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Most Chicagoans I know do not eat deep dish often, nor do they even really like it. But...as someone else said, this isn't really the alternative. The crust is

by wsatb 4y ago

Most Chicagoans I know do not eat deep dish often, nor do they even really like it. But...as someone else said, this isn't really the alternative. The crust is just plain wrong.

jghn 4y ago
Yep. Of the several native chicago friends in my extended friend circle, all but one has a strong preference for the tavern square cut style
rhino369 4y ago
Tavern pizza is pretty common throughout Chicagoland—most non chains specialize in it. But it’s not always cracker thin.
pessimizer 4y ago
To be fair, an awful lot of upper-middle class esp. North Side Chicagoans aren't from Chicago. The inner suburbs are far more Chicago than a lot of neighborhoods in the city that are filled with various Midwestern emigrants (who didn't think they were good enough for NY, and didn't think they were good looking enough for California, so ended up in the second city.) The inner suburbs are filled with the descendants of white flight from the 50s-70s, who had been in the city for generations when most of its cultural touchstones were established. I'm from Chicago and I like deep dish, but these big thin slices are also good. It's obvious what the default is: when I was a kid "pizza" meant Giordano's or Eduardo's or Lou Malnati's or The Medici, or Unos or Dues, etc. Thin crust was called "thin crust." This article uses the same convention. edit: I think there was an exception for Reggio's. Maybe we thought of it as "pizza" because it's so dense and advertised as a "butter crust."
- wsatb 4y ago
  > Midwestern emigrants (who didn't think they were good enough for NY, and didn't think they were good looking enough for California, so ended up in the second city.) Or because it's close to home and way more affordable? Also, while winter sucks, I'll take a Chicago summer over both those places every single year. I grew up here as well. No one thinks deep dish immediately when talking about getting pizza. It feels more like a once or twice a year delicacy than anyone's go-to pizza.

by wsatb 4y ago

Most Chicagoans I know do not eat deep dish often, nor do they even really like it. But...as someone else said, this isn't really the alternative. The crust is just plain wrong.

jghn 4y ago

Yep. Of the several native chicago friends in my extended friend circle, all but one has a strong preference for the tavern square cut style

rhino369 4y ago

Tavern pizza is pretty common throughout Chicagoland—most non chains specialize in it. But it’s not always cracker thin.

pessimizer 4y ago

To be fair, an awful lot of upper-middle class esp. North Side Chicagoans aren't from Chicago. The inner suburbs are far more Chicago than a lot of neighborhoods in the city that are filled with various Midwestern emigrants (who didn't think they were good enough for NY, and didn't think they were good looking enough for California, so ended up in the second city.) The inner suburbs are filled with the descendants of white flight from the 50s-70s, who had been in the city for generations when most of its cultural touchstones were established. I'm from Chicago and I like deep dish, but these big thin slices are also good. It's obvious what the default is: when I was a kid "pizza" meant Giordano's or Eduardo's or Lou Malnati's or The Medici, or Unos or Dues, etc. Thin crust was called "thin crust." This article uses the same convention. edit: I think there was an exception for Reggio's. Maybe we thought of it as "pizza" because it's so dense and advertised as a "butter crust."

wsatb 4y ago
> Midwestern emigrants (who didn't think they were good enough for NY, and didn't think they were good looking enough for California, so ended up in the second city.) Or because it's close to home and way more affordable? Also, while winter sucks, I'll take a Chicago summer over both those places every single year. I grew up here as well. No one thinks deep dish immediately when talking about getting pizza. It feels more like a once or twice a year delicacy than anyone's go-to pizza.