Anyway, Conans has been around for 35 years and has a personality all its own. My favorite moment was one time when they were blasting a song by the band Tyr (a Danish metal band) and suddenly, from the kitchen, someone sang along at the top of his lungs "I will decimate and decapitate". We just busted out laughing. This place is real, the vibe is real, and it's not for hipsters.
I have "pizza moods". Sometimes I want a foldable New York style, sometimes I want a crispy cracker crust with some char, and then sometimes I want a pizza to sink my teeth into. While Conans does offer both thin and thick crust, it's their thick crust I crave when I'm in that mood. It's occasionally a little underdone, which makes it even better, a little yeastier, butter-ier and more saturated in flavors (aka "grease"). They call it Chicago Style on their website, but true Chicago Style has the sauce on the top so that it can cook longer and allow the meats to get cooked all the way through. Conans precooks the meats so they can put the cheese on the top, which I actually prefer. This method allows the cheese to get a little brown on top. It's the best of all worlds, in my pizza-loving opinion.
|Cheese should always do this.|
|Their thin crust is braided.|
|Real plants give it a nice "homey" touch.|
|Conan pictures give it a Barbaric touch|
|If I keep eating here, they may have to cut me out of one of these booths.|