CHICAGO may be well-known for its deep-dish pizzas, but many locals argue that they prefer the lesser-known tavern-style pies. For pizza-lovers they may have only heard of the tavern-style pies when Pizza Hut released its "Chicago Tavern-Style" last month, but true Chicagoans have long been fans. There is not one set recipe for a tavern-style pizza and the taste will vary from place to place.
But one universally agreed-upon factor is that the pizza must have a thin crust. A cracker-crust, as some people call it. One local, Mike, wrote on Yelp that Michael's Original Pizzeria & Tavern was the perfect spot for a pie that passed the flop-test and is cracker-like.
"Awesome spot for traditional Chicago-style tavern pizza. Cracker thin crust, nicely sweet sauce, and all the usual toppings available. My standard test is picking up a piece by the edge and if it doesn't flop, it's good.
And this pizza is GOOD - passed the flop test with flying colors." Another local, Mark G praised Vito & Nick's in the WIndy City, especially for visitors on a quick stopover near the airport, "Highly recommended for thin crust Chicago Tavern style pizza in the south Chicago area, especially if you have a layover or a late flight at Midway airport. Some argue Vito & Nick's was the first place in the city to offer the dish.
It's certainly the longest-standing, according to Bon Appetit. The restaurant has been open since 1923. Diner Cassie, who is also a Chicago local, wrote on Yelp that she loved Pat's P.