Pizzeria Uno
 Chicago, Illinois        Date of Visit  04/09/11           http://unos.com/

We started off at Xoco for lunch but it just wasn’t going to work for us. (We did end up back there later.) We strolled a few blocks through downtown Chicago to give a second deep dish spot a try. Our time was limited and these puppies take a long time in the oven. There was no line and in we went. This is the original shop on Ohio and it is tiny. There were several people and we spent a while just looking at each other…cause like I said they take a while to get hot. We ordered a couple of salads and two individual pies…the Numero Uno which comes with sausage, pepperoni, onions. peppers, mushrooms, mozzarella, grated Romano and their chunky tomato sauce. Making a small attempt at healthiness we also ordered the Spinoccoli. Spinach, broccoli, chunky tomatoes, feta, cheddar, mozzarella and grated Romano.
 



 


 
 


Good Salads

The service was a little spotty…I guess there is not much to do when folks are waiting for their pizza. The server did tell us that we hadn’t ordered enough for the four of us but we were planning on some ball park eats. She crossed the line at one point when she actually smacked the back of my hand trying to straighten out the mistake she made in splitting the pizzas. I managed to behave. The salads arrived and they were bigguns. The red wine vinaigrette was perfect and the salads were essentially exactly what you would expect. The kitchen or server cut the pizzas for us in back and put a slice of each on the plates. Once we got those settled (some of us are not pork connoisseurs) we commenced to work.

 
 
The Spinoccoli
 

The Numero Uno
 
 
 

The numero uno outshined the sausage offering at Lou Malnati’s to my taste. The sausage here had some punch and the load of veggies was tasty. The crust is something that they will never approach. Lou’s butter crust wins that category pans down. The more weedy pizza was also very good. The broccoli was tender but still held some texture and a great deal of flavor. The blend of cheeses was also unique. Sometimes it is easy to understand why so many people have differing opinions as to which is better. It all seems to depend on what you are looking for in you pie. Both are heavy duty examples of heavy duty Chicago style pizza. I would likely have a different favorite every other week.
 

 
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  B C- C A N/A C+  
        Deep Dish No Single Standout    
 
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