John Pennisi Sighting / Sit Down News

[mafiastudent]

Never had deep dish delivered, so can’t say. Never ate it much in general, could probably count on my fingers the number of times that I ate deep dish pizza in 30 years living in Chicago. It was seen as something for tourists when I was a kid, lots of the neighborhood pizzerias didn’t even really serve it and if they did we never ordered it. People went to places like Giordano’s or Malnati’s when their kid graduated 8th grade or some shit, otherwise hardly ever.

Pizza for most Chicagoans, as Nicky said, is thin crust, “tavern style” (cut into little squares). The complete opposite of the deep dish aesthetic. “Tavern cut” comes from way back in the day when Italians owned many taverns in Chicago. To keep the patrons drinking, they would make very simple home style pizzas and cut them into little squares to put out on the bar. Later, like after WW2, when pizzerias became a thing, this was the local style of pizza that they all sold.

Chicago thin crust isn’t folded like an NYC slice, it would break in half. Where (typical) NYC pizza is an Americanized version of Pizza Napolitana, Chicago pizza is very similar to Pizza Baresa (unsurprising given the large numbers of Baresi who continue to settle in Chicago up until today). It’s not thrown by hand, usually, but rolled out extremely thin with a rolling pin. It doesn’t have a big puffy cornicion’ like Napoli pizza, but rather the sauce and cheese extends basically all the way to the edge of the pie. The crust is very thin and somewhat crispy. Traditional topping apart from cheese and sauce is loose salsiccia meat (only place in NYC that I know that puts the sausage meat like that instead of slices of salsicc’ is Louie & Ernie’s in Pelham Bay). Usually we’d order it with sausage and hot giardiniera, once in a while with alici instead.

Tony D, instead of ordering a beef sandwich to be delivered (I really can’t imagine what that would be like, half the experience of eating a beef is standing at the counter at a beef stand while leaning forward so you don’t get gravy all over yourself), you could try RèNapoli in Old Greenwhich, CT. It advertises itself as a Chicago Italian beef place, and I believe the family who runs it are Napolitani from Chicago. I’ve been meaning to go there but haven’t had the chance when I’m in CT. I have very high standards for beef (I grew up on the now long gone Joey Boston’s and LaRoc’s beef, as well as Al’s on Taylor St, Fontano’s, and Johnny’s in Elmwood Park), but when I get the chance to check out RèNapoli I’ll try it out.

BTW, even more extreme than “deep dish” is Chicago style “stuffed pizza”, which was only created in the ‘70s. It was first marketed by the Palese family, who were immigrants from Potenza, who sold it at their Nancy’s Pizza restaurants. It was directly derived from an old family recipe for a “pizza rustica” from Basilicata, that was a stuffed, baked pie traditionally served during Holy Week/Easter. I’ve referenced this here on the forums before, as the Palese’s were the victims of a “pizza war” in Chicago over control of the recipe with the Lombardo/Cirrincione family from Altavilla Milicia, Palermo, who bombed a couple of the Nancy locations (I also suspect that one of those Lombardos was involved in the Sal Catalano/Kickerbocker Ave heroin pipeline to Chicago in the 70s. The family owned/owns a bunch of pizzerias in Chicago and had many run-ins with the law. One if their pizzerias in my area was busted for trafficking in narcotics and stolen goods).

You forgot Pequod's on your list. Not a fan of it personally, but I only had it once and that was more than enough for me.

[PolackTony]

Did anybody see the collab between SB/Jimmy Bucs/ Pennisi. They talked but didn't touch on the Camuso case. It was alot of rhetorical questions. Did anybody get anything from it that I missed?

I thought the most interesting part of that podcast was the talk about the Lucchese and Chicago families joint operation in Chicago. Apparently Patty Red has some guys there doing something and he got them permission to operate from Jimmy I. They also said Patty has been out there a bunch of times checking on things and meeting with Chicago family higher ups.

Don’t expect that everyone follows the Chicago threads, so they might not be aware that the Dello Russo thing isn’t the only Chicago-Lucchese connection. I know a former Lucchese associate who lived and worked in Chicago, worked meaning he was operating there in concert with Chicago guys from Taylor St/Cicero. This was extremely illuminating, but this was a serious guy who told me that Chicago had and continues to have connections to all 5 NYC Families, and that Chicago is still seen as having the same status as NYC nationally in LCN. He was also able to identify other NYC guys, for example a known and very serious Colombo associate, who were also “working” and living in Chicago. He was adamant that this was nothing like NYC “muscling in” on Chicago, but that the Families loan guys out to each other to work together. My impression is that Chicago also has had guys in NYC, which another source suggested to me in reference to a Cicero guy in NYC.

