I love how humble Leo seems to be. You get someone that level of matter expert and he's still chill as heck when in his realm, that's amazing. His advertising for Dixie Ultimate was hilarious.
This is by far the best pizza review video I’ve seen. Finally someone separated the deep dish from the stuffed. And the information was knowledgeable and spot on. Great video! Thank you ❤️ also stuffed or Chicago thin for me 😊
Awesome breakdown. Chicago native and pizza lover that has eaten at every place you went to muuuuuultiple times, and I agree that you can't beat Lou's. It's where I take people that come into town and want Deep Dish. You explained it perfectly, but Lou's has a thinner crust, yet holds up well enough to use your hands (once it sets) and the freshness and vibrancy of the tomatoes and balance of topping can't be matched. People on the East Coast joke about Chicago pizza being like a casserole, and for some places I can kinda see that, but Lou's is a perfect middle-ground. In the dead of winter when it's 0 degrees outside and gets dark at 4pm, nothing hits like a Lou's Deep Dish!
Born and raised in Chicagoland and you guys hit the nail on the head. I only eat deep dish on occasion as opposed to thin crust, but when I do it’s almost always Lou’s. Some people might call that touristy but it’s by far the best. So much garlic flavor in the sausage mixed with the butter crust. It’s on another level
Last time I ate at Lou Malnati's was back in the 90s. Looks the same to me. Deep fried dough, twenty pounds of cheese, five pounds of meat and a can of crushed tomatoes. Then they take a sledge hammer to a head of garlic and throw it on top. They bake for 3 hours and then serve you something slightly cooler than the surface of the sun. You can take two bites and your are done eating for the rest of the week.
17:56: I was TODAY years old when I heard SMOG as an abbreviation of Sausage, Mushroom, Onion & Green Peppers -- it was always touted as a "Chicago Special" or the special of whatever pizza place featured it on their menu.
Really cool video, interesting to see the various places and their histories.Two passionate & friendly guys who know what they're talking about, no snobbery or BS.
@@pamelasmith6221 having not been to chicago or experienced chicago-style deep dish, what about giordano's? it feels like this video may be incomplete without it.
Bro, I started at Giordano's in the 80s and I still love it. Recently a friend convinced me to go to Lou Malnati's. Apples and oranges in my opinion and I love both. Personally when I make pizza at home, I do the Omnivorous Chicago thin - the best!
@@brokenredbench96 Wha…? Pequods is deep dish. That’s why every single food critic that names it one of the greatest pizzas on the planet calls it deep dish. I’ve literally never heard anyone ever claim that Pequod’s deep dish pizza is not deep dish. It’s literally called deep dish pizza on the menu. You can go to their site. It’s on the front page.
If you're doing Chicago Thin Crust (Tavern Style, cut into squares) go to the usual South Side suspects -- Vito & Nick's, Barraco's (relatives of the original Vito & Nick's owners), Roseangela's, Palermo's (BOTH 63rd & 95th St. locations -- different relatives again), Fox's, Beggar's ("They lay it on THICK"), Giordano's (YES, they have Thin as well as Stuffed), etc. EDIT: West Side Thin Crust -- you GOTTA go to Home Run Inn on 31st St. (though they do have multiple locations). A West Suburban pick to try is Villa Nova on Pershing Rd. (39th St.) in Berwyn (though it was recently sold to new owners and doesn't have a full dining room anymore).
Why did you get the sausage pizza at Lou's and then get like a sausage veggie everything at the other spots all those veggies always makes deep dish soggy
Love the videos and the breakdown of why you all like them. I was a little surprised about Lou's being the favorite. I find Lou's pretty inconsistent from store to store and order to order. I would have loved to see you all order the exact same toppings from each place for better comparison. Keep feeding us more awesome content!
I wish Burt Katz of Burt's Place didn't retire and die. His deep dish was legendary. When I make a homemade Chicago deep dish, I put the veggies on top but sometimes spinach under the sauce.
I've never had Pequods, but I've heard about it, and wish it was included. Giordano's is the absolute best pizza I've had and it's not close. That crust is just insane.
Lou’s has the butter crust. Giordanos is like eating thick bread. The crust is all important. Say no to thick bread crusts! (Lou’s salad is fire 🔥 too)
This was the most awesome video you’ve ever produced. I loved it thanks a lot for all the work you put into it. Can’t wait to see a thin crust. Pizza crawl video video soon
I agree about cooking the veggies along with draining your tomatoes enough. When I first started making deep dish I discovered if you weren’t careful your crust would be swimming in water. I usually just stick with sausage and pepperoni
Thanks for the trip. Ate at Unos in Dallas when we lived there. We are getting a Lou Malnatis here in West Phoenix in the next 30 days! Looking forward to it. Yum. Yum. Was missing the great pizza for many decades. Thanks again. You are an expert.
