Ordering will open up on Halloween, Monday, October 31. The group invests in youth interested in working in the restaurant industry. For this collaboration, they picked the Illinois Restaurant Association Education Foundation where Raskin sits on the board. Previous charities include non-profit news organizations like Block Club Chicago and Injustice Watch.
Last year, Crust Fund earned an Eater Chicago Award for Best Pop-Up. The pizzas are picked up all on one day outside his North Side home through an alley. The enterprise isn’t a business, Carruthers picks a charity, and collects money from orders to donate. The last drop, a tribute to the gym shoe sandwich, sold out in less than 30 seconds, Carruthers says. It’s a free for all with pizzas selling out in a matter of minutes. He bakes a small number of pizzas about once a month available for order via Instagram. Perhaps he’ll save that for the future.Ĭrust Fund is a pop-up that Carruthers started during the pandemic.
Carruthers had other ideas, including using chicken liver as a topping. The second pizza, Mann in an Alley, uses the Rye base with braised oxtail, pickled carrot, sweet and sour cabbage, crispy onion, and celery salt. “That’s what I’m aiming for with the Roosevelt.”Ī post shared by Manny's Deli Roosevelt features that rye crust, a swiss-mozzarella blend, and pickled mustard seeds. “You don’t think of tavern-style pizza of just eating the crust,” Carruthers says. Regardless, Crust Fund and Manny’s have brokered a partnership. Pritzker, who required a little bit of unexpected attention. They would have figured out logistics at the party, but the event saw an unexpected guest, Gov. Manny’s Dan Raskin invited Carruthers to the restaurant’s 80th birthday as the two began plotting a team-up. Those tweets are how he connected with Manny’s, as the deli also has a prolific social media presence. “I just love the depth of flavor,” says Carruthers, whose day job (and select nights) has him tweeting from Revolution Brewing’s official social media account. Crust Fund Pizza’s John Carruthers is tweaking his dough, adding rye to give the pizza that nostalgic Jewish deli taste. The first offering, the Roosevelt, uses Manny’s new smoked pastrami, an item created for its 80th birthday (the original pastrami is oven baked). Jewish landmark Manny’s Deli is collaborating with one of the city’s best tavern-style pizza makers, Crust Fund Pizza, for two Chicago-style thin-crust pies available one-day only. No, this isn’t deja vu, but two classic Chicago tastes will soon combine in an unorthodox manner.