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It's true: New Yorkers eating up deep dish
A year ago, the hottest slob food in Manhattan was the cronut. Perhaps you heard about it: Created (and copyrighted) by SoHo's Dominique Ansel Bakery, the cronut, an unholy and addictive union of croissant and doughnut, proved so popular to trendy New Yorkers that waits for the innovative pastry stretched past three hours. A small black market on Craigslist even sprang up to deliver fresh cronuts at inflated scalper prices. A year later, however, fickle New York has moved on, and the cronut, while still somewhat popular (though replicated now at bakeries nationwide), is facing an unlikely slice of competition: Chicago deep dish.
March 13, 2014