FWIW, I’ve had some run-ins with connected guys in the Bx that further demonstrated to me that NYC and Chicago guys very much interact and that NYC is aware of what’s going on in Chicago, based on a few things that I was told. Some of these guys have relatives in Chicago and travel there, and vice versa.

All this is to say that I have good reason to believe that the Dello Russo thing that Scott/Pennisi discussed isn’t out of left field and isn’t a one-off, by any means.

viewtopic.php?f=29&t=6463&p=244150&hili ... se#p244150

[PolackTony]

Never had deep dish delivered, so can’t say. Never ate it much in general, could probably count on my fingers the number of times that I ate deep dish pizza in 30 years living in Chicago. It was seen as something for tourists when I was a kid, lots of the neighborhood pizzerias didn’t even really serve it and if they did we never ordered it. People went to places like Giordano’s or Malnati’s when their kid graduated 8th grade or some shit, otherwise hardly ever.

Pizza for most Chicagoans, as Nicky said, is thin crust, “tavern style” (cut into little squares). The complete opposite of the deep dish aesthetic. “Tavern cut” comes from way back in the day when Italians owned many taverns in Chicago. To keep the patrons drinking, they would make very simple home style pizzas and cut them into little squares to put out on the bar. Later, like after WW2, when pizzerias became a thing, this was the local style of pizza that they all sold.

Chicago thin crust isn’t folded like an NYC slice, it would break in half. Where (typical) NYC pizza is an Americanized version of Pizza Napolitana, Chicago pizza is very similar to Pizza Baresa (unsurprising given the large numbers of Baresi who continue to settle in Chicago up until today). It’s not thrown by hand, usually, but rolled out extremely thin with a rolling pin. It doesn’t have a big puffy cornicion’ like Napoli pizza, but rather the sauce and cheese extends basically all the way to the edge of the pie. The crust is very thin and somewhat crispy. Traditional topping apart from cheese and sauce is loose salsiccia meat (only place in NYC that I know that puts the sausage meat like that instead of slices of salsicc’ is Louie & Ernie’s in Pelham Bay). Usually we’d order it with sausage and hot giardiniera, once in a while with alici instead.

Tony D, instead of ordering a beef sandwich to be delivered (I really can’t imagine what that would be like, half the experience of eating a beef is standing at the counter at a beef stand while leaning forward so you don’t get gravy all over yourself), you could try RèNapoli in Old Greenwhich, CT. It advertises itself as a Chicago Italian beef place, and I believe the family who runs it are Napolitani from Chicago. I’ve been meaning to go there but haven’t had the chance when I’m in CT. I have very high standards for beef (I grew up on the now long gone Joey Boston’s and LaRoc’s beef, as well as Al’s on Taylor St, Fontano’s, and Johnny’s in Elmwood Park), but when I get the chance to check out RèNapoli I’ll try it out.

BTW, even more extreme than “deep dish” is Chicago style “stuffed pizza”, which was only created in the ‘70s. It was first marketed by the Palese family, who were immigrants from Potenza, who sold it at their Nancy’s Pizza restaurants. It was directly derived from an old family recipe for a “pizza rustica” from Basilicata, that was a stuffed, baked pie traditionally served during Holy Week/Easter. I’ve referenced this here on the forums before, as the Palese’s were the victims of a “pizza war” in Chicago over control of the recipe with the Lombardo/Cirrincione family from Altavilla Milicia, Palermo, who bombed a couple of the Nancy locations (I also suspect that one of those Lombardos was involved in the Sal Catalano/Kickerbocker Ave heroin pipeline to Chicago in the 70s. The family owned/owns a bunch of pizzerias in Chicago and had many run-ins with the law. One if their pizzerias in my area was busted for trafficking in narcotics and stolen goods).

You forgot Pequod's on your list. Not a fan of it personally, but I only had it once and that was more than enough for me.