Whenever I go to Chicago for the weekend, I go to Malnati's on Rush. Their sauce is fresh and bright. If you order the pizza when you make your reservation it can be done fro you shortly after you arrive. A pan pizza takes 45 minutes in the oven.
I love how Leo (also my fathers name!) could have easily just have phoned it in but instead goes full Michelin Sherlock Holmes on the stuff. Great guys.
Well Done! Couldn't have picked a better mouth piece for the voice of Chicago Pies. Yes I'd like to see a thin crust/tavern pie episode. Californian here and have been to Chicago a couple of times and enjoy the deep dish (Uno's mainly). Wife and I met some boys from the hood here in Camp Pendleton area and they said the best Chicago pizza (thin crust) was Vito’s & Nick’s Pizzeria. Next summer, with the help of you fellows and others, we have a list of places to try. Cheers
It’s nice to see you collaborate with Chef Leo again! He’s offering some solid comments on these different stops for sure! Judging from the comments of the different pizzas, it seems like just about every one of them got some solid praise, though My Pie had a few notable things going against it such as water from the veggies ruining the integrity of the pizza, the type of oven used for cooking the pizza not crisping it enough and so forth. I’m going to say that My Pie was the least favorite of the bunch.
This video has got me all kinds of homesick for Chicago, outstanding series with the right guys at the helm. Great work to the Crew and thank you to covering Pisano’s too!! Their thinner crust style is fantastic, kinda like a crispy, buttered biscuit!
Going to Chicago this week, read the comments, most agree with you on Lou’s and also every other says Pequoid Getting an Italian beef as well while I’m in town! Thanks
I had pequads and it was delicious and filling! The crust is caramelized and very addicting but I still couldn’t finish eat a small pizza, should have gotten the personal pizza , but loved every bite ! I wish I upload pictures lol
@@mvterzo really?? That’s even better to know! I like that little bar and I’ll sit there by myself. Very nice group of people that come in to dine. Not strange to be by myself at the bar either.
Many years ago Giordano's pizza, on Rush Street and Chicago Avenue, was my introduction to Chicago's deep-dish pizza, and it was fantastic; but, somehow in my opinion it always gets a bad rap from other voices compared to other deep-dish Chicago pizzas. I've also had Lou Malnati's pizza too, when it was on Wells Street in Chicago - delicious! Btw: It's too bad you guys didn't grab a pizza from Giordano's.
Just visited Chicago for the first time about a month ago and had two deep dish pizzas and enjoyed both. We had Gino’s East and Giordano’s and I have to say that I liked Gino’s East better, though they were both good. I’m looking forward to trying more in the future. Great video,
Adam! Absolutely your best episode. The camerawork was awesome. Both for the scenery and also close up on pizza. But you should have had pequods and original pizza house But I do love Lou Malnatis thr best
100%. Can't compare a supreme to a cheese pizza and have it be fair. All those ingredients add little things that can totally throw off the flavor profile from a regular cheese. Stick with the basics, either cheese, pepperoni, or sausage or a combo of all 3. That's the only way to properly compare.
The My Pi ordered out of state was absolutely AWESOME! I live in Miami now, (born and raised Chicagoan) BUT i ordered this for my birthday a few years back AND it was as good as Lou's frozen. (PLUS i don't think you're giving a fair review since you're selecting DIFFERENT toppings for each!)
This was really an awesome video. Lou Malnatis was #1 I am guessing the one you liked the least was My Pie ? was it this order 1. Lou Malnatis 2. Pizzeria Uno 3. Bartoli 4. Gino's East 5. Pizano's 6. My Pie
This is shockingly comprehensive. Glad you included Pizano's and My Pie, they are pretty good and often left out. These are also all true deep dish as youmentioned some of the "pan" options are really great but a little different. Lou's butter flavor in the crust is ridiculous. I lived there 10 years, I never had Bartoli's wish I'd have tried it, but I ate the rest of these pretty frequently.
As a New Haven style pizza fan, I would like to see a Tavern style crawl. Also after seeing what Chicago Style pizza really is I agree with your review. To me, the crust needs a crunch, the "pull" is paramount and the sauce shouldn't overpower the pie! You have expanded my pallet of pizza!
