Restaurant recs for squares
Hello, it’s your favorite food writer, Dennis Lee (aka Dannis Ree, from Food is Stupid). I’m a Chicago native and former pizzamaker who wants to share the joy of great dishes around the Windy City, or wherever I happen to be.
What’s with the name?
A party cut pizza is the kind we eat most often in Chicago. It refers to the fact that this thin crust pizza you’re about to enjoy is cut into small squares, which is perfect for sharing. Considering this is a newsletter about sharing Chicago’s food scene with you, I think you get it. I know. I’m a clever one. It took me like a week to think of this name.
But why do we need another publication about food?
We might not. Social media has changed the way we recommend new restaurants and experiences to each other. If I’m curious about a place that’s new to me, you better believe I’m going to scope it out on social media before I decide whether or not to drop my hard-earned money on it.
But that’s the thing—I can only get so much information from an Instagram caption. So that’s why I think every restaurant deserves a fuller write-up on the things that are terrific about it. And since there are so many great options in Chicago, I won’t be necessarily focusing on brand new places (in fact, I prefer not to); I’m going to start with the massive backlog of recommendations I have from years of dining experience.
Plus, since this is my newsletter, I can crack jokes and swear if I feel like it. Being your own editor is fucking fantastic.
What types of food will you write about?
Most of the food I like is typically not expensive, and won’t be, on this newsletter. While fine dining isn’t out of the question, it’s not something I’m entirely passionate about. I would rather recommend an everyday type of place that offers food that makes you happy, because when it comes down to it, those are the types of places we’re mostly eating at anyway.
How will you pay for the food?
Most of this will be out of my own pocket. And through help from your financial support, via paid subscriptions. Paid subscribers will get double the content, since every other post on The Party Cut are subscriber-only, which means you better sign up right this very moment.
But unlike a lot of food writers, I’m also a former cook. I used to cook at a pizzeria called Paulie Gee’s Logan Square. I know a lot of industry professionals from my time in the kitchen, and since we’re all old friends, sometimes a few extra dishes might sneak themselves onto our table from time to time. I will let you know if and when that happens.
Will everything just be about Chicago?
Nope! But we don’t travel much due to financial constraints, plus we live here in the city. BUT, if we do travel, I’ll certainly tell you where we’ve eaten along the way.
I think that’s everything. Don’t forget to subscribe, and I’ll hop into your inboxes soon.
Love,
Dennis, aka Dannis.