I’ve never eaten at Pequod’s and don’t know that I’ve ever known anyone to eat there, so it’s not on my radar. I’ve only ever had deep dish from Malnati’s and Giordano’s, and that only a handful of times, so I can’t comment on Pequod’s (which isn’t even owned by Italians, I believe, FWIW).

[mafiastudent]

Never had deep dish delivered, so can’t say. Never ate it much in general, could probably count on my fingers the number of times that I ate deep dish pizza in 30 years living in Chicago. It was seen as something for tourists when I was a kid, lots of the neighborhood pizzerias didn’t even really serve it and if they did we never ordered it. People went to places like Giordano’s or Malnati’s when their kid graduated 8th grade or some shit, otherwise hardly ever.

Pizza for most Chicagoans, as Nicky said, is thin crust, “tavern style” (cut into little squares). The complete opposite of the deep dish aesthetic. “Tavern cut” comes from way back in the day when Italians owned many taverns in Chicago. To keep the patrons drinking, they would make very simple home style pizzas and cut them into little squares to put out on the bar. Later, like after WW2, when pizzerias became a thing, this was the local style of pizza that they all sold.

Chicago thin crust isn’t folded like an NYC slice, it would break in half. Where (typical) NYC pizza is an Americanized version of Pizza Napolitana, Chicago pizza is very similar to Pizza Baresa (unsurprising given the large numbers of Baresi who continue to settle in Chicago up until today). It’s not thrown by hand, usually, but rolled out extremely thin with a rolling pin. It doesn’t have a big puffy cornicion’ like Napoli pizza, but rather the sauce and cheese extends basically all the way to the edge of the pie. The crust is very thin and somewhat crispy. Traditional topping apart from cheese and sauce is loose salsiccia meat (only place in NYC that I know that puts the sausage meat like that instead of slices of salsicc’ is Louie & Ernie’s in Pelham Bay). Usually we’d order it with sausage and hot giardiniera, once in a while with alici instead.

Tony D, instead of ordering a beef sandwich to be delivered (I really can’t imagine what that would be like, half the experience of eating a beef is standing at the counter at a beef stand while leaning forward so you don’t get gravy all over yourself), you could try RèNapoli in Old Greenwhich, CT. It advertises itself as a Chicago Italian beef place, and I believe the family who runs it are Napolitani from Chicago. I’ve been meaning to go there but haven’t had the chance when I’m in CT. I have very high standards for beef (I grew up on the now long gone Joey Boston’s and LaRoc’s beef, as well as Al’s on Taylor St, Fontano’s, and Johnny’s in Elmwood Park), but when I get the chance to check out RèNapoli I’ll try it out.

BTW, even more extreme than “deep dish” is Chicago style “stuffed pizza”, which was only created in the ‘70s. It was first marketed by the Palese family, who were immigrants from Potenza, who sold it at their Nancy’s Pizza restaurants. It was directly derived from an old family recipe for a “pizza rustica” from Basilicata, that was a stuffed, baked pie traditionally served during Holy Week/Easter. I’ve referenced this here on the forums before, as the Palese’s were the victims of a “pizza war” in Chicago over control of the recipe with the Lombardo/Cirrincione family from Altavilla Milicia, Palermo, who bombed a couple of the Nancy locations (I also suspect that one of those Lombardos was involved in the Sal Catalano/Kickerbocker Ave heroin pipeline to Chicago in the 70s. The family owned/owns a bunch of pizzerias in Chicago and had many run-ins with the law. One if their pizzerias in my area was busted for trafficking in narcotics and stolen goods).

You forgot Pequod's on your list. Not a fan of it personally, but I only had it once and that was more than enough for me.

I’ve never eaten at Pequod’s and don’t know that I’ve ever known anyone to eat there, so it’s not on my radar. I’ve only ever had deep dish from Malnati’s and Giordano’s, and that only a handful of times, so I can’t comment on Pequod’s (which isn’t even owned by Italians, I believe, FWIW).

Don't know the ethnicity of people who own pizzerias here. All I know is I don't get the praise for that pizza in particular. Vito and Nicks, however, is a good pizza. And they don't serve deep dish.

[AntComello]

Did anybody see the collab between SB/Jimmy Bucs/ Pennisi. They talked but didn't touch on the Camuso case. It was alot of rhetorical questions. Did anybody get anything from it that I missed?

