Prince Street Pizza
Pizza restaurant · West Town ·
NYC-style pizza shop known for Spicy Spring Sicilian slices
NYC-style pizza shop known for Spicy Spring Sicilian slices
"Prince Street is the New York spot with huge lines for its square-cut Sicilian pies. The family-owned spot got uber popular, and then new investors came in to open more restaurants in places like LA and Chicago’s West Loop. Ownership has gone to great lengths to simulate the same pizzas in New York. They are open until 3 a.m. on Friday and Saturday nights." - Brandon Summers-Miller
"Coming all the way from NYC, Prince Street Pizza’s Sicilian-style pies have created consistently long lines in the West Loop since opening day. The pizzas are served as whole pies or by-the-slice, and in addition to their square cut specialties like the Spicy Spring with pepperoni and diavolo sauce, they also have Neapolitan-style." - john ringor, veda kilaru, nick allen
"The pizza at Prince Street in the West Loop is good, which is annoying for several reasons. The original Prince Street became famous in New York for its pepperoni-dotted, thick Sicilian-style slices, and then infamous when the owners stepped away from day-to-day operations after racist comments resurfaced online. At the Prince Street location in Chicago, the lines are long, the inside is chaotic, and service is a crapshoot. Sometimes the slices are revitalized in an oven, sometimes they’re handed over at room temperature. Maybe they’re packaged all neat and tidy, or simply just thrown into the box with no respect to the slices' dignity. But despite all of that, Prince Street’s round pies are tasty, and the takeout spot fills a by-the-slice void in Chicago’s most foot-trafficked neighborhood. For Chicagoans who suckle at the teats of deep dish, the NY-style pizza is what matters here. The rounds are foldable, so Midwesterners can pretend that’s how we eat it when no one is looking, and the lightly salted sauce lets the sourdough tang in the crust shine. Prince Street's heavily-topped, square-cut Sicilian pies, on the other hand, are pregnant with oil and would only be satisfying after a night of drinking. But in an area that doesn’t have other by-the-slice options, even Prince Street at its worst is a good a “Hey let's grab something before we black out at Bandit” choice. Food Rundown Original Prince Of all of the options on the menu, this straightforward cheese pie—just sauce and shredded mozzarella—most clearly showcases Prince Street’s tangy Neapolitan crust, which is the best thing about this spot. Fancy Prince Fancy means fresh mozzarella and basil on top of the original’s tomato sauce. So, it tastes like the original…with basil. Spicy Spring The spice in question comes from the diavolo sauce, which adds a nice kick. Just know that the thick square slice overflows with pepperoni and the crust is oily. Have some napkins handy. Maybe even a dermatologist. photo credit: Karisha Desai Chicago Supreme Sausage, onion, mushroom, and peppers are a time-tested combination and this iteration is no exception. A satisfying, hefty slice of pizza. The Sunset Square This reminds us of a giant breadstick in a good way. The Sicilian-style slice is topped with a sweet marinara that cuts through the richness of the oily crust and fresh mozzarella. It’s practically begging to be dipped in ranch." - Adrian Kane
"The lines were out the door for this New York import located along Randolph Street, which — according to the website is “Located Near Taco Bell Cantina & Voodoo Doughnuts.” The chain restaurants have assembled like the Avengers along Randolph Street, and Prince Street attempts to recreate the feel of a New York slice shop trying to mimic hydration levels to ensure the dough produces the same crust as the original pizzeria. Will Prince Street become part of the city’s pizza lore or just a place for tourists? Time will tell." - Ashok Selvam
"The new West Loop outpost, opened January 16, aims to recreate the New York slice-shop experience in Chicago through a collaboration with local restaurateur David Choi, using the brand’s original recipes and efforts to match New York water pH for authentic dough. Diners can get Sicilian squares, large Neapolitan slices, whole pies, salads, and starters; the Spicy Spring remains the best-known pie, and a Chicago-exclusive ‘Chicago Supreme’ was developed featuring giardiniera, a poppy-seed crust, pepperoni, mushroom, onion, and crumbled sausage to echo local flavors. The location is primarily takeout with only a small standup bar ledge for indoor eating, is expected to draw waits similar to other locations, and operates 11 a.m.–11 p.m. Sunday–Thursday and 11 a.m.–3 a.m. Friday–Saturday." - Adam Rothbarth