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Posted by Bruce Bilmes and Susan Boyle on Tuesday, March 5, 2013 1:37 AM

What can we say, we like the deep dish pizza at Pizzeria Uno (see the review) and Due in Chicago. A lot. We like it better than the pizza at Lou Malnati's, at least based on one visit to each of them over the last few years. We like the crust better. We like the sauce better. The toppings are about even. That's a Numero Uno pictured above (sausage, pepperoni, mushrooms, onions, peppers, extra cheese), one of the places where Due's menu intersects with the national menu.

Due was Ike Sewell's expansion pizzeria, opened in the 1950s, and when Ike franchised the concept he retained ownership of these two spots. But when Ike died, Uno and Due were sold to the franchising company. Word is that, supposedly, the parent company doesn't mess much with Uno and Due in Chicago. We don't know if that's true or not, especially as it's been decades since we've entered a franchised Uno, which are now called Uno Chicago Grill and feature a very different menu from these two Chicago originals.


I was at an Uno Chicago Grill 3 years ago and the pizza was literally inedible (which is saying a lot, since there are few pizzas so bad I will not eat them). And I agree with you about the originals' goodness, especially the crust.
Posted by Michael Stern on Tuesday, Mar 5, 2013 10:08 AM

We've never had much success with deep-dish pizzas outside of the Chicago area. The top layer of crust is often raw for about half an inch where it meets the toppings.
Posted by Bruce Bilmes and Susan Boyle on Tuesday, Mar 5, 2013 10:39 AM

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