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Best Pizza -- Chicago Style
Nicolo's Chicago Style Pizza
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Published on March 27, 2003
It's tough to find a good taste of the Windy City out here on the wrong side of the Midwest. A decent vendor's-cart hot dog with ballpark mustard and all the trimmings? Good luck. Pepper and sausage (pronounced "sassage") like old Ma used to make? Forget it. But if you're looking for a good Chicago-style deep-dish pizza and aren't quite ready to hop a flight for a real Gino's East double-cheese pie, try Nicolo's Chicago Style Pizza. With a thick, chewy crust loaded deep with toppings, sweet tomato sauce with just a little bite, and fresh ingredients laid on all the way out to the rolled edges, Nicolo's is doing the Second City proud. Plus, Nicolo's offers a margherita (white) pie layered with provolone, extra virgin olive oil, fresh basil and tomato; a thirteen-inch EBA (Everything But Anchovy) version for just $13.95; and a whole host of other Italian specialties for those of you who think that man can't live on pizza alone.
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