Lou Malnati's is the King of Deep Dish,so dang buttery and tomato sauce,tangy & sweet at the same time.Gotta love it bro! Great pie to feast upon by yourself or friends/family round tables with appetizers and drinks🎉❤
Lou's overall tough to beat, love their sausage, very consistent store to store. OG Giordano's location still different from all other locations, worth the effort. Pizanos very unique as well. So many great local options, NY floppy mushy style can't even come close. One of the few things I miss about midwest livin is a great pie!
I don't know if it's still around, but when I was a kid living in the CO, my favorite deep dish came from a place called Gullivers. This was back in the 60s and early 70s .
I ate about a dozen different deep dish pizzas growing up. My brother even worked at My π 2 on the North Shore. My favorite is Malnati's. Never had Paisano's or Pequod's though. Burt died before I could make it to Burt's place. They were closed the day I was in the neighborhood and tried to stop by.
I just tried Pequods and was disappointed because it did not meet up to all the hype. As a lifelong Chicago area resident and deep dish pizza fan I have tried a lot of places. I have to give it to Lou Malnatis as the best overall for the same reasons that are stated in this video. Great job guys!
I have to agree.....I used to live in MI and go to Chi quite a bit. Of all the deep dish I found Lou's to be the best. I live in AZ now and they opened up a Lou's 2 miles from my house.....it's just as good as the original location too!
Thank you Chef Leo for participating and sharing your expertise. I've only been to Chicago once (awesome museum & aquarium) and was told to go to Pizza Uno. It was probably the worst pizza I have ever eaten. It was soggy but that wasn't my biggest complaint. There is a reason I never eat American biscuits as so many have baking soda in them. For some reason I am very sensitive to the bitter taste of baking soda and that was all I could taste. It was so bad we left the pizza and when the server asked, "How was your meal?" I told him it was 'unorgettable' as stared stone-faced at him. I do not have a sophisticated palate but I would suggest you avoid Pizza Uno. Thank you sir for a great Chicago deep dish expose and appreciate the close ups from your cinematographer and editing.
Great review...Kinda surprised that Pequods didnt make the list but if Lous is your type of pie, I always tell people that if you like Lou's, you'll LOVE Uncle Jerry's in Cary IL! A quirky place but pizza is phenomenal!
Great work, gentlemen. Chicago deep-dish, Chicago guys with Chicago accents. Nice detailed analysis. Much easier than actually doing the dégustation. Wise leaving out Giordano's in view of its "stuffed" product not strictly being deep-dish. But what about the recipe's origins at the long-gone Riccardo's? Lou's is at the top of my list, but it's a close call with most of those I've tried of the other contenders. Also agree thst relative newcomer Labriola deserves mention. Pequod's? Nah -though maybe with some Starbucks? Buon Appetito a Tutti ...
No Vito and Nick’s or Fox’s? I know they aren’t in the loop area but they are awesome pizza. And for pan pizza Home Run Inn! Also big thanks for the shoutout that deep dish isn’t the only Chicago pizza style! South sliders have the thin tavern style pizza and we love it!
Interesting piece(no pun) I knew Lou's was going to be the winner from a visual standpoint. Im making my version tomorrow night (dough in in fridge now for 24). No wet veg. I am doing the sausage dollop but adding some pep and fresh basil. shroom and if I do bell peppers, going for a caramelization first so it's soft and dry-ish. Thanks for the inspiration. Get out the elastic pants!.
I think I love ricobenes the most I know it’s more known for its breaded steak sandwich but that dough crunch with the layers of cheese to sauce is nuts.
Something I noticed about Pizano's is it looks like their green pepper was precooked. I could be wrong, but it's potentially simmered, maybe even a bit of sugar in the water.
I’ve had so much Chicago deep dish / stuffed / pan, I agree Lou’s is the best. There’s no other place with such a unique flavor profile. Gino’s is my 2nd.
I'm good with Lou's winning here. It's solid. I think My Pie got a short shrift here though. I make my own pies at home, and I use a pan that I asked for, and was handed, from My Pie. The reason I think they got screwed was whats-his-name claimed that they charred the top artificially. Thats ridiculous. It's a 900 sq ft establishment and everyone sees what is going on with the pizzas during cooking and boxing.
Please check out George's Deep Dish on Clark St up near Edgewater. I moved back to Chicago last November and have absolutely fallen in love with the sourdough deep dish they serve.
Lou Malnati pizza is a lot like what I used to be able to get here in Plano, Texas. Flaky crust, and chunky sauce. However, ours wasn't garlic forward like Lou's. Plus they made their own sausage meat, that was the best thing with it.
