A Famous Cookbook Author Wants Suggestions for MKE Thin-Crust Pizza

J. Kenji López-Alt is coming to Milwaukee!

It’s time for some super-fan acknowledgment. J. Kenji López-Alt – chef, cookbook author and former managing culinary director for the blog Serious Eats – is coming to MKE. No, I will not be stalking him, but I would like to help him out.

According to his Instagram, he’s looking for suggestions for great “thin-crust tavern pizza.” He’s also soliciting these suggestions for the Chicago area as well, but we don’t care about that. Some local chefs commented on his post, including Paul Zerkel of Goodkind: “In MKE- Zaffiros, Lisa’s, Tomaso’s, Pizza Man, Balistreri’s, Barbiere’s, Wells Brothers…”


 

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Dan Jacobs of Dandan and EsterEv chimed in, as well: “For MKE Zaffiros all day. Tenutas is solid thin crust”

Maybe I should get López-Alt a copy of Mil Mag’s most recent deep-dive into pies – the 2021 Guide to the Best Pizza in MKE.

For years, López-Alt wrote “The Food Lab” column on Serious Eats and in 2015 released a cookbook The Food Lab: Better Home Cooking Through Science (which I have and love). His latest book, The Wok: Recipes and Techniques, came out last year.

OK, enough gushing. If you want to hit him up with pizza suggestions, check López-Alt out on Instagram. 

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Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.