Restaurateurs build Great Northwest-style pizzeria -- log by log
January 9, 2013 (CHICAGO) (WLS) -- Josh Iachelli and Clay Hamilton are in the process of fulfilling a crazy dream- bringing Oregon, and lots of logs, to Chicago.
"We brought in logs from our hometown in Oregon," Clay Hamilton said. "We wanted to create a unique atmosphere that reminded us of where Josh and I are from and kind of show Chicago a little something different."
Using the same basic techniques as the pioneers, Iachelli and Hamilton are transforming the Midwest into the Northwest with two truckloads of Oregon logs, most of which are 100 years old- or older.
"We spend fifteen hours a day here on a short day," Iachelli said. "Heavy work, yeah. . . . Some of these logs range from 200 to 500 pounds."
This isn't a log cabin out in the wilderness somewhere. It's on the North Side of Chicago near Webster near Halsted. And by the end of February, this log cabin will be a pizza restaurant called Homeslice.
Homeslice will dish out Great Northwest-style pizza.
"It's a hand tossed artisan pizza with a fluffy, flaky outer crust," Iachelli said.
But before they can turn on the ovens, they have to keep cooking with the logs.
Keep tabs on the log cabin and the restaurant's opening, at https://www.facebook.com/homeslicechicago.
mathie, frank mathie
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