Ever so Humble

Edmond’s favorite pizzerias. For one thing, when you talk to Matt and Joy Heard, owners of the restaurant, they’re absolutely humbled by their success.

Matt is a tinker and a mad scientist in the kitchen, and the menu at Humble Pie is a mix of traditional favorites and his out-there culinary creations.

But here’s the good news: Whether you’re there for mild or wild, Humble Pie is really good.

The first thing you need to order is the Deathstar ($6.95) and, if you’re getting one, whichever variety of deep-dish pizza you want. See, real Chicago-style deep dish — for which Humble Pie is renowned — takes a while to bake. So if you’re getting one, order it right away.

But back to the Deathstar. It’s an enormous 1-pound meatball filled with cheese. And it’s covered in marinara sauce.

Now, to the crusts. Humble Pie has three: New York-style thin crust, Chicago-style deep dish and the “confused crust,” which is a New York-style crust done up Chicago-style. You can’t go wrong with any of them, but the real draw is the deep dish and the amazing buttery, flaky crust.

But what do you put on that crust? I have a few recommendations. First up, the Buffalo chicken ($17 for a large, $8 for a small) is wonderful. There’s a Buffalo sauce that is all flavor and very little heat, a big pile of its special cheese blend and lots of chicken. There’s ranch and bleu cheese on the side for dipping.

I had the Bermuda Triangle on the New York crust ($19 for a large, $10 for a small), but I bet it would be great in the deep dish. This is a vegetarian pie with a mix of pineapple, jalapeño and feta cheese paired with the red sauce and the cheese blend. Lots of flavor. Lots of heat. Lots of smiling faces.

For something richer, I loved the Mushroom Madness, which uses Alfredo sauce as a base and a boatload of portobello, white and shiitake mushrooms under a mountain of cheese ($22 for large deep dish, $9 for small).
I have to say, however, the two I’m craziest about are the most normal and the most crazy. The normal one is the Cheese the Day, which — can you believe it? — has a ton of cheese. Not just its cheese blend, but also more cheese. So much cheese.

Is there a cheese shortage in America? Probably, because I keep ordering this one.

And, geez, I’m not even allowed to tell you about the last one. So don’t tell anybody, because it’s not on the menu yet. I won’t even tell you the name, but the best way to describe it is Bobo’s Chicken: The Pizza.
Humble Pie gets busy. It’s only open for dinner. It’s super nice. And, most importantly, the food is really good. You won’t regret it.

Greg Elwell

This material falls under the archives category because it was imported from our previous website. It will eventually be filtered into the proper category as time allows.

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