1. Chicago Deep-dish Pizza
Invented at pizzeria Uno in Chicago in 1943 by Uno's owner Ike Sewell. Deep-dish pizza is baked in a non-skillet or a round, steel pan, similar to a cake or pie pan.
Click this link for the recipe!
Invented at pizzeria Uno in Chicago in 1943 by Uno's owner Ike Sewell. Deep-dish pizza is baked in a non-skillet or a round, steel pan, similar to a cake or pie pan.
Click this link for the recipe!
The well-known and beloved place that started Chicago's barbecue renaissance, Smoque, holds a long-standing spot on the Eater 38 because of its melting pot of styles. One of the most defining characteristics of "traditional" Chicago barbeque is the aquarium smoker, a beast made by area metal since 1954.
Click this link for the recipe!
Owners Joe and his wife Katherine opened the first Rainbow Cone in 1926. Their signature cone features five yummy flavors. Joe's creative combination of flavors became a Chicago staple and will continue for decades to come.
Check out their offical website!
The all-beef hot dog was created and the Chicago hot dog business was dominated by Jewish immigrants. Like many of their other associates, Jewish immigrants Samuel Ladany and Emil Reichel of Austria-Hungry went on to create Chicago's favorite hot dag brand - Vienna Beef.
Click this link for the recipe!
In the early 1900s, the origins of the Italian Beef Sandwich align with Chicago's Italian immigrant population that worked in stockyards. When working men brought home though meat from factories that couldn't be sold, they roasted it in spices, sliced it thinly, and served it on rolls to improve the taste. It soon became one of Chicago's famous foods.
Click this link for the recipe!