These Out of Town Pizza Styles are Invading Chicago and We Don’t Hate It

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).

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