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Yellow Brick’s “Tristanos” Deep Dish Pizza Test Drive

Posted by cmh gourmand on January 15, 2017

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There is no shortage of pizza options in Columbus but there is an absolute dearth of deep dish pizza of any quality grade. In the past I opined that only three were worth mentioning: Meister’s, Wholly Joe’s and Tristanos. As much as I love Meister’s, I had a very slight preference for Tristanos. Last year word came out that Lou Tristano had finally sold his business. It was long overdue, Lou makes great food but is/was a threat to himself and his employees operating a food based business.

I was sad to lose Lou and in my opinion (whether deep dish or not), one of the best pizza makers in Central Ohio. I then saw hints of a salvage operation by Yellow Brick Pizza to learn some of his Chicago based secrets of Lou before he passed the pizza peel to others. Facebook showed traces of Lou teaching Yellow Brickers how to make some of his recipes and by report the learning curve was looking good.

I don’t know when or if Yellow Brick may open a Grove City satellite in Tristanos old spot but when I saw they were offering Tristano’s Deep Dish as a special in Old Town East I knew I had an obligation to observe, investigate and act. I also think highly of Yellow Brick so I believed the Tristano’s legacy to be in good hands.

A few things you should consider before you do your own research. You can not pre-order this pizza. It will take at least 40 minutes to make – more if the place is remotely busy and a two topping Deep Dish pizza will knock you back $31.18.

The waiting is not such a bad thing, because it means someone is making it right. In order to be to objective as possible, I asked two research assistants to try a slice with me (after I fed them other pizza so hunger pangs would not influence their thoughts).

My crack team included Matt Prime. This was his opinion:

Rated it a solid 4 (on a scale of 5) noting: good crust and sauce that really complimented the spice in the sausage and a great cheese to toppings ratio. Easily one of the best Chicago pies I’ve had in Columbus in recent memory.

Also in the team was Mister Doctor who opined: Good pie Jefe.

I also brought a slice home to Mrs. Gourmand, while my two on site research assistants had never tried Tristanos, Mrs. Gourmand shared every Tristanos experience with me during my brief exile in Grove City. Her opinion was that it was good but she could detect significant differences in the sauce. Mrs. Gourmand is Italian and makes superior sauce. She also has an olfactory sense unparalleled by any other human. She can smell things that even my dog would miss. If she sniffed this out as not quite the original I will accept that as gospel.

Yellow Brick Tristanos Deep Dish Pizza

Now for my assessment. The visual presentation of the deep dish was on par with Tristanos. The slices were thick and pie like. There was a signature recurring twist in the crust ring and a foldover filled with a trace of cheese in the crust as it rises from the bottom to the top. The pepperoni were laid out in thick rows between the crust and the cheese. The pie was significantly cheesy with evidence of such presented below.

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Assessing flavor, taste, etc., based on a pizza recipe I had not had sampled in almost a year is tough but based on my memory I’d say the Yellow Brick interpretation of Tristanos is about 91% on target. Mulling over the experience for 24 hours, I believe part of the difference I noted was due to the toppings I chose. Lou made his own sausage which added a trace of spice to the mix that I doubt could be replicated by anyone else.

I also tried a slice of pizza the next day using the time-tested cold pizza test. That slice was also assessed be a very good pizza.

In recap, using subjective and objective methods as well as a team of tasters, I proclaim the Yellow Brick Tristano’s Deep Dish Pizza one of the top three of its type in Central Ohio.

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2 Responses to “Yellow Brick’s “Tristanos” Deep Dish Pizza Test Drive”

  1. Pats Pints said

    Definitely looks like a pizza worth seeking out. I’m also intrigued by the comment that Lou had become a threat to himself and his employees. I guess you are leaving the interpretation to the imagination of the readers, it gives the post an air of mystery, possibly even menace.

    • Lou would be the first to admit that while he makes incredible food – he often does not make the best business decisions nor excel in or enjoy managing his staff.

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