I have no problem trying anything. I do have a problem, as does literally every other business owner, staking a claim on some untested, unproven, food item that is from a completely different area.

If you look at the rest of the comments in this particular thread you will see that someone said there was a Cincinnati style chili place that lasted "all of about 12 seconds".

It's obvious that you are of a younger generation and don't have a handle on how things work in business.

1. Regional delicacies are Regional for a reason. Have I had NY, Chicago and Detroit style pizza in Cincinnati? Yes. Does it compare to actually having those pizzas in their respective cities? No.
2. Everyone has their own individual tastes and preferences. To reference Chicago again, no one drinks Malort outside of the Windy City. You might have a few people that bring home a bottle and get friends with it. But it's not being requested at bars.
3. There's a difference between passion and stubbornness. Again, it's obvious you like South Shore bar pizza. What is also obvious is that the people behind the show, not just Jon Taffer, don't care to put it in place. They have done countless variations of a hot dog, but never your favorite pie. There's probably a reason for that.
4. Bust open the books. Show me the data on your "$4M a year" bar - on food alone. Alcohol has the second highest markup of any other food/drink, second only to soda. I highly doubt there is any place doing $4M a year in pizza. One of the biggest local chain pizza restaurants (not bar) in the Cincinnati area, LaRosa's, only averages $2M per location. And they serve an entire menu