Food & Drinks
The Pizza That’s Taking Over the US
Crispy, crusty tavern pies, with edge-to-edge toppings, are showing up on menus from coast to coast.
A pepperoni-topped tavern pie from Professor Pizza at Tetto’s in Chicago.
Source: Professor Pizza
In the world of pizza, Chicago will forever be associated with the gut-busting deep-dish version. But recently, it’s the city’s crisp-crusted, tavern-style pie that’s dominating menus from New York to Los Angeles.
“Nothing is more Chicago than a cracker-thin pizza,” maintains Tony Scardino, a Windy City pizzaiolo who runs the Professor Pizza pop-up. His family started serving tavern pies to Chicagoans 80 years ago.