Tavern Style Pies On Chicago’s South Side

During a short trip to Chicago last summer, I reviewed a pan pizza spot on the North Side of the city. While pan pizza is a close relative of deep dish — which is the style of pizza most commonly associated with Chicago — it’s actually more common to encounter “tavern style” pizzerias in the region. These pizzerias serve thin crust, bar pies that are typically cut into a grid of small squares. And there is no place more synonymous with the style than Vito & Nick’s (8433 South Pulaski Road) just a short drive from Midway Airport. So upon arriving in Chicago for a recent weekend getaway, I hopped in my rental car at the airport and headed directly there.

What’s Unique? The atmosphere at Vito & Nick’s is unparalleled. The tavern has been serving pies for more than 100 years and has been in its current location since 1965. It doesn’t feel like much has been updated since (although there are flat screen TVs behind the bar for those keeping tabs). Old Style beer posters and decorations are abundant and a jukebox from the mid 20th century is located by the entrance. While the restaurant was at maybe 25% capacity on a Friday afternoon, I can only imagine the energy at prime meal times. Tavern style pies (mine was cut into 30 slices) are intended to encourage customers to linger — and order more beer. And Vito and Nick’s seems like the type of spot where regulars spend their weekend afternoons brushing up against tourists who are just passing through.

What To Eat?  The menu boats 17 appetizers, in addition to pastas, sandwiches, and entrees like jumbo shrimp and fried chicken. But let’s be honest — you’re here for the pizza. There are two types — a cheese pie and a sausage pie. Each is available as a 12 inch small or a 14 inch large. You can add any of 17 topping to either pie — from shrimp to egg — but I kept it simple with a regular cheese pie. It was crispy and tasty and hard to stop eating since each “slice” fits in your mouth. It’s a snacking pie. It’s not heavy. And while I’m not an expert on this style of pizza, it’s not surprising that many locals consider it among the best. For a primer on tavern style pies (including some of the other names the style goes by), you can check out this great Substack from Brian Erst.

What To Know Before You Go? Vito and Nick’s is cash only. And there is no ATM on premises (I had to drive to a liquor store down the road to withdraw funds). The small 12 inch pies are only $2 cheaper than the large 14 inch pies, so it’s worth it to go big. Worst case scenario, you’ll have leftovers. But I think it’s also totally reasonable to finish an entire large pie by yourself. The restaurant is open daily starting at 11AM (noon on Sundays), which is conducive to lingering over a beer and football game. While you’re there, check out some of the old family photos that adorn the dining room wall. There isn’t much else of note in the vicinity right around the restaurant, but it’s worth taking a trip there solely to experience this Chicago institution.

Tavern Style Pies On Chicago’s South Side

During a short trip to Chicago last summer, I reviewed a pan pizza spot on the North Side of the city. While pan pizza is a close relative of deep dish — which is the style of pizza most commonly associated with Chicago — it’s actually more common to encounter “tavern style” pizzerias in the …