Originally invented in the ‘40s, the Chicago deep-dish pizza is typically characterized by tall, flaky crust holding thick layers of mozzarella cheese and chunky tomato sauce. Fennel sausage patties are also a popular choice of topping.
The dish is generally eaten with a knife and fork and considered a rite of passage for Chicagoans, as well as a culinary attraction for visitors. There are even variants, such as stuffed. The dish is polarizing, as it’s become a civic symbol for those who live outside of Chicago. That’s led to some resentment, as though locals enjoy deep dish — albeit more on an occasional basis — there’s more to Chicago than its pan pizzas. The city’s culture is also changing as criticism — mostly levied by lazy East Coasters and the ex-Chicagoan who accompanied Chicago native Michelle Obama to the inauguration — just doesn’t result in the same consternation as in the past.
Many pizzerias around town offer the delicacy, these following spots do it best. The latest additions to the list include virtual restaurant Milly’s Pizza in the Pan and South Side favorites Louisa’s Pizza & Pasta and Nino’s.
As of January 23, Chicago restaurants are permitted to serve customers indoors with a 25 percent maximum capacity per room. At the same time, despite winter weather, a number of Chicago restaurants continue to offer outdoor seating. Regardless, the state requires reservations for indoor and outdoor dining. The level of service offered is indicated on each map point. However, this should not be taken as endorsement for dining in, as there are still safety concerns: for updated information on coronavirus cases in your area, please visit the city of Chicago’s COVID-19 dashboard. Studies indicate that there is a lower exposure risk when outdoors, but the level of risk involved with patio dining is contingent on restaurants following strict social distancing and other safety guidelines.Read More