Many might associate Chicago-style pizza with the thick deep-dish versions offered at places like Pequod’s in Lincoln Park with its rich, caramelized crust or Lou Malnati’s, one of the more well-known chains; however, there’s another style with a deeper history that’s equally, if not more ubiquitous across The Windy City: We’re talking about the thin and crispy Chicago tavern-style pizzas, and it’s picking up popularity from coast-to-coast across America.
For those unfamiliar, the Chicago tavern-style is identifiable by its cracker-thin crusts with toppings like fennel-forward sausage or spicy giardiniera along with cheese and sauce that’s spread over the top edge-to-edge. Also notable is the way the pizza is often cut into small squares, perfect for picking up with a fork and enjoying with a nice ice cold beer.
Though the exact origins of tavern-style are unknown, it’s said to have first been served in Chicago taverns starting in the 1940’s in places like the legendary Vito & Nick’s in the South Side. The thin, snackable pizza offered a way to feed hungry factory workers and help them order that extra drink.
“They would give it away for free,” says Chicago-based reporter Steve Dollinsky, who authored Pizza City USA: 101 Reasons Why Chicago is America’s Greatest Pizza Town and also leads pizza tours throughout the city. “You’d have a couple squares--it was a little thing, a salty snack that would keep people drinking more.”
But why is Chicago thin-style trending right now?
Thin Chicago tavern-style can be seen as a foil to the thick heavy Detroit style square pizzas that have dominated over the last decade. People are ready for a lighter form of cheese and carbs; the pizza pendulum has swung the other way.
“I think it’s lighter to eat,” says Greg Baxtrom who recently started serving the thin pies at his restaurant and bakery Patti Ann’s in Prospect Heights, New York. “Nothing against doughier deep dish—they have their place. It’s just super heavy and super filling, and they don’t make great leftovers,” says Baxtrom, who grew up in a small town just outside of Chicago.
Another potential reason why Chicago tavern-style is trending is that it’s relatively easier to produce and execute culinarily compared to say a classic Neapolitan-style pizza, which requires building and maintaining a fire inside an expensive, large, often-imported oven.
What is more, tavern-style pizzas do not require stretching out the dough to order—they can be pre-stretched and simply topped and baked to order in an electric or gas-powered oven. “You can make it ahead of time, which always means I can ensure the consistency better," says Baxtrom. “It’s consistently being able to provide a good product.”
Yet another reason why Chicago tavern-style pizza is everywhere is of course social media. Chances are you’ve seen the criss-cross square cut pies pass your feed at least a few times.
Whatever the reason for the trend may be, when it comes to pizza, do know that thin is in. Here’s where to find some of the best Chicago tavern-style pizza across the states:
clayton hauck for dicey’s
Dicey’s in Nashville.
Nashville
Dicey’s Tavern
Opened in Nashville in April of 2022 by Chicago-based restaurant group Land and Sea Dept, the pizza at Dicey’s Tavern are thin but still have a nice chew to them. Pair with a glass (or bottle) of natural wine and enjoy in their massive outdoor patio in the back.
Cecily FederighiMaking some of Chicagoland’s best tavern pies at Kim’s Uncle.
Kim's Uncle
Westmont, Illinois
Of course we can't talk about Chicago Tavern Style Pizza without mentioning Chicagoland, and Kim's Uncle in Westmont is one of the new wave of "pizzaurateaurs" making their mark. From the same group behind the late Pizza Fried Chicken Ice Cream, an Esquire Best New Restaurant 2020, their pizzas can withstand a load of toppings and still maintain structural integrity--the pepperoni, for example, contains a plethora of meaty charred curly-cupped slices without the slightest sign of flop in the crust.
D.L. MackD.L. Mack’s Harry Caray pie.
D.L . Mack’s
Dallas
The thin cracker crust pizzas at D.L. Mack’s in Dallas go beyond sausage and giardiniera toppings. The Harry Caray Special features a plethora of curly-cupped pepperoni and a squiggled drizzle of spicy ranch, while the Barbecue Chicken piles on grilled chicken, smoky bacon, corn, cilantro, and slightly sweet hickory sauce. Step aside, C.P.K.
Emmet's
Tavern style pizza at Emmet’s in NYC.
Emmett’s
New York, NY
Emmett’s has been serving up tavern-style pies to homesick Chicagoans and New Yorkers alike since it opened in 2013 in SOHO. Started by Chicago transplant Emmett Burke, the restaurant also offers Chicago style hot dogs and Italian beef sandwiches as well as deep dish versions, too.
Patti Ann’s
Brooklyn, NY
Named after his mother, chef Greg Baxtrom (Olmsted, Five Acres) opened his Prospect Heights restaurant and bakery Patti Ann’s in 2022. He recently debuted Chicago tavern-style pizza, where he’s able to get his dough ultra-thin utilizing the bakery’s dough sheeter; each pizza measures 14’’ and is cut into roughly 2”x2” cheesy squares.
Shawn KallioTRUSS Restaurant & Bar’s Chicago tavern style pizza topped with like maitake mushrooms and other local goodness.
TRUSS Restaurant & Bar
Napa Valley, California
You'll find the talented Chef Rogelio Garcia (of Top Chef fame) in the kitchen at the Four Seasons Napa Valley, where he oversees two restaurants: on one side is Auro-- a multi-course, Michelin-worthy tasting menu experience with luxe ingredients; on the other side is TRUSS Restaurant & Bar, where there's ethereally thin Chicago tavern style pizzas topped with the bounty of The Bay with things like maitake mushrooms and crispy kale or sausage with feta and arugula -- sure fire signs that you're smack dab in California.
Marc FioritoCapo’s Detroit Rock City pizza, a vegetarian pie topped with feta, pesto, onions, mushrooms, artichoke hearts, broccolini, roasted red peppers and garlic.
Capo’s
San Francisco, CA
The legendary thirteen-time award-winning pizzaiolo Tony Gemignani has been doing tavern-style pizzas at his Chicago-style pizzeria Capo’s in North Beach since 2012. Here you can get thick deep dish and hearty stuffed pizzas, as well as the cracker thin versions that’re dusted with cornmeal for extra texture and flavor.
Omar MamoonVito & Nick’s thin crust pizza with green olives.
Vito & Nick's
Chicago
We're not saying we've saved the best for last, but for one of the longest-running OG's of Chicago Tavern Style Pizza, Vito & Nick's in Chicago's South Side is an essential institution. Originally started by husband-and-wife Vito and Mary Barraco, they started making pizza in 1946 with the help of their son Nick. As good as the pizza is, it’s hard to beat the old schoolvibe baked into the place.
Related Stories
ncG1vNJzZmivp6x7pr%2FQrqCrnV6YvK57xaimnWWUp7avt46rnKyskaq%2ForrTrGaabGNog3eAmHJmm52jqXq1rdWeqadlo6nGrbGMqaCzspFiwrR7