I went to Chicago back in 2017 and I regret not trying the deep dish pizza and Italian beef sandwiches. I did leave town with a 10lb box of the Vienna Beef dogs that snap when you bite into them when I went to the factory and they were the best ever. I need to cross the border and make the 5 hour drive to make amends lol. Lou Malanti's has my vote for this video.
I would love to see a Tavern Style/Thin Crust Pizza Review.
Aurelio's an immediate candidate
on it's way!
Grand Stand in Franklin Park the best
Father and Son was one of the best. Sadly long gone now. Love Tavern style.
Do that in New York
I love how humble Leo seems to be. You get someone that level of matter expert and he's still chill as heck when in his realm, that's amazing.
His advertising for Dixie Ultimate was hilarious.
Chef Leo's Chicago accent is both calming and mesmerizing.
Lol I hear zero accent. Must be because I'm from Chicago. 😂
@@macattack1428 exactly what I was thinking as well.
@@macattack1428He has that old school Chicago accent
And his side burns
I laughed out loud at the end when Chef Leo said he's not a pizza expert! The guy showed expert knowledge the whole video. 😂
That is funny, he's a humble guy.
This is by far the best pizza review video I’ve seen. Finally someone separated the deep dish from the stuffed. And the information was knowledgeable and spot on. Great video! Thank you ❤️ also stuffed or Chicago thin for me 😊
Awesome breakdown. Chicago native and pizza lover that has eaten at every place you went to muuuuuultiple times, and I agree that you can't beat Lou's. It's where I take people that come into town and want Deep Dish. You explained it perfectly, but Lou's has a thinner crust, yet holds up well enough to use your hands (once it sets) and the freshness and vibrancy of the tomatoes and balance of topping can't be matched. People on the East Coast joke about Chicago pizza being like a casserole, and for some places I can kinda see that, but Lou's is a perfect middle-ground. In the dead of winter when it's 0 degrees outside and gets dark at 4pm, nothing hits like a Lou's Deep Dish!
It's one of the most bland pizzas I've ever eaten. Zero salt in the crust or sauce.
I enjoy Leo dropping all that pizza knowledge. More please
Born and raised in Chicagoland and you guys hit the nail on the head. I only eat deep dish on occasion as opposed to thin crust, but when I do it’s almost always Lou’s. Some people might call that touristy but it’s by far the best. So much garlic flavor in the sausage mixed with the butter crust. It’s on another level
I haven’t tried a ton, but Lou’s is the best I’ve had, too.
You have Gio's, Pequods, and a host of others in Burt's tradition.
Lou's is the most bland pizza I've had in all of Chicago land. Take the blinders off. Zero salt in their ingredients
thank you for checking us out! - chris from bartolis
@@playinnchris7555 thanks for showing us around mane.
Holy Moly...being a pizza maker back in the day (1980 - 1985), I love what you guys did here. Thank you!
Last time I ate at Lou Malnati's was back in the 90s. Looks the same to me. Deep fried dough, twenty pounds of cheese, five pounds of meat and a can of crushed tomatoes. Then they take a sledge hammer to a head of garlic and throw it on top. They bake for 3 hours and then serve you something slightly cooler than the surface of the sun. You can take two bites and your are done eating for the rest of the week.
Pizza Puffs from iltaco are a childhood staple that i still crave all the time, legendary classic.
It's the one thing I grab like everyday if I can.
17:56: I was TODAY years old when I heard SMOG as an abbreviation of Sausage, Mushroom, Onion & Green Peppers -- it was always touted as a "Chicago Special" or the special of whatever pizza place featured it on their menu.
Really cool video, interesting to see the various places and their histories.Two passionate & friendly guys who know what they're talking about, no snobbery or BS.
No Pequod's, Art's, Leona's, Art of Pizza, Milly's, Nancy's, Ora or Labriola?
My dudes.
Pequods will be in his pan pizza video
Can’t go to every place. Pequods isn’t deep dish. It’s pan.
Labriola?? Fuck out of here with that trash
Nancy's is stuffed.
@@pamelasmith6221 having not been to chicago or experienced chicago-style deep dish, what about giordano's? it feels like this video may be incomplete without it.
Bro, I started at Giordano's in the 80s and I still love it. Recently a friend convinced me to go to Lou Malnati's. Apples and oranges in my opinion and I love both. Personally when I make pizza at home, I do the Omnivorous Chicago thin - the best!
my mans! Love to hear it. Giordano's will def be included in the stuffed pizza crawl.
