If you want REAL pizza check out Vince's on 63rd st and Melvina Close to Summit park they been around for 50 years and its AMAZING i think the adress is 6217 W 63st not too sure tho Google it and see if im wrong post the real adress if you can.
Uno's is a nice change from the plethora of neighborhood thin crust joints foiund everywhere in Chicago. We have more thin crust joints than gas stations. Don't get me wrong, the localneighborhood joints are good....but the taste of a GREAT BIG SLICE of Uno's is always a treat.
I have to tell you - as a native Chicago guy who's been eating pizza weekly and it's local variations and imitators on every continent on the planet for the last 40 years - Uno's is some very, VERY good pizza.
Gotta say, bbjb49 is right on the mark about Chicago Pizza and Oven Grinder. If you can stand the wait - almost always one hour +...it is something you'll never forget!! Good competitor of Uno's.
BTW: Sausage or pepperoni are the only things that should be allowed on top of a pizza - besides more cheese. California style pizzas with sprouts and pineapple and fish are just plain wrong....that should be called what it is, "Flat Bread with Crazy Stuff on it". I recently toured the kitchen at Uno's recently, and they use fresh family recipe sausage, and it rocks!
Can't say I'd want to eat at either place every day - I'd be too big to fit in the cockpit, but believe me...either is good - no GREAT EATING! I think I just put on 3 lbs, writing this....off to the gym!
Gotta agree that Pizzaria Uno is for tourists and suburbanites who only get Domino's. Uno has gone corporate and the recipe has changed - the crust is awful, the ingredients (like any vegiie) seems to come out of a can - and the prices are too high.
I grew up by the original location of Giordano's and I still love their voluptuous stuffed pizzas. I'd say that D'Agostino's (3 locations) has very good pan and thin-crust pizza. However, I'd like to break the myth that all we eat here in Chicago is deep-dish pan pizza... we don't. For every deep-dish sold in Chicago, there are probably 12 Chicago-style thin crust pizzas sold... and they're all cut into squares, not "pie slices". I'm half-Italian, and I didn't have a deep-dish pan pizza until I was 13 years old, and my extended family still only orders thin-crust whenever we get together.
Also, I'm a bit orthodox in what toppings shoud go on a pizza... sausage, mushrooms, green peppers, onions, pepperoni are all staples; I'm OK with fresh tomato slices, sun-dried tomatoes, chopped garlic, fresh spinach (especially in a stuffed pizza). The one "exotic" pizza that I've gotten was sausage, bacon & hot giardinara. Things like bean sprouts, broccoli, tuna, refried beans, tofu, etc. should never be allowed on a pizza.
And I'll say it here.... New York and East Coast pizza SUCKS! I've had it a few times and the quality is bad... just plain bad. The micro-thin crust is tasteless and can't support the toppings. New Yorkers say you have to fold the pizza over to eat it properly.... isn't that called a Pizza Puff???
