| Chicago pizza is synonymous with deep-dish pies that | | | | breast, bacon, and smoked gouda. With spicy shrimp, |
| have cheese on the bottom and sauce on the top. But | | | | red peppers, and basil pesto, Creole Shrimp is another |
| Chicago pizza restaurants serve every kind of pizza | | | | favorite. There's a good selection of draught and bottle |
| you can imagine - from Neapolitan pies baked in a | | | | beers to accompany your meal too. |
| wood-burning oven to gourmet pizzas with fancy | | | | Coalfire makes the best Neapolitan pizza in Chicago. |
| toppings. | | | | The coal-fired oven delivers a pie with a crispy, but |
| Whether you're craving a thin-crust, Chicago deep dish, | | | | chewy crust that has some charring on the bottom. |
| or tavern-style pizza, there's a Chicago pizzeria that | | | | Because of the intense heat, they cook very quickly, |
| will satisfy your longing. | | | | so three or fewer pizza toppings are recommended. |
| The preeminent Chicago pizza restaurant is Pizzeria | | | | The Margherita and the white pizza with mozzarella, |
| Uno. In business since 1943, their deep-dish concoction | | | | ricotta, Romano cheese, and fresh basil are best |
| was an immediate hit. And Pizzeria Due opened not | | | | sellers. They've recently added beer and wine. |
| long after a block away. If you don't want the full deal, | | | | Crust cooks up innovative, flatbread pizzas that are |
| you can order a relatively healthy flatbread with | | | | made with organic ingredients. The menu here is more |
| toppings like spinach, eggplant, and feta cheese. These | | | | ambitious than most with cocktails created with |
| days, you don't have to come to Chicago to enjoy | | | | house-made vodka infusions, and starters like winter |
| one. With 165 locations in 27 states, there may be one | | | | beet salad and Brussels sprouts with crispy bacon. |
| near you. | | | | The Carbonara pie with bacon, egg, and caramelized |
| The other famous Chicago pie maker is Lou Malnati. | | | | onions, and the special made with braised beef brisket, |
| His dad, Rudy, used to be the chef at Pizzeria Uno, | | | | pepper jack cheese, and barbecue sauce are real |
| and some think he is the actual inventor of the | | | | standouts. |
| Chicago style. Lou opened his restaurant in the suburbs | | | | In business since 1974, Giordano's is famous for their |
| in 1971, and nearly 40 years later there are 30 locations | | | | pies stuffed with cheese. When the Giordano brothers |
| in the Chicago area. They're noted for the flaky, | | | | came to Chicago from Italy, they couldn't find a pizza |
| buttery crust. If you can't get to Chicago to enjoy one, | | | | as good as mama's. So they set out to make their |
| they'll ship one to you on dry ice. | | | | own double-crust pies. They're topped with everything |
| If you've never tried a stuffed pizza, Bacino's is a great | | | | from sausage to shrimp. But it's the stringy, chewy |
| place to start. Dan Bacin, the owner, is committed to | | | | mozzarella you'll remember. |
| fresh ingredients, so his pies are healthier than most. | | | | Sapore di Napoli is another great choice for |
| Spinach, broccoli, and mushroom is one of the most | | | | Naples-style pies. Many of their ingredients, including the |
| popular. You can sample it at their restaurant or at the | | | | flour, buffalo mozzarella, and salami, are imported from |
| Taste of Chicago, where they've had the top selling | | | | Campania, Italy. And they ship Stanislaus tomatoes in |
| pizza for the last 30 years. | | | | from California. With gorgonzola, mozzarella, fontina, |
| For gourmet, thin-crust pies, Bricks Chicago has | | | | and Parmigiano-Reggiano, the four cheese pie here is |
| out-of-the-ordinary choices with fun names like Sweet | | | | a real winner. The gelato is a delicious end to your |
| Heat, which has barbecue sauce, mozzarella, chicken | | | | meal. |