Pequods is the only deep dish that matters. That’s why it consistently wins best pizza in the world across every food critic website.
@@WhatDoesEvilMean ain't deep dish, but it is good af
@@brokenredbench96 Wha…? Pequods is deep dish. That’s why every single food critic that names it one of the greatest pizzas on the planet calls it deep dish.
I’ve literally never heard anyone ever claim that Pequod’s deep dish pizza is not deep dish. It’s literally called deep dish pizza on the menu. You can go to their site. It’s on the front page.
@@WhatDoesEvilMeanbro their website literally says pan pizza.
Adam recently discovered your channel and love the content you make; keep it up man!
fun vid! Looking forward to the other Chicago pizza crawls!
Dw ya’ll Tavern, Pan and Stuffed crawls are all coming your way. In the meantime, comment where you’d like to see us go. Include the name and style.
tavern, palermos on 95th
Barnaby's Northbrook & Grand Stand Pizza in Franklin Park (Tavern)
If you're doing Chicago Thin Crust (Tavern Style, cut into squares) go to the usual South Side suspects -- Vito & Nick's, Barraco's (relatives of the original Vito & Nick's owners), Roseangela's, Palermo's (BOTH 63rd & 95th St. locations -- different relatives again), Fox's, Beggar's ("They lay it on THICK"), Giordano's (YES, they have Thin as well as Stuffed), etc.
EDIT: West Side Thin Crust -- you GOTTA go to Home Run Inn on 31st St. (though they do have multiple locations). A West Suburban pick to try is Villa Nova on Pershing Rd. (39th St.) in Berwyn (though it was recently sold to new owners and doesn't have a full dining room anymore).
Tavern - Novel Pizza in Pilsen
Why did you get the sausage pizza at Lou's and then get like a sausage veggie everything at the other spots all those veggies always makes deep dish soggy
There is nothing better than a sausage, pepperoni , buttercrust Lou's. The Pepperoni is so spectacular it just melts in your mouth.
Love the videos and the breakdown of why you all like them. I was a little surprised about Lou's being the favorite. I find Lou's pretty inconsistent from store to store and order to order. I would have loved to see you all order the exact same toppings from each place for better comparison. Keep feeding us more awesome content!
I wish Burt Katz of Burt's Place didn't retire and die. His deep dish was legendary. When I make a homemade Chicago deep dish, I put the veggies on top but sometimes spinach under the sauce.
I see Chef Leo, I click like!
Lou’s is definitely the best of all the ones you went to, but Pequods and Giodanos are my faves 😋
I've never had Pequods, but I've heard about it, and wish it was included. Giordano's is the absolute best pizza I've had and it's not close. That crust is just insane.
Beggar's can't be beat for thin crust. Giordano's for stuffed.
@@macedindu829 Pequods is pan though. It's more of a Detroit style in a round pan.
Lou’s has the butter crust. Giordanos is like eating thick bread. The crust is all important. Say no to thick bread crusts! (Lou’s salad is fire 🔥 too)
Chef got it right. Deep dish is a feeling. When you get it, you gotta get your fix!
This was the most awesome video you’ve ever produced. I loved it thanks a lot for all the work you put into it. Can’t wait to see a thin crust. Pizza crawl video video soon
I agree about cooking the veggies along with draining your tomatoes enough. When I first started making deep dish I discovered if you weren’t careful your crust would be swimming in water. I usually just stick with sausage and pepperoni
Thanks for the trip. Ate at Unos in Dallas when we lived there. We are getting a Lou Malnatis here in West Phoenix in the next 30 days! Looking forward to it. Yum. Yum. Was missing the great pizza for many decades. Thanks again. You are an expert.
Whenever I go to Chicago for the weekend, I go to Malnati's on Rush. Their sauce is fresh and bright. If you order the pizza when you make your reservation it can be done fro you shortly after you arrive. A pan pizza takes 45 minutes in the oven.
Leo is such a cool dude. Will never not watch a collab with him!
I love how Leo (also my fathers name!) could have easily just have phoned it in but instead goes full Michelin Sherlock Holmes on the stuff. Great guys.
Pretty sure it would have had a different ending if you want cheese and sausage on every pizza instead of the vegetables.
I love Giordano's and Home Run Inn
Connie's Pizza never gets youtube love.
Connie's is known more for pan pizza, it put them on the map.
