Results 1-8of 8 Reviews
ashbourne, United Kingdom
February 3, 2013
From journal The Windy City in June
September 13, 2002
This restaurant is popular during normal dining hours, and the deep dish pizzas take a good 45min-1hour to prepare. Give yourself at least 1 hour before you are going to be starving to get your name on the waiting list. In order to speed things up, when you give the hostess your name, you also give her your order. This means that by the time you get a seat your pizza is already in the oven and you won't have to wait another hour to get it. Of course, you have to hang around for your name to be called, but since it is usually at least a 1/2 hour wait you can walk down Ohio to Michigan and check out a shop or two. You can also sit outside and have a beer or two. The Boston Lager is excellent.
A typical Chicago topping is sausage. My favorite combo is the Numero Uno with Mozzarella, chunky tomato, sausage, pepperoni, mushrooms, onions & peppers. The Chicago Classic is good too with Extra mozzarella, extra sausage, extra tomato, extra crisp crust, but may just give you a coronary.
The pizza is excellent, but don't let your stomach do the talking. This is heavy stuff, and the recommendations are usually about right. One Small is good for 2 people. Really.
From journal Summer in the Windy City
by Desiree Koh
April 21, 2002
From journal Hot Fun In The Windy City -- Chicago
February 18, 2007
From journal Quick Stop in Chicago
January 27, 2005
From journal Some of My Favorite Places
July 28, 2004
From journal Chicago Trip
July 8, 2004
From journal Chicago - I Should Just Move There
by Todd from Chicago
Arlington Heights, Illinois
February 3, 2003
From journal Chicago, Illinois