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Chicago-area folks can be particular about their pizza.
We like sausage and green peppers, on everything. Pepperoni is allowed. But start talking about shrimp or pineapple and you better have a solid exit strategy.
We give props reluctantly to the Windy City’s elite counterpart in New York, but the very notion that other places in the nation may have figured out how to replicate the culinary wonders of the pie is like telling us a Loch Ness Monster really was spotted in the latest blurry photograph.