Connie's has a really good Thin Crust Pizza too! 😋
Connie's has a really good Thin Crust Pizza too! 😋
Pizano's Thin Crust with the Buttercrust is probably one of my favorite Pizza's. Never tried their Deep Dish.
Agreed, their thin crust has a great crunch, with great cheese pull 🍕
Your videos are amazing man. The production. Quality. Content. You’re out here working hard man! I’m in the west burbs, let’s get a beer sometime 🙌🏾😂
Leo Spizzirri is the man. Thank you, thank you for coming.
Man I love this channel! Chef Leo rules too. I would tune in to a podcast with you two
Well Done! Couldn't have picked a better mouth piece for the voice of Chicago Pies. Yes I'd like to see a thin crust/tavern pie episode. Californian here and have been to Chicago a couple of times and enjoy the deep dish (Uno's mainly). Wife and I met some boys from the hood here in Camp Pendleton area and they said the best Chicago pizza (thin crust) was Vito’s & Nick’s Pizzeria. Next summer, with the help of you fellows and others, we have a list of places to try. Cheers
It’s nice to see you collaborate with Chef Leo again! He’s offering some solid comments on these different stops for sure!
Judging from the comments of the different pizzas, it seems like just about every one of them got some solid praise, though My Pie had a few notable things going against it such as water from the veggies ruining the integrity of the pizza, the type of oven used for cooking the pizza not crisping it enough and so forth. I’m going to say that My Pie was the least favorite of the bunch.
This video has got me all kinds of homesick for Chicago, outstanding series with the right guys at the helm. Great work to the Crew and thank you to covering Pisano’s too!! Their thinner crust style is fantastic, kinda like a crispy, buttered biscuit!
Bringing the fish spat was so on brand.
Going to Chicago this week, read the comments, most agree with you on Lou’s and also every other says Pequoid
Getting an Italian beef as well while I’m in town!
Thanks
Pequad's is "pan pizza" not deep dish, but it SLAP:S. Enjoy!
Great summation, thanks for the video! I'm wondering your take on Pequods and (not deep), Coalfire
I had pequads and it was delicious and filling!
The crust is caramelized and very addicting but I still couldn’t finish eat a small pizza, should have gotten the personal pizza , but loved every bite !
I wish I upload pictures lol
Very interesting video!! Thank you both!!
Lou's looked like a work of art...I'm about to buy a damn plane ticket
Lou Malnatis is amazing. My favorite stop whenever I go to Chicagoland. I go to the Elk Grove Village location and have an IPA and a Chicago Classic.
The Elk Grove Location is one of the best. Pizza always seems better that many other locations
@@mvterzo really?? That’s even better to know! I like that little bar and I’ll sit there by myself. Very nice group of people that come in to dine. Not strange to be by myself at the bar either.
Lou's is always a good choice. Interesting to hear some of the history behind these pizza places
Love Lous the most. Large Butter Crust, Pepperoni, sausage disc weldone. Perfection
A Chicago thin crust rating would be nice, if it hasn't been done yet.
incoming
tortorice’s & d’agostinos
@@stillatshore, D'Agostinos is a great Thin Crust pizza to have after a Cubs game (walking distance West of Wrigley on Addison St.)
@@stillatshore dags is a killer tavern style not so great with the deep dish, Tortorice's is great for either
Papas Pizza Place - Woodridge.
Many years ago Giordano's pizza, on Rush Street and Chicago Avenue, was my introduction to Chicago's deep-dish pizza, and it was fantastic; but, somehow in my opinion it always gets a bad rap from other voices compared to other deep-dish Chicago pizzas. I've also had Lou Malnati's pizza too, when it was on Wells Street in Chicago - delicious!
Btw: It's too bad you guys didn't grab a pizza from Giordano's.
Just visited Chicago for the first time about a month ago and had two deep dish pizzas and enjoyed both. We had Gino’s East and Giordano’s and I have to say that I liked Gino’s East better, though they were both good. I’m looking forward to trying more in the future. Great video,
Adam! Absolutely your best episode. The camerawork was awesome. Both for the scenery and also close up on pizza.
But you should have had pequods and original pizza house
But I do love Lou Malnatis thr best
Pequod's is not technically chicago deep dish.
@@alfieboy4022 exactly. It’s pan pizza. Very good but not traditional deep dish.
Chicago deep dish is a special treat for me. The restaurants that make them right are few and far between here in pdx.
Who doesn’t like chef leo he’s such a great co host love his breakdowns
Here's my only gripe with this review, you should've ordered the same pizza at every location to make it even across the board. Cheese and sausage.
