on April 21, 2002
Somehow, a real pizza parlor doesn't feel like a real pizza parlor unless it's small, dark and cozy, with heat from the oven fires warming the pepperoni of your heart. There are too many places in Chicago claiming that they serve the original "Chicago-style pizza," and while it's hard to determine a winner, I'll go ahead and give the blue ribbon to Pizzeria Uno just because it tastes so good, in terms of pie and atmosphere (owner Ike Sewell says Uno invented the deep dish pizza in 1943). Every pie here is deep dish -- you can almost hear the graffiti scratched into the parlor's wooden tables heckling, "Get out, you wimpy thin crust pies!". The spinach and the Hawaiian (as exotic as you can get, in true Chicago grit fashion) are delish. Because these pies take up to 45 minutes to bake, make sure you give your order while standing in line (and stand in line and wait you must, such is the true-ness of this place; if you really can't wait, go across the street to sister parlor Pizzeria Due, but you won't get the same atmosphere). Accompany your pie with one of the parlor's 50 beer offerings, or douse yourself with the Captain Colada while lounging at a sidewalk table.
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