Giordano's (Chicago, IL)
Chicago Classic Deep Dish ∙
Whether or not it was bias influencing the opinion of the pie, I would take G’s second to LM in the Chicago Deep Dish realm. The pie didn’t seem as powerful with the sauce, and the crust wasn’t nearly as flaky like the last. I do understand that that crust is carrying a large cauldron of pizza lava. It was a great pizza, but I have to repeat that I am not a deep dish man.
Lou Malnati's (Chicago, IL)
Deep Dish Chicago Classic ∙
A pizza that truly deserves to be called a pie. This was my first introduction into Chicago style deep dish, at one of the most authentic spots. The sauce is deliciously flavorful, like a bolognese that oozes umami. The crust is flaky, yet supportive of the steaming pie of molten deliciousness. The only record I have is a snap video of the waiter serving a fresh slice, which is art in itself. I thoroughly enjoyed the experience; however, I am truly not a fervent deep dish fan.
Featured image: menu at the restaurant
Louie Bossi's Ristorante Bar Pizzeria (Fort Lauderdale, FL)
PICCANTE: spicy salami, fior di latte, basil, sweet drop peppers ∙
They must have changed this pie since I’ve been the few times in 2017-2018 for work. I absolutely LOVE Las Olas Blvd…it is such a fun area. Louie Bossi’s is the spot, with a fantastic menu and creatively designed restaurant. The pizza is wonderful, and you get all the glitzy vibes of up and coming FLL. The spicy salami and sweet drop pepper combination makes for a flavorful bite. Powered with San Marzano sauce, they call it Pizza Al Forno – Rosso, which means “red oven.”