100%. Can't compare a supreme to a cheese pizza and have it be fair. All those ingredients add little things that can totally throw off the flavor profile from a regular cheese. Stick with the basics, either cheese, pepperoni, or sausage or a combo of all 3. That's the only way to properly compare.
Says a sausage lover 😂😂
Adam we DESPARATELY need a Lous deep dish recipe video, as well as Lous thin, Barnabys of Northbrook, and Pizanos thin!!
The My Pi ordered out of state was absolutely AWESOME! I live in Miami now, (born and raised Chicagoan) BUT i ordered this for my birthday a few years back AND it was as good as Lou's frozen. (PLUS i don't think you're giving a fair review since you're selecting DIFFERENT toppings for each!)
This was really an awesome video. Lou Malnatis was #1 I am guessing the one you liked the least was My Pie ? was it this order
1. Lou Malnatis
2. Pizzeria Uno
3. Bartoli
4. Gino's East
5. Pizano's
6. My Pie
This is shockingly comprehensive. Glad you included Pizano's and My Pie, they are pretty good and often left out. These are also all true deep dish as youmentioned some of the "pan" options are really great but a little different. Lou's butter flavor in the crust is ridiculous. I lived there 10 years, I never had Bartoli's wish I'd have tried it, but I ate the rest of these pretty frequently.
the 2nd restaurant My Pie had a location in the SW MPLS area and that's the best deep dish I've ever had. The big hunks of tomato on top, very good.
As a New Haven style pizza fan, I would like to see a Tavern style crawl. Also after seeing what Chicago Style pizza really is I agree with your review. To me, the crust needs a crunch, the "pull" is paramount and the sauce shouldn't overpower the pie! You have expanded my pallet of pizza!
Lou Malnati's is the King of Deep Dish,so dang buttery and tomato sauce,tangy & sweet at the same time.Gotta love it bro! Great pie to feast upon by yourself or friends/family round tables with appetizers and drinks🎉❤
Lou's overall tough to beat, love their sausage, very consistent store to store. OG Giordano's location still different from all other locations, worth the effort. Pizanos very unique as well. So many great local options, NY floppy mushy style can't even come close. One of the few things I miss about midwest livin is a great pie!
No Pequods or Labriola??!!
Pequods is good but not typical cant be compared w others
@@Ryan-xq3kl We all know Unos is garbage.
Pequods is pan, on that note though, it'd be pretty cool to see a similar video with pequods, burts, Millys and other pan pizzas
@@Alex-ye1br that’s pan pizza not deep dish. They’ll def be featured in the pan crawl.
@@TheTovstar oh you know it’s cominy
I don't know if it's still around, but when I was a kid living in the CO, my favorite deep dish came from a place called Gullivers. This was back in the 60s and early 70s .
I ate about a dozen different deep dish pizzas growing up. My brother even worked at My π 2 on the North Shore. My favorite is Malnati's.
Never had Paisano's or Pequod's though. Burt died before I could make it to Burt's place. They were closed the day I was in the neighborhood and tried to stop by.
I just tried Pequods and was disappointed because it did not meet up to all the hype. As a lifelong Chicago area resident and deep dish pizza fan I have tried a lot of places. I have to give it to Lou Malnatis as the best overall for the same reasons that are stated in this video.
Great job guys!
Loved it. Looking forward to next crawls
How can you not love this city man
Best place in the world from April to December.
I have to agree.....I used to live in MI and go to Chi quite a bit. Of all the deep dish I found Lou's to be the best. I live in AZ now and they opened up a Lou's 2 miles from my house.....it's just as good as the original location too!
Thank you Chef Leo for participating and sharing your expertise.
I've only been to Chicago once (awesome museum & aquarium) and was told to go to Pizza Uno. It was probably the worst pizza I have ever eaten. It was soggy but that wasn't my biggest complaint.
There is a reason I never eat American biscuits as so many have baking soda in them. For some reason I am very sensitive to the bitter taste of baking soda and that was all I could taste. It was so bad we left the pizza and when the server asked, "How was your meal?" I told him it was 'unorgettable' as stared stone-faced at him. I do not have a sophisticated palate but I would suggest you avoid Pizza Uno.
Thank you sir for a great Chicago deep dish expose and appreciate the close ups from your cinematographer and editing.
Rippironi pepperoni. UNO's is the worst place to go, hope you have a better experience next time you visit our city.
Uno's is just for tourists. Sort of true for Gino's, too, except they do a good wheel of sausage.
