Tavern Cut Thin Pizza appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Tavern-cut thin pizza · Chicago
Chicago's older everyday pizza: cracker-thin crust, edge-to-edge sausage and tomato, sliced into squares (party-cut) for sharing across a tavern table.
Chicago's tavern-style thin predates deep-dish by a generation. The cracker-crust, square-cut pizza emerged in the 1930s in neighbourhood taverns on the South and West sides, designed to be eaten standing up with one hand and a beer in the other. The hallmarks are uniform: a docked, rolled-out crust no thicker than three millimetres; a thin layer of tangy tomato sauce; a low-moisture cheese blend; and edge-to-edge fennel-sausage crumble. Vito & Nick's, in Ashburn since 1949, is the canonical reference, with Pat's Pizza in Lincoln Park and Marie's in Garfield Ridge as the contemporary picks. Locals order it party-cut.
Where to eat in Chicago:
- Vito & Nick's Pizzeria
- Pat's Pizza & Ristorante
- Bonci Chicago