                                        1. re: paulcol

                                          CPK also makes an amazing Hawaiian deep dish. Wow!

                                          I also love there garlic bread sticks. They melt in your mouth and are easily the best I have had. For such a simple menu item, CPK does them like a work of art.

                                          1. re: Philip T

                                            What happened to their website?

                                            I read on another site these guys are closed. What? Why?

                                            1. re: Philip T

                                              I gave up on Chicago Pizza Kitchen last year. When the restaurant was open, Spiro's Chicago-style pizza was good, very good. However, I was usually the only customer there at lunch. Then I found the restaurant closed, even though the website hours indicated it should be open. After being disappointed by driving up to a dark store several times, I gave up. Chicago Pizza Kitchen lost a customer.

                                              I live in downtown Toronto, nowhere near the restaurant. And I think that's the problem. The restaurant was not located close to its best customer base.

                                              Spiro's wife lives in Maple, so the restaurant was located there. I believe the best location for this type of specialty pizza place is downtown Toronto, on College or Ossington. I gave Spiro my unsolicited advice on relocating, but he thought adding an ice cream parlour would boost sales. Yeah, maybe for three months per year.

                                              1. re: rickster

                                                I would guess there'd be a sufficient customer base with a huge Italian population in Woodbridge surrounding the restaurant..if Italians eat pizza and Italian sandwiches, that is..

                                                1. re: Wiley

                                                  I don't think Italians like deep dish Chicago style pizza:) Just saying!

                                                  The owner of Mickey's thinks that place closed down because they did not offer thin crust pizza. I guess that is the kind of pizza that sells and keeps a pizzeria open in Toronto.

                                                  1. re: danionavenue

                                                    They offered regular thickness pizza, and if you asked Spiro to make it a bit thinner because thats the way you liked it he would've done that for you. The place closed because they were going to relocate in downtown toronto, but I think since then that plan has changed.

                                                    -----
                                                    Chicago Pizza Kitchen
                                                    2338 Major MacKenzie Dr, Maple, ON L6A3Y7, CA

                                                    1. re: purplejuice7

                                                      I would love to know what the plan is now!

                                                      :S

                                                  2. re: Wiley

                                                    Problem was that Spiro and his family are Greek, serving pizza. Italians had a problem with the fact that his pizza was awesome, but it was made by a Greek, so it wasn't 'italian' per se.

                                                    1. re: purplejuice7

                                                      Wha?!

                                                      I don't think this is why they closed or have not reopened.

                                                      I'm more interested in why they have not reopened somewhere else as they clearly have fans....

                                                      1. re: purplejuice7

                                                        the chicago style deep dish pizza was an american invention and not by an italian. the canadian italians that i know have not even tried it before, nor do they even know what it is.
                                                        so i think location/demographics was an issue which was acknowledged by him at the end.

                                                        1. re: plug

                                                          I just sent Spiros an email. Hopefully he responds and tells me something.

                                                          DT

                                                            1. re: magic

                                                              Just one. They took down their website.

                                                              DT

                                                                  1. re: Davwud

                                                                    Yeah, nor do I.

                                                                    Definitely our loss.

                                                                    1. re: magic

                                                                      I'll have to get to Mickey's (or whatever it's called in Mississauga) once the weather is cooler and more pizza conducive.

                                                                      DT

                                                          1. re: plug

                                                            you are right in attributing deep dish pizza to US and not Italy. Even more generally, I think Pizza as is consumed today in North America is basically an original American interpretation of an Italian dish and is as such as American as hamburger

                                                          2. re: purplejuice7

                                                            You are correct. I've lived in Maple for 40 years and I hear things like that all the time. The attitude is if it's Italian it should be made by Italians, Portuguese, Portuguese, etc. It's just the way it is

                                              2. Pretty sure they didn't close due to lack of business but due to relocation.. That's my theory at least, because I was there literally about a week before they shut down and the place was absolutely packed. Not sure if it was an anomaly or what...

