Time for a short nap after visiting Owens + Alchemy, https://www.chowhound.com/post/owen-a... , before our dinner plans on day 4 of my October 2016 visit. Then off to meet up with my friends at Bartoli's Pizzeria in Roscoe Village. I was intrigued by the mention here, https://www.chowhound.com/post/pizza-... , as well as press accounts naming it one of the best deep dish pizzas. http://www.chicagomag.com/Chicago-Mag...
Bartoli's allows half and half orders on the deep dish pies. We opted for the Union Stockyard: Italian sausage, bacon, pepperoni, prosciutto, Italian beef, and the house specialty, Nonna's Spinach and Cheese: spinach and cheese mix layered on creamy mozzarella and topped with Bartoli’s pizza sauce.
To take the edge off the wait, we ordered a couple slices of thin crust, one pepperoni and one cheese, to start. The cashier did not quite understand this. When I went to check on our order after too much time had passed, she had been planning to serve these slices when the deep dish was ready. What?!? Despite how hungry we were at this point, these crisp-crusted slices tasted stale and tired. Next!
Nearly 40 minutes later, our deep dish arrived. There'd been some problem, we were told eventually, and the kitchen had to start over.
I wish I could say it was worth the wait, but no. The best descriptor would be---bland. There was deep dish quantity here but not a corresponding amount of flavor. To me, this seemed to not have enough cheese as well. It's telling that none of us wanted to take the leftover two slices shown here.
My friends who now live in the Chicago area offered up a few other places they like better for me to try next time I visit.
1955 W. Addison St
(S/E corner of Addison & Damen)
Chicago, IL 60613