Lou Malnati's Pizzeria

Lou Malnati's is one of Chicago's most beloved and longest-running deep-dish pizzerias, founded by Lou Malnati in 1971 in Lincolnwood before expanding across the city. The Malnati family has deep roots in Chicago pizza history — Lou's father Rudy helped develop the deep-dish style at Pizzeria Uno in the 1940s — which means this isn't just a restaurant, it's a living piece of culinary history. The River North location on Wells Street is one of the busiest and most visited in the city, perfectly positioned for locals and visitors alike.

What you're coming here for is the pizza, full stop. Lou Malnati's builds its deep-dish on a flaky, buttery crust — notably different from the doughier crusts at competitors like Gino's East or Giordano's. The cheese goes down first, directly onto the crust, followed by toppings, then a chunky, slightly sweet tomato sauce on top. The Lou, their signature pie with sausage, is the one to order. Deep-dish takes 30–45 minutes to bake, so plan accordingly — it's a sit-down, linger-over-it kind of meal. They also do a terrific thin crust if someone in your group isn't sold on the deep-dish style.

The Wells Street location in River North is usually busy, especially on weekend evenings, and waits can stretch past an hour without a reservation. Reservations are genuinely worth making. Lunch on a weekday is significantly calmer and a great window to visit if you want a more relaxed experience. The restaurant ships its frozen pizzas nationwide, but eating one here, fresh out of the oven, is a different experience entirely.