Dig in to deep dish, Italian beef, and tacos with Chicago Tribune food critic

Bob Sirott

CHICAGO – MARCH 06: Deep dish pizzas are prepared at Connie’s Pizza on March 6, 2008 in Chicago, Illinois. The cost of flour, a key ingredient in making pizza dough, has more than doubled in the past year because of high wheat prices caused by strong worldwide demand and increased price speculation. Connie’s Pizza makes between 10 to 20 thousand pizzas each week. (Photo by Scott Olson/Getty Images)

Nick Kindelsperger, food critic for the Chicago Tribune, joined Bob Sirott to discuss Chicago-style pizza spots, where to go if you want just one slice, fine-dining in Lincoln Park serving ice cream with caviar, and tacos. Kindelsperger says newcomer Uncle Jerry’s Pizza, located on 133 W Main Street in Cary, has a deep dish that’s worth a taste. Got a taste for tacos? Kindelsperger suggests heading to the Midway area for taquerias including the reopened El Solazo. And find out who has the best Italian beef according to Nick.

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Bob Sirott
Weekdays 5-9am BobSirott

Bob Sirott's acclaimed broadcasting career has spanned nearly five decades and has included stints at WMAQ, WBBM-FM, WLS, WGN and various television stations. (Click for more.)

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