One day after trying Lou. Very cheesy. More content before the crust. Very good pie.
thecajunninja11/27/21, 7:07 p.m.
I know this is gonna sound crazy, but for some reason I edge the one in Vegas a little bit more than the one in Chicago. Everybody said the one in Chicago is so much better, and it has something to do with the water, I don’t know. Maybe it’s just because my first impression was Vegas and it just smacked me. Nonetheless, that cheese is amazing, and the crust is cooked perfectly. The sauce on this one tasted a little different. Like it could have used a little more salt. Either way, it’s a very good pie, and I highly recommend.
lunchpailguy6911/18/21, 3:59 p.m.
A lot to unpack here. The cheese to tomato sauce to crust ratio must’ve have been measured by Einstein in the back because wow it was perfect
dylan.ripley11/4/21, 11:39 p.m.
Wife and I averaged at 6.4! Might have been a bad choice on Chicago Classic but weren’t overly impressed.
anushkagarwala9/9/21, 4:57 a.m.
I just moved to Chicago and this was my first meal and it lived up to the hype!
16 views•1 like
bricknpizza9/2/21, 5:57 p.m.
First ever deep dish I’ve had except for little caesars. Thought I would hate it. Didn’t. Color me surprised.
ryan.rutherford8/15/21, 6:22 p.m.
I have to start by saying I’m not the biggest fan of deep dish style pizza. As Jon Stewart says: “It’s not pizza…it’s a f’n casserole.” It’s good 2 or 3 times a year when I visit Chicago, but doesn’t hold a candle to NYC pizza. Super thick, heavy and so messy, you need a fork & knife to eat it. All that being said, this is a modern day take on old school Italian Easter Pie, a kind of stuffed pizza which is now just referred to as “deep dish.” Giordano’s has been serving up this style pizza since 1974 and has expanded to 70 locations across 10 states, including 50 locations in Illinois alone. Despite its status as a “chain restaurant,” they are considered 1 of the big 2 premier deep dish joints in Chicago. They start with a layer of soft and fluffy dough, then a mountain of shredded mozzarella, topped by another layer of dough, with a ladle of sauce placed atop the pie. Because the sauce isn’t layered, the guts of the pizza are extra cheesy, melty & extremely stringy. The cheese is almost overwhelming, lacking balance with the amount of sauce. The sauce is very sweet and has some great flavor, just need more of it spread throughout the pie to give it a more even taste. A sprinkle of Parmesan dust adds a little more flavor to a very good deep dish style pie. If you’ve never had this type of pizza, this is worth a try. It’s not bad, just incredibly heavy. And while this may be one of the best deep dish joints in Chicago, I still prefer the thin and delicious NYC style pizza.