Malnati's Lou Pizzeria Restaurants

Outstanding deep-dish pizza. It should be- Rudy Malnati, the founder, worked at Pizzeria Uno, which is neck and neck with Malnati's for best deep-dish pizza in Chicago, in my opinion. Contrary to a widely held belief, the crust is really not very ... more

Outstanding deep-dish pizza. It should be- Rudy Malnati, the founder, worked at Pizzeria Uno, which is neck and neck with Malnati's for best deep-dish pizza in Chicago, in my opinion. Contrary to a widely held belief, the crust is really not very thick at all. The pizza is just made in a pan, hence the deep-dish term. The rather thin crust is light and crisp. The sausage, a patty covering the entire pizza, is garlicky and delicious. The tomatoes are very lightly seasoned and yet they have a terrific, ripe flavor. There is only a thin layer of cheese and yet this pizza has a perfect flavor balance. less

Now I know why people call pizzas "pies". Get the butter crust, which is more like a pastry crust than a NY pizza crust. A sausage pizza has an entire layer of the sausage. Sauce is a little blah, but still good. Skip the salads. Be warn ... more

Now I know why people call pizzas "pies". Get the butter crust, which is more like a pastry crust than a NY pizza crust. A sausage pizza has an entire layer of the sausage. Sauce is a little blah, but still good. Skip the salads. Be warned of LOOOOOOONG lines. less

Outstanding deep-dish pizza. It should be- Rudy Malnati, the founder, worked at Pizzeria Uno, which is neck and neck with Malnati's for best deep-dish pizza in Chicago, in my opinion. Contrary to a widely held belief, the crust is really no ... more

Outstanding deep-dish pizza. It should be- Rudy Malnati, the founder, worked at Pizzeria Uno, which is neck and neck with Malnati's for best deep-dish pizza in Chicago, in my opinion. Contrary to a widely held belief, the crust is really not very thick at all. The pizza is just made in a pan, hence the deep-dish term. The rather thin crust is light and crisp. The sausage, a patty covering the entire pizza, is garlicky and delicious. The tomatoes are very lightly seasoned and yet they have a terrific, ripe flavor. There is only a thin layer of cheese and yet this pizza has a perfect flavor balance. less

Outstanding deep-dish pizza. It should be- Rudy Malnati, the founder, worked at Pizzeria Uno, which is neck and neck with Malnati's for best deep-dish pizza in Chicago, in my opinion. (This is only speaking of the original Pizzeria Uno and ... more

Outstanding deep-dish pizza. It should be- Rudy Malnati, the founder, worked at Pizzeria Uno, which is neck and neck with Malnati's for best deep-dish pizza in Chicago, in my opinion. (This is only speaking of the original Pizzeria Uno and Due in downtown Chicago. The franchised stores of Uno Grill do NOT use the same recipe and there is NO comparison to the original!). Contrary to a widely held belief, the crust at Lou's is really not very thick at all. The pizza is just made in a pan, hence the deep-dish term. The rather thin crust is light and crisp. The sausage, a patty covering the entire pizza, is garlicky and delicious. The tomatoes are very lightly seasoned and yet they have a terrific, ripe flavor. There is only a thin layer of cheese and yet this pizza has a perfect flavor balance. less