7 Hidden Chicago Pizzerias Where Locals Actually Eat - Beyond Deep Dish
7 Hidden Chicago Pizzerias Where Locals Actually Eat - Beyond Deep Dish - Pat's Pizza Old World Style Italian in Lincoln Park Serves Thin Crust Pizza Since 1950
Tucked away in Lincoln Park, Pat's Pizza has been a local favorite since 1950, offering a unique take on Chicago pizza with its signature thin crust. Their "cracker crust" style, a classic within Chicago's tavern-pizza scene, is cut into small squares. This, combined with a tangy tomato sauce, contributes to a truly satisfying and crispy pizza experience. While they boast a more extensive menu with Italian standards, such as pasta dishes and salads, it's the thin crust that truly shines. Locals frequently praise it, considering it one of the city's best, solidifying Pat's reputation within the Chicago pizza realm. For those who prefer to enjoy Pat's pizza in the comfort of their own home, delivery and carryout options are available. While known for quick service, the restaurant has experienced some sporadic delivery issues, with occasional complaints about late or cold pizza. However, with its convenient Lincoln Park location at 2679 N Lincoln Ave, this unassuming pizzeria represents another fantastic alternative to the common Chicago deep-dish offerings. It's a prime example of the hidden gems Chicago's vibrant culinary scene has to offer.
Pat's Pizza, nestled in Lincoln Park, has been a fixture of Chicago's pizza scene since 1950, sticking to its guns with its thin crust approach. It's a great example of how a simple concept, in this case a thin, almost cracker-like crust, can hold its own over decades. This style, a hallmark of Chicago's tavern-style pizzas, leans on the crust's ability to deliver a crispness that's both satisfying and, from a scientific point of view, a testament to the Maillard reaction. They've apparently perfected this through a process of blind-baking the crust before adding toppings, a technique that's apparently uncommon. This avoids a soggy crust that can result when a crust is baked with moisture-heavy ingredients.
While pizza remains their cornerstone, Pat's offers a range of Italian dishes like pasta, salads, and sandwiches, hinting at the idea that there might be interesting flavor combinations to explore through different cuisines. There have been mixed reviews on delivery, with some praising its speed and others complaining about it being cold and late which is typical of any such delivery based operation. One thing to note is that it's conveniently located near Lincoln Park, which means that it gets a lot of foot traffic. Also, the interior design is very much of a bygone era. It gives a very nostalgic feel which can enhance the eating experience for some. Despite being a traditionalist when it comes to pizza, they do have gluten-free and vegan options so they're not afraid of change to meet the needs of customers in the modern day.
It's fascinating how a relatively simple approach to pizza – think thin crust, small squares, and a little bit of tangy sauce – can become a local institution in a city known for its abundance of choices. This example makes me wonder how many more hidden gems are out there in the culinary tapestry of Chicago.
7 Hidden Chicago Pizzerias Where Locals Actually Eat - Beyond Deep Dish - Jimmy's Pizza Cafe Brings New Haven Style Pizza to North Center
Jimmy's Pizza Cafe has brought a new flavor to Chicago's North Center, offering a taste of New Haven-style pizza. It's a welcome change of pace from the city's more well-known deep-dish scene. The restaurant, which has been around since 2011, has recently moved to a larger location in Ravenswood. This move was made to offer a more comfortable and spacious environment for its customers. In addition to the pizza they're known for, you can find a selection of appetizers and salads. The wood-fired pizzas are a highlight, delivering an experience that many say is close to the real thing when it comes to New York-style pizza. Locals have taken notice, and Jimmy's has quickly become a popular spot for those seeking an alternative pizza experience. Its emphasis on quality and authenticity has positioned it as a hidden gem in the Chicago pizza scene, and it's easy to see why it's becoming a favorite for those who appreciate a more classic style of pizza.
Jimmy's Pizza Cafe, nestled in Chicago's North Center neighborhood, offers a fascinating alternative to the city's ubiquitous deep-dish pizza. Originally from Lincoln Square, they moved to Ravenswood in 2024 to expand their seating, suggesting a growing popularity. Their specialty is New Haven-style pizza, a style with its own unique history. This style, often called "apizza," has its roots in the early 20th century, brought over by Southern Italian immigrants to New Haven, Connecticut. It's built around a thin, charred crust achieved in high-temperature coal-fired ovens, a method that emphasizes a crispy texture.
