Chicago deep dish pizza is assembled in reverse. Built upon a sturdy base of dough with high sides, the toppings of cheese, Italian sausage, peppers, and onions are layered on the bottom—with an ample ...

According to Gabriela R. Proietti, Time Out’s local expert in the pizza motherland, the best one comes from Pizzeria da Attilio, a third-generation pizzeria in the lively, historic district of ...

Chicago deep dish pizza, after all, has become a food type in its own right. While it's still part of the pizza family, it almost tastes entirely different from other versions. When ranking the ...

The politics of pizza in Chicago always spark fierce debate. Whether it’s a deep dish or thin crust, staunch supporters on both sides will never relent. Fortunately, pizzaiolos across the city ...

Chicago’s first pizzeria, Granato’s, opened in 1924 on Taylor Street, but pizza did not become popular among the local masses until the early ’40s, after the end of Prohibition. It was ...

In between the car payment expense of the $250 omakase and the all-you-can-eat chumbuckets, there's a band of neighborhood sushi joints that targets the intersection of quality and affordability ...