Serious Eats - seriouseats.com

I live in Chicago and lots of non-deep dish pizza places are popping up all over. There is an all organic place, Crust, that is the only all organic pizza place in America ... although they call it flat bread, so does it really count as pizza? There are lots wood-fired Neapolitan-type pizza places and one coal-fired pizza place, aptly named Coalfire. These places have all the buzz right now and are where the locals tend to go for pizza. It's so much lighter and healthier. Plus many of these are smaller, "hipper" joints and many are BYOB (like many smaller restaurants in Chicago) which is appealing to the young, working professional crowd.

But no worries, the deep dish pizza joints will still have plenty of tourists to fill their restaurants like Giordano's, Pizzeria Uno and Duo, and Gino's East (this one is where you can get a sausage patty on your pie that is the same circumference as the pizza). I work across the street for a Giordano's and they aren't hurting for business.

Cuban sandwich

NY Strip

Honey One in Chicago

Hi guys after reading the comments I thought I put my two cents and ask for any sugguestions if aviailble. I am headed for chicago on sunday and definatly am in mood for a good NY style pizza in chi town. Did a search on Chow and came up with some places called Luigi, bacci and couple others spots, Also did search here but didint come up with any Slice Certified NY style Pizzaria's Chicago, So if anyone here knows of any good NY style pizza slices available in greater Chicago area pls do inform me ASAP here.. thanks alot...
just have one day left before going..

shan

Yeah. I'm surprised Vittel didn't name Spacca Napoli, which got a lot of raves when it opened, or Coal Fire, which has a long thread on it on LTH Forum.

Spacca Napoli: 1769 West Sunnyside Avenue; 773-878-2420 (closed now for holiday break; reopens January 16)

Coalfire: 1321 West Grand Avenue; 312-226-2625

strip, rare

filet mignon

PORTERHOUSE ALL THE WAY-OOOOOHH!