The deep-dish institution since 1971, and the version that converts the most skeptics because the buttercrust — flaky, buttery, almost pastry-like — provides a foundation that keeps the deep dish from becoming the leaden casserole its detractors claim it is. The Malnati family's recipe descends from the original Pizzeria Uno kitchen, and the sausage layer, the chunky tomato sauce, and the molten mozzarella are assembled in the traditional Chicago sequence: cheese on the bottom, sauce on top. Dozens of locations now span the city and suburbs, but the original formula has not been diluted. This is the deep dish you send to out-of-state relatives via mail order, and it travels because the crust architecture holds.
Location
River North, Chicago
Insider Intel
The Malnati Chicago Classic — sausage, extra cheese, buttercrust — is the definitive order and the pizza Lou himself would have eaten. The buttercrust is non-negotiable; the regular crust is fine but the butter version is what makes Malnati's Malnati's. A small deep dish feeds one to two people; a medium feeds three to four. Pair with a pitcher of beer. The thin crust is available and competent but beside the point.
Weekday at 5pm to avoid the tourist crush that hits the River North location at peak dinner hours. The deep dish takes 30-40 minutes to cook, so plan your timing. The suburban locations are less crowded and serve the same pizza. Saturday at noon is paradoxically quieter than Saturday at 7pm.
Multiple locations across Chicago — River North (Wells St) is the most convenient for visitors but also the most crowded. The Lincoln Park location on Halsted and the Bucktown location are good alternatives. Reservations available at some locations. The deep dish requires patience — 30-45 minutes from order to table. A whole pizza is a commitment; do not order a large for two people. The restaurant ships nationwide if the pizza converts you. Cash and card accepted at all locations.