Everyone knows they’re supposed to try deep-dish pizza in Chicago, but I’m frequently asked what else should be on a list of iconic Chicago foods that can’t be missed. You ask, I write.
I’ve lived in Chicago for five years and have spent several more years visiting and eating my way across this city. I also consulted several born-and-raised Chicagoans with broader palates than mine to determine what should be on the definitive list of iconic Chicago foods.
These foods are Chicago, and there’s no better place to try them.
Chicago Deep Dish Pizza
Pizza may have been invented in Italy, but Chicagoans will argue it was perfected in the Windy City. Chicago-style deep dish made its debut at the corner of Ohio and Wabash Streets in 1943 when Pizzeria Uno’s original owners decided to flip traditional pizza recipes—literally.
They started with deep cast-iron pans, then layered cheese, veggies, and meats directly onto hand-rolled pizza dough before topping it off with a thick layer of freshly made tomato sauce. After 45 minutes in the oven—far longer than any Italian wood-fired pizza maker would ever consider—Chicago-style deep-dish pizza was born.
This uniquely Chicago style of pizza is heavier than your average pizza, so don’t be surprised if you can’t eat more than a slice or two. It can be such a heavy meal, that some people insist on calling it a pie. Me? I call it delicious.
Pequod’s and Giordano’s are my go-to spots for deep dish with a group. Lou Malnati’s, Gino’s East and Uno’s are also solid. Lou Malnati’s is known for its custom sausage blend and Gino’s East for its yellow-tinted crust, a reflection of its secret ingredient, cream of tartar. If you’re traveling or dining solo, try deep-dish pizza by the slice at Art of Pizza.
If you decide on Gino’s East, go to the location on Superior Street downtown. The pizzeria’s walls are covered in love letters to deep dish and the signatures and squiggles of the people who’ve eaten here before you. Go ahead and add yours to the wall.
Tavern-style Pizza
Deep dish gets all the attention, but it isn’t the only Chicago-style pizza in the city. The other Chicago-style pizza is a thin-crust pizza with slices cut into squares instead of triangles. I can take it or leave, but there are some people in this city who swear by it. If you’re intrigued, try it at Pat’s Pizzeria & Ristorante or Vito & Nick’s.
Chicago Dog
A Chicago dog is no ordinary hot dog. It’s a meal in a hot dog bun. A traditional Chicago dog starts with a Vienna beef hot dog on a poppy seed bun. It’s topped with chopped white onions, a dill pickle spear, tomato slices, celery salt, yellow mustard and an unnaturally green sweet pickle relish.
For a delicious vegan Chicago Dog, head to Portillo’s. I skip the onions and relish, but you do you. Just don’t ask to add ketchup. That is a Chicago faux pas.
Italian Beef
If you watch The Bear, this sandwich is already on your Chicago list.
An Italian Beef is a melt-in-your-mouth sandwich made of thinly sliced roast beef slow simmered in gravy and served on French bread dipped in that same gravy. An Italian beef sandwich is similar to a roast beef sandwich with au jus except instead of being on the side, the sandwich is dipped in the sauce. It’s also usually topped with giardiniera and peppers.
This local delicacy emerged in 1938 at a food stand that eventually grew into the Al’s Beef chain. In the beginning, the food stand was a front for an illegal gambling operation in Chicago’s Little Italy. Its sandwiches grew popular enough that the family got out of the gambling business to go all in on Italian beef, which got its name because it was owned by Italians making beef sandwiches.
If you’re really hungry, take yourself on an Italian beef crawl across River North. Start on N. Huron Street at Mr. Beef, the inspiration for the show The Bear. From here, head to Al’s Beef at the intersection of Wells and Ohio Streets.
Stop at Portillo’s a few blocks away at the intersection of Ontario and Clark Streets before making your way east. Head past the Magnificent Miles—— ending your Italian beef crawl at Buona Beef.
Giardiniera
At this point, you might be wondering ‘What on earth is giardiniera?'”
This spicy condiment is a Chicago favorite that combines a hefty dose of Serrano peppers, bell peppers, carrots, cauliflower, onions and celery, pickled and packed in seasoned vinegar and olive oil. Chicagoans put it on EVERYTHING.
Pick up a jar to take home at J.P. Graziano Grocery on West Randolph Street in the Fulton Market District. This grocery started by Italian immigrant Vincenzo Graziano has been in business since 1920, and the West Randolph Street store first opened in 1937. It’s still family-owned, and it’s still serving up some of Chicago’s favorite sandwiches, topped with giardiniera of course.
Jibarito
Sandwiches are so basic. Try a Jibarito instead when you’re in Chicago. This is another food created in Chicago and inspired by this area’s immigrant roots. The Jibarito, a sandwich served on plantains instead of bread, made its debut at a Puerto Rican restaurant in Humboldt Park in the 1990s.
Steak, chicken or pork are layered onto a slice of plantain, then topped with lettuce, tomato, garlicky mayonnaise, American cheese and another slice of plantain. There’s nothing quite like it and no better place to try it than Jibaritos Y Mas on Fullerton Avenue in Humboldt Park, the city’s traditionally Puerto Rican neighborhood.
Pizza Puff
New York City may have the market on late-night slices cornered, but Chicago takes midnight snacks up a notch with pizza puffs. Pizza Puffs are like Hot Pockets but infinitely better. These deep-fried pockets of dough are filled with gooey cheese and traditional pizza toppings like sausage, pepperoni and buffalo chicken.
Pizza Puffs were developed in the early 20th century when an Iranian Assyrian immigrant partnered up with a Chicago tamale vendor and began what would become a family business spanning generations. A grandson transitioned the business from tamales to pizza puffs in the 1970s just as a wave of new deep-dish pizzerias was opening across the Windy City.
Pick up these ideal late-night snacks at fast food restaurants, grocery stores and convenience stores. Or if you’re in Wicker Park, stop by The Hat on North Avenue.
Garrett Popcorn
If you can’t tell by now, Chicago likes to snack. Garrett Popcorn is not one of Chicago’s finest local food products, it makes for an excellent snack.
Garrett popcorn got its start in 1949, and today its Windy City mix—a blend of caramel and cheese popcorn—has become a Chicago staple. It also makes for a much better airplane snack than peanuts or pretzels. Don’t forget to pick up a bag at the Chicago O’Hare or Midway airports on your way home.
