Lou Malnati's Pizzeria
Pizza restaurant · River North
439 N Wells St, Chicago, IL 60654
Highlights
Iconic deep-dish pizza with buttery crusts and innovative options.
Iconic deep-dish pizza with buttery crusts and innovative options.
"A nationally recognized deep-dish purveyor whose rich, buttery pies helped define Chicago’s widespread reputation for hearty, pan-style pizza." - Stephanie Gravalese
"If you want deep dish (and not the pan-style variety), order Lou Malnati’s. It’s the best version of classic Chicago-style pizza, meaning its sauce is on top with the cheese and toppings underneath. The crust is buttery and flaky, there’s a ton of cheese, and the whole thing is pretty much a gooey and delicious mess. The weight of it when the delivery person puts it in your arms might make you nervous, but just go with it. Treat it like it’s your baby and you’ll be fine." - nick allen, adrian kane, veda kilaru, john ringor
"Lou Malnati’s is the best version of classic Chicago-style pizza, meaning its sauce is on top with the cheese and toppings underneath. The crust is buttery and flaky, there’s a ton of cheese, and the whole thing is pretty much a gooey and delicious mess. The weight of it when a delivery person puts it in your arms might make you nervous, but just go with it. Treat it like it’s your baby and you’ll be fine." - adrian kane, john ringor
"There are a few important things to remember when discussing deep-dish pizza, no matter where your allegiance lies. First, deep-dish is not for everyone. Second, deep-dish shouldn’t be compared to thin crust, particularly New York style slices - it’s a unique fork and knife experience. And if you’re looking for classic deep dish, Lou Malnati’s is the move. And if you want Lou Mal’s straight from the pan (you do) go to the restaurant in River North. Keep in mind that when the Wells St. location opened in 1986, River North was a neighborhood full of adult video stores, not bottle service. The point is, Lou Mal’s on Wells is from a different era, and looks like it. And we appreciate the old school feel of a cozy bar and dining room with sports jerseys hanging on the walls. As far as the pizza goes, Lou’s is classic Chicago-style pizza. Meaning the sauce is on top with the cheese and toppings underneath. The crust is buttery and flaky, there’s a ton of cheese, and the whole thing is pretty much a gooey and delicious mess. In other words, after a trip here you might want to make sure your schedule is light the rest of the day. Food Rundown Chicken Wings Throwing a party? Get some chicken wings involved. It’s more so a buffer to keep you from eating entirely too much pizza. Choice of “BuffaLou” or “Bar-B-Lou” are both good. Malnati Salad Salad always pairs well with pizza, and the Malnati salad is the way to go. Romaine lettuce, tomatoes, black olives, mushrooms, salami, gorgonzola, romano cheese, and a sweet vinaigrette dressing. The dressing is rather sweet. Deep-Dish Pizza It’s deep. It’s filling. It’s delicious. Go with whatever toppings you like, but we generally like to get sausage or pepperoni. Thin Crust Pizza The thin crust here is actually great, and if you’re not feeling the deep dish but want pizza, then by all means get involved. If you’re ordering a few pizzas for a group of people, it’s always a good idea to get a mix of both thin crust and deep-dish. The Lou A Lou Mal’s favorite with spinach, mushrooms, and sliced roma tomatoes covered in mozzarella, romano, and cheddar cheese. No substitutions allowed with this one, so you either want it as is or you don’t." - Sam Faye
"Crust Fund Pizza isn’t just about cool logos that may have been inspired by “Cuphead,” the impossibly challenging video game. It’s not even a restaurant. It’s a force for good from John Carruthers, an obsessive home cook with connections to the restaurant scene thanks to his day job as marketing hype man for Revolution Brewing. Carruthers has worked hard to perfect his thin-crust pies, which go up for the taking on Instagram on a regular basis on a very limited run. Carruthers asks customers to donate money to a not-for-profit group (the selection changes weekly). It’s a clever way to raise funds while celebrating some of the best pizza in town. There’s frequent collaborations with characters like food writer and pizza chef Dennis Lee and just good Chicago vibes while picking up a pie from a back alley on North Side. This is a mighty pop-up that embraces what it means to be a Chicagoan." - Ashok Selvam, Eater Staff
