“You have a beer in one hand and something to eat in the other. ![]() “It’s an original Chicago creation,” boasts Steve Dolinsky, Chicago food writer, television personality, and author of the book Pizza City, USA. Yet, for some reason, people outside the city hardly seem to know the style even exists. Some call it “party cut,” others say it’s “tavern style,” but to locals, it’s just “pizza.” Ask around, and most Chicagoans will tell you that the city’s greatest pies aren’t made in deep pans drowning in layers of cheese and meat at tourist traps like Uno and Lou Malnati’s. Instead, I took it as a small win for the Chicagoland area’s underappreciated contribution to the American pizza map: A circular pie with really thin crust, all cut into tiny squares. ![]() I could have been offended, but I wasn’t. A few minutes later I checked my comments and saw a response posted from a friend in Brooklyn: “Is that the way Chicago pizza is sliced? That is insanity.” When I finally sat down among the birthday parties and family dinners, and my pizza made it to my table, I did what many of us tend to do these days: I Instagrammed my meal. Not taking into account it was the start of the weekend, I drove around the small parking lot for ten minutes before a spot opened up. ![]() When I recently found myself in the neighborhood at 5:30 on a Friday night, hungry and without dinner plans, I decided to stop into the popular local restaurant on my way back to the city. I grew up knowing the Chicagoland suburb of Northbrook for a few things: its pee-wee hockey team, bar mitzvahs, and the pizza at Barnaby’s.
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