"Tavern-style pizza has roots in Chicago, with square-cut pies shared over drinks without cutlery to prompt additional rounds. The practice dates back to post-Prohibition, when local bars began offering food to encourage guests to settle in. Vito and Mary Barraco helped usher in the tradition. Having opened their first establishment in 1923, the couple eventually directed their attention to making Sicilian-style pizzas with real cheese, seasoned sausage, tomato sauce, and a closely-kept pizza dough recipe. Their son Nick joined the business after serving in the Air Force, and they perfected the recipe that continues to define the restaurant."
"Visitors to Vito & Nick's are rewarded by an authentic atmosphere. One Redditor described the restaurant as a trip back in time and a must-visit. With Old Style beer on tap, "the entire experience is so classic OG Chicago from the locals to the bartenders and the dimly lit 'old school' pizza pub vibes," wrote the customer."
Tavern-style pizza in Chicago originated as square-cut pies served alongside drinks, encouraging patrons to linger. The tradition expanded after Prohibition when bars added food to keep customers. Vito and Mary Barraco opened their first establishment in 1923 and focused on Sicilian-style pizzas topped with real cheese, seasoned sausage, tomato sauce, and a guarded dough recipe. Their son Nick joined after Air Force service and helped perfect the pizza that endures today. The pies are thin yet sturdy enough for toppings, the sausage is a local favorite, and the dimly lit, wall-carpeted pub vibe complements Old Style beer on tap.
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