One of their notable offerings is the white clam pizza, a classic of the New Haven style. This represents a departure from traditional tomato-based pizzas, opting instead for fresh clams, garlic, olive oil and cheese. This combination speaks to New Haven's coastal roots. A key aspect of the dough-making process is the 24 to 48-hour fermentation period. This fermentation allows starches in the dough to break down into sugars, producing a more complex flavor and potentially improving digestibility.
The charring of the crust is a product of the Maillard reaction, a fascinating chemical process that occurs when amino acids and sugars react at high heat. This reaction not only provides flavor but also adds to the textural contrast between the crisp edges and the more chewy interior. Jimmy's pizza, like New Haven's original apizza, emphasizes simplicity in its tomato sauce, allowing the natural flavor of the tomatoes to stand out. It's the crust, cheese, and fresh toppings that take center stage, creating a compelling counterpoint to the heavily sauced styles of other pizza types.
This type of pizza offers a different way to think about how cooking temperature impacts the final product. They have ovens that can reach temperatures up to 700° Fahrenheit, which means that the pizza is cooked very quickly. The short cooking time is key for retaining the flavor of the ingredients and maintaining the signature crispness of the crust. They also offer whole pies or slices, a great way to sample the flavors and textures of their pizzas.
The cafe's presence contributes to the variety of pizza styles available in the Chicago landscape. It highlights a style that's often overshadowed by deep-dish, presenting an intriguing contrast in flavor profiles and overall culinary experience. Their approach suggests that they're trying to create a sense of place within a city that already has its favorites. It's interesting to consider how this niche style, rooted in a specific New England history, fits within Chicago's diverse food culture and appeals to a broader audience. They have created a dining experience that offers a different dimension to the city's culinary scene. This variety is a reminder that Chicago has a dynamic and evolving food culture beyond its most famous dishes.
7 Hidden Chicago Pizzerias Where Locals Actually Eat - Beyond Deep Dish - Spacca Napoli in Ravenswood Makes Pizza Just Like in Naples
Nestled in Chicago's Ravenswood neighborhood, Spacca Napoli offers a taste of true Neapolitan pizza, a welcome change from the city's iconic deep-dish. Their thin, handcrafted pizzas are a testament to the Neapolitan style, and they've managed to carve a niche for themselves in a pizza-obsessed city. Opened in 2006, the restaurant has steadily gained recognition, even ranking among the best pizzerias globally. Its popularity among locals and visitors alike is easy to understand, as the restaurant seamlessly blends authentic flavors with a convivial atmosphere. Enjoying a meal outdoors on warmer days is a particular treat. The dedication to high-quality ingredients is also a major draw, ensuring that each pizza delivers the nuanced flavors of traditional Neapolitan pizza. If you're seeking a genuine taste of Naples in Chicago, a visit to Spacca Napoli should be high on your list. It stands as a remarkable example of a restaurant that successfully brings the culinary heritage of another region to Chicago in a way that resonates with the city's eclectic mix of taste preferences.
Nestled in Ravenswood, Spacca Napoli brings a taste of Naples to Chicago, offering a stark contrast to the city's renowned deep-dish pizzas. This pizzeria, established in 2006, has earned a strong reputation for authenticity, mirroring the strict guidelines outlined by the Associazione Verace Pizza Napoletana (AVPN). This organization, focused on the preservation of traditional Neapolitan pizza, dictates the use of specific ingredients, techniques, and even oven types, ensuring a genuine pizza experience.
A key aspect of the Spacca Napoli approach is their commitment to the lengthy 24- to 48-hour fermentation process for their dough. This extended fermentation enhances flavor development through the production of simpler sugars and potentially improves the overall digestibility. Their wood-fired oven reaches temperatures around 900°F, a testament to the pursuit of a crisp and charred crust through the Maillard reaction. This reaction is crucial for the crust's signature appearance and adds complexity to the flavors.
The choice of ingredients is also paramount. Spacca Napoli utilizes San Marzano tomatoes and buffalo mozzarella, both sourced from specific regions in Italy. This highlights the idea that authentic Neapolitan pizza starts with quality components. Their pizzas generally adhere to a traditional 10- to 12-inch diameter, a size that promotes a balanced crust-to-topping ratio, preventing an overload of toppings on the palate.
