Move over, deep dish, there's a new pizza in town. With varieties like Philly cheese steak, chicken penne alfredo and the crowd-pleasing mac 'n cheese, you may wonder what Ian was on when he thought up these recipes. But fear not; these popular foods taste just as good, if not better, on a pizza.
With up to 30 creative offerings to choose from, it would be a crime to order boring old cheese or pepperoni. Instead, grab a slice of spinach feta pesto, lasagna marinara or BBQ steak and fries ($3.75 per slice) from the counter, where the artfully designed pies are displayed for your choosing.
For Chicago's many University of Wisconsin alumni, Ian's Pizza is nothing new. Started in 2001 in downtown Madison, Ian's is arguably the school's most popular after-bar eatery. Lines form out the door on weekend nights, complete with a bouncer to regulate the often-rowdy crowd. General manager Jaime Gamez, Ian's longest-running employee, brought the restaurant to Chicago, keeping the original location's appearance intact.
Badgers will be happy to see the layout of this Wrigleyville storefront is similar to Ian's in Madison, with the counter in back and limited seating up front. The pizzeria keeps the loud bar music pumping until it closes 30 minutes after last call. Located within stumbling distance from countless bars (including UW favorite Redmond's), Ian's is set to satisfy many a late-night craving.
Delivery is not available, but patrons can order full pies for takeout in 12-inch or gigantic 20-inch sizes. Prices vary by number of toppings. Salads are also on the menu, but you will probably be happier ordering the salad pizza.
Average cost: <$10
Centerstage Reviewer: Erica Walkup