I’m headed to Rockford, IL for work on Monday with a couple of coworkers, but we’re getting in early enough to do a tiny bit of siteseeing in Chicago before we drive to Rockford. I’m thinking we could hit a Chicago pizza place to get it from the source. Current benchmark for me is Zachary’s in Oakland.
Thanks for all the advice - I would absolutely go to Hot Doug’s if it were up to me, but my coworkers have less exotic tastes than I do, so I figured pizza’s the way to go. I like all kinds of pizza if it’s good - and a good deep dish like Zachary’s beats almost all pizza made in Seattle.
There is a time and place for Deep Dish pizza-(kind of like when your old college buddies come into town and you decide to get shit faced on Jagger shots or something). The notion that all we eat in these parts is deep dish, is just that, A NOTION. We have in fact, become a very nicely diversified city of very very good pie. That being said- I still believe there is plenty of room to bring some good NY style on board. As it is- my favorites are Coal Fire-Spacca Nap- Pizza DOC-
Have not gone to Great Lakes YET.
For neighborhood: Pat’s and John’s are great. When I order neighborhood pie-I always ask for easy cheese and it ends up being pretty pretty pretty good.
BTW- The Original Lou’s on the North West Side is where it’s at for Deep Dish…
My little secret— in the 900 N. Michigan Ave building (Bloomingdale’s etc), on the 5th floor of the mall, is Frankie’s Scaloppini. Yes, it is a Rich Melman shop… and it is good for pasta and, uhhh, that scaloppini stuff.
Amazingly crisp, (thin) brick oven pie, fresh toppings, and the pizza is placed on a stainless steel screen on the plate to keep it crisp to the last bite.