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Rising Star
Deep dish is for chumps/transplants. Tavern style pizza is the one true way.
FYI Dominos thin crust is a Chicago tavern pizza. Also Tavern style is the original creator of pizza cut into squares. On the South Side, you’d get a beer and a free square. They did squares so it wouldn’t ruin the patrons appetite because if a guy got home and wasn’t hungry his wife would get mad and go yell at the bar owner. So a square is enough to help soak up beer but not enough to fill him up. Also the less sauce and cheese on tavern style. This is so it wouldn’t be crispy when cooking. Too much sauce or cheeese and the dough doesn’t fully cook.
Pequods
Thiiiiis
Lou’s
You should try for a res at Pizz’amici on Grand! Pizzeria Portofino could be good too for the views along the river.
Robert’s. It’s award winning but it’s not deep dish so be warned
Have a designer whip up a pizza scorecard. Then hit the town. One slice per place: pequads or Lou’s for deep dish , Vito and nicks for tavern (pats pizza if you want to stay in Lincoln park), bocci for an imported take, coal fire to put traditional chi against the woodfire trend.
Giordanos
I’d go Lou’s in Lincoln par
Pequod’s