Pat's is a charming, family-run gem in Chicago, serving up some of the city's finest thin-crust pizzas and hearty Italian-American classics.
"Arguably the city’s best thin-crust pizza maker, Pat’s has a long history in Lincoln Park and Lakeview of turning out consistently delicious pies. This is one of the prime examples of Chicago tavern-style pizza. The signature sausage topping is a must if porky goodness is preferred. The dining room is comfy and great for families." - Ashok Selvam
"Pat’s thin and crispy crust is so good that it would make a South Side jealous. This might be the best tavern pie in town. The sausage is mixed in-house and always a satisfying bite. The crusts are impossibly thin, and the family-owned pie shop has become masters at the art of consistency. Online ordering is available here." - Ashok Selvam, Eater Staff
"Chicago thin-crust pizza is having a moment, with the city’s pizza-makers eager to defy the notion that this is only a deep-dish town. (Settle down, deep-dish fans. The thick slices are still awesome.) Pat’s Pizza in Lincoln Park — which moved from its original Lakeview location after a fire — has a storied history of popularizing tavern-style pies, and sports some of the crispiest, thinnest pizzas around. This family-owned spot uses its own sausage blend, which also helps set this place apart. Pies are available for carryout, delivery, and patio and indoor dining." - Ashok Selvam
"The self-proclaimed “No. 1 thin crust pizza” in Chicago has legions of fans who agree. The cracker-like crust is impossibly thin and a perfect base for hunks of house-made sausage. Pat’s is a family owned, and is very consistent." - Ashok Selvam, Eater Staff
"Pat’s Pizza in Lincoln Park is one of the oldest thin-crust pizza shops in the city. The third-generation, family-owned pizzeria is helmed by Gina Pianetto and continues the nearly 75-year-old preparation style and recipe for its signature thin crust. The dough is prepared and sits for seven days before baking to create a sturdier bottom. “Letting it rest allows the dough to dry out more,” says Pianetto. “By removing some of the moisture, it makes for a crispier bottom. That’s one of the reasons you are able to hold a lot of ingredients on the thin crust.”" - Tori Allen