Chicago Pizza And Oven Grinder Company
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About the Business
Unique Chicago dining experience since 1972. Lincoln Park Icon serving original Pizza Pot Pie, Oven Grinder, Salads with housemade dressings and Mediterranean Bread. Charming cozy atmosphere set across the street from site of the St. Valentine’s Day Massacre
Can I bring an infant to dine in?
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How long is the wait now that COVID has changed everything? Is it still 2 hours?
Not necessarily two hours but could be an hour! Get there before it opens and wait ! You’ll get in by 30 minutes
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Chicago Pizza And Oven Grinder Co
- The pizza at Chicago Pizza and Oven Grinder Co. is a can’t miss
- “One of my favorite places in Chicago, Mediterranean bread so yummy!””pot pie is delicious, worth the wait for out of town guests””Best goddamn pizza in Chicago, just come on over and enjoy.””But some day I’ll get a grinder”
- good for a late night
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Once The Bowl Is Cut Open The Toppings Sauce And Cheese Pour Out Onto The Plate It’s Not Pretty But It Tastes Good
Daniel Zemans, our man in Chicago, checks in with another piece of intel on the Windy City pizza scene. Daniel also blogs about Chicagoland pizza with his friends on the Chicago Pizza Club blog. —The Mgmt.
On February 14, 1929, Al Capone’s gang left its South Side base on a trip to the North Side for a rendezvous with Bugs Moran’s gang. Moran had ordered two unsuccessful assassination attempts on Capone and had taken to repeatedly insulting Capone in the press, and Capone decided it was time to teach Moran a lesson. So a group of Capone’s men headed to the S.M.C. Cartage Company, which was a known front for a bootlegging operation. Two of the South Siders were dressed as police officers, and they ordered seven of Moran’s men to line up against a wall. At that point, a couple more of Capone’s men came in and all of them opened fire with machine guns and shotguns. Capone was in Florida at the time and was never arrested for his involvement. Indeed, Capone remained free until Kevin Costner came along and put him away for tax evasion.
The gruesome murders are now known as the St. Valentine’s Day Massacre and took place at 2122 North Clark Street. Across the street, at 2121 North Clark, on a site where a couple of Capone’s men allegedly sat as lookouts 80 years ago, sits the Chicago Pizza and Oven Grinder Company, which has been serving up pizza pot pies since 1973. Yes, you read that right: pizza pot pies.
Cheese Cheese And More Cheese
And now the cheese… The cheese makes this pot pie incredible! While it was very thick, every bite was more and more enjoyable. It was warm, gooey, and delicious, which is really all that matters
Overall, I was stuffed after my meal. However, the wait was well worth it. I will never think of eating a pizza again when I know I can make a pizza pot pie. The staff was kind and polite and rushed around to satisfy everyone. With so many people, I have to hand it to them for doing such a hard job.
The excitement over these pies is well deserved after I took my first bite. The pizza pot pie was over the top and simply yummy. It filled my soul with cheese, cheese, and loads of cheese and was definitely worth the wait.
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We Will Clean And Sanitize Common Areas And High Touched Surfaces Frequently
YOUR PROMISE US:
You agree to wear a face mask unless fully vacinated,
except when eating or drinking
You pledge that you do not have COVID-19, are not exhibiting symptoms of COVID-19
Please treat your fellow guests and staff with kindness and compassion.
We will do the same for you.
As always, we are grateful for your patience, patronage, support and loyalty.
How It’s Made
The process of making the pizza pot pie includes lots and lots of cheese. They first take a bowl and brush it with butter. Then they add layers and layers of sliced, Wisconsin brick cheese, after which they put button mushrooms and their secret meat sauce in the bowl, which has meat, onions, green peppers, tomatoes, and garlic in it. The meat is pork sausage. It brings a really unique taste and isn’t very heavy. After, they top it with Siciliandough and another layer of butter.
When they bring out the steaming hot bowl, the waiter will flip the pot pie onto a plate and scoop out the ingredients into the breaded bowl.
Some questions that we used to evaluate the pot pies are:
Will they be too cheesy? Will the mushrooms taste good? Is the red meat sauce going to be good? Why is the pork so special compared to other types of meat? Are there too many veggies in the meat sauce? Will it have too much garlic or not enough garlic? Is the bread baked well and taste delicious? Should they allow for more “toppings” to be mixed inside?
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