Steve Dolinsky

"This is his gift back to Chicago: an olive oil rich dough, where a gooey, melted, whole-milk mozzarella layer supports huge pieces of fennel and black pepper-kissed sausage, made by their family butcher; it’s impressively juicy and meaty."

Michael Gebert

"Bartoli's still knows what it's doing -- exemplified by a well-balanced deep dish with a nice flaky crust that doesn’t sit like a gut bomb."

Nick Kindelsperger

"It's loaded with chunky tomato sauce, hunks of sausage, and a nice coating of flavorful cheese. It's a bit wet, but that's a minor issue on an otherwise fantastic pie."

AroundMe

"With a crust that is somewhere between crunchy and flaky, the real standout of this pie is the sauce, or more so the amount of it. If you like your pizza extra saucy, then this is the place for you."

Jeffy Mai

"The nice and flaky edges are packed with a sizeable amount of sauce and cheese while the specialty pie layers spinach into the mix."

Carly Boers

"This is what deep dish once was: a light, crunchy yellow crust thinly veiled with mild mozzarella and sweet, chunky sauce hiding nubs of fennely sausage and fresh vegetables. It’s a pie with a capital P—less filling than it is exhilarating."