I thought the most interesting part of that podcast was the talk about the Lucchese and Chicago families joint operation in Chicago. Apparently Patty Red has some guys there doing something and he got them permission to operate from Jimmy I. They also said Patty has been out there a bunch of times checking on things and meeting with Chicago family higher ups.

Don’t expect that everyone follows the Chicago threads, so they might not be aware that the Dello Russo thing isn’t the only Chicago-Lucchese connection. I know a former Lucchese associate who lived and worked in Chicago, worked meaning he was operating there in concert with Chicago guys from Taylor St/Cicero. This was extremely illuminating, but this was a serious guy who told me that Chicago had and continues to have connections to all 5 NYC Families, and that Chicago is still seen as having the same status as NYC nationally in LCN. He was also able to identify other NYC guys, for example a known and very serious Colombo associate, who were also “working” and living in Chicago. He was adamant that this was nothing like NYC “muscling in” on Chicago, but that the Families loan guys out to each other to work together. My impression is that Chicago also has had guys in NYC, which another source suggested to me in reference to a Cicero guy in NYC.

FWIW, I’ve had some run-ins with connected guys in the Bx that further demonstrated to me that NYC and Chicago guys very much interact and that NYC is aware of what’s going on in Chicago, based on a few things that I was told. Some of these guys have relatives in Chicago and travel there, and vice versa.

All this is to say that I have good reason to believe that the Dello Russo thing that Scott/Pennisi discussed isn’t out of left field and isn’t a one-off, by any means.

viewtopic.php?f=29&t=6463&p=244150&hili ... se#p244150

Very interesting stuff. I would love to know what’s going on in Chicago and I believe that a lot of people count them out just because they have very little informers/indictments. But I am not surprised at all about what you said. I think the mobs decline is greatly exaggerated and that we will never truly know the scope of things in NYC or Chicago.

[PolackTony]

Did anybody see the collab between SB/Jimmy Bucs/ Pennisi. They talked but didn't touch on the Camuso case. It was alot of rhetorical questions. Did anybody get anything from it that I missed?

I thought the most interesting part of that podcast was the talk about the Lucchese and Chicago families joint operation in Chicago. Apparently Patty Red has some guys there doing something and he got them permission to operate from Jimmy I. They also said Patty has been out there a bunch of times checking on things and meeting with Chicago family higher ups.

Don’t expect that everyone follows the Chicago threads, so they might not be aware that the Dello Russo thing isn’t the only Chicago-Lucchese connection. I know a former Lucchese associate who lived and worked in Chicago, worked meaning he was operating there in concert with Chicago guys from Taylor St/Cicero. This was extremely illuminating, but this was a serious guy who told me that Chicago had and continues to have connections to all 5 NYC Families, and that Chicago is still seen as having the same status as NYC nationally in LCN. He was also able to identify other NYC guys, for example a known and very serious Colombo associate, who were also “working” and living in Chicago. He was adamant that this was nothing like NYC “muscling in” on Chicago, but that the Families loan guys out to each other to work together. My impression is that Chicago also has had guys in NYC, which another source suggested to me in reference to a Cicero guy in NYC.

FWIW, I’ve had some run-ins with connected guys in the Bx that further demonstrated to me that NYC and Chicago guys very much interact and that NYC is aware of what’s going on in Chicago, based on a few things that I was told. Some of these guys have relatives in Chicago and travel there, and vice versa.

All this is to say that I have good reason to believe that the Dello Russo thing that Scott/Pennisi discussed isn’t out of left field and isn’t a one-off, by any means.

viewtopic.php?f=29&t=6463&p=244150&hili ... se#p244150

Very interesting stuff. I would love to know what’s going on in Chicago and I believe that a lot of people count them out just because they have very little informers/indictments. But I am not surprised at all about what you said. I think the mobs decline is greatly exaggerated and that we will never truly know the scope of things in NYC or Chicago.

