Quote:
Originally Posted by Erick Estrada
The problem with opening up a specialty place like this is even if your pies are really good I just don't know if there's enough people in the city that will frequent enough. You have to charge accordingly for a specialty deep dish pizza so it's not going to be cheap and at the end of the day I don't know if Western Canadians have a diverse enough palate to keep a business like this profitable.
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The cost of cheese in Canada is much higher than in Chicago. You'd be looking at $20 or so just in cheese costs.
You don't need a restaurant dedicated to just deep dish though. You could easily make them, but the issue would be finding someone with the skill to do so. I've been to restaurants in the USA that have deep dish on the menu, and don't just do that.
Seattle, for example, now has several restaurants that do proper deep dish. I'm sure it's a similar scenario to poutine, where people from Montreal claim only there's is palatable.
It wouldn't be as good as the stuff straight out of Chicago, but it could be done, but it wouldn't be cheap.