Great review...Kinda surprised that Pequods didnt make the list but if Lous is your type of pie, I always tell people that if you like Lou's, you'll LOVE Uncle Jerry's in Cary IL! A quirky place but pizza is phenomenal!
Great work, gentlemen. Chicago deep-dish, Chicago guys with Chicago accents. Nice detailed analysis. Much easier than actually doing the dégustation. Wise leaving out Giordano's in view of its "stuffed" product not strictly being deep-dish. But what about the recipe's origins at the long-gone Riccardo's? Lou's is at the top of my list, but it's a close call with most of those I've tried of the other contenders. Also agree thst relative newcomer Labriola deserves mention. Pequod's? Nah -though maybe with some Starbucks? Buon Appetito a Tutti ...
Make this a series... We need a part 2 for Deep Dish... Then go into Tavern Style
After doing this crawl, do you plan to make an updated butter crust deep dish recipe? I am VERY curious!
I know this has nothing to do with Chicago-style pizza, but you should try St. Louis style and Buffalo style pizzas. I'd love to see your take on it!
No Vito and Nick’s or Fox’s? I know they aren’t in the loop area but they are awesome pizza. And for pan pizza Home Run Inn! Also big thanks for the shoutout that deep dish isn’t the only Chicago pizza style! South sliders have the thin tavern style pizza and we love it!
Lou Malnatis is my favorite.. grew up in Lincolnwood and even played on their little league team a hundred years ago..
Interesting piece(no pun) I knew Lou's was going to be the winner from a visual standpoint. Im making my version tomorrow night (dough in in fridge now for 24). No wet veg. I am doing the sausage dollop but adding some pep and fresh basil. shroom and if I do bell peppers, going for a caramelization first so it's soft and dry-ish. Thanks for the inspiration. Get out the elastic pants!.
For me, Giordanos. Lou's is great, but I myself am not a fan of chunky tomatoes. Pequods is great too.
Agree! Lou’s is the best! That butter crust and the tomato is so good and fresh
I have always been told that there is a tip of the hat to the former Lauries when it comes to the pizza at Uno's, Due's, and Lou's
Yes, do tavern crawl pizza next . . .Lou Malnatti all the way! I get it shipped to SD.
I think I love ricobenes the most I know it’s more known for its breaded steak sandwich but that dough crunch with the layers of cheese to sauce is nuts.
Someday adam is going to make the breaded steak sandwich! Right Adam! Lol
Nine times out of ten when I get pizza it’s tavern style. But once in a while I get an insane craving for deep dish.
I grew up on Lou Malnati’s Pizza, but live in So Cal now, so we get 12 sent a year…😊👍🏽❤️
Great video! Very well done.
Something I noticed about Pizano's is it looks like their green pepper was precooked.
I could be wrong, but it's potentially simmered, maybe even a bit of sugar in the water.
Great decision! That crust is sooooo good!
The only deep dish I’ve ever had was genos. I really did like the cornmeal crust. I’d like to try Lou’s sometime now.
I live right behind this Lou Malnatis. Great spot to sit at the bar and watch a game 🎯
I’ve had so much Chicago deep dish / stuffed / pan, I agree Lou’s is the best. There’s no other place with such a unique flavor profile. Gino’s is my 2nd.
Gino East’s pizza crust back in the day tasted like beer !! Delicious
I'm good with Lou's winning here. It's solid. I think My Pie got a short shrift here though. I make my own pies at home, and I use a pan that I asked for, and was handed, from My Pie. The reason I think they got screwed was whats-his-name claimed that they charred the top artificially. Thats ridiculous. It's a 900 sq ft establishment and everyone sees what is going on with the pizzas during cooking and boxing.
Please check out George's Deep Dish on Clark St up near Edgewater. I moved back to Chicago last November and have absolutely fallen in love with the sourdough deep dish they serve.
It's so good! We're in love, too! Also, Milly's Pizza in the Pan.
Lou Malnati pizza is a lot like what I used to be able to get here in Plano, Texas. Flaky crust, and chunky sauce. However, ours wasn't garlic forward like Lou's. Plus they made their own sausage meat, that was the best thing with it.
I went to Chicago back in 2017 and I regret not trying the deep dish pizza and Italian beef sandwiches. I did leave town with a 10lb box of the Vienna Beef dogs that snap when you bite into them when I went to the factory and they were the best ever. I need to cross the border and make the 5 hour drive to make amends lol. Lou Malanti's has my vote for this video.
How are y'all wearing all white?
I'd be a magnet for any tomato-based sauces!
Love these videos!