                                                3 Replies
                                                1. re: duckdown

                                                  I keep praying for a reopening with the same quality as before.

                                                    1. re: Pincus

                                                      I don't think quality will be an issue. I wonder about a reopening though. It's been almost half a year and nothing so far.

                                                      DT

                                                  1. Looks like this Spiros guy has opened a food truck downtown:

                                                    http://www.torontolife.com/daily/dail...

                                                    And is looking to reopen the Chicago pizza downtown.

                                                    26 Replies
                                                    1. re: childofthestorm

                                                      Thanks for the update!! What a great addition to Toronto's fledgling food truck scene.

                                                      I'm happy to read this but selfishly I hope he opens a brick and mortar shop as well, soon.

                                                        1. re: magic

                                                          Likewise! If anyone gets a chance to visit, reviews would be much appreciated :)

                                                          1. re: LTL

                                                            I saw a review on the TL article. It was so bad it really makes me wonder. Most of us have had Spiros's food and for him to miss the mark by as much as the reviewer states makes it rather suspect.

                                                            DT

                                                            1. re: Davwud

                                                              Personal experience is what is required here. ;) Jarvis and Queen, eh?

                                                              1. re: Davwud

                                                                Yeah, he abandoned what he was good at (pizza and sandwiches, in an actual restaurant) to gamble on this latest craze (food trucks). You're right, those reviews were less than flattering and sure didn't make me want to venture downtown just to see him. I went to Vaughan for his pizza, not hot dogs and breakfast burritos. No pizza, no business from me.

                                                                He needs to reopen his pizza joint where there are many customers and minimal competition (like Scarborough).

                                                                1. re: TexSquared

                                                                  Wouldn't it more helpful to try the food first before dismissing it out of hand, TexSquared?

                                                                  1. re: TorontoJo

                                                                    I'm dismissing it because I'm not interested in food trucks, hot dogs, breakfast burritos, or whatever else he's making there. He made his name in this city and earned my business making Chicago pizza, and he was good at it. No pizza, no visit from me.

                                                                    If Spiro reads this -- sir, forget this stupid hobby. Pizza is the way to go. You STILL have no competition in this town (the nearest guy is in Mississauga! so open in Scarborough!)

                                                                    1. re: TexSquared

                                                                      I do terribly miss his old menu and I hope he brings some if not most back in some way, but hot dogs are a big part of where Spiros has spent some time - Chicago. Thus the Chicago dog. So I get the hot dogs thing. As long as they are something special I'm happy to indulge.

                                                                      Also, his non-pizza items were amazing at CPK. CPK was definitely about more than pizza.

                                                                      1. re: magic

                                                                        There is also the mention in the article of the "secret menu". Sigh. I hate secret menus. But I wonder if he has things like his Chicago Italian beef sandwich on it?

                                                                        1. re: TorontoJo

                                                                          If this "secret menu" includes Chicago pizza with sausage...

                                                                          I find that whole business stupid. Word gets out and it's not a secret anymore so whatever the intent was (limit the number of orders, keep the price high and hidden, whatever) is blown out of the water.

                                                                          1. re: TorontoJo

                                                                            I never understood nor appreciated secret menus. I know I'm not hip, why penalize me for it!

                                                                            But that's me, I know some people love them.

                                                                            1. re: magic

                                                                              I agree with you 100%. You should not have to be an addict of Twitter, Facebook, Redflagdeals, or even Chowhound to know the full menu a restaurant offers. This is almost as condescending/insulting as having one menu for the "regulars" and another for the "tourists"/"gaijin". If you are not willing to offer me your entire product line if available, by hiding the "specials" from me, it means you really don't want my business. I'll gladly spend my money where I am respected, not insulted. End of story.

                                                                            2. re: TorontoJo

                                                                              Didn't he have the chicago dog @ CPK?
                                                                              I had the italian beef sandwich @ CPK and was not impressed at all.
                                                                              and it was overpriced.

