Scott S.
Yelp
Bartoli's deep dish may well be the best in Chicago. The sauce is perfection; with an amazing tang and only a hint of sweetness. It's like a rich, bold, 'Sunday Gravy' that the best Italian grandmas make, LOL. We got a simple sausage and pepperoni, and it had a perfect amount of meat. Sausage also had a nice spice blend going. The crust? Killer. Baked to perfection; with a buttery texture and slight flakiness. Crust on the bottom? Thick enough to withstand the onslaught of sauce, cheese, and toppings without getting too soggy.
Finally, and this is important, let's talk about juice. The biggest challenge with deep dish is getting as little juice as possible at the end of the bake. This is where Bartoli's knocks it out the park. Juice is minimal; which, if I had to guess, is mostly the result of that sauce. Instead of the watery, diced tomato sweet mess you find at other places, the sauce is thick. As everything bakes away in the oven, there's not much initial liquid going on... GENIUS!
We also got the thin crust alfredo with chicken, roasted peppers, and artichoke hearts. Incredible. The toppings, sauce, and cheese is not something they skimp on...this is very nearly a pan style pizza. Delicious.
This is a place that deserves some serious patronage. Bravo, Bartoli's.