It is not quite right that deep-dish pie gets all the attention when it comes to Chicago pizza. Yes, the forkworthy casserole-style pizza was first created in Chicago, in 1943 at Pizzeria Uno, where it continues to be a magnificent meal (as it also is at Gino’s East). But Chicago’s best pizzas aren’t all three inches tall. There are thin crust pies and ultra-thin crust pies, traditional Neapolitan pies with chewy collars (Freddy’s Pizzeria‘s are swell), and even weirdly wonderful pizza pot pies at the Chicago Pizza and Oven Grinder Company). Consider these four Roadfood faves the beginning of the pizza-eating adventure that is Chicago.
A small corner grocery with an immense menu of sandwiches, hot dishes & superb gelato, Freddie's is a treasured destination for Italian food in Chicagoland.