Jay09 wrote:Lived in Chicagoland area for 20 year—ate deep dish monthly—high school I had it like every weekend. To each their own-def not just a tourist thing
In high school maybe. I sure as hell don't have that metabolism anymore. The issue with deep dish is all the planning. It's not a spur of the moment thing because it takes an hour to cook so you have to decide a bit in advance. Thin crust is easy because you can pick it up on the way home. Deep dish also highly dependent on the dough. If you're using a basic bread dough, it's going to be a flavorless mess.
An Italian Beef is the signature dish for Chicago though, but only with giardinara. You can basically put that shit on everything and it's great.
If someone offers you a shot of Malort, run.
EDIT -
cujaysfan wrote:Aurelio's maybe being the chain that people might recognize as most of those places that make it are awesome neighborhood joints.
Homewood ovens or bust.