Dicey’s Pizza & Tavern (Lincoln Park)
Bar · Park West ·
Tavern-style pizza, natural wines, beers, cocktails, salads
Tavern-style pizza, natural wines, beers, cocktails, salads
"Serves Chicago tavern-style pizza with unique toppings, recommended for enjoying on its sunny patio." - Missy Frederick
"This West Town spot has a whole range of unique toppings—like cacio e pepe, mushroom and parmesan cream, and sausage and spicy giardiniera. Whatever you get, each pizza has a crispy crust with a slight fluffy chew towards the center. And since every pie comes in smaller 9” sizes, it’s easy to have a solo meal or order several if you're with pepperoni-only purists." - adrian kane, john ringor
"Dicey’s, the Chicago thin-crust pizza spot from the owners of Parson’s Fish & Chicken, has some great Buffalo wings with the perfect sauce — an ideal amount of heat mixed with tart vinegar. The wings are actually better than the pizza." - Ashok Selvam
"Most tavern-style pizza spots in Chicago have predictable topping choices. Not Dicey’s. This West Town spot has range that extends past a good classic pepperoni pie. You’ll also find some tasty unique pizzas like cacio e pepe, the Hippy Flip with mushroom and parmesan cream, or the sausage and spicy giardiniera. All have a crispy crust with a slight fluffy chew towards the center, and since every pizza comes in smaller 9” sizes, it’s easy to have a solo meal or order several if you're with pepperoni-only purists. In the grand pizza scheme of it all, Dicey’s isn’t necessarily life-changing pizza, but the variety paired with a fun divey space adds up to a good time. So grab an Old Style (admire the matching sign behind the bar) or a very Chicago, Malört-infused slushie to wash everything down. Food Rundown Pepperoni For all of the one-topping pizza people, this is for you. The combination of crispy crust, tangy sauce, and perfectly charred pepperoni cups is a great version of a timeless classic. photo credit: Nick Allen Sausage and Giardiniera Our favorite specialty pie. The saltiness from the sausage is nicely balanced by the giardiniera, which also gives each piece a zippy bite. photo credit: John Ringor Hippy Flip Bursting with umami from parmesan cream, taleggio, and mushroom, this pizza is very rich—having more than just a few slices can be overwhelming. But those few cheesy slices are excellent. Get this as a side dish to go with your main pizza. photo credit: John Ringor Calabrian Vodka “Vodka sauce doesn’t belong on pizza.” Blah, blah, blah—this pie proves that it does. It has a pleasant kick thanks to calabrian chili, and gets a little bit of sweetness from roasted red peppers. photo credit: John Ringor" - John Ringor
"When the first Dicey’s opened in Nashville, some customers claimed it would be one of the better tavern pizzerias in Chicago. They were right, as the pizzeria just replaced the Parson’s Chicken & Fish in West Town (they share the same owners). The crusts are very thin — to the point where asking pizzas to be cooked “well done” would be a mistake. The toppings are fresh and traditional. Service is chaotic, at least in the early going, even during downtimes. Management must work this out, so don’t be surprised if you have to wait. But if you’re looking for solid pizza with plenty of natural wines and beer, in a space that doesn’t feel like an old-school pizzeria, Dicey’s is the place. Shout out to the vegan option, called the Earth Crisis, a tribute to the vegan hardcore band topped without cheese and plenty of veggies." - Ashok Selvam, Eater Staff
