Pizza restaurants in Chicago
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A
Pizzeria Uno
Ike Sewell supposedly invented Chicago-style pizza here on December 3, 1943, although his claim to fame is hotly disputed. A light, flaky crust holds piles of cheese and an herb-laced tomato sauce. The pizzas take a while, but stick to the pitchers of beer and cheap red wine to kill time, and avoid the salad and other distractions to save room for the main event.
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B
Gino’s East
In the great deep-dish pizza wars going on in Chicago, Gino’s is easily one of the top-five heavies. And it encourages its customers to cover every available surface (except for the actual food) with graffiti. The pizza is something you’ll write home about: the classic stuffed cheese and sausage pie oozes countless pounds of cheese over its crispy cornmeal crust.
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C
Great Lake
Hard to believe all the excitement this wee storefront generates, as it sits unobtrusively next to a shoe repair shop and barbershop. But everyone from GQ to Rachel Ray to the New York Times has crowned it the nation’s best pizza maker. The perfectionist couple that owns Great Lake typically offers three pizza types per day using house-made mozzarella, house-ground sausage and small-farm produce atop a charred, chewy, between-thick-and-thin crust. There are just 12 seats, and no reservations – which explains the long lines and testy attitudes. This is indeed slowww food.
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D
Piece
The thin flour-dusted crust of ‘New Haven–style’ pizza at this spacious Wicker Park microbrewery offers a welcome reprieve from the city’s omnipresent deep-dish. The best is the white variety – a sauceless pie dressed simply in olive oil, garlic and mozzarella – which makes a clean pairing with brewer Jon Cutler’s award-winning beer. The easygoing, sky-lit ambience changes after dark, when ball games beam down from ubiquitous flat screens, an occasional band plugs in, and the 30-something patrons get a bit more boisterous.
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E
Crust
Mind your semantics when you step into the first certified organic restaurant in the Midwest: that’s no pizza, it’s flatbread! The seemingly minor distinction allows for more sophisticated, global flavors (including many vegetarian options), with tender wood-fired crust. If you choose your patio seat wisely, you can even pick your own fresh herbs for garnish. For those more thirsty than hungry, explore the excellent selection of house-infused vodka.
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F
Pie Hole Pizza
Closing when the sun comes up, the yummy gourmet slices and cheeky humor (‘Point of reference, ’ reads a note on the menu, ‘This menu is fourteen inches long.’) make Pie Hole Pizza the final chance to troll for phone numbers and soak up the booze after a night of Boystown clubbing. A playful staff and laid-back atmosphere accompany the evening hours, giving way to an affably rowdy all male pick-up scene after last call.
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G
Pequod’s Pizza
Like the ship in Moby Dick, from which this neighborhood restaurant takes its name, Pequod’s deep-dish is a thing of legend – head and shoulders above chain competitors because of its caramelized cheese, generous toppings and sweetly flavored sauce. The atmosphere is affably rugged too, with surly waitstaff and graffiti-covered walls.
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H
Giordano’s
The founders of Giordano’s, Efren and Joseph Boglio, claim that they got their winning recipe for stuffed pizza from – aww – their mother back in Italy. If you want a slice of heaven, order the ‘special,’ a stuffed pizza containing sausage, mushroom, green pepper and onions. We think it’s the best deep-dish pizza in Chicago.
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I
Ian’s Pizza
Need to soak up all those brewskis post Cubs game? Ian’s can help. Crazy slices topped by macaroni and cheese (the most popular), guacamole taco, barbecue chicken and about 20 other items are in high demand late at night, so prepare to queue for the pleasure.
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J
Pizano’s Pizza
Everyone has an opinion on which local pizza is best, including Oprah. And she likes Pizano’s. It’s a good recommendation for deep-dish newbies, since it’s not jaw-breakingly thick. The thin-crust pies that hit the checker-clothed tables win raves too.
reviewed
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