We were looking for a place to eat on a Saturday on the Upper East or West side of the city, when I suggested to Jodi to go to Uno Pizzeria and Grill to get some deep dish pizza. I did not even finish my sentence before she said yes, pizza being one of her favorite dishes…Uno is quite known when it comes to Chicago style deep dish pizza as it is said that it is there, in 1943, that Ike Sewell and Ric Riccardo, descendant of Neapolitan immigrants, decided to create an Italian-American version of Pizza.

Deep dish pizza is cooked in a pan, and is so thick that it takes a bit of time to cook (Jodi ordered a side house salad while we were waiting). So, the classic one would have the cheese in the bottom, so the cheese would not burn. But we decided to try something different and asked for a four cheese without pesto. Served with diced tomatoes that added some freshness to it, the cheeses were feta, cheddar, pecorino Romano and mozzarella. And there was lots of it! The test with deep dish pizza is to lift the slice up in the air and see the strings of cheese separating from side slices, showcasing the amount of cheese they put there! The crust was quite delicious, crispy and a bit crumbly, not dry probably because of the amount of oil they put in the dough. It is filling for sure but do not go for the 7 inch individual pizza as we did that one time in Chicago and were a bit disappointed as it was a bit dry.