Thin crust or thick? Sicilian or Chicago? For many of us, pizza is a passion. If you want to call some nationwide chain for fast delivery of something that doesn't taste much better than the cardboard box it comes in, go right ahead. That means the wait will be shorter for the rest of us at these Top 10 Pizza Places in Chicago, presented in alphabetical order.
Thin crust or thick? Sicilian or Chicago? For many of us, pizza is a passion. If you want to call some nationwide chain for fast delivery of something that d... more
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1
A Mano
Marina City, 335 N. Dearborn St., Chicago, IL 60610 / 312-629-3500
The folks at Bin 36 have a love affair with “bars”---first with their wine and cheese bars and now with the gelato and panini bars at their venture, A Mano. But the River North restaurant, located directly below Bin 36, is much more than ice cream and sandwiches. Executive chef John Caputo taps into his heritage by creating an all-Italian menu with cured meats (culatello, prosciutto di Parma) and traditional antipasti (eggplant caponata, grilled baby octopus). Then there’s the wood-burning oven; it not only turns out wonderfully crisp pizzas---the roasted clam with garlic confit purée is a winner---but also roasted meats and whole fish. (We’ll be back on Thursdays for the rotisserie-roasted lamb special.) The house-made pastas are delish, but don’t forget to save room for dessert, given a rotating selection of 18 made-in-house gelatos are offered. There are plenty of wine options, too. The all-Italian list (okay, there’s one from Austria, plus a few house-made labels) includes numerous by-the-glass and half-carafe pours.
2
Bacino's
2204 N. Lincoln Ave., Chicago, IL 60614 / 773-472-7400
You can stuff yourself silly at Bacino's pizzerias. The featured attraction at these comfortable and pleasant eateries is stuffed pizza: The spinach supreme (spinach and four types of cheeses), Bacino's special (sausage, mushrooms, green peppers, onions), vegetarian and broccoli pizzas rise high and wide and are deliciously handsome. Those who think pizza is swell but are concerned with staying svelte can take comfort in Bacino's thin-crust version, which though not as exciting isn't as filling either. We love the rustic meatball sandwich here, too. You'll also enjoy a broad selection of imported and domestic beers and a decent selection of Italian and California wines that are fairly priced. Delivery is available.
3
Coalfire
1321 W. Grand Ave., Chicago, IL 60622 / 312-226-2625
Based on the classic Neapolitan thin-style pizza with an American spin, the 14-inch pies at Coalfire can almost be called “light.” Translation: You won’t need a napkin to soak up any excess grease, and you won’t walk away feeling overly stuffed. There’s nothing fancy about the décor of this BYOB West Town eatery but the 800-degree, coal-fired oven makes up for that, turning out piping hot pizzas with a crunchy, yet chewy, crust with just the right amount of charring. Order one of the nine Coalfire creations---the mozzarella topped with tomato sauce and prosciutto and the white pizza with mozzarella, ricotta and romano cheeses, fresh basil, garlic-infused oil, oregano and fresh ground pepper top our list---or create your own.
4
Connie's Pizza
2373 S. Archer Ave., Chicago, IL 60616 / 312-326-3443
Connie's is a tour de force in the great Chicago pizza race, in more ways than one. On any given day, some 35 of Connie's trucks are out delivering pizza, from the city location alone. Connie's is also a full-menu restaurant (appetizers, soups, salads, sandwiches, pasta, chicken). The branch on South Archer Avenue looks like a rehabilitated old warehouse, but it was built from scratch, and it's quite impressive. The pizza is impressive, too---most of the time. Pies come in a variety of styles: middleweight (a little thicker crust), deep-dish, stuffed and, on request, thin-crust. If you're negotiating a big business deal and can't break for lunch, Connie's will deliver 100 pizzas with less than two hours' notice.
5
Crust
2056 W. Division St., Chicago, IL 60622 / 773-235-5511
No matter where you stand on the whole organic debate, you have to give chef-owner Michael Altenberg credit for having the patience---and determination---to make Crust the first certified organic restaurant in the Midwest. Plus, his heart is in the right place: Altenberg has been committed to organic and local foods at his other restaurant, Bistro Campagne, since his son’s leukemia was linked to environmental causes years back. Then there’s the fact that the pizzas, or flatbreads as they like to call them, coming out of the beautiful wood-burning oven are darn tasty. We particularly like the Clambake with fresh clams, béchamel, fresh-pulled mozzarella, caramelized onions and wild herbs. Another find we’re fond of are the super-fresh salads. Watch the Wicker Park locals parade by on the sidewalk patio while sipping one of the house-infused cocktails---organic vodka, natch---or escape the scene in the cozy back garden. Save room for (organic) desserts from neighboring Bleeding Heart Bakery.
