The company now has six locations around the city. In 1991 the younger Malnati launched Pizano’s Pizza. also passed the pizza gene on to another son, Rudy Malnati, Jr.
“Lou Malnati’s Deep Dish Pizza” by Aneil Lutchman Pizano’s Pizza When Lou died in 1978, his sons Marc and Rick took over the business. A second location near O’Hare Airport soon followed. Lou apparently took great delight in opening his Italian restaurant in a Jewish neighborhood on an Irish holiday. The new pizza place opened on March 17, 1971. After Rudy’s death, Lou decided to open his own restaurant in Lincolnwood, a northern suburb. In 1955 his son, Lou Malnati, was sent to manage Pizzeria Due. Rudy Malnati, Sr.’s contribution to famous Chicago pizza places extends far beyond Pizzeria Uno. So start your pizza pilgrimage at the birthplace of the famous dish. The original Unos, and sister restaurant Pizzeria Due ( due is the Italian word for “two”), retain menus that are different from other restaurants in the chain. He wasn’t able to settle the question absolutely, but he’s confident Sewell, Riccardo and Rudy Malnati, Sr., a former bartender at one of Riccardo’s other restaurants, each had some part in creating the first deep dish. Tim Samuelson, the city of Chicago’s cultural historian (yes, that’s an actual job), spent years trying to figure out who invented the classic Chicago pizza. Without Unos, there could be no list of the best Chicago pizza restaurants, or at least no deep dish. Though Unos is now a chain with locations around the country, its original location is where deep dish was born. Pizzeria Uno and Pizzeria DueĪny list of famous Chicago pizza places starts with Pizzeria Uno, the restaurant Riccardo and Sewell opened at Wabash Avenue and Ohio Street.
According to most histories of deep dish, Sewell proposed that the restaurant serve a new style of pie.
That changed in 1943 when Richard Novaretti, who went by Ric Riccardo, and Texan Ike Sewell opened a pizza restaurant. Italian immigrants who moved to the city in the late 1800s and early 1900s prepared pizza in the traditional, thin-crust manner. The classic deep dish is stuffed with mozzarella cheese and sausage, with each restaurant putting its own spin on the crust and the spiciness of the sausage.ĭeep dish, the classic Chicago pizza, is a relatively recent invention. In Chicago, pizza means deep dish, those thick pies once described by the Chicago Tribune as “pizza thick as a sewer lid and almost as heavy.” Picking the best Chicago pizza restaurants is a tough ask, and one that should involve thorough field research. The slice you love can say a lot about where you’re from and where you started eating pizza as a kid. “Pizzeria Uno Chicago-style deep-dish pizza” by Bobak Ha’Eri
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