Pizza restaurants in Chicago-home of the deep dish! There are over one thousand three hundred pizza restaurants in Chicao. Home Run Inn located at 4254 W 31st St in Chicago, IL has been there since 1942 and the company has stayed true to its original family recipe for a medium crust pizza that is now a Chicago staple. Their best pizzas include the garlic fireball, cheeseburger, barbecue, chicken fajita, Tabasco chicken or grilled veggie pizzas. If you want garlic but not the full-on fireball effect, you can have one of the other options on a garlic butter crust for $1 extra. The pasta dishes are served with fresh bread, soup or salad and on weekdays there’s a lunch buffet of pizza, cold pasta and vegetable salads.
Giordano’s Pizza is one of the most popular restaurants in Chicago, located at 730 N Rush St in Chicago, IL got rolling some 20 years ago, and for a long time the only pizza it made was stuffed. It is arguably more the most famous pizza spot in all of Chicago. Today it also serves thin-crust pizza, but it isn’t half as interesting as the stuffed version, which is filled with plenty of choice ingredients, from vegetables and sausage to shrimp and beyond. It’s well-made pizza, but sometimes the consistency of the sauce varies from one location to another. But Giordano’s never misses on the crust, it’s consistently good, whose spinach deep-dish has gained legendary status. If meat is your thing, go for the classic cheese pie topped with pepperoni, sausage, and fresh garlic. A variety of pasta and salad dishes is also available.
Lou Malnati’s Pizzeria located at 439 N Wells St in Chicago, IL is known for the unique crust that puts a buttery spin on traditional deep-dish, and it sets the pizzeria apart from the slew of Italian-named, Chicago-based pizza joints striving for the title of best Chicago-style pie. Many regulars swear by the sausage pizza, which is a meat-lover’s must, or try the Lou, which is a spinach, mushrooms and sliced tomatoes covered with a blend of cheeses. Thin-crust pizza, pastas and sandwiches are also available, as well as a children’s menu and a weekday express lunch menu. Those not completely stuffed with can split a delectable, piping-hot chocolate-chip and ice cream pizza with the group for dessert.
Aurelio’s Pizza located at 18162 Harwood Ave in Homewood, IL offers diners an authentic taste of the past. When you order a pie from Aurelio’s, a joint that’s been firing up the pizza ovens since 1959, you know that you are getting authentic Chicago pizza. Papa Joe Aurelio’s idea was to keep it simple, so you’ll find a menu of basically pizza, pasta and sandwiches, but an abundance of choices within those delicious parameters Forget your goat cheese, kalamata olive and arugula topped pies, this simple Chicago-style pizza with homemade dough that results in a light, thin, crispy crust, freshly seasoned sausage and a famous, slightly sweet pizza sauce. They offer 27 thin and thick crust pizza choices in sizes from a personal pie to an mammoth stuffed pizza. Their patented dish is the Mama Aurelio’s Spinach Calabrese, which has fresh spinach marinated in seasonings, then baked with sauce and part-skim mozzarella cheese inside a closed crust. If you are not in the mood for pizza, you can try a few traditional salads, spaghetti and ravioli and sandwiches like Italian beef, subs and meat ball.
Bricks Chicago located at 1909 N Lincoln Ave in Chicago, IL serve gourmet pizzas with flashy names. These pies include the Painful with spicy pepperoni, purple onion, fresh jalapenos, garlic, and mozzarella. The Berzerkely with smoked ham, artichoke hearts, sweet red peppers, and mozzarella. The Popeye is their most famous with fresh spinach, tomatoes, roasted garlic, feta, and mozzarella. Salads and appetizers round out the menu. One thing that separates the Brick house is an exception to the pizza rule of sauces. They use a pureed artichoke sauce instead traditional tomato base sauce.
Spacca Napoli located at 1769 W Sunnyside Ave in Chicago, IL takes pizza in Chicago to another level with all imported ingredients, such as mozzarella, prosciutto and white porcini mushrooms. Guests are offered complimentary sparkling wine, focaccia and artisan cheeses while waiting. Goldsmith is especially proud of his custom-made wood-burning oven, which was created by third- and fourth-generation Neapolitans. Ten different handcrafted pizzas are made daily, including the traditional Margherita, marinara and white cheese pizzas with toppings such as cracked egg, shrimp, imported tomatoes and white Italian sausage. Italian wine and beer are behind the bar and many nonalcoholic Italian beverages include Italian peach iced tea, Italian sodas, espresso and cappuccino.