The Lucchese associate I know was only able to give his insight as an associate who worked (closely, and for years), with Chicago associates. Obviously these collaborations were enabled by connections between the members/leaders of the Families, but he didn’t have access to that. He worked with guys from what he knew as the “Taylor St-Cicero” crew, and knew that their “boss” was “Big Mike” (who we know was Mike Spano, then capo of the Cicero crew). When I told him that I was from Grand Ave, he got very serious and told me “yeah, I know about Grand Ave”, but then declined to say anything further about them. He said he was aware there were other crews, but he didn’t work with any of their guys. He stated that during his personal experience in the 90s into the early 2000s, Chicago was seen as equivalent to the Genovese Family, in terms of respect from NYC guys as well as how they operated. He said that Chicago was “just like the Westside”, in that they had few rats and the made guys were heavily insulated with legit businesses, extremely cautious, and wouldn’t deal with anybody but “their own people”. He contrasted this to the Lucchese and Colombo members, who he said dealt with too many people and had too much exposure, leading to lots of problems. He stated that even though he’s no longer active, he’s aware that Chicago and all 5 NYC Families continue to have close connections and that AZ is a major factor, as Chicago and New York guys all run in the same circles out there.

Regarding close links between Chicago and NYC in the 90s, people might recall that the FBI stated that Dom Cirillo was the liaison between the Westside and Chicago at that time. I was able to verify that the Cirillos owned property in Addison, IL, a heavily mobbed up suburb, in the 2000s. I’m not certain, but I suspect that the kid Nick Cirillo (the one who got clipped), may have also been spending time in Chicago.

[Guest]

Never had deep dish delivered, so can’t say. Never ate it much in general, could probably count on my fingers the number of times that I ate deep dish pizza in 30 years living in Chicago. It was seen as something for tourists when I was a kid, lots of the neighborhood pizzerias didn’t even really serve it and if they did we never ordered it. People went to places like Giordano’s or Malnati’s when their kid graduated 8th grade or some shit, otherwise hardly ever.

Pizza for most Chicagoans, as Nicky said, is thin crust, “tavern style” (cut into little squares). The complete opposite of the deep dish aesthetic. “Tavern cut” comes from way back in the day when Italians owned many taverns in Chicago. To keep the patrons drinking, they would make very simple home style pizzas and cut them into little squares to put out on the bar. Later, like after WW2, when pizzerias became a thing, this was the local style of pizza that they all sold.

Chicago thin crust isn’t folded like an NYC slice, it would break in half. Where (typical) NYC pizza is an Americanized version of Pizza Napolitana, Chicago pizza is very similar to Pizza Baresa (unsurprising given the large numbers of Baresi who continue to settle in Chicago up until today). It’s not thrown by hand, usually, but rolled out extremely thin with a rolling pin. It doesn’t have a big puffy cornicion’ like Napoli pizza, but rather the sauce and cheese extends basically all the way to the edge of the pie. The crust is very thin and somewhat crispy. Traditional topping apart from cheese and sauce is loose salsiccia meat (only place in NYC that I know that puts the sausage meat like that instead of slices of salsicc’ is Louie & Ernie’s in Pelham Bay). Usually we’d order it with sausage and hot giardiniera, once in a while with alici instead.

Tony D, instead of ordering a beef sandwich to be delivered (I really can’t imagine what that would be like, half the experience of eating a beef is standing at the counter at a beef stand while leaning forward so you don’t get gravy all over yourself), you could try RèNapoli in Old Greenwhich, CT. It advertises itself as a Chicago Italian beef place, and I believe the family who runs it are Napolitani from Chicago. I’ve been meaning to go there but haven’t had the chance when I’m in CT. I have very high standards for beef (I grew up on the now long gone Joey Boston’s and LaRoc’s beef, as well as Al’s on Taylor St, Fontano’s, and Johnny’s in Elmwood Park), but when I get the chance to check out RèNapoli I’ll try it out.

BTW, even more extreme than “deep dish” is Chicago style “stuffed pizza”, which was only created in the ‘70s. It was first marketed by the Palese family, who were immigrants from Potenza, who sold it at their Nancy’s Pizza restaurants. It was directly derived from an old family recipe for a “pizza rustica” from Basilicata, that was a stuffed, baked pie traditionally served during Holy Week/Easter. I’ve referenced this here on the forums before, as the Palese’s were the victims of a “pizza war” in Chicago over control of the recipe with the Lombardo/Cirrincione family from Altavilla Milicia, Palermo, who bombed a couple of the Nancy locations (I also suspect that one of those Lombardos was involved in the Sal Catalano/Kickerbocker Ave heroin pipeline to Chicago in the 70s. The family owned/owns a bunch of pizzerias in Chicago and had many run-ins with the law. One if their pizzerias in my area was busted for trafficking in narcotics and stolen goods).

