Labriola Ristorante - Chicago

"Rich Labriola runs a baking empire (he also owns the Chicago locations of LA-based Stan’s Donuts) and several years ago, he opened a restaurant off the Mag Mile where tourists can find deep-dish pizzas without waiting in long lines, as is the custom at the usual downtown suspects. The pies come with a ring of caramelized cheese, the sauce is a nice balance between sweet and bitter, and the crust is rarely soggy. Toppings-wise, the Russo Sausage is always a crowd-pleaser. Place an online order here." - Ashok Selvam, Eater Staff

"This Mag Mile restaurant attracts both big groups and dinner dates for a sprawling selection of Italian fare — all of which can (and should) be shared. Once the table gets through essentials such as spaghetti and meatballs and cacio e pepe, the housemade pizza takes center stage. Four types are available — signature artisan pies, Chicago thin crust, deep dish, and skinny deep dish — so ordering several is highly recommended. Make a reservation through OpenTable." - Samantha Nelson, Eater Staff

"Though it’s located right off of the Mag Mile, Labriola is a far from a tourist trap. The restaurant, which has a bakery and cafe attached to it, bakes seriously impressive deep dish pizzas. The focaccia-like dough is lined with cheese, resulting in a crispy caramelized crust layered with sharp mozzarella and chunky tomato sauce. Diners can choose pre-customized topping combinations, such as the “Danny’s Special” (sausage, mushrooms, green peppers, onions), or build their own. The menu also offers tavern-style and ciabatta-crust pies as well as classic Italian fare. Place online orders here." - Jeffy Mai

"This three-prong operation from a partner in the popular Stan’s Donuts chain includes a restaurant, cafe, and bakery featuring Italian favorites such as baked ziti, chicken vesuvio, and more. The deep-dish pizzas are sublime; skip the chains and make a visit." - Ashok Selvam, Naomi Waxman, aimee.levitt

"Labriola offers a variety of pizza styles including thin crust, deep dish, and artisan-style. It is known for its focaccia-style crust, whole-milk mozzarella, and chunky tomato sauce." - Nicole Schnitzler