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Dec 31, 2013 02:10 PM

Are there any good chicago deep dish pizza restaurants in NYC?

Please let me know! Thanks!

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  1. There's an Uno at 81st and Columbus. I don't know if it's good or not.

    3 Replies
    1. re: knucklesandwich

      No, no, no!
      I've been to quite a few children's birthday parties there, and the pizza is a travesty.

      1. re: strangemd

        Good to know. Thought about going with my wife and son recently since its so close by. Will steer clear.

      2. re: knucklesandwich

        There's also an Uno on E 86th---Don't even think about it. Years ago I lived in Chicago and loved the original Uno (and its sister, Due). This stuff is like a frozen food pizza.

      3. This is probably the best you'll do:

        Think of it as "Chicago-inspired" and you'll be satisfied.

        1. Emmett's, which just opened about a month ago in SoHo.

          50 MacDougal St (and King)

          4 Replies
          1. re: ipsedixit

            Have you been? I haven't seen any first hand reviews of the place yet.

            1. re: JungMann

              No, I walked by right before they were about to open.

              1. re: ipsedixit

                I tried them. The place is small, so larger parties can expect a wait for a table. Individuals and couples can snag a seat at the bar.

                They have an abbreviated menu for now: just salads and pizza. We decided to skip the greens and stick to what we came for: a sausage and mushroom pizza. Overall I think it's a good introduction to deep dish for fans of NY-style pizza. The sausage and pizza crust had a flavor more faithful to the New York tradition than say a golden crust pizza from Gino's East. My one complaint was that the crust was a tad too soft and bready -- deep dish pies should have more structure and texture whereas our pie sagged once it had been sliced. The crumbled sausage Emmett's used was also more of an East Coast thing. I prefer the whole sausage patties in Chicago which up the indulgence quotient and guarantee a meaty, fennely mouthful with each bite. Here we had just a hint of the mild sausage every now and again. There's nothing bad I can say about the sauce though. It was a nice rendition with juicy bits of tomato and a good balance between tangy and spicy.

                We're told they're planning on adding Italian beef to the menu for lunch service. I'd be interested in trying their sauce on tavern style pizza if they decide to try thin crust as well.

          2. No, I'm sorry there isn't. This is NYC. Thin crust is what is done here.

            1. Not endorsing his view, but I'm amused by the take from Adam Kuban of Slice (now part of Serious Eats):

              Chicago-style ... just blows harder than the wind off Lake Michigan.