This is where Chicago-style deep dish pizza was invented, and it may well still make the best. Back in 1943, owner Ike Sewell invented deep dish pizza in an attempt to get customers to think of pizza as a meal and not just a snack.
We arrived early, before the lunchtime rush and got a booth. We ordered the Numero Uno, which has “extra cheese, an abundance of fresh sausage, just the right amount of pepperoni … and fresh mushrooms, onions and green peppers.” The price for the small was $16.49 and had four pieces.
The pizza was perfect. The crust was fantastic. None of the franchise pizza joints and very few of the places that specialize come anywhere near the crispy, buttery taste. The ambiance was pleasant, half a level below street level, writing on the walls (this is something people — other people — do in Chicago pizza joints), efficient and gruff-on-the outside waitress. We enjoyed ourselves thoroughly.
looks like a fun week full of cool adventures!
I love Uno’s. Tiffany and I went there on our honeymoon – May 15, 1995, at about 9:30PM to be almost exact – so it’s got that going for it in addition to the great pizza. We buy their frozen bake at home pizza, too, and it tastes just like in the restaurant if you cook it right. I almost put Todd Hundley on the DL once while walking to our car carrying two Uno’s frozen pizzas and for some reason looking back over my shoulder.
what what? todd hundley what?