6
Giordano's Restaurant
730 N. Rush St., Chicago, IL 60611 / 312-951-0747
There is as much controversy in this city over who originated stuffed pizza as there is about the latest political brouhaha. Suffice it to say, Giordano's got rolling back in 1974, and for a long time the only pizza it made (and some say brought to perfection) was stuffed. 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. 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 always good.
7
Home Run Inn
4254 W. 31st St., Chicago, IL 60623 / 773-247-9696
You can tell a Chicagoan, but you can't tell him much---about pizza, that is. The city is sharply divided when it comes to favorite pizza places, pizza styles, who was the first to do this or that to a pizza. However, there is substantial agreement around these parts when it comes to who has the best thin-crust (actually it's more of a medium-thick-crust) pizza: the Home Run Inn. It's all in the consistency. The pizza here is as good today as it was in 1947 when the late Nick Perrino started the whole thing. The size of the place has expanded fivefold since then, and the next generation of Perrinos is at the helm, but on any given evening it seems as if the customer base has expanded tenfold. It's a well-oiled machine, though, so pizzas---thousands each week, some destined for the freezer section of supermarkets across the country, some for take-out---come without too much wait. When you do wait, however, the people-watching is as interesting as the pizza is excellent. Why is the pizza so good? Home Run makes its own sausage, blends three different kinds of mozzarella cheese and makes a lush, tasty sauce and a properly chewy crust. What more can you ask of a pizza?
8
Lou Malnati's Pizzeria
439 N. Wells St., Chicago, IL 60610 / 312-828-9800
Lou Malnati started his pizza operation in 1971 in the suburbs, and his sons, Marc and Rick, opened this location in the trendy River North area in 1986 carrying on the family tradition. Burnished wood, comfortable booths, high tables with stools and tile floors give this century-old building a traditional but upscale look. It’s enlivened with sports memorabilia, including framed shirts of some of Chicago’s biggest sports stars. This is a fine atmosphere in which to sidle up to one of the best deep-dish pizzas in the town where deep-dish pizza began. At lunchtime, the individual pan pizza is a hot item, as are the daily pasta specials. Try the butter-crust pizza, unique to Malnati’s, or the chicken Parmigiana sandwich. Other locations.
9
Piece
1927 W. North Ave., Chicago, IL 60622 / 773-772-4422
There’s nothing fancy at Piece, just straightforward thin-crust pies in three sizes and three styles with interesting toppings like goat cheese, banana peppers, mashed potatoes and clams. The menu also offers up a few salads, some appetizers and sandwiches, but that’s about it. Our advice: stick with the pizza. Plain pizza comes with tomato sauce, Parmesan and garlic. White pizza sports olive oil, garlic and mozzarella, while a red pie is a tomato sauce and mozzarella affair. The other bonus about this place is it boasts a small, seven-barrel in-house brewery that affords growlers to go. Piece Out next door offers carry-out and delivery service.
10
Pizzeria Uno
29 E. Ohio St., Chicago, IL 60611 / 312-321-1000
This is where it all began, more than 50 years ago, when Pizzeria Uno opened and the business of serving pizza---not just in Chicago, but around the world---took a giant leap forward. Stories abound about would-be competitors who dug into the trash can behind Uno's to try to discover the ingredients that go into Uno's deep-dish pizza. Why? Because: Uno's had customers lined up outside, waiting for a taste of the sensational new pie. And a lot of people wanted more than just a piece to eat---they wanted some of that booming business. Uno's is as busy today as it was then (and now has locations around the country) and just about every celebrity---from rock star to movie star to Brenda Starr (well, maybe her creator)---who visits Chicago has been to Uno or to her sister, Due, just a block away. This is a magnificently constructed pizza, from the crust to the toppings. Shortcuts can be taken when making a deep-dish pizza, but none are taken here. The dough is made daily, the cheese is the best available, the sausage and other toppings are choice and fresh, and the sauce is natural and perfectly seasoned. Deep-dish pizza doesn't get much better than this, and in this setting, which is pure Chicago pizzeria from the checkered tablecloths to the snappy wait staff, pizza never tasted so good. You may have to wait to get a table, but it's worth it.
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