If ever your friends are in from out of town, it’s only appropriate to give them exposure to proper Chicago fare. I was downtown and weighing several deep dish / stuffed locations, but Lou Malnati’s seemed to be calling with a siren song. Don’t get me wrong, I’ve been to Lou’s and enjoy their thin crust and deep dish all the same and with a friend in from out of town it was time to try some of Chicago’s best deep dish pizza.
8:30pm on a Monday night and the line for a table was “30 to 40 minutes” worth of waiting. Knowing Chicago deep dish takes about 45 minutes to make, I quickly ordered the Malnati Chicago Classic and patiently waited for my friends to arrive. The Lou’s on Wells is a popular tourist spot and there were some English folks enjoying their pizza and a large group of tourists with cameras more advanced than mine. Crowded and family-friendly, there were several strollers rolling around the place. TVs in the background televised the Dallas-Oklahoma City matchup while some tables around were slicing into their pies.
The appetizer that arrived was Lou Malnati’s three cheese bread. Upon seeing this behemoth, my jawk dropped! I didn’t really read the menu and thought I was ordering bread sticks or something. Instead this giant loaf of bread dropped down on the table and it was a welcome sight as I hadn’t eaten all day. The bread was crisp but could have used a bit of garlic, but overall a solid appetizer.
The moment of truth had finally arrived right on our table. Lou’s renowned butter crust has been a staple of the deep dish circuit over the better part of the past thirty years and this was the place to be. Picking up my knife and carving into the piece of pie, I could hear the crispiness of the crust as I cut into it. Starving, the pizza was worth the salt and the extra pepperoni added some additional flavor. Lou’s deep dish also has an entire layer of sausage cooked underneath the top and the tomato sauce mixed with the sausage flavor and butter crisp to make the fiercest version of Chicago Deep Dish. You may beg to differ but I am always open to try more awesome deep dish spots.