Bartoli's Pizzeria
Restaurant · Roscoe Village ·
Classic deep dish & thin crust pizza, renowned crust, family recipe
Classic deep dish & thin crust pizza, renowned crust, family recipe
"This small Roscoe Village spot is unabashedly Chicago, with sports memorabilia and a Blues Brothers wall painting, and its pizza is no different. The deep dish pies are classic Chicago-style—with peppery tomato sauce layered on great toppings like sausage and soppressata, a bed of gooey cheese, and a perfectly cooked crust with a crispy bottom and chewy inside. It’s common to find Cubs fans and families taking orders to go, but the best type of Bartoli’s pie is one that’s fresh out of the oven and eaten right on the spot." - adrian kane, john ringor
"Bartoli’s owner Brian Tondryk comes from an esteemed family of pizza experts. His grandfather was a founder of Gino’s East, so it’s no surprise that Tondryk’s pies are similarly remarkable, boasting a light, flaky crust and layers of mild mozzarella and sweet red sauce. There are several versions to choose from, but Nonna Bartoli’s special spinach and cheese pizza is a standout. There’s also a location in West Town. Pizzas are also available by the slice, which make for a great and quick lunch." - Ashok Selvam
"Whether you think tavern-style or deep dish is the superior Chicago pizza, you can count on Bartoli’s for delicious versions of both. The thin pies are crispy and structurally sound enough that even if you go crazy with extra soppressata, a slice won’t flop like a thirsty houseplant. The deep dish has a nice gooey cheese, while the excellent cook on the crust creates a harmonious mix of crispy bottom and chewy inside. Cubs fans and families are often taking orders to go, but the best Bartoli’s pie is one that’s fresh out of the oven and eaten right there." - john ringor
"Whether you think tavern-style or deep dish is the superior Chicago pizza, you can count on Bartoli’s in Roscoe Village for great versions of both. The thin pies are crispy and structurally sound enough that even if you go crazy with extra soppressata, a slice won’t flop like a thirsty houseplant. The deep dish has a nice balance of gooey cheese and their peppery tomato sauce, while the excellent cook on the crust creates a harmonious mix of crispy bottom and chewy inside. Like its pizza, this small restaurant is unabashedly Chicago, with sports memorabilia and a Blues Brothers wall painting. Cubs fans and families are often taking orders to go, but the best type of Bartoli’s pie is one that’s fresh out of the oven and eaten right there." - John Ringor
"Consistently named one of Chicago’s best pizzerias, Bartoli’s is as historic as it is delicious. Brian Tondryk, Bartoli’s owner, adapted his grandfather’s pizza recipe and knew Chicago had to try it. And Chicagoans keep coming back for more." - Brandon Summers-Miller