Pizzeria Uno in Chicago - Deep Dish Pizza
It was here, on the corner of Wabash Avenue and Ohio Street, between the brick walls of Pizzeria Uno (now the Uno Chicago Grill), that deep-dish pizza (also known as "Chicago-style pizza") was invented.
We're in the early 1940s, a time when pizzas were eaten mainly as "snacks" by Americans in a hurry, between two more substantial meals. Ike Sewell, founder of Pizzeria Uno, dreamed of a more generous pizza that he could serve as a meal in itself. So he reinterpreted the traditional recipe, topping his pizza with a variety of meats, cheeses and vegetables. The dough, baked in a pie tin, is thick and covered with a mysterious "chunky" tomato sauce. The filling is so generous that it almost overflows the pan, even though the dough has to be baked for the first time.
A "deep" topping: that's what he called his new pizza, the "deep" - "dish". The year was 1943.
By 1955, its popularity was such that a second restaurant, the aptly named Pizzeria Due, opened a block away from the first. Su Casa, a Mexican restaurant, followed next door to Pizzeria Due.
In 1979, founder Ike Sewell franchised the name and concept, and the success continued; today, the chain boasts 150 restaurants in 24 states, as well as South Korea, the United Arab Emirates, Saudi Arabia, Kuwait, Puerto Rico and Honduras. Invented and patented by Pizzeria Uno, the "deep-dish pizza" is a staple of American cuisine. Such is its success that it can even be found on the shelves of major American supermarkets, fresh or frozen.
Today, the mythical Pizza Uno can be enjoyed at any of the chain's two pizzerias (Uno and Due) in Chicago, but we can only advise you to be patient and wait for a table at the historic Pizzeria Uno, located at 29 E Ohio Street.
Reservations are not possible; it's first come, first served. There's always a line and lots of people on the sidewalk, so plan on waiting a half to three-quarters of an hour on a weeknight, a little longer on a Saturday night. If you can't stand the lines, walk a block north to the larger and less crowded Pizzeria Due. You can also wait at the bar (if there's room...).
Pizzeria Uno's small dining room has wooden tables stretching along the nice bar to a small terrace facing the street. The decor is unpretentious but warm, even if you feel a little cramped at first - the tables aren't very far apart! - but the bustle of the surroundings soon makes up for it. The walls are lined with historic photos: of founder Ike Sewell, of the restaurant, of its legendary dishes and famous customers, and of press articles. Waiters brush past us, their arms laden with hot pans holding the famous deep-dish meals. Our mouths water.
"THE" must-try pizza is Numero Uno, "The One. The best", of course. Italian sausage, pepperoni (a less spicy type of chorizo), onions, peppers, mushrooms, mozzarella, not forgetting the "unique chunky" tomato sauce.
For more original pizzas, try the Spinoccoli, which combines spinach, broccoli and feta cheese, or the Farmer's Market Pie, a vegetarian version of the Numero Uno topped with caramelized onions, spinach, preserved tomatoes, eggplant, feta and mozzarella on a pesto sauce. And if you're intimidated by the "huge" topping, try the simpler "Cheese & Tomato".
A "medium" pizza - the smallest on the menu - is enough to satisfy two average eaters. The service is nice, but nothing more. In fact, it's mostly about speed. It has to be said that it's a busy place and there are a lot of people waiting outside for a seat. Let's get moving!
- 29 E Ohio St, Chicago, IL 60611
- unos.com