![]() Known as one of the city’s most romantic restaurants, Geja’s Cafe has been serving couples for more than 50 years. Here’s our roundup of some of Chicago’s most romantic restaurants - reserve your table for two today. Enjoy a Danish tasting menu prepared by a husband and wife, dip fondue while being serenaded by a live guitarist, or treat your date to dinner with a sky-high view of the city. Some things remain sacred.Whether you’re on a first date or celebrating a milestone anniversary, our city is home to a restaurant that’s perfect for the occasion. And that’s all that Fowler will say about that. The dough is loosely based on the original recipe but uses a different yeast. “We were going to call it the Bankruptcy Special, but we didn’t think that’d be well-received,” he said. ĭetroit-style pizza traces its lineage to auto workers who used to store their tools in heavy-duty rectangular trays until someone thought to bake pizza in them.Īt the Candlelite, the new offering is unceremoniously listed as "Pan Pizza," but the staff has dubbed it Bailout Pizza, Fowler said, “My wife is from Michigan, so whenever we’d go back to her hometown, we’d always eat Jet’s and I was like, ‘This pizza is awesome, I’ve gotta figure out how to do this,’ “ Fowler said.Ĭandlelite's co-owner Pat Fowler said the restaurant's new pan pizza was inspired by Jet's Pizza, a Michigan chain. The dough is patted into the pan and brushed with garlic butter before being topped. It bakes for 12 minutes, seven minutes longer than the thin crust.Ĭandlelite’s version is modeled after the thick squares sold at Jet’s Pizza, a Michigan-based chain that entered the Chicago market in 2012. “We were unsure because thin crust has kind of been who we are, but it got such a good reception that we decided to do it,” Fowler said. Staffers and a small gaggle of longtime customers got a sneak preview of the pizza at a Christmas party in December. He said the Candlelite’s evolving customer base, which includes many more families, was a big reason for adding the pan pizza. READ MORE: A Guide to Chicago Pizza, From Deep Dish to Tavern Style and Beyond “We hired a consultant who used to work for a bunch of bigger national chains, who came in and helped us develop it,” said Fowler. “My thing was, if we’re going to do pan pizza, it’s not going to be like every other pan pizza in Chicago,” said Candlelite’s co-owner Pat Fowler.įowler and partner Pete Vernon researched, planned and tested the potential new menu item over months. It starts at $15 and goes up from there, depending on toppings. It's a Detroit-style pan pie, one size only, a 10-by-14-inch rectangle serving two to three people. And the new offering is neither deep-dish nor stuffed. To clarify: Candlelite has not done away with or altered its signature thin crust. (It doesn’t, but if it did, can you imagine?) Western Ave. last week started serving a square-cut pan pizza is sort of like hearing that the Billy Goat now offers a triple-patty Wagyu beef burger on brioche. ![]() So word that the tavern with the distinctive neon sign at 7452 N. It is its raison d’etre, the antidote to every slice of overstuffed stuffed pizza. WEST RIDGE - The only pizza Candelite has ever served in its 66-year history has been the impossibly thin, cracker-crust kind. The Candlelite brought in a consultant to develop its new pan pizza.
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