The final product showcases a soft, chewy interior with a slightly charred outer edge, the characteristic "cornicione". This texture is the outcome of the high oven temperature and the carefully managed 60% hydration level of the dough. The chefs have trained in Naples, embodying the essence of the traditional pizzaiolo's craft, utilizing specialized techniques that have been refined over generations. Their expertise in hand-stretching the dough plays a critical role in the final lightness and texture of the pizza.
The chefs' meticulous skill extends beyond the dough's manipulation to include the rotating of the pizza in the oven, ensuring even cooking and browning. This time-honored technique further contributes to the final pizza's overall quality. Spacca Napoli adopts a culinary simplicity approach, using only a few ingredients to highlight the natural flavors of their high-quality components. This minimalist approach reflects the essence of traditional Neapolitan pizza.
Spacca Napoli's presence illustrates a broader trend: the global exchange of culinary practices. They blend the authentic Neapolitan pizza-making tradition with American tastes and preferences, showcasing how local interpretations can enrich the traditional styles. It's a testament to how a culture's food can evolve through interactions and adaptations while still maintaining the original flavors and the history it represents. This fascinating example of a culinary exchange adds to the vibrant tapestry of Chicago's food scene, proving that there's always more to discover beyond the deep dish.
7 Hidden Chicago Pizzerias Where Locals Actually Eat - Beyond Deep Dish - Pizza Friendly Pizza in Ukrainian Village Serves Sicilian Squares from a Side Window
Tucked away in Chicago's Ukrainian Village, Pizza Friendly Pizza operates from a takeout window beside the Empty Bottle, offering a distinct twist on the Chicago pizza scene. Their specialty is Sicilian-style pan pizzas, with a crust that's both remarkably crispy and delightfully fluffy, thanks in part to a slight sourdough touch. The rich and slightly spicy tomato sauce adds another layer of flavor to this unique offering, which comes in both slices and whole pies.
The restaurant's origins are intriguing. It was co-founded by Noah Sandoval, a chef with a noteworthy history in acclaimed restaurants like Oriole, Kumiko, and Kikko – Michelin-star venues that signal a dedication to culinary artistry. Since opening in 2020, it has quickly gained traction and become a local favorite.
Pizza isn't the only star of the show, though. Pizza Friendly Pizza's menu also features a small selection of sandwiches, including options like chicken parmesan and Italian cold cuts. Their side dishes also stand out, including dishes that showcase seasonal ingredients like fried eggplant with giardiniera aioli and a refreshing mixed green salad with peaches and gorgonzola.
This little pizzeria offers a welcome departure from Chicago's typical pizza scene, with a strong emphasis on quality ingredients and flavors, creating a worthwhile alternative to deep-dish or thin-crust styles. It's a testament to how a simple approach, in this case, a distinct pizza style and locally-sourced ingredients, can find a following amidst the city's culinary diversity. Despite sometimes being crowded with people eager to get a taste, it represents a unique food experience that is worth seeking out.
Pizza Friendly Pizza, tucked away in Chicago's Ukrainian Village, has carved out a niche with its unique approach to Sicilian-style pizza. Operating from a side window adjacent to the Empty Bottle, a popular local venue, it embraces a fast-casual dining style that's becoming increasingly common in urban areas. This model, rooted in the concept of street food, makes quality pizza readily accessible in a fast-paced environment.
The pizza itself stands out with its thick, square-cut crust. This style is achieved through an extended fermentation process—up to 48 hours—which allows the dough to develop complex flavors and a satisfyingly airy texture. This is due to the retention of gasses that help the crust develop a light and crispy base, contrasting with the more dense styles often found in other pizza types.
Beyond the standard toppings, Pizza Friendly Pizza displays a penchant for innovative flavor combinations, a trend mirrored across modern cuisine where chefs look to a wider range of culinary inspirations. This keeps their menu interesting and might encourage diners to explore flavors beyond what they'd typically expect from pizza. The pizzeria's commitment to using high-quality ingredients, mirroring practices found in traditional Italian cooking, contributes greatly to its success. Sourcing ingredients like tomatoes and cheeses from specific regions provides an authentic flavor profile, crucial for a pizza's overall taste and texture.