This would actually make a nice segment for the show.... NY vs ChiTown pizza and the history

[funkster]

Pequod's is good, but it's pan pizza not deep dish. As others noted, I like deep dish fine enough but only have it on occasion. True Chicago pizza is tavern style cut in squares.

[CabriniGreen]

Pequod's is good, but it's pan pizza not deep dish. As others noted, I like deep dish fine enough but only have it on occasion. True Chicago pizza is tavern style cut in squares.

Where did the Sicilian squares originate? ( I know this sounds silly....like Sicily...duh....) Like that Franzese thing Slices, or the Detroit style squares like Jets?

[PolackTony]

Pequod's is good, but it's pan pizza not deep dish. As others noted, I like deep dish fine enough but only have it on occasion. True Chicago pizza is tavern style cut in squares.

Where did the Sicilian squares originate? ( I know this sounds silly....like Sicily...duh....) Like that Franzese thing Slices, or the Detroit style squares like Jets?

Sicilian sfinciuni, which is like halfway between “pizza” and a focaccia.

In Chicago there was a version of sfinciuni that was locally called “bakery pizza”, which was not served a restaurants but only at Italian bakeries (they’d have it on trays in the window). I used to get this as a kid from D’Amato’s on Grand Ave, either just tomatoes with a bit of parmesan’ or with artichoke hearts.

Unsurprisingly, given that Detroit’s Ital population is heavily Sicilian, Detroit-style pizza is basically an Americanized version of sfinciuni, similar to “Sicilian” NYC pizza.

[PolackTony]

True Chicago pizza is tavern style cut in squares.

I have to explain this to people (non-Chicagoans) all the time, because people elsewhere have really been led to believe that “Chicago-style pizza” = deep dish. So you always see these things on TV or the internet asking people if they prefer “NY-style pizza” or “Chicago-style” pizza, but they actually mean typical NYC thin crust vs Chicago deep dish, which is like comparing apples to oranges. In Chicago, “pizza” = thin crust “tavern style”, which is the default pizza. When Chicagoans refer to deep dish they call it “deep dish”.

[funkster]

True Chicago pizza is tavern style cut in squares.

I have to explain this to people (non-Chicagoans) all the time, because people elsewhere have really been led to believe that “Chicago-style pizza” = deep dish. So you always see these things on TV or the internet asking people if they prefer “NY-style pizza” or “Chicago-style” pizza, but they actually mean typical NYC thin crust vs Chicago deep dish, which is like comparing apples to oranges. In Chicago, “pizza” = thin crust “tavern style”, which is the default pizza. When Chicagoans refer to deep dish they call it “deep dish”.

Absolutely. Growing up as a kid i never had deep dish unless my dad brought home Dues cause he worked down the street from it.

[Tonyd621]

Thank PolackTony for the explanation on the styles of pizza and the recommendation. I will have to try that place in old Greenwich out next time I'm out that way. All the food from the pamphlet looks good, I order the popcorn that comes in the old school chicago sports teams logos like the Blackhawks and bulls in a giant tin can . That's my favorite lol

[Tonyd621]

True Chicago pizza is tavern style cut in squares.

I have to explain this to people (non-Chicagoans) all the time, because people elsewhere have really been led to believe that “Chicago-style pizza” = deep dish. So you always see these things on TV or the internet asking people if they prefer “NY-style pizza” or “Chicago-style” pizza, but they actually mean typical NYC thin crust vs Chicago deep dish, which is like comparing apples to oranges. In Chicago, “pizza” = thin crust “tavern style”, which is the default pizza. When Chicagoans refer to deep dish they call it “deep dish”.

I'm at ReNapoli now. Ordering my food to go 3 roast beef sandwiches and a large pie for my kids.

[Tonyd621]

True Chicago pizza is tavern style cut in squares.

I have to explain this to people (non-Chicagoans) all the time, because people elsewhere have really been led to believe that “Chicago-style pizza” = deep dish. So you always see these things on TV or the internet asking people if they prefer “NY-style pizza” or “Chicago-style” pizza, but they actually mean typical NYC thin crust vs Chicago deep dish, which is like comparing apples to oranges. In Chicago, “pizza” = thin crust “tavern style”, which is the default pizza. When Chicagoans refer to deep dish they call it “deep dish”.

I'm at ReNapoli now. Ordering my food to go 3 roast beef sandwiches and a large pie for my kids.

But I was told the owners are not from Chicago from an employee.