Lincoln Park location of the local minichain serving thin, pan, and stuffed pizzas.
Family-oriented suburban pizza parlor.
Hyde Park location of the minichain offering upscale bar food.
Wine bar from Tony Mantuano.
The Northbrook outpost of this once-mighty pizza chain—now significantly shrunk and Balkanized under separate ownership—banks on oceanic reserves of nostalgia among suburbanites of a certain age for its unique thin crust Master Pizzas. With their fluted edges and malty-tasting, cornmeal-dusted, paper-thin crusts, the pizzas can be ordered par-baked for takeout and freezer hoarding. These are top-heavy with tangy sauce, and the fennel-rich coarse ground sausage is a particularly exceptional topping. Despite the pizza's popularity, you'll see plenty of blistered cheese-topped bowls of French onion soup, half-pound Angus burger specials, chicken parm, and baked mostaccioli come over the counter. While the point of purchase system is awkward—order and pay for food at the cashier, do the same with the bartender, then wait for your name to be called to serve yourself—complimentary pimento cheese and Ritz crackers after 4 PM ease the hassle. —Mike Sula
Pizzeria known for its family recipes.
Pilsen pizza and pasta place.
Quick-serve sandwiches and pizza that come in big and bigger portions—the "bigger" slice is a foot-and-a-half long and almost as wide. Whole pies, build-your-own salads, and a kids' menu—"Little Stuff"—are also available.
Bar and pizzeria from the people behind Simone's.
A pizza joint specializing in New York-style pizza. It also serves salads, subs, pasta, and pizza permutations including calzones and strombolis.
Old Orchard outpost of the casual designer pizza chain.
Pizza, deep-dish or thin-crust, delivered until 5 AM; see chicagos-pizza.com.
Large, sleek lounge with an all-pizza menu; a personal pizza is free with any drink purchase.
Pizza, ribs, and buffalo wings available for delivery anywhere in the city; all pizza toppings are free, which of course opens an obvious dare: order every one.
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