The wood-fired oven, reaching temperatures of about 800°F, plays a critical role in the final product. The Maillard reaction is initiated at these high temperatures, impacting the flavor and texture of the crust by creating those desirable charred spots. This intense heat is vital in achieving the distinctive traits of Sicilian pizza. The Sicilian style itself has a rich history rooted in 18th century Italy, shaped by the influence of Jewish bakers in Palermo. This historical connection exemplifies how diverse cultural elements can create the rich tapestry of culinary trends in cities.
Operating from a side window further emphasizes Pizza Friendly's connection to the community. This approach not only fosters local engagement but also reflects a growing trend of restaurants embracing a more casual and accessible dining experience. By directly interacting with customers, they establish a stronger connection to the neighborhood. While focusing on traditional Sicilian pizza, Pizza Friendly Pizza has also experimented with features from other styles, like Neapolitan or New York, to cater to a broader range of tastes. This hybridization highlights an approach that allows restaurants to engage with a wider audience in a city known for its culinary diversity.
This pizzeria’s focus on affordability is another contributing factor to its popularity. It’s a great example of how restaurants can provide a quality experience at reasonable prices, which is critical for attracting a larger customer base in an urban setting where dining out can be expensive. Despite only being in operation for a short period of time, the pizzeria has already established a strong local following. It shows how word-of-mouth promotion can be effective in urban gastronomic scenes, where locals and online channels can rapidly spread the word. This model highlights the success of building a community and social media presence which leads to new customers.
7 Hidden Chicago Pizzerias Where Locals Actually Eat - Beyond Deep Dish - Marie's Pizza & Liquors Keeps 80s Decor and Classic Tavern Style Pizza Alive
Marie's Pizza & Liquors, a Chicago institution dating back to the 1940s, offers a nostalgic trip back to the 80s with its classic tavern atmosphere and straightforward pizza. This family-run restaurant has perfected a simple, thin-crust pizza over the decades, consistently drawing in a diverse clientele with its wide-ranging menu. The restaurant's décor, with its lingering 80s charm, contributes to a unique, almost time-capsule-like dining experience. It's a place where the experience is as much about the ambiance as the pizza. Beyond the pizza, Marie's also boasts a full bar and a live music schedule throughout the week, turning it into a true neighborhood entertainment hub. Marie's isn't just a pizzeria—it's a gathering spot, a reminder of Chicago's history of neighborhood restaurants that focused on building community. They've consistently served up quality pizza and a good time, making them a great example of why classic, unpretentious dining can maintain its appeal, generation after generation. It highlights how a simple idea, executed with consistency, can endure in the ever-changing landscape of the food scene.
Marie's Pizza & Liquors, a family-run establishment with roots stretching back over 70 years, provides a glimpse into Chicago's pizza history beyond the deep-dish craze. Originally a tavern and small goods store opened in 1940 by Theodore Karavidas, the business transitioned into the pizza-focused operation it is today under the ownership of Theodore's son, George, who took over in 1948.
The restaurant's ambiance, with its 1980s decor, maintains a classic tavern feel, offering a nostalgic step back in time. It's interesting to observe how this unique aesthetic might influence the dining experience for some, tapping into a sense of the past. This nostalgia might intertwine with the overall sensory experience of the food.
Marie's serves a broad array of pizzas, including their specialty thin-crust pies cut into small squares, a style common in Chicago's tavern pizza scene. This style likely accentuates the crust's texture, a result of the Maillard reaction during baking. It's an approach that has stood the test of time in a pizza-obsessed city. Beyond pizza, they have a full bar, regularly feature live music from Thursday through Sunday, and even offer doggie bags for leftover pizza, making it a haven for families and those who enjoy their pizza later.
Beyond the pizza, the full bar offers a selection of local beers, a strategy that not only enhances the experience through variety but also has a local economic impact, potentially supporting local breweries. The bar itself might have played a crucial role in the restaurant's longevity, particularly given its origin as a tavern.
Interestingly, they also feature house-made sauces and dressings, hinting at a commitment to artisanal preparation. Methods such as slow-cooking sauces enhance flavors and potentially contribute to a more complex taste profile, which often resonates with individuals seeking deeper flavors. Furthermore, they likely use specific dough fermentation processes that influence flavor and texture, potentially achieving a lighter, easier-to-digest crust. It's also interesting to note that Marie's has a focus on utilizing fresh, local produce and meat, which reduces transportation costs and supports the local economy. This emphasis on locality could impact the flavor profiles of their pizzas and other dishes.
