A thin, cracker-crusted pizza cut into small squares rather than wedges, the Midwest tavern style common in central Indiana neighborhood bars.
Where to eat it: 2 restaurants across 1 city.
Tavern-style pizza migrated to Indianapolis from St. Louis and Chicago neighborhood bars in the mid-20th century, the format crystallised at Iaria's Italian Restaurant and The Aristocrat Pub by the 1960s. The square cut and cracker crust suited eat-with-one-hand bar dining and a low oven; the Italian sausage on top reflected the central Indiana pork supply, with the canonical version pulled by neighborhood tap houses across the Mass Ave corridor.
Common allergens: Gluten, Dairy
Tip from the editors. Roll the dough thinner than you think is right. The trademark cracker crust comes from a 1/8 inch base, not a 1/4 inch one.
Iaria's Italian Restaurant holds the same South College corner in Indianapolis since 1933, off the Mass Ave tourist track, with red-sauce family Italian.
Why locals love it: Same South College corner since 1933 but blocks off the Mass Ave tourist track. Red sauce, the Italian Indianapolis the chains have missed.
Tip: Tuesday to Saturday dinner only. The bar takes walk-ins Word-of-mouth is the only marketing.
The Aristocrat Pub in South Broad Ripple, Indianapolis since 1933. A cherished neighborhood pub with a wide draft list and the city's longest patio.
Signature drink: Indiana craft drafts and a pub burger
Food: Pub menu
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