                                                                              1. re: TorontoJo

                                                                                Mmmm I do miss that Chicago Italian beef sandwich with extra sauce on the side :)

                                                                                I also saw the TL review but have noticed a general trend of very negative postings on that site, which is common with anonymous-style posts. I know CH is anonymous too, but there is more of a sense of community and therefore credibility. Anyway, I loved CPK and even though the food truck offerings are different, I can't wait to try it for myself. If anyone knows how late they are open, that would be helpful as well as my office is too far to drop by during lunch.

                                                                        2. re: TexSquared

                                                                          Correct me if I'm wrong but I think Davwud was saying the review itself was suspect, not the new food truck. The reviewer was also less than articulate and I'd want to see more reviews. But yes, first-hand experiece is still likely required.

                                                                          1. re: magic

                                                                            Well we're busy ordering him to return to his failed business, I'd also like to point out if he's doing ACTUAL Chicago hot dogs, with a Vienna Beef style frankfurter and real sport peppers on it, all "dragged through the garden" as they say, that's a first in the city as far as I'm aware.

                                                                                1. re: Pincus

                                                                                  Nah not you, TexSquared. Sometimes I'm too lazy to scroll up and hit reply to the appropriate post.

                                                                                    1. re: magic

                                                                                      Yes Magic, I was saying the review was suspect. Read the review Tex. Spiros has been in the business his whole life. You really think he doesn't know what he's doing??

                                                                                      I do agree that before we form opinions, we oughta visit ourselves.

                                                                                      DT

                                                                                      1. re: Davwud

                                                                                        I won't make a special trip to any Spiros business unless it has Chicago pizza on the menu. If and when he reopens his pizza restaurant, I'll be there.

                                                                        3. re: Davwud

                                                                          I just tried one of his Chicago dogs and it was very legit. Very similar dog to Vienna Beef, and had sport peppers, celery salt, weird colored relish, etc. All around a great dog if you're into the Chicago 'salad on a dog' style.
                                                                          I had no problems with speed or temperature like the guy in the TL comment said, even though there was quite a crowd around the truck.
                                                                          I saw one of the breakfast burritos and it looked pretty awesome too.

                                                                          1. re: graydyn

                                                                            Had to pick up a friend at St. Mikes after some day surgery so opportunity knocked for trying out Spiro's new food truck biz. Had a breakfast burrito and it was fantastic. Eggs, spicy sausage, homefries and beans with a good kick, all wrapped in a grilled tortila. It was fairly large and filling and a steal at only $5.

                                                                            Spiro says he's still working on getting a pizza location going. Probably would be a good idea to drop in here if you want to have him open a pizza location. Based on the quality of the burrito, I'd go out of my way to to check out the rest of the menu.

                                                                  2. I tried the Coney Dog at Food Cabbie and it was IN-sane! Enormous and extremely good... I can only imagine how good the rest of the stuff is!

                                                                    1 Reply
                                                                    1. re: jmeggs

                                                                      That's it. I'm going tonight. It is friday and I'm having me a hot dog!!!

                                                                    2. I might have missed it before but anyone have idea on the hours? I am thinking of going for a breakfast buritto after Nuit Blanche if it will be open Sunday morning but I am guessing they are aiming more at the weekday breakfast crowds?

                                                                      2 Replies
                                                                      1. re: ylsf

                                                                        Spiro mentioned that they were doing the food truck event at Nuit Blanche. So probably better to hit them up there.

                                                                        1. re: abigllama

                                                                          Looks like he's finding a new location for the truck. This was on facebook today :

                                                                          "To all our awesome customers, we will no longer be parked at the corner of Queen & Jarvis......however, we are working as fast as we can to secure a spot nearby !! It shouldn't take too long !! Will keep ya posted! Thank you..."

                                                                      2. I'm surprised at the negative comments about the italian beef sandwiches at the old CPK. I liked it more than the pizza! Extra pepper giardiniera for me !

                                                                        1 Reply
                                                                        1. re: duckdown

                                                                          Extra jus as well. Fantastic.

                                                                          DT

                                                                        2. How I wish I worked downtown.