The addition of craft cocktails to their menu fits the growing trend of incorporating diverse, sometimes innovative, beverages into the dining scene. It also demonstrates how consumer preferences have evolved, potentially shifting toward more complex flavor profiles in cocktails. This is a facet of a restaurant that has always been open to adapting to changing tastes. Marie's ability to offer high-quality pizza and drinks at competitive prices keeps it relevant within the context of Chicago's diverse dining landscape, particularly in neighborhoods with various economic demographics.
Their commitment to community engagement through partnerships with local charities and hosting events underlines their position within the local fabric. It's a compelling example of how a business can utilize community building to achieve stronger customer loyalty. The interplay of pizza and liquors creates a unique culinary experience. It's not simply a random combination, as research suggests that specific flavor pairings can influence how we experience and enjoy food. They seem to have carefully developed a menu where liquors complement their pizza offerings.
Ultimately, Marie's Pizza & Liquors exemplifies a fascinating approach to pizza and dining in a city that boasts a wide range of pizza styles. It represents a pizzeria with a long history, commitment to a specific pizza style, and the ability to evolve and respond to the desires of its clientele. While perhaps not the most technologically advanced or groundbreaking establishment, Marie's is a solid example of a local favorite that understands the fundamentals of food and hospitality.
7 Hidden Chicago Pizzerias Where Locals Actually Eat - Beyond Deep Dish - Bungalow by Middle Brow Creates Sourdough Pizza in Logan Square
Tucked away in Logan Square, Bungalow by Middle Brow, located at 2840 W Armitage Ave, has carved out a niche within Chicago's pizza landscape with its creative sourdough creations. The heart of their appeal lies in their wood-fired pizzas, showcasing a sourdough crust that's more than just a base – it's a component that brings a distinct flavor and texture to each pie. They've added a twist with unique topping combinations, such as the ramp puttanesca, that demonstrate their commitment to a more interesting pizza experience. The restaurant's vibrant outdoor patio and its hosting of live folk music contribute to a social ambiance. They operate with a somewhat unusual schedule for a pizza place – closed on Mondays, with varying hours from 2 pm to 10 pm on Tuesdays, and the rest of the week from 8 am to 10 pm. This implies a broader dining approach that also includes breakfast items like a cinnamon roll with intriguing orange and tonka bean flavors. It's a refreshing take on a classic, appealing to both those who simply crave a good pizza and the more experimental food enthusiasts who want to try something unique in a city that's known for its pizza. It is a fine example of how a pizzeria can push the envelope, offering a contrast to the deep dish approach found in other Chicago pizza restaurants.
Bungalow by Middle Brow, nestled in Chicago's Logan Square neighborhood, has garnered attention for its distinctive sourdough pizzas and a lively atmosphere that extends beyond the usual pizza experience. Located at 2840 W Armitage Ave, this establishment is a prime example of how a specific pizza style, in this case a wood-fired sourdough crust, can attract a devoted following. They are open from 2 PM to 10 PM on Tuesdays and 8 AM to 10 PM Wednesday through Sunday. It is closed on Mondays.
The appeal of their pizzas is rooted in their preparation, which begins with a sourdough starter that typically ferments for 12 to 48 hours. This process enhances the flavor profile through the breakdown of starches into sugars and potentially creates a more digestible dough. It appears they've developed a style that resonates with people who enjoy the complexity of flavor that fermentation brings to the table. The use of a wood-fired oven, reaching temperatures around 750°F, is also key to their crusts' unique texture. The high heat initiates the Maillard reaction, which results in a crisp, caramelized crust. The impact of the Maillard reaction on flavor profiles has been studied by chefs and engineers alike, as its intricate interplay with amino acids and sugars greatly affects how pizza crusts are perceived by the human palate.
The emphasis on locally-sourced ingredients introduces an element of seasonality, where the flavor profiles of their pizzas can shift with available produce. They also offer a variety of topping combinations and experiment with seasonal ingredients, aligning with the modern culinary trend of emphasizing local ingredients. This could potentially mean that eating a pizza during the summer will result in a different flavor experience than during the winter. Besides pizza, you can also find items such as their orange and tonka bean infused cinnamon rolls or a wide array of beers. It's noted that on a busy night, they can sell nearly 1,000 pizzas with each taking about six minutes in the oven to cook.
