Bartoli’s serves a first-rate deep dish pie. | Bartoli’s
Proudly celebrate and cherish this Chicago original
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. Three pizzerias were added for the update: Uncle Jerry’s in McHenry Country, George’s Deep Dish in Edgewater, and Williams Inn in South Loop.
As of August 20, the city has mandated that everyone wear facial coverings while indoors. For updated information on coronavirus cases, please visit the city of Chicago’s COVID-19 dashboard. Health experts consider dining out to be a high-risk activity for the unvaccinated; the latest data about the delta variant indicates that it may pose a low-to-moderate risk for the vaccinated, especially in areas with substantial transmission. The latest CDC guidance is here; find a COVID-19 vaccination site here.