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[quote=Anonymous][quote=Anonymous]Alright, if you really want deep dish pizza, go to Lou M's. It's fine. But know that most Chicagoans rarely eat deep dish. We're in a pizza renaissance, with so many good pies. Why not instead try tavern-style, cut in squares with corn meal on the crust? It's just as Chicago as deep dish, and won't leave you sluggish for the rest of the day. Pizano's does a decent job downtown, with Barnaby's in Northbrook up north and Vito & Nick's down south doing mean pies.

There's now even a Manhattan restaurant specializing in Chicago tavern style and they're wildly popular. Square cut tavern-style is a thing.

Here's a list/map that's dated April 2022: https://chicago.eater.com/maps/chicagos-25-iconic-pizzerias

I haven't been to all of these spots and the list certainly isn't comprehensive. But if you're staying in the city, it'll show you what's close. It'll also give you a taste of just how broad the pizza scene is in Chicago.

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+100. Native Chicagoan here. Growing up we ate deep dish (or pan pizza as we called it) only occasionally.  Tavern pizza, which is thin crust, cut in small squares with lots of cheese and excellent Italian sausage is the BOMB.  I miss it so much. First thing I eat when I go back along with an Italian beef, dipped with hot giardiniera![/quote]

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