Interestingly, there seems to be a growing interest in sourdough pizza. This suggests that there's an evolving demand for pizza crusts that possess a complex flavor profile and a texture that's a result of artisanal techniques. While the restaurant itself might not be doing any groundbreaking research into the scientific aspects of baking, they seem to have struck a chord with a clientele that values a pizza experience that goes beyond a simple tomato and cheese combination.
They have attracted the attention of publications like Chicago Magazine, and been listed on a number of "best pizza" lists, cementing their position as a relevant player in the Chicago pizza scene. It's also worth noting that they offer gluten-free crusts as well as a variety of interesting toppings, such as the ramp puttanesca, suggesting an ability to adapt to a wide range of preferences. The restaurant is clearly trying to carve a niche within the Chicago pizza scene, which is interesting to observe as a cultural trend. Bungalow's presence is significant in Logan Square, demonstrating how pizza can be more than just a staple food, but can also serve as a way to cultivate a unique and interesting atmosphere that draws people in. It will be interesting to see how their approach evolves and contributes to the culinary landscape of Chicago.
7 Hidden Chicago Pizzerias Where Locals Actually Eat - Beyond Deep Dish - Phil's Pizza in Bridgeport Makes Cash Only Chicago Thin Crust Since 1962
Phil's Pizza, a Bridgeport institution since 1962, has built a reputation for its cash-only, thin-crust pizzas, a style that's distinct from Chicago's more famous deep-dish offerings. The restaurant itself has a classic, old-school vibe with a tin ceiling. Their pizzas are known for being generously topped with thick sauce and a good amount of cheese—the kind of greasy, delicious pizza that you can easily imagine satisfying a craving. While you might need to wait 30-35 minutes for your pie, classic toppings like mushrooms, peppers, and sausage are always popular choices. Some customers have complained about the service, but Phil's popularity doesn't seem to be impacted. They're especially well known for serving pizzas in a jumbo size, perfect for feeding a crowd. Located on 35th Street, with free street parking readily available, Phil's remains a straightforward, no-frills pizzeria that's a reminder that there's a rich, casual pizza culture beyond the more famous options in the city.
Phil's Pizza in Bridgeport, a Chicago institution since 1962, offers a classic Chicago thin-crust experience that's refreshingly straightforward. It's a world away from the city's deep-dish dominance, emphasizing a simpler approach to pizza that's clearly resonated with locals for over six decades. Their interior, with a tin ceiling, has a vintage feel that's reminiscent of simpler times.
The pizzas themselves are characterized by a thin, beautifully greasy crust. It’s a testament to achieving just the right balance in dough hydration—a careful blend that delivers that characteristically crisp yet tender texture. The sauce, a thick, generously applied blanket over the cheese, is made in-house from San Marzano tomatoes and their own blend of spices, yielding a sweetness that contrasts nicely with the crispness of the crust. While the wait for a pizza can be about 30 to 35 minutes, it seems a worthwhile tradeoff for many patrons.
One thing that stands out is their strict adherence to cash-only payments. This policy, in place since day one, is likely a way to reduce overhead related to credit card processing fees, thus allowing them to keep prices more affordable. It also reinforces a certain old-school atmosphere. Parking on the surrounding streets is usually free, so getting to Phil's isn't overly complicated.
Topping-wise, they cover the basics—cheese, mushrooms, peppers, sausage, and pepperoni—providing a range of customization for diners. They even offer jumbo pizzas, ideal for large groups. However, reviews about their customer service are a bit mixed. While some have had excellent experiences, others have encountered what seems to be inconsistent or even poor service interactions.
Phil's is situated at 1102 W 35th Street in Chicago. It represents a very classic style of pizza that can't be replicated by the chains that have become ubiquitous in most major cities. It begs the question of how it is that they’ve been able to sustain a very traditional style of pizza-making in an environment where change seems to be a constant. Their approach stands as a reminder of the simple, yet satisfying, characteristics that have made pizza a global food icon, and it's worth a visit if you want to taste a truly classic Chicago-style pizza.