Why I Oughta...

Yesterday, I posted about our visit to St. Louis and eating at Blueberry Hill with their awesome Schlitz Beer lamps .  We ate good in St. Louis and I figure I should share more.  Being a pizza nerd, a visit to St. Louis isn't complete without grabbing a St. Louis-style pizza.  Not familiar with St. Louis being a regional pizza style?  Start here with this post on Serious Eats .  It is thin, tavern-cut pizza with the most defining characteristic being that it is topped with provel cheese. Provel is a combo of Swiss, provolone and Cheddar.  We ordered a medium pizza because it was an odd time of day - and we were on our way to the ballpark for a game.  We had half plain cheese, half pepperoni.  They lay the 'roni under the provel, so there's no cuppage or #ronicups to be found at Imo's . This pie felt like a close cousin of Chicago tavern pizza, but since we didn't order the sausage, it is hard for me to make that link directly. There's tons of posts/storie

I think I've disclosed here on the blog about how my favorite Instagram handle is @ronicups .  As in Pepperoni Cups.  They curate and post photos of pizza that features cup-and-char pepperoni.  Or "Grease Chalices" as Adam Kuban calls them.  I've written about Kuban before here on the blog . He coined the term back in 2005 .  But Cup and Char Pepperoni has only become quite vogue in the past few years and I just covered the concept here on the blog back in November when I bought some online . Where I think I would point to as the 'touchstone' #ronicup pizza is the square from a place called Prince Street Pizza as it became "pizza famous" because of the photos of what they call the "Spicy Spring" that were showing up on Instagram.  Just look at the @ronicups handle and you'll see many pics of the square. So, imagine my delight when I found an hour in the late afternoon on a recent trip to the Edelman office in SoHo where I cou