By Peter Gianopulos for Chicago Magazine.
A new wave of ambitious pizzaiolos is bringing delicious and often far-flung regional styles to Deep-Dish City.
These hand-tossed, brick-fired beauties don’t buckle under the weight of even the most abundant toppings. About those toppings: Think vodka sauce with nut-free pesto or a “carbonara” of egg and house-cured pancetta.
BEST PIE: Perfectly piquant sausage with broccoli rabe ($18).